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Garlic Parmesan Crockpot Chicken and Potatoes

Garlic Parmesan crockpot chicken and potatoes with fall-apart tender chicken thighs and creamy, sauce-coated baby potatoes. Slow-cooker method thickens the Parmesan garlic cooking liquid into a glossy coating for every piece.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 790
Ingredients Equipment Method Notes

Ingredients
  

Garlic Parmesan Crockpot Chicken and Potatoes
  • 2 lb bone-in skin-on chicken thighs Use skin-on for the most flavorful, crisp-tender texture.
  • 1.5 lb baby potatoes Halve to help them cook evenly in the slow cooker.
  • 6 garlic Minced for even distribution of flavor.
  • 0.5 cup chicken broth
  • 0.25 cup butter Cube for easy melting into the cooking base.
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 salt and pepper To taste; season both the chicken and potatoes.
  • 0.5 cup heavy cream Stir in at the end for a creamy, thick sauce.
  • 0.75 cup Parmesan cheese Grated; add after cooking to melt into a glossy coating.
  • 1 fresh parsley For garnish and color.

Equipment

  • 1 Dutch oven

Method
 

Season and layer
  1. Season the chicken thighs generously with salt, pepper, garlic powder, onion powder, and Italian seasoning.
  2. Place the halved baby potatoes in the bottom of the slow cooker; scatter the minced garlic and cubed butter over the potatoes.
  3. Pour the chicken broth over the potatoes, then set the chicken thighs skin-side up on top.
Slow cook
  1. Cover and cook on LOW for 6-7 hours until the chicken is tender and the potatoes are easily pierced.
  2. (Alternative) Cover and cook on HIGH for 3-4 hours until chicken and potatoes are tender.
Finish with Parmesan sauce
  1. Transfer the chicken to a plate, then stir the heavy cream into the cooking liquid until combined.
  2. Add the Parmesan cheese and stir until a creamy, glossy sauce forms.
  3. Return the chicken to the slow cooker and coat everything in the Parmesan sauce.
  4. Garnish with fresh parsley and serve hot.

Notes

For a thicker, clingier sauce, stir well after adding the Parmesan and let the sauce sit in the hot liquid for 3-5 minutes before returning the chicken. Refrigerate leftovers in an airtight container up to 3-4 days; freeze up to 2 months (best texture after thawing and reheating gently). For a lighter option, swap heavy cream for half-and-half and use a reduced amount of Parmesan to prevent the sauce from becoming grainy.