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Garlic Parmesan Crockpot Chicken and Potatoes

Garlic parmesan crockpot chicken and potatoes with tender slow-cooked chicken thighs and golden baby potatoes in a garlicky parmesan cream sauce. Set-and-forget cooking keeps everything nestled together while the sauce turns silky and coats each bite.
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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: 730
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs and potatoes
  • 2 lb bone-in chicken thighs
  • 1.5 lb baby potatoes Halved
  • 6 garlic cloves Minced
  • 4 tbsp butter Sliced
  • 1 cup chicken broth
  • 0.5 cup heavy cream
  • 0.75 cup parmesan cheese Grated
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 1 salt To taste
  • 1 black pepper To taste
  • 1 fresh parsley For garnish

Equipment

  • 1 Dutch oven

Method
 

Season and layer in the crockpot
  1. Season the chicken thighs generously with salt, black pepper, garlic powder, and Italian seasoning.
  2. Place the halved baby potatoes in the bottom of the crockpot and arrange the seasoned chicken thighs on top.
  3. Scatter the minced garlic and butter slices over everything, then pour the chicken broth around the sides.
Slow-cook until tender
  1. Cook on LOW for 6 hours or HIGH for 3–4 hours, until the chicken is fully cooked and the potatoes are tender.
Make the parmesan cream sauce
  1. Remove the chicken, then stir the heavy cream and grated parmesan into the liquid in the crockpot until smooth.
  2. Return the chicken to the crockpot and coat everything in the sauce.
Serve
  1. Serve garnished with fresh parsley and extra parmesan.

Notes

For the smoothest sauce, add the heavy cream and parmesan off the heat (or stir thoroughly on LOW) until glossy and fully melted, then return the chicken to recoat. Refrigerate leftovers in a sealed container up to 4 days; freezer: yes (up to 2 months), though the cream sauce may slightly change in texture—reheat gently. For a lighter option, use half-and-half instead of heavy cream and keep simmering just long enough to melt the parmesan.