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Garlic Parmesan Crockpot Chicken and Potatoes

Garlic Parmesan crockpot chicken with baby potatoes turns out fall-apart tender thighs and creamy, glossy Parmesan sauce coating every piece. Slow-cooker set-and-forget cooking delivers soft potatoes and a thick, velvety garlic-Parmesan finish.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Garlic Parmesan chicken and potatoes
  • 2 lb bone-in skin-on chicken thighs
  • 1.5 lb baby potatoes halved
  • 6 garlic minced
  • 0.5 cup chicken broth
  • 0.25 cup butter cubed
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 salt and pepper to taste
  • 0.5 cup heavy cream
  • 0.75 cup Parmesan cheese grated
  • 1 fresh parsley for garnish

Equipment

  • 1 Dutch oven
  • 1 slow cooker

Method
 

Season and layer in the slow cooker
  1. Season chicken thighs generously with salt, pepper, garlic powder, onion powder, and Italian seasoning until evenly coated.
  2. Place halved baby potatoes in the bottom of the slow cooker, then scatter minced garlic and butter cubes over the potatoes.
  3. Pour chicken broth over the potatoes, then set chicken thighs skin-side up on top.
Slow cook until tender
  1. Cover and cook on LOW for 6-7 hours, until chicken thighs and potatoes are tender and the insert looks saucy around the edges (or cook on HIGH for 3-4 hours).
  2. Keep the lid closed during cooking so steam stays inside and the potatoes soften fully.
Thicken the sauce and finish
  1. Transfer chicken thighs to a plate, leaving the cooking liquid in the slow cooker.
  2. Stir heavy cream and grated Parmesan into the cooking liquid until a creamy sauce forms and looks thick and glossy.
  3. Return chicken to the slow cooker and coat everything in the Parmesan sauce so potatoes and chicken are evenly covered.
  4. Garnish with fresh parsley just before serving for a fresh, bright finish.

Notes

Pro tip: If the sauce looks thinner, let it sit covered for 5-10 minutes after adding the Parmesan so it thickens as it cools slightly. Refrigerate leftovers in an airtight container for up to 4 days; freeze chicken and potatoes in sauce for up to 2 months. For a lighter swap, use half-and-half instead of heavy cream (sauce may be slightly less thick).