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Garlic Parmesan Crockpot Chicken and Potatoes

Garlic Parmesan crockpot chicken and potatoes with fall-apart tender thighs and creamy, golden Parmesan-coated baby potatoes. The slow cooker makes a thick, glossy sauce that clings to every surface for an easy set-and-forget chicken dinner.
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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
Ingredients Equipment Method Notes

Ingredients
  

Garlic Parmesan Crockpot 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
  • salt and pepper to taste
  • 0.5 cup heavy cream
  • 0.75 cup Parmesan cheese grated
  • fresh parsley for garnish

Equipment

  • 1 Dutch oven

Method
 

Season and layer the slow cooker
  1. Season the chicken thighs generously with salt, pepper, garlic powder, onion powder, and Italian seasoning, so the surface looks evenly coated.
  2. Add the halved baby potatoes to the bottom of the slow cooker, then scatter the minced garlic and butter cubes over the potatoes.
  3. Pour the chicken broth over the potatoes, then set the seasoned chicken thighs skin-side up on top.
Slow cook until tender
  1. Cover and cook on LOW for 6-7 hours, until the potatoes are tender and the chicken pulls apart easily.
Make the Parmesan cream sauce
  1. Transfer the chicken to a plate, then stir the heavy cream and grated Parmesan into the cooking liquid until the sauce thickens and looks glossy.
  2. Return the chicken to the slow cooker, coating everything in the Parmesan sauce, then garnish with fresh parsley to finish.

Notes

For extra-thick sauce, stir the cooking liquid well when adding the heavy cream and Parmesan so it emulsifies and coats the potatoes. Refrigerate leftovers in a sealed container for up to 3-4 days; freeze in an airtight container for up to 2 months, thaw in the fridge and reheat gently. For a lighter option, use half-and-half instead of heavy cream, expecting a slightly thinner sauce.