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Garlic Parmesan Crockpot Chicken and Potatoes

Garlic Parmesan crockpot chicken with baby potatoes that turn creamy and fall-apart tender after a slow, set-and-forget cook. Chicken and potatoes are coated in a thick, glossy Parmesan-garlic sauce made right in the slow cooker.
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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: 830
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Dutch oven

Method
 

Season the chicken and prep the slow cooker
  1. Season the chicken thighs generously with salt, pepper, garlic powder, onion powder, and Italian seasoning.
  2. Add the halved baby potatoes to the bottom of the slow cooker, then scatter minced garlic and butter cubes over the potatoes.
  3. Pour the chicken broth over the potatoes and 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 chicken is fall-apart tender and the potatoes are soft when pierced.
  2. If cooking on HIGH, cover and cook for 3-4 hours, until the chicken and potatoes are tender throughout.
Make the Parmesan sauce and serve
  1. Transfer the chicken to a plate, then stir the heavy cream and Parmesan into the cooking liquid until a creamy sauce forms and looks thick and glossy.
  2. Return the chicken to the slow cooker and coat everything in the Parmesan sauce so the potatoes and chicken glisten.
  3. Garnish with fresh parsley and serve warm.

Notes

For the best glossy coating, keep the lid on during the slow-cook and avoid stirring until after the cream and Parmesan are added. Refrigerate leftovers in a sealed container up to 3-4 days; reheat gently on the stovetop or in the microwave with a splash of broth if needed. Freezing is not recommended because cream-based sauces can separate. For a lighter option, use half-and-half in place of heavy cream (sauce will be slightly thinner).