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Garlic Parmesan Crockpot Chicken and Potatoes

Garlic Parmesan crockpot chicken is a set-and-forget slow cooker chicken and potatoes dinner with fall-apart tender thighs. Creamy garlic Parmesan coats halved baby potatoes in a thick, glossy sauce.
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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: 780
Ingredients Equipment Method Notes

Ingredients
  

Chicken and potatoes
  • 2 lb bone-in skin-on chicken thighs Use thighs for best tenderness.
  • 1.5 lb baby potatoes Halve before adding to the slow cooker.
  • 6 garlic cloves Minced.
  • 0.5 cup chicken broth
  • 0.25 cup butter Cubed.
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.25 salt and pepper To taste.
Parmesan cream sauce
  • 0.5 cup heavy cream
  • 0.75 cup Parmesan cheese Grated.
  • 1 fresh parsley For garnish.

Equipment

  • 1 Dutch oven

Method
 

Season and layer
  1. Season the chicken thighs generously with salt, pepper, garlic powder, onion powder, and Italian seasoning, rubbing to coat every surface. Set them skin-side up for later layering.
  2. Place the halved baby potatoes in the bottom of the slow cooker and scatter the minced garlic and cubed butter over the potatoes. The garlic and butter should be evenly distributed for creamy coverage.
  3. Pour the chicken broth over the potatoes, then set the seasoned chicken thighs skin-side up on top. Make sure the thighs sit above the liquid so the skin stays intact.
Slow cook
  1. Cover and cook on LOW for 6-7 hours until the chicken and potatoes are tender. The chicken should pull apart easily and the potatoes should look softened throughout.
  2. If using HIGH, cover and cook for 3-4 hours until the chicken and potatoes are tender. You should see thickened liquid and very tender potatoes when pierced.
Make sauce and serve
  1. Transfer the chicken to a plate once it’s tender, keeping any juices from the slow cooker behind. The meat should be fall-apart soft.
  2. Stir the heavy cream and grated Parmesan into the cooking liquid until a creamy, glossy sauce forms. Watch for the sauce to thicken and turn evenly golden.
  3. Return the chicken to the slow cooker and coat everything thoroughly in the Parmesan sauce. The potatoes should be glossy with sauce clinging to their cut sides.
  4. Garnish with fresh parsley and serve right away. The top should look bright with green flecks over the golden Parmesan coating.

Notes

Pro tip: halving the baby potatoes keeps them tender by the same time the thighs are fall-apart. Store leftovers in the refrigerator up to 3 days; reheat gently until hot and creamy. Freezing is not recommended because the Parmesan cream sauce can break after thawing. For a lighter option, use half-and-half in place of heavy cream and increase simmering time slightly to thicken.