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Garlic Parmesan Crockpot Chicken and Potatoes

Garlic Parmesan crockpot chicken with fall-apart tender thighs and creamy, Parmesan-coated baby potatoes. Slow cooker chicken and potatoes cook “set and forget” until the sauce turns thick and glossy, coating every surface.
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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
  

Garlic Parmesan crockpot chicken and potatoes
  • 2 lb bone-in skin-on chicken thighs
  • 1.5 lb baby potatoes
  • 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
  • 1 salt to taste
  • 1 black 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 and build the slow cooker layer
  1. Season the chicken thighs generously with salt, black pepper, garlic powder, onion powder, and Italian seasoning, making sure the coating fully covers the surfaces.
  2. Place the halved baby potatoes in 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 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 and potatoes are tender and easily pierced.
  2. Alternatively, cover and cook on HIGH for 3-4 hours until the chicken and potatoes are tender.
Make the Parmesan cream sauce and serve
  1. Transfer the chicken to a plate.
  2. Stir the heavy cream and Parmesan cheese into the cooking liquid until a creamy, thickened sauce forms and looks glossy.
  3. Return the chicken to the slow cooker and coat everything in the Parmesan sauce so potatoes and chicken are evenly covered.
  4. Garnish with fresh parsley and serve while the sauce is still glistening.

Notes

For the thickest glossy coating, keep the lid on during the cook and avoid stirring until you add the heavy cream and Parmesan. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently on the stovetop or microwave, adding a splash of broth if needed. Freezing: yes, freeze up to 2 months, noting potatoes may soften further. For a lighter option, use half-and-half instead of heavy cream for a thinner but still creamy Parmesan sauce.