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Garlic Parmesan Crockpot Chicken and Potatoes

Garlic Parmesan crockpot chicken delivers fall-apart tender thighs and creamy, golden baby potatoes in a thick, glossy Parmesan sauce. Set-and-forget slow cooker chicken and potatoes are coated on every surface for an easy slow cooker 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
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Dutch oven

Method
 

Season the chicken
  1. Season the chicken thighs generously with salt, pepper, garlic powder, onion powder, and Italian seasoning. Make sure the spices coat all surfaces.
Layer in the slow cooker
  1. Place the halved baby potatoes in the bottom of the slow cooker. Scatter the minced garlic and butter cubes over the potatoes.
  2. Pour the chicken broth over the potatoes, then set the chicken thighs skin-side up on top. Cover the slow cooker with the lid so the contents stay tightly sealed.
Slow cook until tender
  1. Cook on LOW for 6-7 hours, until the chicken and potatoes are tender and easily give when pierced. Look for a bubbling, steady simmer around the edges under the lid.
  2. Or cook on HIGH for 3-4 hours, until the chicken and potatoes are tender. Check for visible softness in the potatoes and a tender, loosening texture in the chicken.
Make the Parmesan cream sauce and finish
  1. Transfer the chicken to a plate after cooking. Keep the juices in the slow cooker for the sauce.
  2. Stir the heavy cream and grated Parmesan into the cooking liquid until a creamy sauce forms. Continue stirring until the sauce turns thick and glossy.
  3. Return the chicken to the slow cooker and coat everything in the Parmesan sauce. Let the chicken sit in the sauce briefly so it clings to the skin and potatoes.
  4. Garnish with fresh parsley before serving. Add it right on top so it looks bright against the golden sauce.

Notes

For the thickest, most clingy coating, stir the Parmesan in until the sauce looks glossy and slightly thickened before returning the chicken. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently until hot, adding a splash of broth or cream if the sauce tightens. Freezing is not recommended because the cream can separate when thawed. For a lighter option, replace heavy cream with evaporated milk and use reduced-fat Parmesan.