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Garlic Parmesan Crockpot Chicken and Potatoes

Garlic Parmesan crockpot chicken is a set-and-forget slow cooker chicken dinner with fall-apart tender thighs and creamy, glossy baby potatoes. You’ll end with a thick, Parmesan-coated sauce that clings to every piece after a quick stir-in of cream and cheese.
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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: 760
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 2 lb bone-in skin-on chicken thighs
Baby potatoes and aromatics
  • 1.5 lb baby potatoes, halved
  • 6 cloves garlic, minced
  • 0.5 cup chicken broth
  • 0.25 cup butter, cubed
Seasonings
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 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 the slow cooker
  1. Season the chicken thighs generously with salt, pepper, garlic powder, onion powder, and Italian seasoning so every surface is coated. Visual cue: you should see an even speckled coating on the skin.
  2. Place the halved baby potatoes in the bottom of the slow cooker and scatter the minced garlic and cubed butter over the potatoes. Visual cue: butter pieces should dot the potatoes in small chunks.
  3. Pour the chicken broth over the potatoes, then set the seasoned chicken thighs skin-side up on top. Visual cue: chicken should sit above the liquid like a warm “tower” over the potatoes.
Cook until tender
  1. Cover and cook on LOW for 6-7 hours (or HIGH for 3-4 hours) until the chicken and potatoes are tender. Visual cue: the sauce around the edges will look thick and glossy with visible Parmesan tones.
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. Visual cue: the liquid should turn smooth, thicker, and cling slightly to the spoon.
  2. Return the chicken to the slow cooker and coat everything in the Parmesan sauce. Visual cue: potatoes and chicken should look evenly lacquered, with sauce glistening on top.
  3. Garnish with fresh parsley just before serving. Visual cue: bright green parsley scattered across the golden sauce.

Notes

For the thickest sauce, stir the cream and Parmesan in off direct heat right after removing the chicken, then return the chicken so it gets glossy without drying out. Store leftovers in the refrigerator up to 3-4 days; reheat gently. Freezing is not recommended because the cream sauce can separate when thawed and reheated. For a lighter option, use half-and-half instead of heavy cream, keeping the rest the same.