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Garlic Parmesan Crockpot Chicken and Potatoes

Garlic Parmesan crockpot chicken with baby potatoes cooks on LOW until the chicken thighs are fall-apart tender and the potatoes turn creamy. The slow cooker makes a thick, glossy Parmesan sauce that coats every piece.
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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: 670
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 2 lb bone-in skin-on chicken thighs Use thighs with skin for maximum flavor and texture.
Baby potatoes
  • 1.5 lb baby potatoes Halve the potatoes so they cook evenly in the slow cooker.
Garlic and aromatics
  • 6 garlic cloves Minced garlic is layered with the potatoes and butter for aroma.
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 salt Season to taste.
  • 0.5 black pepper Season to taste.
Cooking base
  • 0.25 cup chicken broth Adds moisture and flavor to cook the potatoes.
  • 0.25 cup butter Cubed butter melts into a richer sauce.
Creamy sauce
  • 0.5 cup heavy cream Stir in at the end for a creamy, glossy finish.
  • 0.75 cup Parmesan cheese Grated Parmesan thickens the sauce into a coating consistency.
Garnish
  • 0.25 fresh parsley Chop and sprinkle over the finished dish.

Equipment

  • 1 Dutch oven

Method
 

Season and layer
  1. Season the chicken thighs generously with salt, black pepper, garlic powder, onion powder, and Italian seasoning, pressing spices onto the skin-side for full coverage.
  2. Place the halved baby potatoes in the bottom of the slow cooker and scatter the minced garlic and cubed butter over the potatoes.
  3. Pour the chicken broth over the potatoes and set the chicken thighs skin-side up on top, then cover the slow cooker.
Slow cook until tender
  1. Cook on LOW for 6-7 hours until the potatoes are tender and the chicken pulls apart easily, keeping the lid on so steam stays trapped.
Make the Parmesan cream sauce
  1. Transfer the chicken to a plate, then stir the heavy cream and Parmesan into the cooking liquid until a creamy sauce forms with a glossy look.
  2. Return the chicken to the slow cooker, coat everything in the Parmesan sauce, and garnish with fresh parsley.

Notes

For the creamiest coating, stir the heavy cream and Parmesan in thoroughly right after cooking so the cheese melts into the liquid before returning the chicken. Refrigerate leftovers in a sealed container for up to 4 days; reheat gently to avoid breaking the sauce. Freezing is not recommended due to the cream sauce texture. For a dairy-light swap, use half-and-half and a reduced amount of Parmesan, then finish with an extra splash of broth for a thinner sauce consistency.