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Garlic Parmesan Crockpot Chicken and Potatoes

Garlic Parmesan crockpot chicken and potatoes with fall-apart tender thighs and creamy, glossy baby potatoes coated in a thick Parmesan sauce. Slow-cooked set-and-forget method makes every piece taste rich and savory.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Dutch oven

Method
 

Season the chicken
  1. Season chicken thighs generously with salt, pepper, garlic powder, onion powder, and Italian seasoning. Make sure the seasoning is evenly applied so the flavor shows on every bite.
Build the slow cooker
  1. Place halved baby potatoes in the bottom of the slow cooker. Scatter minced garlic and cubed butter over the potatoes for a creamy base.
  2. Pour chicken broth over the potatoes. Arrange the seasoned chicken thighs skin-side up on top so they steam and stay juicy.
Slow cook
  1. Cover and cook on LOW for 6-7 hours, until chicken and potatoes are tender. The chicken should look relaxed and the potatoes should be easily pierced.
  2. Alternatively, cover and cook on HIGH for 3-4 hours, until chicken and potatoes are tender. Look for soft potatoes and thighs that pull apart with light pressure.
Make the Parmesan sauce and serve
  1. Transfer the chicken to a plate. Leave the cooking liquid in the slow cooker so you can thicken it into a glossy sauce.
  2. Stir heavy cream and grated Parmesan into the cooking liquid until a creamy sauce forms. Watch for a smooth, thickened look that coats the spoon.
  3. Return the chicken to the slow cooker and coat everything in the Parmesan sauce. Make sure the potatoes get covered too for maximum creamy coverage.
  4. Garnish with fresh parsley. Scatter it on top just before serving for a fresh green finish and visual contrast.

Notes

For best sauce cling, stir the heavy cream and Parmesan into the hot cooking liquid right after removing the chicken, then return everything promptly so the coating looks thick and glossy. Store leftovers in the refrigerator up to 3 days; reheat gently until warmed through. Freezing is not recommended because cream-based sauces can separate when thawed. Dietary swap: use a lower-fat cream or half-and-half to lighten the sauce, keeping the rest the same for the same slow-cooked flavor.