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Garlic Parmesan Crockpot Chicken and Potatoes

Garlic Parmesan crockpot chicken with baby potatoes cooks set-and-forget in the slow cooker until the chicken thighs are fall-apart tender and the potatoes are creamy. A garlic-Parmesan sauce thickens and turns glossy enough to coat every piece, finished with fresh parsley and extra Parmesan notes.
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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 Pat dry before seasoning for better flavor stick.
Baby potatoes
  • 1.5 lb baby potatoes, halved Halve so they cook through evenly.
Garlic
  • 6 cloves garlic, minced Minced to blend into the sauce during cooking.
Chicken broth
  • 0.5 cup chicken broth Adds savory base for the Parmesan sauce.
Butter
  • 0.25 cup butter, cubed Helps potatoes turn creamy and enriches the sauce.
Italian seasoning
  • 1 tsp Italian seasoning
Garlic powder
  • 1 tsp garlic powder
Onion powder
  • 1 tsp onion powder
Salt and pepper
  • salt and pepper to taste Season generously to bring out garlic-Parmesan flavor.
Heavy cream
  • 0.5 cup heavy cream Stir in after cooking for a creamy, glossy finish.
Parmesan cheese
  • 0.75 cup Parmesan cheese, grated Use freshly grated for best melt and thickness.
Fresh parsley
  • fresh parsley for garnish Optional but recommended for color and fresh aroma.

Equipment

  • 1 Dutch oven

Method
 

Season and layer
  1. Season the chicken thighs generously with salt, pepper, garlic powder, onion powder, and Italian seasoning so every surface is coated with seasoning.
  2. Place the halved baby potatoes in the bottom of the slow cooker and scatter the minced garlic and butter cubes over the potatoes.
  3. Pour the chicken broth over the potatoes and set the chicken thighs skin-side up on top.
Slow cook
  1. Cover and cook on LOW for 6-7 hours (or HIGH for 3-4 hours) until the chicken thighs are fall-apart tender and the potatoes are easily pierced.
Make sauce and serve
  1. Transfer the chicken to a plate, then stir the heavy cream and grated Parmesan into the cooking liquid until a creamy sauce forms and turns glossy.
  2. Return the chicken to the slow cooker and coat everything in the Parmesan sauce so potatoes and chicken are evenly covered.
  3. Garnish with fresh parsley and serve while the sauce is warm and thick on the potatoes.

Notes

For the glossiest Parmesan coating, stir the heavy cream and Parmesan into the hot cooking liquid right after cooking, then briefly simmer in the slow cooker with the lid on until thickened (do not boil hard). Refrigerate leftovers up to 3-4 days in a sealed container; reheat gently until warmed through. Freezing is not recommended because the cream sauce can grain after thawing. If you need a lighter option, use half-and-half instead of heavy cream for a less thick sauce.