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Garlic Parmesan Crockpot Chicken and Potatoes

Garlic parmesan crockpot chicken and potatoes made with tender bone-in chicken thighs and golden baby potatoes simmered in a garlicky parmesan cream sauce. Slow-cooked until the meat is fully cooked and the sauce turns smooth and glossy, with herbs visible throughout.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

Bone-in chicken thighs
  • 2 lb bone-in chicken thighs
Baby potatoes
  • 1.5 lb baby potatoes halved
Garlic and butter
  • 6 cloves garlic cloves minced
  • 4 tbsp butter sliced
Creamy sauce
  • 1 cup chicken broth
  • 0.5 cup heavy cream
  • 0.75 cup parmesan cheese grated
Seasonings
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • salt and black pepper to taste
Garnish
  • fresh parsley for garnish

Equipment

  • 1 Dutch oven

Method
 

Season and layer
  1. Season chicken thighs generously with salt, black pepper, garlic powder, and Italian seasoning until evenly coated, with visible speckling of herbs and spices.
  2. Place halved baby potatoes in the bottom of the crockpot and arrange seasoned chicken thighs on top so they sit over the potatoes with minimal gaps.
  3. Scatter minced garlic and butter slices over everything, then pour chicken broth around the sides so the liquid partially surrounds the potatoes.
Slow cook
  1. Cook on low for 6 hours (or high for 3–4 hours) until chicken is fully cooked and potatoes are tender, with the sauce starting to look creamy around the edges.
Finish the sauce
  1. Remove chicken, then stir heavy cream and parmesan into the crockpot liquid until smooth, with the sauce turning glossy and thick enough to coat a spoon.
  2. Return chicken to the crockpot and coat everything in the sauce, letting it rest in the hot liquid for 2–3 minutes so the parmesan clings to the chicken surface.
Serve
  1. Serve garnished with fresh parsley and extra parmesan, with herbs scattered visibly over the top.

Notes

Pro tip: when stirring in heavy cream and parmesan, mix off-heat for 30–60 seconds (or gently on low) to prevent separating, then return chicken to rewarm. Refrigerate leftovers in a sealed container for up to 3–4 days; reheat in a covered pan or microwave until hot. Freezing: yes, freeze portions for up to 2 months, though the sauce may slightly thicken when thawed. For a lighter option, use half-and-half instead of heavy cream (sauce will be a bit thinner, but still creamy).