Go Back

Garlic Parmesan Crockpot Chicken and Potatoes

Garlic Parmesan crockpot chicken and potatoes are set-and-forget slow cooker chicken thighs with baby potatoes coated in a thick, glossy Parmesan garlic sauce. Fall-apart tender chicken and creamy, spoonable potatoes cook right in the insert for an easy weeknight crockpot chicken dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 830
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 2 lb bone-in skin-on chicken thighs Pat dry before seasoning for better flavor adhesion.
Baby potatoes
  • 1.5 lb baby potatoes Halve so they cook evenly in the same time window.
Garlic
  • 6 cloves garlic Minced; scatter over potatoes for mellow sweetness as they cook.
Broth
  • 0.5 cup chicken broth Used to steam-roast the potatoes and create the cooking liquid sauce base.
Butter
  • 0.25 cup butter Cubed; helps richness and sauce gloss when combined with cream and Parmesan.
Italian seasoning
  • 1 tsp Italian seasoning Adds herb depth to the chicken and helps perfume the slow cooker steam.
Garlic powder
  • 1 tsp garlic powder Seasoning layer for classic garlic flavor.
Onion powder
  • 1 tsp onion powder Rounds out savory flavor without adding moisture.
Salt and pepper
  • 1 Salt and pepper Season to taste; use generously on the chicken thighs.
Heavy cream
  • 0.5 cup heavy cream Stir in after cooking to thicken into a creamy, clinging coating.
Parmesan cheese
  • 0.75 cup Parmesan cheese Grated; stir in until smooth and glossy.
Fresh parsley
  • 1 Fresh parsley Chopped for garnish and color contrast at serving.

Equipment

  • 1 Dutch oven

Method
 

Season and layer
  1. Season the chicken thighs generously with salt, pepper, garlic powder, onion powder, and Italian seasoning, pressing the spices in so they cling. Visual cue: the surface should look evenly speckled with seasoning.
  2. Place the halved baby potatoes in the bottom of the slow cooker; scatter the minced garlic and butter cubes over the potatoes. Visual cue: garlic and butter pieces should be visible across the potato tops.
  3. Pour the chicken broth over the potatoes, then set the chicken thighs skin-side up on top. Visual cue: chicken skin should face upward and sit above the broth level.
Slow cook
  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 chicken should pull apart easily and the potatoes should yield when pressed with a fork.
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. Visual cue: the sauce should look thick and glossy as it coats the back of a spoon.
  2. Return the chicken to the slow cooker, coat everything in the Parmesan sauce, and garnish with fresh parsley. Visual cue: chicken skin and potatoes should be visibly glazed with the sauce.

Notes

Pro tip: stir cream and Parmesan in off the heat (or keep on warm) just until smooth—this helps prevent grainy cheese. Refrigerate leftovers in an airtight container for up to 3-4 days; reheat gently until hot. Freezing is not recommended due to cream and potato texture. For a lighter option, use half-and-half in place of heavy cream for a thinner-but-still flavorful sauce.