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Garlic Parmesan Crockpot Chicken and Potatoes

Garlic parmesan crockpot chicken and potatoes feature tender slow-cooked chicken thighs and golden baby potatoes nestled in a garlicky parmesan cream sauce. After simmering in a slow cooker, the sauce thickens to a smooth, glossy finish 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: Main Dish
Cuisine: American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Garlic parmesan crockpot chicken and potatoes
  • 2 lb bone-in chicken thighs Thighs cook best with bones intact for richer flavor.
  • 1.5 lb baby potatoes Halve to help them become tender in the same cook time.
  • 6 garlic cloves Minced so they distribute through the sauce.
  • 4 tbsp butter Sliced for even melting.
  • 1 cup chicken broth Adds body to the cooking liquid.
  • 0.5 cup heavy cream Stirs in at the end for a creamy finish.
  • 0.75 cup parmesan cheese, grated Add after cooking so it melts smoothly.
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 1 Salt and black pepper to taste Season generously at the start.
  • 1 Fresh parsley for garnish Use fresh for visible green flecks on top.

Equipment

  • 1 Dutch oven

Method
 

Season and load the slow cooker
  1. Season the chicken thighs generously with salt, pepper, garlic powder, and Italian seasoning, coating all sides for even flavor.
  2. Add the halved baby potatoes to the bottom of the crockpot and arrange the seasoned chicken thighs on top in a single layer as much as possible.
  3. Scatter the minced garlic and sliced butter over everything, then pour the chicken broth around the sides (not directly over the seasoning) so the bottom stays saucy.
Slow-cook until tender
  1. Cook on low for 6 hours or high for 3–4 hours until the chicken is fully cooked and the potatoes are tender, with the liquid bubbling softly and turning fragrant.
Finish with parmesan cream sauce
  1. Remove the chicken thighs, then stir the heavy cream and parmesan into the crockpot liquid until smooth and glossy, about 1–2 minutes.
  2. Return the chicken to the crockpot and coat everything in the sauce until the chicken and potatoes are evenly covered.
  3. Serve immediately, garnished with fresh parsley and extra parmesan so the top looks bright and finished.

Notes

Pro tip: If your sauce looks too thin after adding cream and parmesan, let it sit covered for 5–10 minutes to thicken slightly. Store leftovers in the refrigerator up to 3–4 days; reheat gently until hot. Freezing: yes, freeze portions up to 2 months, but the sauce may be a bit less creamy after thawing—stir well when reheating. For a lighter option, use half-and-half in place of heavy cream for a creamier-than-broth texture with fewer calories.