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Garlic Parmesan Crockpot Chicken and Potatoes

Garlic Parmesan crockpot chicken and potatoes made in a slow cooker until the chicken thighs are fall-apart tender and the baby potatoes turn creamy. The glossy Parmesan-garlic sauce coats every surface with minimal hands-on time.
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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
Ingredients Equipment Method Notes

Ingredients
  

Garlic Parmesan Crockpot Chicken and Potatoes
  • 2 lb bone-in skin-on chicken thighs Use thighs for the most tender, shreddable texture.
  • 1.5 lb baby potatoes Halve to help them cook evenly in the slow cooker.
  • 6 garlic cloves Minced; distributes throughout the sauce.
  • 0.5 cup chicken broth Provides moisture and base flavor for the sauce.
  • 0.25 cup butter Cubed so it melts into the sauce as it cooks.
  • 1 tsp Italian seasoning Adds classic herb flavor to the chicken.
  • 1 tsp garlic powder Seasoning layer for savory garlic taste.
  • 1 tsp onion powder Deepens flavor without chopping.
  • 1 salt and pepper Season to taste for balanced flavor.
  • 0.5 cup heavy cream Stirs in at the end for a creamy, thick sauce.
  • 0.75 cup Parmesan cheese Grated; melts into the cooking liquid for a glossy coating.
  • 1 fresh parsley Optional garnish; use for color and freshness.

Equipment

  • 1 Dutch oven

Method
 

Season and layer in the slow cooker
  1. Season the chicken thighs generously with salt, pepper, garlic powder, onion powder, and Italian seasoning, coating all surfaces.
  2. Place the halved baby potatoes in the bottom of the slow cooker, then scatter the minced garlic and butter cubes over the potatoes.
  3. Pour the chicken broth over the potatoes, then set the seasoned chicken thighs skin-side up on top.
Slow cook until tender
  1. Cover and cook on LOW for 6-7 hours, until the chicken and potatoes are tender and the sauce looks simmered and thickened around the edges.
Thicken the Parmesan sauce and serve
  1. Transfer the chicken to a plate, then stir the heavy cream and Parmesan into the cooking liquid until a creamy sauce forms and looks glossy.
  2. Return the chicken to the slow cooker, coat everything in the Parmesan sauce, and let it sit for 2 minutes so the coating clings.
  3. Garnish with fresh parsley and serve warm.

Notes

Pro tip: for the creamiest sauce, stir heavy cream and Parmesan in thoroughly off heat, then return the chicken just long enough to re-coat. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently in a saucepan or microwave, adding a splash of broth if the sauce tightens. Freezing is not recommended because cream-based sauces can separate after thawing. Dietary swap: use half-and-half instead of heavy cream for a lighter sauce texture.