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Garlic Parmesan Crockpot Chicken and Potatoes

Garlic parmesan crockpot chicken and potatoes are a set-and-forget dinner with tender bone-in chicken thighs and golden baby potatoes nestled in a garlicky parmesan cream sauce. Slow-cooked until the potatoes are tender and the sauce turns smooth and glossy as everything coats together.
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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: 680
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Dutch oven

Method
 

Season and layer in the crockpot
  1. Season bone-in chicken thighs generously with salt, black pepper, garlic powder, and Italian seasoning, making sure the surface looks evenly coated.
  2. Place halved baby potatoes in the bottom of the crockpot and arrange the seasoned chicken thighs on top in a single layer where possible.
  3. Scatter minced garlic and sliced butter over everything so dots of butter can melt into the sauce during cooking.
  4. Pour chicken broth around the sides of the crockpot, avoiding washing off the seasonings from the chicken.
Slow cook until tender
  1. Cook on low for 6 hours until the chicken thighs are fully cooked and the baby potatoes are tender, with visible bubbling and a hot, aromatic steam.
  2. For a faster option, cook on high for 3–4 hours until the chicken thighs are fully cooked and the baby potatoes are tender.
Make the garlic parmesan cream sauce and serve
  1. Remove the chicken thighs from the crockpot and set aside.
  2. Stir heavy cream and grated parmesan cheese into the liquid in the crockpot until smooth and thickened, with the sauce looking glossy.
  3. Return the chicken thighs to the crockpot and coat them and the potatoes in the garlic parmesan sauce.
  4. Serve garnished with fresh parsley and extra parmesan, with herbs visibly scattered over the top.

Notes

Pro tip: for the smoothest cream sauce, stir the heavy cream and parmesan in after cooking (when the liquid is hot) and keep stirring until no grainy bits remain. Refrigerate leftovers in an airtight container for up to 4 days; freeze for up to 2 months (sauce may thicken on thawing—reheat gently and stir). For a lighter option, use half-and-half instead of heavy cream, keeping the parmesan the same for flavor.