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Garlic Parmesan Crockpot Chicken and Potatoes

Garlic Parmesan crockpot chicken with baby potatoes is a set-and-forget slow cooker dinner. Bone-in, skin-on chicken thighs turn fall-apart tender while the sauce thickens into a glossy Parmesan coating over every potato.
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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: 850
Ingredients Equipment Method Notes

Ingredients
  

Garlic Parmesan crockpot chicken and potatoes
  • 2 lb bone-in skin-on chicken thighs
  • 1.5 lb baby potatoes, halved
  • 6 garlic, minced
  • 0.5 cup chicken broth
  • 0.25 cup butter, cubed
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 salt and pepper to taste
  • 0.5 cup heavy cream
  • 0.75 cup Parmesan cheese, grated
  • 1 fresh parsley for garnish

Equipment

  • 1 Dutch oven
  • 1 cast iron skillet

Method
 

Season and load the slow cooker
  1. Season the chicken thighs generously with salt, pepper, garlic powder, onion powder, and Italian seasoning, making sure all sides are coated and the skin looks well seasoned.
  2. Add the halved baby potatoes to the bottom of the slow cooker and scatter the minced garlic and butter cubes over the potatoes in an even layer.
  3. Pour the chicken broth over the potatoes, then set the chicken thighs skin-side up on top so they sit above the liquid.
Slow cook until tender
  1. Cover and cook on LOW for 6-7 hours until the chicken is fall-apart tender and the potatoes are easily pierced with a fork.
  2. If using HIGH, cover and cook for 3-4 hours until the chicken is tender and the potatoes are soft and creamy.
Make the Parmesan sauce and finish
  1. Transfer the chicken to a plate and set aside while you thicken the sauce.
  2. Stir the heavy cream and Parmesan cheese into the cooking liquid and simmer just until a creamy sauce forms and looks thick and glossy.
  3. Return the chicken to the slow cooker, coat everything in the Parmesan sauce so potatoes and chicken are evenly covered, and garnish with fresh parsley.

Notes

For the best glossy coating, stir the sauce thoroughly after adding cream and Parmesan so the cheese melts completely and clings to the potatoes. Refrigerate leftovers in an airtight container up to 4 days; reheat gently on the stovetop or in the microwave to avoid breaking the sauce. Freeze is not recommended because cream-based sauces can separate after thawing. For a lower-fat swap, use half-and-half and reduce the Parmesan slightly, then add more to taste at the end.