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Garlic Parmesan Crockpot Chicken and Potatoes

Garlic Parmesan crockpot chicken delivers fall-apart tender chicken thighs and creamy garlic Parmesan-coated baby potatoes cooked hands-off in a slow cooker. The thick, glossy sauce clings to every surface for a satisfying, set-and-forget chicken dinner.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken and potatoes
  • 2 lb bone-in skin-on chicken thighs
  • 1.5 lb baby potatoes, halved
  • 6 cloves garlic, minced
Seasoning and sauce
  • 0.5 cup chicken broth
  • 4 tbsp butter, cubed
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.1 Salt and pepper to taste
  • 0.5 cup heavy cream
  • 0.75 cup Parmesan cheese, grated
  • 1 Fresh parsley for garnish

Equipment

  • 1 slow cooker

Method
 

Season and layer
  1. Season the chicken thighs generously with salt, pepper, garlic powder, onion powder, and Italian seasoning. Make sure the seasoning fully coats the surfaces so it blooms as it cooks.
  2. Place the halved baby potatoes in the bottom of the slow cooker; scatter the minced garlic and butter cubes over the potatoes. Spread them into an even layer so the potatoes get coated throughout.
  3. Pour the chicken broth over the potatoes and set the chicken thighs skin-side up on top. Keep the chicken elevated so the skin stays visible and helps flavor the sauce.
Slow cook
  1. Cover and cook on LOW for 6-7 hours until the chicken and potatoes are tender. The timing should produce a visibly bubbling, slow-simmered liquid around the edges.
  2. Alternatively, cover and cook on HIGH for 3-4 hours until the chicken and potatoes are tender. Look for the chicken to easily pull apart and the potatoes to yield when pressed with a fork.
Make the Parmesan sauce and serve
  1. Transfer the chicken to a plate. Keep it warm so it stays hot while you thicken the sauce.
  2. Stir the heavy cream and Parmesan into the cooking liquid until a creamy sauce forms. Continue stirring until the sauce turns thick and glossy, visibly coating the back of a spoon.
  3. Return the chicken to the slow cooker and coat everything in the Parmesan sauce. Ensure potatoes and chicken are fully covered so the golden sauce clings to every piece.
  4. Garnish with fresh parsley and let the slow cooker sit covered for 5 minutes before serving. The garnish brightens and the sauce settles slightly for a cleaner, more clingy finish.

Notes

Pro tip: for the glossiest coating, stir the Parmesan and heavy cream into the hot cooking liquid off the heat until smooth, then return the chicken so the sauce clings to both chicken and potatoes. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently until hot throughout. Freezing is not recommended because the cream-based sauce can separate after thawing. For a lighter option, swap heavy cream for half-and-half, then add Parmesan slowly to help it stay creamy.