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Garlic Parmesan Crockpot Chicken and Potatoes

Garlic Parmesan crockpot chicken and potatoes with fall-apart tender thighs and creamy, glossy baby potatoes. Slow-cooker method coats every surface in a thick Parmesan sauce made right in the insert.
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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
  

Chicken thighs
  • 2 lb bone-in skin-on chicken thighs Use skin-on for best tenderness and flavor.
Baby potatoes
  • 1.5 lb baby potatoes Halve for faster, even cooking in the slow cooker.
Garlic and aromatics
  • 6 garlic cloves, minced Minced garlic should be scattered over the potatoes.
  • 1 tsp Italian seasoning Measure level for balanced seasoning.
  • 1 tsp garlic powder Season the chicken generously.
  • 1 tsp onion powder Season the chicken generously.
  • 0.5 salt and pepper To taste.
Liquid and dairy
  • 0.5 cup chicken broth Pour over the potatoes before adding chicken.
  • 0.25 cup butter, cubed Scatter butter cubes over the potatoes.
  • 0.5 cup heavy cream Stir in after cooking to thicken into a creamy sauce.
  • 0.75 cup Parmesan cheese, grated Use freshly grated for best melting and a glossy finish.
Garnish
  • 1 fresh parsley Fresh parsley for garnish at the end.

Equipment

  • 1 Dutch oven

Method
 

Season and layer
  1. Season the chicken thighs generously with salt, pepper, garlic powder, onion powder, and Italian seasoning until evenly coated, including the skin-side.
  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 chicken thighs skin-side up on top and arrange in a single layer where possible.
Slow cook
  1. Cover and cook on LOW for 6-7 hours until chicken and potatoes are tender, with visible bubbling at the edges and the potatoes softening in the liquid.
Make 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 thick and glossy.
  2. Return the chicken to the slow cooker, coat everything in the Parmesan sauce so the potatoes and thighs are fully covered, and garnish with fresh parsley before serving.

Notes

For the glossiest sauce, add the heavy cream and Parmesan only after the cook time; stir until smooth before returning the chicken. Refrigerate leftovers in a sealed container for up to 3-4 days; rewarm gently on the stovetop or in the microwave, adding a splash of broth if the sauce thickens. Freezing is not recommended because dairy sauces can break when thawed. For a lighter option, use half-and-half instead of heavy cream and reduce Parmesan slightly, knowing the sauce may be less thick.