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Garlic Parmesan Crockpot Chicken and Potatoes

Garlic parmesan crockpot chicken and potatoes with tender, slow-cooked chicken thighs and golden baby potatoes in a garlicky parmesan cream sauce. Set and forget dinner method keeps everything nestled together for easy coating and a lightly thickened parmesan finish.
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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: 710
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 2 lb bone-in chicken thighs Use bone-in thighs for best tenderness.
Potatoes and aromatics
  • 1.5 lb baby potatoes, halved Halve baby potatoes for even tenderness.
  • 6 garlic cloves, minced Minced garlic for even flavor through the sauce.
  • 4 tbsp butter, sliced Sliced butter helps thicken and enrich the sauce.
Sauce
  • 1 cup chicken broth Poured around the sides to steam potatoes and braise chicken.
  • 0.5 cup heavy cream Stir in after cooking for a creamy parmesan sauce.
  • 0.75 cup parmesan cheese, grated Grated parmesan melts smoothly into the sauce.
Seasonings
  • 1 tsp Italian seasoning Adds an herby, savory base.
  • 1 tsp garlic powder Boosts garlic flavor without burning.
  • Salt and black pepper to taste Season generously at the start; adjust at the end if needed.
Garnish
  • Fresh parsley for garnish Adds a bright finish on top just before serving.
  • extra parmesan Optional, but recommended for the finishing touch.

Equipment

  • 1 Dutch oven

Method
 

Season and layer
  1. Season chicken thighs generously with salt, black pepper, garlic powder, and Italian seasoning, coating all sides evenly.
  2. Add halved baby potatoes to the bottom of the crockpot and arrange the seasoned chicken thighs on top so they sit in one layer.
  3. Scatter minced garlic and sliced butter over everything, then pour chicken broth around the sides of the crockpot to help steam and braise.
Slow-cook
  1. Cook on LOW for 6 hours or on HIGH for 3–4 hours until the chicken is fully cooked and the potatoes are tender, with visible bubbling through the lid.
Make the parmesan cream sauce and serve
  1. Remove the chicken thighs and keep them warm while you stir heavy cream and grated parmesan into the cooking liquid until smooth.
  2. Return the chicken to the crockpot and stir to coat everything in the sauce, until the sauce looks glossy and lightly thickened around the potatoes.
  3. Serve garnished with fresh parsley and extra parmesan, with herbs visible throughout and a light parmesan crust forming at the surface.

Notes

Pro tip: shred-proof tenderness comes from bone-in thighs and not overcooking—use HIGH only up to 3–4 hours, then stop once potatoes give easily with a fork. Store in the refrigerator up to 4 days in a sealed container; reheat gently until hot throughout. Freezing is yes for up to 2 months, but the cream sauce may loosen slightly—stir well when reheating. Dietary swap: for a lighter version, use half-and-half instead of heavy cream (sauce will be slightly less thick).