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Crockpot Garlic Parmesan Chicken and Potatoes

Crockpot garlic parmesan chicken and potatoes with a creamy broth-and-cheese sauce that coats tender chicken thighs and halved baby potatoes. Slow-cooked on Low for fall-apart chicken and cooked-through potatoes, then finished by gently stirring in melted parmesan.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 740
Ingredients Equipment Method Notes

Ingredients
  

Boneless chicken thighs
  • 5 boneless chicken thighs Use 4–6 thighs; adjust within the range for best coverage.
Baby potatoes
  • 1.5 lb baby potatoes Halve so they cook through evenly.
Garlic and cheese base
  • 6 garlic Minced cloves.
  • 0.5 cup parmesan Grated (plus more for serving).
Sauce liquids
  • 1 cup chicken broth
  • 0.5 cup heavy cream
Butter
  • 3 tbsp unsalted butter Cut into small pieces for dotting on top.
Seasonings
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 salt To taste.
  • 1 pepper To taste.
Garnish
  • 0.25 cup fresh parsley Chopped, plus extra for serving if desired.

Equipment

  • 1 slow cooker

Method
 

Season and layer
  1. Season the chicken thighs with Italian seasoning, garlic powder, onion powder, salt, and pepper.
  2. Place the halved baby potatoes on the bottom of the slow cooker.
  3. Nestle the seasoned chicken thighs on top of the potatoes.
Make the sauce and cook
  1. Whisk the chicken broth, heavy cream, minced garlic, and grated parmesan together, then pour over the chicken and potatoes.
  2. Dot the top with pieces of unsalted butter.
  3. Cook on Low for 5–6 hours or on High for 2.5–3 hours, until the chicken is tender and the potatoes are cooked through.
Finish and serve
  1. Stir the sauce gently to incorporate the melted parmesan.
  2. Garnish generously with fresh parsley and extra parmesan shavings.

Notes

For the creamiest sauce, use freshly grated parmesan and avoid aggressive stirring during cooking. Refrigerate leftovers in an airtight container for up to 3–4 days; freeze up to 2 months (best texture when reheated gently). For a lighter option, swap heavy cream for half-and-half for a thinner but still flavorful sauce.