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Crockpot Garlic Parmesan Chicken and Potatoes

Crockpot garlic Parmesan chicken and potatoes with a silky, cheesy cream sauce—slow-cooked until chicken thighs are juicy and potatoes are fork-tender. Layered in the slow cooker and finished with an uncovered Parmesan rest for extra flavor in every bite.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 760
Ingredients Equipment Method Notes

Ingredients
  

Crockpot garlic Parmesan chicken and potatoes
  • 2 lb boneless, skinless chicken thighs Use thighs for extra juiciness during long cooking.
  • 1.5 lb baby gold potatoes, halved Halve to help them cook evenly and become fork-tender.
  • 6 garlic cloves, minced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 0.75 cup grated Parmesan cheese, divided Divide: 1/2 cup for the sauce, 1/4 cup for finishing.
  • 1 tbsp Italian seasoning
  • 1 tsp onion powder
  • 0.5 tsp Salt and pepper, to taste Season to taste; amount shown as a placeholder estimate.
  • 2 tbsp butter
  • 2 tbsp fresh parsley, chopped, for garnish Fresh parsley adds color and a clean, herb finish.

Equipment

  • 1 Dutch oven

Method
 

Layer the crockpot
  1. Place halved baby potatoes in an even layer at the bottom of the slow cooker. Arrange chicken thighs on top so everything cooks uniformly.
Make the sauce
  1. In a bowl, whisk together minced garlic, chicken broth, heavy cream, 1/2 cup Parmesan, Italian seasoning, onion powder, salt, and pepper until combined. Pour evenly over the chicken and potatoes so the sauce coats the top layer.
Add butter
  1. Cut butter into small pieces and scatter over the top. The butter will melt into the sauce as it cooks for a richer finish.
Slow cook
  1. Cover and cook on LOW for 5–6 hours, or on HIGH for 3–3.5 hours, until chicken reaches an internal temp of 165°F and potatoes are fork-tender. Keep the lid on to maintain steady heat and moisture.
Thicken the sauce
  1. Remove the lid, sprinkle the remaining 1/4 cup Parmesan over the top, and let sit uncovered for 10 minutes on warm to thicken slightly. You should see the sauce reduce and cling more to the chicken and potatoes.
Finish and serve
  1. Gently stir the sauce to combine, garnish with fresh parsley, and serve hot with extra sauce spooned over each portion. The coating should look creamy and glossy as it settles around everything.

Notes

For best results, avoid stirring while the slow cooker is running so the potatoes stay intact and the sauce thickens naturally. Refrigerate leftovers in a sealed container for 3–4 days; reheat gently on the stovetop or in the microwave until hot. Freeze is not recommended because cream-based sauces can break when thawed. For a lower-fat swap, use half-and-half instead of heavy cream (sauce will be slightly thinner, so you may need the uncovered 10-minute rest).