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Garlic Parmesan Crockpot Chicken and Potatoes

Garlic parmesan crockpot chicken and potatoes slow-cooked until the chicken thighs are fall-apart tender and the baby potatoes are fork-soft. It’s cooked low-and-steady in a garlic butter parmesan sauce for an easy, set-it-and-forget-it dinner with a rich, spoonable finish.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Garlic Parmesan Crockpot Chicken and Potatoes
  • 6 bone-in, skin-on chicken thighs
  • 1.5 lb baby gold potatoes halved
  • 6 garlic cloves minced
  • 4 tbsp unsalted butter melted
  • 0.75 cup grated parmesan cheese
  • 1 cup chicken broth
  • 1 tbsp Italian seasoning
  • 1 tsp smoked paprika
  • 0.25 salt to taste
  • 0.25 black pepper to taste
  • 2 tbsp fresh parsley chopped (for serving)

Equipment

  • 1 Dutch oven

Method
 

Prep the crockpot base
  1. Halve the baby gold potatoes and arrange them in an even layer on the bottom of the crockpot.
  2. Whisk together melted unsalted butter, minced garlic cloves, chicken broth, Italian seasoning, smoked paprika, salt, and black pepper.
Layer and sauce
  1. Season the bone-in, skin-on chicken thighs generously and nestle them on top of the potatoes.
  2. Pour the garlic butter mixture evenly over the chicken and potatoes.
  3. Sprinkle half the grated parmesan cheese over the top.
Slow-cook
  1. Cover and cook on low for 6 hours (or high for 3 to 3.5 hours) until the chicken is fall-apart tender and the potatoes are fork-soft.
Finish and serve
  1. Sprinkle the remaining grated parmesan cheese over the top and let it melt for 5 minutes with the lid off.
  2. Garnish with fresh parsley and serve warm, spooning extra sauce over each portion.

Notes

For the best texture, keep the crockpot lid on during cooking and only remove it for the final 5 minutes to melt the remaining parmesan. Store leftovers in the refrigerator up to 3–4 days; reheat gently in the microwave or on the stovetop with a splash of broth. Freezing is not recommended because the potatoes can soften further after thawing. If you want a dairy-light option, use a parmesan-style cheese substitute and reduce the butter slightly to keep the sauce from getting too rich.