Go Back
Easy Crockpot Garlic Parmesan Chicken and Potatoes are showcased in a delicious-looking featured image, highlighting the recipe's simplicity and savory flavors.

Crockpot Garlic Parmesan Chicken and Potatoes

This recipe delivers tender, flavorful chicken and perfectly cooked potatoes infused with rich garlic and Parmesan flavors, all with minimal effort thanks to the slow cooker. The key is using bone-in, skin-on chicken thighs and Yukon Gold potatoes for optimal flavor and texture, combined with a precise liquid ratio for a creamy, non-watery sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs bone-in, skin-on chicken thighs
  • 2 lbs Yukon Gold potatoes, peeled and cut into 1-inch cubes
  • 4 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1/4 cup heavy cream
  • 1/4 cup freshly grated Parmesan cheese, plus more for garnish
  • 2 tablespoons olive oil
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Fresh parsley, chopped for garnish

Equipment

  • 6-quart slow cooker
  • Measuring cups
  • Measuring spoons
  • Cutting board
  • Knife
  • Cheese grater
  • Large bowl
  • Small bowl

Method
 

  1. In a large bowl, toss the potatoes with olive oil, Italian seasoning, salt, and pepper.
  2. Place the seasoned potatoes in the bottom of the slow cooker.
  3. Place the chicken thighs on top of the potatoes.
  4. In a small bowl, combine the minced garlic and chicken broth. Pour evenly over the chicken and potatoes.
  5. Cover and cook on low for 6-8 hours, or on high for 3-4 hours.
  6. During the last 30 minutes of cooking, stir in the heavy cream and Parmesan cheese.
  7. Serve immediately, garnished with additional Parmesan cheese and fresh parsley.

Notes

For best results, use freshly grated Parmesan cheese as it melts more smoothly than pre-shredded. To prevent the potatoes from sticking, you can spray the bottom of the slow cooker with cooking spray. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop. If you prefer a thicker sauce, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the slow cooker during the last 30 minutes of cooking.