Some nights you need dinner to cook itself, and this Crockpot Garlic Parmesan Chicken And Potatoes is exactly that recipe. You toss chicken thighs and baby potatoes into the slow cooker with a garlicky, buttery parmesan mixture, walk away for a few hours, and come home to a full meal with a creamy sauce that tastes like you fussed.
Advertisements1
The trick is layering: potatoes on the bottom where the heat is strongest, chicken on top so it stays juicy, and a parmesan-garlic cream stirred in at the end so nothing curdles or scorches. The result is fork-tender chicken and potatoes that soak up every bit of sauce.
It is a true weeknight hero because the prep is about 15 minutes, the slow cooker does the rest, and the leftovers reheat beautifully for lunch the next day. Serve it with a green vegetable or a crusty loaf and dinner is done.
Why You'll Love This Recipe
About the Ingredients
2.5 lb (1.1 kg) bone-in, skinless chicken thighs (about 6 thighs)
Bone-in thighs stay juiciest in a slow cooker. If you only have boneless thighs, use 2 lb and cut the cook time to 3 hours on low so they do not shred apart.
2 lb (900 g) baby gold potatoes, halved if larger than a golf ball
Baby gold or Yukon Gold potatoes hold their shape and turn buttery. Red potatoes work too; avoid russets, which fall apart and go grainy.
1 medium yellow onion, cut into 1-inch wedges
The onion melts into the sauce and adds sweetness. A large shallot or two leeks (white parts only) are good swaps.
8 garlic cloves, minced (about 3 tbsp)
Fresh garlic is the backbone of this dish. Jarred minced garlic is fine in a pinch, but use 1 tbsp less since it is milder and wetter.
3 tbsp unsalted butter, melted
Melted butter carries the garlic and parmesan over everything. Olive oil works for a dairy-free version, though the flavor is less rich.
1/2 cup (120 ml) low-sodium chicken broth
Broth keeps the bottom from scorching before the chicken releases its juices. Vegetable broth or a splash of white wine plus water both work.
1 tsp dried Italian seasoning
A blend of oregano, basil, and thyme rounds out the garlic. Herbes de Provence or 1/2 tsp each dried oregano and thyme are easy substitutes.
1 tsp kosher salt and 1/2 tsp black pepper
Kosher salt is less salty by volume than table salt, so taste before adding more at the end. Use 3/4 tsp table salt if that is what you have.
1/2 cup (50 g) finely grated Parmesan, plus more for serving
Grate it yourself from a wedge for a sauce that melts smoothly; pre-shredded parmesan contains starch and can turn gritty. Pecorino is a sharper swap.
1/2 cup (120 ml) heavy cream
Added at the very end so it does not split. Half-and-half works but is thinner; full-fat coconut milk makes it dairy-free.
2 tbsp chopped fresh parsley, for garnish
Brightens the plate and cuts the richness. Fresh basil or chives are fine alternatives.
Tips & Tricks
Do not lift the lid
Every peek releases heat and adds 20 to 30 minutes to the cook time, so trust the slow cooker and check only at the earliest suggested time.
Layer potatoes first, chicken second
Potatoes need the direct heat at the bottom of the insert and chicken stays tender sitting above the liquid line.
Stir the cream in at the end
Boiling cream for hours can curdle, so add it after the chicken is cooked and let it warm through for 5 minutes with the lid off.
Pro Tips
Step-by-Step Instructions
1. Prep the slow cooker
Lightly grease a 6-quart slow cooker insert. Spread the onion wedges and halved potatoes in an even layer across the bottom so they get the most heat.
2. Season the chicken
Pat the chicken thighs dry with paper towels and season both sides with the kosher salt and pepper. Arrange them in a single layer on top of the potatoes.
3. Mix the garlic butter
In a small bowl, stir together the melted butter, minced garlic, Italian seasoning, and half of the parmesan. Spoon the mixture evenly over the chicken and potatoes.
4. Add the broth
Pour the chicken broth around the edges of the insert, not over the chicken, so the garlic butter stays on top. Cover with the lid.
5. Cook low and slow
Cook on LOW for 5 to 6 hours or on HIGH for 3 to 3.5 hours. The chicken is done when a thermometer inserted into the thickest thigh reads 175F (79C) and the potatoes pierce easily with a knife.
6. Finish the sauce
Turn the slow cooker off and stir in the heavy cream and remaining parmesan. Replace the lid and let it sit 5 minutes at 175F (79C) residual heat until the sauce is glossy and slightly thickened at the bubbling edges.
7. Taste and serve
Taste the sauce and add salt if needed. Spoon the chicken, potatoes, and plenty of sauce onto plates and scatter with fresh parsley and extra parmesan.
Delicious Variations
Crispy Broiled Finish
Transfer the chicken and potatoes to a sheet pan, spoon over sauce, and broil 4 inches from the element at 500F (260C) for 4 to 5 minutes until the edges are golden brown.
Lemon Pepper Twist
Add the zest of 1 lemon and 1 tsp cracked black pepper to the garlic butter for a brighter, peppery version.
Spicy Garlic Parmesan
Stir 1/2 tsp red pepper flakes into the garlic butter and finish with a pinch of smoked paprika for a gentle kick.
How to Store Crockpot Garlic Parmesan Chicken And Potatoes for Busy Weeknights
Refrigerator
Store in an airtight container in the refrigerator for up to 4 days; keep the chicken and potatoes covered in the sauce so they do not dry out.
Freezer
Freeze the chicken and potatoes with the sauce in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently in a covered skillet over medium-low heat at 300F (150C) equivalent for 8 to 10 minutes, adding a splash of broth or cream, until the sauce bubbles at the edges and the chicken reaches 165F (74C).
Frequently Asked Questions
Q: Can I use chicken breasts instead of thighs in the crockpot?
Yes, but use boneless, skinless chicken breasts and shorten the cook time to 2.5 to 3 hours on low. Breasts dry out faster than thighs, so check them at the 2.5-hour mark and pull them as soon as they reach 165F (74C).
Q: Do I need to brown the chicken before putting it in the slow cooker?
No, browning is optional for this recipe. The garlic butter and parmesan give plenty of flavor without searing, though a quick sear does add a deeper golden color and richer taste if you have 8 extra minutes.
Q: How long does Crockpot Garlic Parmesan Chicken and Potatoes take to cook?
It takes 5 to 6 hours on low or 3 to 3.5 hours on high, plus 15 minutes of prep. The chicken is safe when it reaches 165F (74C), but thighs are more tender at 175F (79C).
Q: Why did my potatoes turn out hard in the slow cooker?
The potatoes were likely cut too large or sat above the liquid line. Cut them into 1-inch pieces, keep them in a single layer on the bottom, and make sure the broth reaches the base of the insert.
Q: Can I make this recipe dairy-free?
Yes, swap the butter for olive oil, the heavy cream for full-fat coconut milk, and use a dairy-free parmesan-style cheese. Add the coconut milk at the end just like the cream so it does not separate.
If you make this Crockpot Garlic Parmesan Chicken And Potatoes, snap a photo and tell me how your family liked it in the comments. Save the recipe for your next chaotic Tuesday and share it with a friend who needs an easy win.
Crockpot Garlic Parmesan Chicken And Potatoes for Busy Weeknights
Crockpot Garlic Parmesan Chicken And Potatoes is a dump-and-go dinner with tender chicken, buttery potatoes, and a creamy garlic parmesan sauce.
🧂 Ingredients
- 2.5 lb (1.1 kg) bone-in, skinless chicken thighs (about 6 thighs)
- 2 lb (900 g) baby gold potatoes, halved if larger than a golf ball
- 1 medium yellow onion, cut into 1-inch wedges
- 8 garlic cloves, minced (about 3 tbsp)
- 3 tbsp unsalted butter, melted
- 1/2 cup (120 ml) low-sodium chicken broth
- 1 tsp dried Italian seasoning
- 1 tsp kosher salt and 1/2 tsp black pepper
- 1/2 cup (50 g) finely grated Parmesan, plus more for serving
- 1/2 cup (120 ml) heavy cream
- 2 tbsp chopped fresh parsley, for garnish
📋 Instructions
- 1Prep the slow cooker — Lightly grease a 6-quart slow cooker insert. Spread the onion wedges and halved potatoes in an even layer across the bottom so they get the most heat.
- 2Season the chicken — Pat the chicken thighs dry with paper towels and season both sides with the kosher salt and pepper. Arrange them in a single layer on top of the potatoes.
- 3Mix the garlic butter — In a small bowl, stir together the melted butter, minced garlic, Italian seasoning, and half of the parmesan. Spoon the mixture evenly over the chicken and potatoes.
- 4Add the broth — Pour the chicken broth around the edges of the insert, not over the chicken, so the garlic butter stays on top. Cover with the lid.
- 5Cook low and slow — Cook on LOW for 5 to 6 hours or on HIGH for 3 to 3.5 hours. The chicken is done when a thermometer inserted into the thickest thigh reads 175F (79C) and the potatoes pierce easily with a knife.
- 6Finish the sauce — Turn the slow cooker off and stir in the heavy cream and remaining parmesan. Replace the lid and let it sit 5 minutes at 175F (79C) residual heat until the sauce is glossy and slightly thickened at the bubbling edges.
- 7Taste and serve — Taste the sauce and add salt if needed. Spoon the chicken, potatoes, and plenty of sauce onto plates and scatter with fresh parsley and extra parmesan.
