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Garlic Parmesan Crockpot Chicken and Potatoes

Garlic Parmesan crockpot chicken and potatoes with tender chicken thighs and halved baby potatoes slow-cooked in a garlic Parmesan cream sauce. The sauce thickens beautifully as it simmers, then you finish with cream and Parmesan near the end for a silky, not-curdled texture.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 4 chicken thighs Use bone-in or boneless; skin-on is fine for extra richness.
Baby potatoes
  • 1.5 lb baby potatoes, halved Halve evenly so all pieces finish tender at the same time.
Garlic
  • 4 garlic cloves, minced Minced garlic dissolves into the broth for a mellow garlic flavor.
Broth
  • 1 cup chicken broth Forms the cooking liquid base for the sauce.
Heavy cream
  • 0.5 cup heavy cream Add near the end to prevent curdling and keep the sauce smooth.
Parmesan cheese
  • 1 cup grated Parmesan cheese Stir in during the last 20 minutes so it melts into a thick sauce.
Italian seasoning
  • 1 tsp Italian seasoning A quick blend for warm, herb-forward seasoning.
Salt and pepper
  • 1 Salt and pepper, to taste Season to taste after cooking, if needed.
Fresh parsley
  • 1 Fresh parsley, for garnish Optional but brightens the finished dish.

Equipment

  • 1 slow cooker

Method
 

Load the slow cooker
  1. Add the chicken thighs and halved baby potatoes to the slow cooker in an even layer.
  2. In a bowl, whisk the chicken broth, minced garlic, Italian seasoning, salt, and pepper until combined, then pour it over the chicken and potatoes.
Slow cook
  1. Cover and cook on low for 6 hours, or cook on high for 3-4 hours, until the chicken is tender and the potatoes are cooked through.
Finish the creamy Parmesan sauce
  1. Stir in the heavy cream and grated Parmesan cheese during the last 20 minutes of cooking so the cheese melts and the sauce thickens.
Serve
  1. Garnish with fresh parsley and serve hot, letting the sauce cling to the chicken and potatoes.

Notes

Halve the potatoes evenly so they cook at the same rate as the chicken. For storage, refrigerate leftovers in a sealed container for up to 3-4 days; reheat gently on the stovetop or in the microwave, adding a splash of broth if the sauce thickens too much. Freezing is not recommended for best cream texture. Dietary swap: for a dairy-light version, use half-and-half instead of heavy cream and reduce the Parmesan slightly, then finish with more Parmesan only if needed for flavor.