Garlic Parmesan Crockpot Chicken and Potatoes – Easy, Creamy & Comforting
A creamy, garlicky slow-cooked chicken and potato dinner made easy in the crockpot — packed with comforting flavors and minimal prep.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 4–6 servings 1x
Ingredients
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2 lbs boneless skinless chicken thighs
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1.5 lbs baby Yukon Gold or red potatoes, halved
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5 cloves garlic, minced
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1 cup heavy cream
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1 cup freshly grated Parmesan cheese (divided)
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½ cup low-sodium chicken broth
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3 tbsp unsalted butter
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1½ tsp Italian seasoning
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Salt and black pepper to taste
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Optional: 2 oz cream cheese, chopped greens
Instructions
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Wash and halve potatoes. Pat chicken dry and season with salt, pepper, and Italian seasoning.
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Add potatoes to the bottom of the crockpot. Place chicken thighs on top.
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In a saucepan, melt butter over medium heat. Add garlic and sauté 1–2 minutes. Stir in broth and cream. Add half the Parmesan. Stir until smooth.
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Pour sauce over chicken and potatoes. Sprinkle remaining Parmesan on top.
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Cook on LOW for 6–7 hours or HIGH for 3.5–4 hours.
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In the last 30 minutes, stir gently or add cream cheese/greens if using.
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Serve warm, garnished with extra Parmesan or parsley.
Notes
For a golden finish, broil the chicken and potatoes briefly after cooking. Add spinach or mushrooms for extra veggies. Great as leftovers!