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Easy Garlic Parmesan Crockpot Chicken and Potatoes

A comforting and easy weeknight dish where juicy chicken thighs and tender potatoes are slow-cooked in a creamy garlic Parmesan sauce.
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Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 650
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds chicken thighs, boneless and skinless, trimmed Thighs stay juicy during cooking.
  • 1.5 pounds baby gold or red potatoes, halved if large Waxy potatoes work best in a slow cooker.
  • 1 small yellow onion, sliced thin
  • 5 to 6 cloves garlic, finely minced
  • 3 tablespoons unsalted butter, melted
  • 1 cup low sodium chicken broth
  • 1 teaspoon Italian seasoning Can substitute with dried basil and oregano.
  • 1 teaspoon kosher salt, plus more to taste Adjust based on Parmesan saltiness.
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika or smoked paprika
  • 1/2 cup heavy cream or half and half
  • 3/4 cup freshly grated Parmesan cheese, plus extra for serving Use a wedge of real Parmesan for best flavor.
  • 2 tablespoons chopped fresh parsley or chives for garnish
  • 1 squeeze of lemon (optional) For brightness at the end.

Method
 

Preparation
  1. Stir the melted butter, minced garlic, broth, Italian seasoning, salt, pepper, and paprika in a bowl.
  2. Scatter potatoes and onions in the bottom of the slow cooker. Pour half the garlic-broth mixture over the top.
  3. Nestle the chicken thighs on top. Pour the remaining garlic-broth mixture over the chicken.
Cooking
  1. Cover and cook on High for 3 to 4 hours or on Low for 5 to 6 hours. Slow cookers vary, so start checking sooner if yours runs hot.
  2. When the chicken is tender and the potatoes are soft, switch to Warm.
Finishing Touches
  1. Stir in the cream. Sprinkle in the Parmesan a little at a time, stirring between additions so it melts smoothly.
  2. Taste and adjust salt. Add a squeeze of lemon if desired.
  3. Garnish with fresh parsley. Serve straight from the crock with crusty bread or over a bed of rice.

Notes

Leftovers can be shredded and used in warm tortillas or wraps. To thicken the sauce, leave the lid off for the last 20 minutes, or whisk in cornstarch slurry before adding cream. For extra flavor, consider browning the chicken before slow cooking.