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Crockpot Garlic Parmesan Chicken and Potatoes

Crockpot garlic parmesan chicken and potatoes with tender chicken thighs and halved baby potatoes simmered in a buttery cheesy sauce. Low-and-slow cooking keeps the chicken juicy and coats the potatoes with garlic, parmesan, and Italian seasoning.
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Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 6 boneless chicken thighs
Potatoes
  • 1.5 lb baby potatoes, halved
Sauce
  • 4 tbsp butter, melted
  • 4 garlic cloves, minced
  • 0.5 cup grated parmesan
  • 1 tsp Italian seasoning
  • 0.5 cup chicken broth
Garnish
  • 1 Fresh parsley, for garnish

Equipment

  • 1 Dutch oven

Method
 

Add to slow cooker
  1. Place the boneless chicken thighs and baby potatoes, halved into the slow cooker in an even layer.
  2. Pour the melted butter mixture over the chicken and potatoes so everything is coated.
Cook low
  1. Cover and cook on low for 4-5 hours, until the chicken and potatoes are tender and the sauce clings to the potatoes with a cheesy look.
Finish and serve
  1. Garnish with fresh parsley, then serve while hot.

Notes

For extra flavor, make sure the parmesan is freshly grated so it melts smoothly into the sauce; avoid pre-shredded if it doesn’t melt well. Store leftovers in the fridge up to 3 days in a sealed container; reheat gently until hot. Freezing is not recommended because potatoes can soften and the sauce may separate. For a lighter option, use reduced-fat parmesan and half the butter.