Crockpot Garlic Parmesan Chicken Thighs & Potatoes
This Crockpot Garlic Parmesan Chicken Thighs and Potatoes is an easy, creamy slow cooker dinner that practically makes itself. Juicy chicken thighs and tender potatoes cook in a rich garlic Parmesan sauce for a comforting meal the whole family will love.
Love easy crockpot meals? Try my crockpot Mississippi chicken & Crockpot pork chops & stuffing next!
This Crockpot Garlic Parmesan Chicken Thighs and Potatoes is an easy, hands-off dinner that’s perfect for busy days. After a quick sear, the bone-in chicken thighs slow cook with baby potatoes in a rich, creamy garlic Parmesan sauce. I love coming home to a comforting home cooked meal after a busy day.
What you’ll love about this recipe:
Ingredients You’ll Need
- 6 large bone-in, skin-on chicken thighs
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon garlic powder
- 2 tablespoons olive oil, to sear chicken
- 1.5 lbs baby potatoes, halved
- 4 garlic cloves, minced
- 1 cup heavy cream
- ¾ cup chicken broth
- ¾ cup shredded parmesan cheese
- ¼ cup grated parmesan cheese, for topping
- Chopped parsley, for topping
Step by Step Instructions
STEP ONE – In a small bowl, combine the salt, pepper, thyme, rosemary, and garlic powder.
STEP TWO – Use ¾ of the seasoning to sprinkle over the chicken thighs. Set aside and reserve the other half of seasoning for the potatoes.
STEP THREE – In a large skillet over medium-heat, add oil and sear the chicken thighs skin down until the skin browns and crisps, about 5-7 minutes. Set aside. (You can choose to brown the other side if you want.)
STEP FOUR – Add the baby potatoes, garlic, chicken broth, and heavy cream into the Crockpot.
STEP FIVE – Top with shredded parmesan cheese and reserved seasoning.
STEP SIX – Place the seared chicken thighs on top in an even layer.
STEP SEVEN – Cover and cook on low for 6-8 hours or high for 3-4 hours, until chicken is cooked and potatoes are fork tender.
STEP EIGHT – When ready to serve, top with grated parmesan cheese and chopped parsley.
Storage Instructions
Refrigerate leftovers in a sealed container for 3 or 4 days.
Reheat on the stovetop over medium heat until heated through.
Crockpot Garlic Parmesan Chicken
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
Description
This Crockpot Garlic Parmesan Chicken Thighs and Potatoes is an easy, creamy slow cooker dinner that practically makes itself. Juicy chicken thighs and tender potatoes cook in a rich garlic Parmesan sauce for a comforting meal the whole family will love.
Ingredients
6 large bone-in, skin-on chicken thighs
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon dried thyme
½ teaspoon dried rosemary
½ teaspoon garlic powder
2 tablespoons olive oil, to sear chicken
1.5 lbs baby potatoes, halved
4 garlic cloves, minced
1 cup heavy cream
¾ cup chicken broth
¾ cup shredded parmesan cheese
¼ cup grated parmesan cheese, for topping
Chopped parsley, for topping
Instructions
- In a small bowl, combine the salt, pepper, thyme, rosemary, and garlic powder.
- Use ¾ of the seasoning to sprinkle over the chicken thighs. Set aside and reserve the other half of seasoning for the potatoes.
- In a large skillet over medium-heat, add oil and sear the chicken thighs skin down until the skin browns and crisps, about 5-7 minutes. Set aside. (You can choose to brown the other side if you want.)
- Add the baby potatoes, garlic, chicken broth, and heavy cream into the Crockpot.
- Top with shredded parmesan cheese and reserved seasoning.
- Place the seared chicken thighs on top in an even layer.
- Cover and cook on low for 6-8 hours or high for 3-4 hours, until chicken is cooked and potatoes are fork tender.When ready to serve, top with grated parmesan cheese and chopped parsley.
Notes
Storage and Reheating
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently on the stovetop over medium heat until warmed through. You can add a splash of chicken broth or cream if the sauce has thickened.
Substitutions and Variations
- This recipe works well with bone-in, skin-on chicken breasts if you prefer them over chicken thighs. Boneless, skinless chicken thighs or chicken breasts can also be used.
- Searing the chicken before adding it to the crockpot is optional, but it adds extra flavor and gives the skin a beautiful golden color.
- For crispier skin, transfer the cooked chicken to a foil-lined baking sheet and broil skin-side up for 2 to 3 minutes. Keep a close eye on it so it doesn’t burn.
- Any variety of baby potatoes will work in this recipe. If using larger potatoes, cut them into bite-sized pieces.
- Feel free to add extra vegetables such as mushrooms, onions, or bell peppers.
- If you prefer, you can use only one type of Parmesan cheese instead of both shredded and grated.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
