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

Units

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

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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