Crockpot Garlic Parmesan Chicken and Potatoes
This comforting slow-cooker dish features tender chicken thighs and diced potatoes in a rich garlic-Parmesan butter sauce, perfect for busy weeknights.
Ingredients
Main Ingredients
- 4 thighs 4 chicken thighs (bone-in, skin-on or boneless skinless)
- 4 medium 4 medium potatoes, diced (Yukon Gold or russet)
- 1/2 cup 1/2 cup (1 stick) butter
- 4 cloves 4 cloves garlic, minced (or 1½ tsp garlic powder in a pinch)
- 1 cup 1 cup grated Parmesan cheese (freshly grated for best melt)
- Salt and freshly ground black pepper, to taste
- 1 teaspoon 1 teaspoon Italian seasoning
Instructions
Preparation
- Spray the Crockpot with nonstick spray or lightly oil it. Place diced potatoes in an even layer on the bottom.
- Pat chicken thighs dry, then season both sides with salt, pepper, and Italian seasoning. Arrange the thighs skin-side up over the potatoes.
- In a small saucepan, melt the butter over medium heat. Add minced garlic and cook for 30–60 seconds until fragrant, stirring to avoid browning.
- Remove the pan from heat and whisk in the grated Parmesan until the sauce is smooth. If it’s too thick, thin with 1–2 tablespoons of chicken broth or warm water.
Cooking
- Pour the garlic-Parmesan sauce evenly over the chicken and potatoes. Cover the Crockpot.
- Cook on LOW for 6–8 hours or on HIGH for about 4 hours. Chicken is done when it reaches an internal temperature of 165°F and the potatoes are fork-tender.
- Serve warm. Spoon some sauce over each portion and garnish with chopped parsley or extra Parmesan if desired.
Notes
For a creamier sauce, add 1/2 cup heavy cream or a splash of chicken broth when you melt the butter. Swap butter for olive oil and a tablespoon of flour for a lighter option. Use bone-in, skin-on thighs for deeper flavor or boneless for a quicker cook.