Crockpot Garlic Parmesan Chicken Thighs
This creamy, garlicky Crockpot Garlic Parmesan Chicken Thighs recipe combines bone-in chicken thighs braised in a rich sauce made from heavy cream and Parmesan for a tender, flavorful dish that's perfect for busy weeknights.
Ingredients
Main Ingredients
- 4 pieces chicken thighs (bone-in, skin-on recommended) Boneless can be used if needed.
- 1 cup heavy cream Substitute: half-and-half + 2 tbsp butter for a lighter version.
- 1/2 cup grated Parmesan cheese Freshly grated gives the best melt and flavor.
- 4 cloves garlic, minced Or 1-2 tsp garlic paste.
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
Preparation
- Pat the chicken thighs dry and season both sides with salt and pepper. Arrange them in a single layer in the slow cooker.
- In a medium bowl, whisk together the heavy cream, grated Parmesan, minced garlic, garlic powder, Italian seasoning, and a pinch of salt and pepper until smooth.
- Pour the cream and cheese mixture evenly over the chicken thighs, covering them as much as possible.
Cooking
- Cover the slow cooker and cook on low for 6–8 hours or on high for 3–4 hours. The chicken is done when it’s fork-tender and reaches an internal temperature of 165°F (74°C).
- If the sauce seems thin at the end, remove the chicken and thicken the sauce by transferring it to a saucepan. Simmer gently, or whisk in a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) until it thickens.
- Return the chicken to the sauce, spoon over the glaze, and garnish with chopped parsley. Serve hot with pasta, rice, or roasted vegetables.
Notes
For a brighter finish, add a squeeze of lemon or chopped parsley before serving. For a one-pot dinner, add baby potatoes or sliced mushrooms at the start.