Crockpot Garlic Parmesan Chicken And Potatoes
Creamy, cheesy slow cooker chicken and potatoes with garlic and parmesan. A comforting dinner ready in about an hour.
This crockpot garlic parmesan chicken and potatoes is the kind of dinner you start in the morning and forget about until the smell pulls you back into the kitchen. The chicken comes out fork-tender, the potatoes soak up all that garlicky cream, and the whole thing tastes like something you fussed over for hours.
It's a one-pot meal that covers your protein and your starch, so you don't have to think about sides. Just set the slow cooker and go about your day. When you come back, dinner's waiting.
I like to use baby potatoes because they hold their shape, but any potato works. And the sauce? It's basically a garlic parmesan dream – rich, creamy, and just a little bit tangy from the parmesan.
About the Ingredients
1 1/2 pounds (680g) boneless, skinless chicken thighs
Thighs stay juicier than breasts in the slow cooker. If you use breasts, check them at the low end of the cook time.
1 1/2 pounds (680g) baby potatoes, halved
Yukon Gold or red potatoes work too. Cut larger ones into quarters so they cook evenly.
1/2 cup (120ml) chicken broth
Low-sodium is best so the sauce isn't too salty.
6 cloves garlic, minced
Fresh garlic makes a big difference here. Jarred minced garlic works in a pinch, but use a heaping tablespoon.
1 teaspoon dried oregano
Italian seasoning or thyme would also work.
1/2 teaspoon salt
Adjust to taste, especially if your broth is salted.
1/4 teaspoon black pepper
Freshly ground is best.
1 cup (240ml) heavy cream
Half-and-half will work but won't be as thick. For a lighter option, use evaporated milk.
1 cup (100g) grated Parmesan cheese
Freshly grated melts smoother than pre-shredded, which often has anti-caking agents.
2 tablespoons chopped fresh parsley, for garnish
Optional, but adds a fresh pop of color.
Step-by-Step Instructions
1. Brown the chicken
Season the chicken thighs with salt and pepper. In a large skillet over medium-high heat, add a splash of oil and brown the chicken for 2-3 minutes per side, until golden. It doesn't need to be cooked through.
2. Layer the potatoes
Place the halved baby potatoes in the bottom of the slow cooker. Sprinkle with a pinch of salt.
3. Add chicken and aromatics
Lay the browned chicken on top of the potatoes. Sprinkle the minced garlic and oregano over everything.
4. Pour in the broth
Pour the chicken broth around the edges of the pot, not directly over the chicken, so you don't wash off the seasoning.
5. Cook low and slow
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and the potatoes are fork-tender.
6. Make the sauce
About 30 minutes before serving, warm the heavy cream in a small saucepan or microwave. Stir the warm cream and Parmesan cheese into the slow cooker until the cheese is melted and the sauce is smooth.
7. Finish and serve
Cover and cook on low for another 20-30 minutes, until the sauce is heated through and slightly thickened. Garnish with parsley and serve hot.
Delicious Variations
Vegetarian swap
Use 1 1/2 pounds of extra-firm tofu, pressed and cubed, instead of chicken. Add it in the last 30 minutes of cooking.
Make it spicy
Add 1/2 teaspoon of red pepper flakes along with the garlic for a gentle kick.
- Add a cup of frozen peas or green beans in the last 30 minutes for a pop of color and extra veggies.
How to Store Crockpot Garlic Parmesan Chicken And Potatoes
Refrigerator
Store in an airtight container in the fridge for up to 3 days.
Freezer
Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge.
Reheating
Reheat gently on the stovetop or in the microwave, adding a splash of broth or cream if the sauce seems dry.
Frequently Asked Questions
Q: Can I use chicken breasts instead of thighs?
Yes, you can. Chicken breasts will cook faster and can dry out, so check them at the 5-hour mark on low or 2.5 hours on high. They're done when they reach 165°F (74°C).
Q: How do I thicken the sauce?
If the sauce is too thin at the end, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it in. Let it cook on high for 10-15 minutes until thickened.
Q: Can I cook this on high instead of low?
Yes, you can cook on high for 3-4 hours. The results will still be good, but the chicken may be slightly less tender than low and slow.
Q: What can I substitute for heavy cream?
Half-and-half or whole milk will work, but the sauce won't be as rich. For a dairy-free option, you can use full-fat coconut milk, though it will add a slight coconut flavor.
Q: Do I need to brown the chicken first?
It's not strictly necessary, but browning adds a lot of flavor and improves the color. If you skip it, the dish will still be tasty, just a little less complex.
I hope this slow cooker dinner becomes a favorite in your home. It's simple, comforting, and full of garlicky, cheesy goodness. If you make it, let me know how it turns out!
Crockpot Garlic Parmesan Chicken And Potatoes
Creamy, cheesy slow cooker chicken and potatoes with garlic and parmesan. A comforting dinner ready in about an hour.
🧂 Ingredients
- 1 1/2 pounds (680g) boneless, skinless chicken thighs
- 1 1/2 pounds (680g) baby potatoes, halved
- 1/2 cup (120ml) chicken broth
- 6 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup (240ml) heavy cream
- 1 cup (100g) grated Parmesan cheese
- 2 tablespoons chopped fresh parsley, for garnish
📋 Instructions
- 1Brown the chicken — Season the chicken thighs with salt and pepper. In a large skillet over medium-high heat, add a splash of oil and brown the chicken for 2-3 minutes per side, until golden. It doesn't need to be cooked through.
- 2Layer the potatoes — Place the halved baby potatoes in the bottom of the slow cooker. Sprinkle with a pinch of salt.
- 3Add chicken and aromatics — Lay the browned chicken on top of the potatoes. Sprinkle the minced garlic and oregano over everything.
- 4Pour in the broth — Pour the chicken broth around the edges of the pot, not directly over the chicken, so you don't wash off the seasoning.
- 5Cook low and slow — Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and the potatoes are fork-tender.
- 6Make the sauce — About 30 minutes before serving, warm the heavy cream in a small saucepan or microwave. Stir the warm cream and Parmesan cheese into the slow cooker until the cheese is melted and the sauce is smooth.
- 7Finish and serve — Cover and cook on low for another 20-30 minutes, until the sauce is heated through and slightly thickened. Garnish with parsley and serve hot.
