Garlic Parmesan Crockpot Chicken & Potatoes: Simple Dinner (Print Version)

Garlic Parmesan Crockpot Chicken & Potatoes delivers tender chicken and creamy potatoes with minimal effort. A truly comforting meal for busy weeknights.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 3-8 Hours minutes
Total Time: 18 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Meat, Dairy

# Ingredients:

→ Main Ingredients

01 - 2 lbs boneless, skinless chicken thighs
02 - 1.5 lbs baby red or Yukon Gold potatoes, quartered

→ Flavor Boosters

03 - 8 cloves fresh garlic, minced (or more, you know me!)
04 - 1/2 cup freshly grated Parmesan cheese, plus more for garnish
05 - 1.5 cups low-sodium chicken broth
06 - 1/2 cup heavy cream
07 - 1.5 tsp dried Italian seasoning
08 - 1/2 tsp salt (or to taste)
09 - 1/4 tsp black pepper (or to taste)

→ Thickener

10 - 2 tbsp cornstarch

→ Garnish & Toppings

11 - Fresh parsley, chopped (optional)

# Instructions:

01 - First things first, get those potatoes washed and quartered. If they're really tiny, you can just halve them. Then, give your chicken thighs a quick pat dry—this helps them brown just a tiny bit, even in the slow cooker, and absorb flavors better. Mince all that beautiful garlic. I usually get a little messy here, with garlic bits everywhere, but it's part of the process, right? This step just preps everything for an easy dump-and-go.
02 - Place the chicken thighs at the bottom of your crockpot. Then, scatter the potatoes and minced garlic over the chicken. In a separate bowl, whisk together the chicken broth, heavy cream, Italian seasoning, salt, and pepper. Pour this creamy mixture over the chicken and potatoes. Make sure everything is nestled in there. I always give it a little stir to ensure the flavors get distributed. Don't worry if it looks a bit soupy; it'll thicken up!
03 - Cover your crockpot and cook on low for 6-8 hours, or on high for 3-4 hours. Honestly, I usually go for the low and slow method; it makes the chicken ridiculously tender, practically falling apart. The aroma that starts wafting through your kitchen around hour four? Pure magic. It's the smell of dinner handled, and let me tell you, that feeling is priceless!
04 - Once the chicken is cooked through and the potatoes are fork-tender, carefully remove the chicken and potatoes from the crockpot and set them aside. In a small bowl, whisk the cornstarch with a splash of the hot liquid from the crockpot until smooth. Pour this slurry back into the crockpot, stirring constantly. Cook on high for about 15-20 minutes, or until the sauce has thickened to your liking. This is where you transform it from liquid to luscious!
05 - Now for the good stuff! Once the sauce is beautifully thickened, stir in half of the freshly grated Parmesan cheese until it's melted and incorporated. The sauce will become even more rich and velvety. I might "accidentally" taste-test a spoonful or two at this point—it's just too good to resist! This step adds that crucial cheesy, savory depth.
06 - Return the chicken and potatoes to the crockpot, gently stirring to coat everything in that glorious garlic Parmesan sauce. Serve immediately, garnished with the remaining Parmesan cheese and a sprinkle of fresh parsley if you have some. It should look like a warm, inviting pile of deliciousness, smelling absolutely divine. The chicken will be so tender, and the potatoes will melt in your mouth, all coated in that dreamy sauce.

# Notes:

01 - Always use fresh garlic for the best flavor; powdered just doesn't cut it here.
02 - If you're short on time, don't lift the lid too often, or you'll add extra cooking time.
03 - For leftovers, gently reheat on the stovetop; microwaving can make the sauce separate.
04 - Serving with crusty bread for dipping is a must, you'll thank me later!

# Equipment Needed:

01 - 6-quart or larger slow cooker (crockpot)
02 - whisk
03 - measuring cups and spoons

# Nutrition (Per Serving):

Calories: 550
Total Fat: 35g
Total Carbohydrate: 30g
Protein: 30g

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