Crockpot Garlic Parmesan Chicken
Tender chicken and buttery potatoes slow-cooked in a rich, creamy garlic parmesan sauce. This easy crockpot dinner is comforting, flavorful, and perfect for busy nights or feeding a hungry family.
Servings: 6
Ingredients
- 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
Instructions
- In a small bowl, mix together the salt, pepper, thyme, rosemary, and garlic powder.
- Sprinkle about ¾ of the seasoning over the chicken thighs and set aside. Save the remaining seasoning for the potatoes.
- Heat oil in a large skillet over medium heat. Add the chicken thighs skin-side down and sear until the skin is golden and crisp, about 5–7 minutes. Remove and set aside. (You can sear the other side if you’d like.)
- Add the baby potatoes, garlic, chicken broth, and heavy cream to the slow cooker.
- Sprinkle over the shredded parmesan and the 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 the chicken is cooked through and the potatoes are fork tender.
- Just before serving, top with extra parmesan and chopped parsley.