Tender Garlic Parmesan Crockpot Chicken & Potatoes (Print Version)

Garlic Parmesan Crockpot Chicken & Potatoes: Your new favorite easy weeknight meal! Tender chicken & potatoes simmered in a rich, creamy sauce. So simple!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 6 Hours minutes
Total Time: 21 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free (check broth)

# Ingredients:

→ Main Players

01 - 2 lbs boneless, skinless chicken thighs
02 - 2 lbs baby red potatoes, scrubbed and halved if large
03 - 1.5 cups chicken broth (low sodium preferred)
04 - 1 cup heavy cream

→ Flavor Builders

05 - 6 cloves garlic, minced (about 2 tablespoons)
06 - 1/2 cup grated Parmesan cheese, plus more for serving
07 - 2 teaspoons Italian seasoning
08 - 1 teaspoon salt, or to taste
09 - 1/2 teaspoon black pepper, or to taste
10 - 1 tablespoon olive oil (for searing, optional)

→ Fresh Finishers

11 - 2 tablespoons fresh parsley, chopped

→ Pantry Staples

12 - Salt and black pepper to taste

# Instructions:

01 - Okay, first things first! Grab your chicken thighs and pat them really, really dry with paper towels. This is crucial for getting that nice sear later. Then, season them generously with a bit of salt, pepper, and a sprinkle of Italian seasoning. For the potatoes, just give them a good scrub; no need to peel! Halve any larger ones so they cook evenly. I always forget to salt the chicken enough at this stage, so learn from my mistakes!
02 - Heat a little olive oil in a large skillet over medium-high heat. Once it's shimmering, add your seasoned chicken thighs, skin-side down if they have skin. Sear for about 3-5 minutes per side until they're golden brown and beautiful. This step, honestly, adds so much depth of flavor to your Garlic Parmesan Crockpot Chicken & Potatoes. I skipped it once, and the dish was still good, but it lacked that rich, roasted note. Don't be like past-me!
03 - Now for the easy part! Arrange the seared chicken thighs at the bottom of your slow cooker. Nestle the baby red potatoes around and on top of the chicken. It's okay if they're a bit crowded, they'll shrink down. I just love seeing all those vibrant colors in the pot, knowing what deliciousness is coming!
04 - In a medium bowl, whisk together the chicken broth, heavy cream, minced garlic, a generous amount of grated Parmesan cheese, and the rest of the Italian seasoning. Season this mixture with another pinch of salt and pepper. This is the heart of our Garlic Parmesan Crockpot Chicken & Potatoes, so make sure it's well combined. It should smell wonderfully garlicky already!
05 - Carefully pour the creamy garlic parmesan sauce over the chicken and potatoes in the slow cooker. Make sure everything is nicely coated. Put the lid on, set it to LOW for 6-8 hours or HIGH for 3-4 hours. I usually go for low and slow; it just makes the chicken so incredibly tender, almost falling apart. My kitchen always smells amazing during this stage!
06 - Once the cooking time is up, check that the chicken is cooked through and the potatoes are fork-tender. Give the sauce a good stir; it might look a little separated at first, but it comes together beautifully. Taste and adjust seasonings if needed. Ladle this incredible Garlic Parmesan Crockpot Chicken & Potatoes into bowls and garnish with fresh chopped parsley. It should look, smell, and taste like pure comfort. Enjoy!

# Notes:

01 - Always sear the chicken for deeper flavor, even if it's an extra step.
02 - Leftovers store well for 3-4 days in an airtight container; reheat gently on the stovetop.
03 - If you're out of baby reds, small Yukon golds work great for the potatoes.
04 - Serve with a crusty baguette to soak up every last drop of that amazing sauce.

# Tools You'll Need:

01 - Slow cooker (Crockpot)
02 - large skillet (optional)
03 - whisk
04 - measuring cups and spoons

# Nutrition Facts (Per Serving):

Calories: 450
Total Fat: 30g
Total Carbohydrate: 25g
Protein: 25g

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