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Here is what you need to make Crockpot Garlic Parmesan Chicken & Potatoes: - 4 boneless, skinless chicken thighs - 1.5 lbs baby potatoes, halved - 1 cup heavy cream - 1 cup grated Parmesan cheese - 4 cloves garlic, minced - 1 teaspoon Italian seasoning - 1 teaspoon smoked paprika - Salt and pepper to taste - 2 tablespoons olive oil - Fresh parsley, chopped (for garnish) These ingredients create a rich and creamy dish. The chicken thighs add tenderness, while the baby potatoes soak up all the tasty flavors. Heavy cream and Parmesan cheese bring a nice richness to the mix. The minced garlic gives a great aroma, and the spices make it pop. Using fresh parsley as a garnish not only looks nice but adds a fresh taste too. This dish is simple yet full of flavor. You can find all these ingredients easily at your local store. Enjoy the process of gathering them; it sets the stage for a great meal! {{ingredient_image_1}} To start, heat olive oil in a skillet over medium heat. While that heats, season the chicken thighs with salt, pepper, smoked paprika, and Italian seasoning. This adds great flavor. Once the oil is hot, brown the chicken for about 3-4 minutes on each side. It should turn golden. After browning, remove the chicken from the skillet and set it aside. Next, grab your slow cooker. Add the halved baby potatoes. Sprinkle them with salt and pepper, then give them a good stir to coat evenly. This step helps the potatoes absorb flavor. Now, let’s make the creamy sauce. In a mixing bowl, combine 1 cup of heavy cream, 1 cup of grated Parmesan cheese, and 4 cloves of minced garlic. Stir well until everything mixes nicely. This rich sauce will be the star of the dish. It's time to layer the ingredients in the slow cooker. Pour the creamy sauce over the potatoes. Place the browned chicken thighs on top of the potatoes and sauce. Make sure the chicken is partially submerged for even cooking. Cover the slow cooker with its lid. You can cook on low for 6-7 hours or on high for 3-4 hours. The chicken should be cooked through and tender. The potatoes should also be fork-tender. Once cooked, give the mixture a gentle stir to combine the flavors. Now it’s ready to serve! Using fresh garlic gives a stronger taste. It brightens up the dish. Garlic powder lacks that fresh kick. For this recipe, fresh garlic is best. Mince the cloves finely to spread the flavor. For potatoes, baby potatoes are perfect. They cook well and keep their shape. They are creamy inside and crispy on the outside. You can use red or yellow baby potatoes. They add color and flavor. To make your dish look great, use shallow bowls. Place the chicken and potatoes in the center. Drizzle the creamy sauce over everything. Finish with chopped parsley for color. This makes a simple but beautiful meal. For sides, consider a fresh salad. A light green salad pairs well. You can also serve crusty bread. It soaks up the sauce nicely. Another option is steamed veggies for a healthy touch. You can prep this dish earlier in the day. Season the chicken and brown it. Place it in the fridge until you’re ready to cook. You can also cut the potatoes ahead. Just keep them in water to prevent browning. In the morning, add everything to the slow cooker. Set it on low and let it cook. When you come home, a warm meal awaits you. This makes weeknight dinners easy and stress-free. Pro Tips Choose the Right Cut: For the best texture and flavor, use boneless, skinless chicken thighs instead of breasts. They remain tender during the long cooking time. Perfect Potato Prep: Halve the baby potatoes for even cooking and to allow them to absorb more of the creamy sauce flavor. Slow Cooker Tips: Avoid lifting the lid during cooking as it can significantly increase cooking time. Keep it closed for the best results! Garnish for Flavor: Always finish with a sprinkle of fresh parsley before serving to enhance the dish's appearance and add a fresh flavor contrast. {{image_2}} You can change the protein in this dish. Try chicken breasts or even pork. Both options will still soak up all the tasty flavors. If you want a lighter dish, swap heavy cream for half-and-half or Greek yogurt. These swaps keep the dish creamy while cutting some calories. Add more veggies to the mix for extra nutrition. Carrots or peas work great in this recipe. You can also adjust the spices to fit your taste. Want it spicier? Add some red pepper flakes. Prefer a sweeter taste? Try adding a bit of honey. Each small change can make a big difference! Store leftovers in airtight containers. Glass or plastic containers work best. Make sure they seal well. If you plan to eat them soon, keep them in the fridge. They will stay fresh for up to three days. For longer storage, freeze the leftovers. They can last up to three months in the freezer. Label your containers with the date to track freshness. To reheat, use the microwave for quick warming. Place the dish in a microwave-safe bowl. Cover it with a lid or plastic wrap to keep moisture. Heat for two to three minutes, stirring halfway through. For the best texture, use the oven. Preheat to 350°F (175°C). Place the chicken and potatoes in a baking dish and cover with foil. Heat for about 15-20 minutes. Check that it is warm throughout before serving. You can serve this dish with a green salad or steamed veggies. Garlic bread pairs well too. For a hearty meal, try it with rice or crusty rolls. Each side adds a nice touch and balances the meal. Yes, you can use frozen chicken. Just add extra cooking time. Thawing the chicken first is best for even cooking. If you cook from frozen, ensure it reaches a safe temperature. The chicken is done when it reaches 165°F. Use a meat thermometer to check this. The meat should be tender and juices should run clear. If it's pink, cook it longer. Yes, you can cook it on the stovetop. Brown the chicken in a pan. Then add the potatoes and sauce. Simmer on low heat for about 30-40 minutes until everything is cooked. Absolutely! Replace chicken with hearty vegetables like mushrooms or eggplant. Use vegetable broth instead of cream for a lighter sauce. You can keep the seasonings for great flavor. This recipe combines tender chicken thighs, creamy sauce, and flavorful potatoes. You’ve learned how to cook them together for a satisfying meal. By following the steps, tips, and variations, you can make it your own. Don’t hesitate to store leftovers or reheat them to enjoy later. You now have great tools to create a tasty dish. This meal is simple, fun, and perfect for any occasion. Start cooking today and share your tasty results with others!

Crockpot Garlic Parmesan Chicken & Potatoes

A creamy and flavorful dish featuring chicken thighs and baby potatoes cooked in a slow cooker.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Course
Cuisine American
Servings 4
Calories 500 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken thighs
  • 1.5 lbs baby potatoes, halved
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 4 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • to taste fresh parsley, chopped (for garnish)

Instructions
 

  • Heat olive oil in a skillet over medium heat. Season the chicken thighs with salt, pepper, smoked paprika, and Italian seasoning. Brown the chicken in the skillet for about 3-4 minutes on each side until golden. Remove from heat and set aside.
  • In the slow cooker, add the halved baby potatoes. Sprinkle with salt and pepper and stir to coat.
  • In a mixing bowl, combine heavy cream, grated Parmesan cheese, and minced garlic. Stir well and pour the mixture over the potatoes in the slow cooker.
  • Place the browned chicken thighs on top of the potatoes and cream mixture, ensuring they are partially submerged for even cooking.
  • Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is cooked through and tender, and the potatoes are fork-tender.
  • Once cooked, give the mixture a gentle stir to combine the flavors, and serve hot.

Notes

Serve in shallow bowls garnished with fresh parsley.
Keyword chicken, crockpot, garlic, Parmesan, potatoes