Incredible Garlic Parmesan Crockpot Chicken & Potatoes!

Cozy Crockpot Chicken Dinner

Hola! I’m a girl whose heart walks between Orlando kitchens and Oaxaca mercados, where tortillas were pressed and spice lessons were shared by my abuela. I carry that warmth into every home-cooked meal, especially this Garlic Parmesan Crockpot Chicken that fills the house with roasted garlic, butter, and a whisper of smoke. This Garlic Parmesan Crockpot Chicken turns humble potatoes into velvet pillows soaked in a cheesy, savory sauce. The Garlic Parmesan Crockpot Chicken here is easy, weeknight-friendly, and just right for slow afternoons and warm, crowded tables. If you love slow-cooked comfort, peek at this cozy crockpot chicken.

Quick Recipe Overview
Prep Time: 20 minutes | Cook Time: 6-8 hours on LOW (3-4 hours on HIGH) | Total Time: 6 hours 20 minutes (LOW) | Servings: 6 | Difficulty: Easy | Cuisine: Mexican-inspired American comfort | Best Season: Fall and winter cozy nights

Why This Dish Shines

• Deep, comforting flavor: Garlic, butter, and freshly grated Parmesan combine into a luxurious sauce that hugs every bite of chicken and potato. The slow cooker coaxing allows the garlic to mellow and the Parmesan to melt into a silky finish.
• Ridiculously low effort: A few minutes of prep and the slow cooker does the heavy lifting. This Garlic Parmesan Crockpot Chicken is perfect for busy families, busy weeknights, or when you want dinner waiting when you walk in the door.
• Crowd-pleasing and family friendly: Tender chicken thighs and golden potatoes are universally loved, and the mild Parmesan-garlic profile appeals to kids and grown-ups alike. It’s easy to double for larger gatherings.
• Cozy, rustic presentation: Serve it straight from the slow cooker for a warm, communal meal or spoon onto plates with crusty bread. The sauce clings to everything for that homey, stick-to-your-forks satisfaction.

Ingredients You’ll Need

• 2.5-3 lbs boneless, skinless chicken thighs
• 2 lbs Yukon Gold or red potatoes, diced 1-inch
• 1 medium yellow onion, finely chopped
• 8-10 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1/2 cup Parmesan cheese, freshly grated (divided)
• 4 tbsp unsalted butter (divided)
• 2 tbsp olive oil (divided)
• 1 tbsp dried Italian seasoning (divided)
• 1 tsp onion powder (divided)
• 1 tsp smoked paprika (divided)
• 1/2 tsp black pepper (divided)
• 1/2 tsp salt (divided)
• 1/4 tsp red pepper flakes (optional)
• 2 tbsp cornstarch
• 1/4 cup fresh parsley, chopped

Ingredient Notes & Swaps

• Chicken thighs : Use boneless, skinless thighs for even cooking and richer flavor. If you prefer breast, expect a slightly drier result; watch the cook time.
• Potatoes : Yukon Golds hold shape and become creamy inside. Russets will break down more and give a thicker sauce.
• Parmesan : Freshly grated Parmesan melts better and has brighter flavor than pre-grated. Use the rind in the broth while simmering for extra depth, remove before layering.
• Heavy cream : For a lighter option, swap half-and-half, though the sauce will be a touch thinner. To make dairy-free, use a rich oat cream and a vegan Parmesan alternative.

Step-by-Step Instructions

1. Prepare & Season Potatoes: Wash and dice 2 lbs potatoes into 1-inch pieces. In a bowl, toss with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp smoked paprika until coated. Spread evenly on the bottom of the slow cooker to create a base layer.
2. Prepare & Season Chicken: Pat dry 2.5-3 lbs chicken thighs; trim any excess fat. In a separate bowl, season chicken with remaining 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp Italian seasoning, and 1/2 tsp onion powder. Arrange seasoned thighs atop the potatoes.
3. Sauté Aromatics: In a large skillet, melt 2 tbsp unsalted butter over medium heat. Sauté the chopped yellow onion for 5-7 minutes until soft and translucent. Add 8-10 cloves minced garlic and stir for 1 minute until fragrant. Be careful not to burn the garlic; it should smell sweet not bitter.
4. Build the Sauce: Pour in 1 cup chicken broth, bring to a gentle simmer, scraping any browned bits. Reduce heat to low, then whisk in 1/2 cup heavy cream, remaining 1/2 tsp Italian seasoning, 1/2 tsp onion powder, 1/2 tsp smoked paprika, and optional 1/4 tsp red pepper flakes. Stir in 1/4 cup freshly grated Parmesan cheese until melted and smooth. Taste and adjust salt.
5. Layer in Slow Cooker: Lightly grease your 6-quart slow cooker. Spread the seasoned potatoes evenly on the bottom. Arrange the seasoned chicken thighs on top of the potatoes. Carefully pour the entire garlic Parmesan sauce from the skillet over the chicken and potatoes.
6. Slow Cook: Place the lid firmly on the slow cooker. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Avoid lifting the lid during cooking to maintain heat. Chicken should reach 165 F when done and potatoes should be fork-tender.
7. Thicken the Sauce: Once chicken is tender and potatoes are cooked, prepare a cornstarch slurry: whisk 2 tbsp cornstarch with 2 tbsp cold water. Ladle out 1 cup of hot liquid from the slow cooker into a separate bowl, whisk in the slurry, then return mixture to the slow cooker. Stir gently and let sit for 10-15 minutes with the lid off to thicken.
8. Finish & Serve: Stir in the remaining 1/4 cup freshly grated Parmesan cheese until melted. Garnish generously with 1/4 cup chopped fresh parsley. Serve warm, pairing with a crisp salad or crusty bread to mop the sauce.

Pro Techniques for Success

• Sear aromatics first: Browning the onion and garlic in butter unlocks sweetness and depth that the slow cooker cannot replicate on its own. Use medium heat to avoid bitterness.
• Layer smartly: Potatoes go on the bottom because they take longer to cook. Arrange chicken snugly on top so juices drip down and flavor concentrates.
• Keep the lid closed: Every time you lift the lid you lose heat and add minutes to the cook. Only open to check doneness near the minimum cook time.
• Thicken at the end: Cornstarch slurry thickens without losing the glossy finish of the sauce. Always temper slurry with hot liquid first to prevent lumps.

Creative Twists

• Vegan-friendly swap: Replace chicken with firm tofu or smoked tempeh and use vegan butter, plant-based cream, and nutritional yeast in place of Parmesan to mimic that cheesy warmth. Cook on low for 4-6 hours so tofu absorbs flavors.
• Mild & creamy: Omit red pepper flakes and reduce smoked paprika for a gentler profile, great for kids. Add an extra tablespoon of butter for richness.
• Kick it up: Add 1 tsp chipotle in adobo or extra red pepper flakes to the sauce for a smoky heat. Finish with lime zest for brightness.
• Regional flair: Stir in a tablespoon of roasted poblano puree for an Oaxacan twist that plays with smoky and earthy notes, and finish with a sprinkle of crumbled queso fresco.

Perfect Pairings

• Drinks: A light sparkling water with a squeeze of lemon or a citrusy ginger beer complements the richness. For family-friendly warmth, try a cinnamon-spiced apple cider.
• Sides: A crisp green salad with lime vinaigrette or a tray of roasted vegetables adds contrast. Crusty bread or garlic knots are ideal for soaking up the sauce.
• Desserts: Finish with flan, churro bites, or a simple lime sorbet to cleanse the palate.

Prep, Freeze, Reheat

• Make-ahead: Assemble potatoes, seasoned chicken, and the sauce in an airtight container and refrigerate up to 24 hours before cooking. Bring to room temperature before placing in the slow cooker.
• Freezing: Cool cooked dish before freezing in portions. Freeze up to 3 months in freezer-safe containers. Label with date and reheating instructions.
• Reheating: Thaw overnight in fridge and reheat gently in a covered casserole at 325 F until warmed through, or reheat on stovetop over low heat, stirring occasionally to preserve sauce texture.

Plating & Serving Ideas

• Serve family style: Spoon chicken and potatoes into a warm serving dish, garnish with parsley, and pass bowls of extra Parmesan. The rustic presentation invites friends to dig in.
• Individual plates: Spoon onto warmed plates, spoon a little extra sauce over the chicken, and finish with a sprinkling of parsley and cracked pepper for a bistro vibe.

Little Kitchen Secrets

• Salt in layers: Season the potatoes and chicken separately so each component tastes finished rather than flat.
• Butter boost: A final knob of butter melted into the sauce before serving gives it extra silk and sheen.
• Freshness trick: Add fresh parsley and lemon zest at the end to brighten the rich sauce instantly.
• Texture tip: If potatoes start to fall apart, stir gently and serve immediately; over-stirring can make them mushy.

Keeping & Reheating

• Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat gently in a skillet with a splash of broth to revive sauce and prevent drying.
• Microwave: Reheat single servings in 60-second bursts, stirring between intervals, and add a teaspoon of broth or cream if sauce tightened.
• Stovetop: For best texture, rewarm on low heat in a wide skillet, cover briefly to steam, and stir once warmed.

Common Questions Answered

• Can I use chicken breasts instead of thighs? Yes, but breasts cook faster and can dry out in long slow-cooker sessions. Check early and pull when they reach 165 F. Consider lowering the LOW time.
• Do I need to peel the potatoes? No, leaving the skin on adds texture and nutrients, especially with Yukon Gold or red potatoes. Rinse well to remove dirt.
• How can I make the sauce thicker without cornstarch? Reduce the cooking liquid in the skillet a bit before adding, or whisk in a few tablespoons of mashed potatoes from the pot.
• Is Parmesan necessary? Fresh Parmesan gives a nutty umami character. If unavailable, Pecorino Romano will be saltier and sharper; reduce added salt accordingly.
• Can I cook this in an Instant Pot? Yes, use the sauté function for aromatics and then pressure cook on high for 10 minutes with a natural release. Adjust the cornstarch step to thicken after releasing pressure.
• What if my sauce is too thin after thickening? Make another slurry with 1 tsp cornstarch and water and whisk in gradually while simmering on the stovetop until desired consistency is reached.
• Can I double the recipe? You can, but use a larger slow cooker and avoid overfilling beyond two-thirds capacity for even cooking.

Nutrition Snapshot

• Serving Size: 1 serving (approx)
• Calories: 520 kcal (estimate)
• Protein: 35 g
• Carbs: 28 g
• Fat: 30 g
• Fiber: 3 g
• Sugar: 3 g
  Nutrition facts are estimates and may vary based on brands and exact portions.

A Note From the Heart
Food taught me how to love out loud. Growing up pressing tortillas in Orlando beside my mama and listening to my abuela hum over bubbling pots, I learned that recipes carry memory. This Garlic Parmesan Crockpot Chicken is one of those recipes that smells like welcoming arms and slower evenings. It’s simple enough for a weekday but comforting enough for guests, a small way to share warmth across a table. I hope it becomes part of your family’s rotation and a reason to gather, talk, and pass plates around.

Before You Go
Bring this Garlic Parmesan Crockpot Chicken to your weeknights and weekend gatherings, and let its garlicky, cheesy sauce do the comforting work. If you make it, pin it, plate it, and pass it on—good food grows community. Happy cooking and be sure to share a photo so others can find cozy dinner inspiration.

Garlic Parmesan Crockpot Chicken & Potatoes

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: emma
• Total Time: 400 minutes
• Yield: 6 servings 1x
• Diet: Gluten-Free

Print Recipe

Pin Recipe

Description

A cozy and comforting Garlic Parmesan Crockpot Chicken filled with flavors of roasted garlic, butter, and creamy potatoes, perfect for weeknight dinners.

---

Ingredients

Scale 1x2x3x

• 2.5–3 lbs boneless, skinless chicken thighs
• 2 lbs Yukon Gold or red potatoes, diced 1-inch
• 1 medium yellow onion, finely chopped
• 8–10 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1/2 cup Parmesan cheese, freshly grated (divided)
• 4 tbsp unsalted butter (divided)
• 2 tbsp olive oil (divided)
• 1 tbsp dried Italian seasoning (divided)
• 1 tsp onion powder (divided)
• 1 tsp smoked paprika (divided)
• 1/2 tsp black pepper (divided)
• 1/2 tsp salt (divided)
• 1/4 tsp red pepper flakes (optional)
• 2 tbsp cornstarch
• 1/4 cup fresh parsley, chopped

Cook Mode Prevent your screen from going dark

---

Instructions

1. Wash and dice potatoes, then toss with olive oil, salt, black pepper, and smoked paprika. Spread in the slow cooker.
2. Pat chicken dry and season with remaining olive oil, salt, black pepper, Italian seasoning, and onion powder. Arrange on top of potatoes.
3. Melt butter in a skillet, sauté onion until soft, add garlic and cook for a minute.
4. Pour chicken broth into skillet, simmer, then whisk in heavy cream and remaining spices. Stir in Parmesan until melted.
5. Pour sauce over the chicken and potatoes in the slow cooker.
6. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
7. Prepare cornstarch slurry, then add to slow cooker and let thicken for 10-15 minutes.
8. Stir in remaining Parmesan and garnish with parsley before serving.

Notes

For a lighter option, swap heavy cream for half-and-half. Use boneless, skinless chicken thighs for richer flavor and even cooking.

• Prep Time: 20 minutes
• Cook Time: 360-480 minutes
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Mexican-inspired American comfort

Nutrition

• Serving Size: 1 serving
• Calories: 520
• Sugar: 3g
• Sodium: 806mg
• Fat: 30g
• Saturated Fat: 15g
• Unsaturated Fat: 10g
• Trans Fat: 1g
• Carbohydrates: 28g
• Fiber: 3g
• Protein: 35g
• Cholesterol: 160mg