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