Rustic Garlic Parmesan Chicken & Potatoes Crockpot (Print Version)

Garlic Parmesan Chicken and Potatoes Crockpot: Your easy, slow-cooked comfort meal! Tender chicken & creamy potatoes make weeknights delicious and simple.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 4 Hours minutes
Total Time: 19 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American Comfort
Dietary: Comfort Food

# Ingredients:

→ The Stars of the Show

01 - Boneless, Skinless Chicken Thighs (2 lbs)
02 - Baby Potatoes (1.5 lbs), halved or quartered
03 - Chicken Broth (1 cup)

→ Flavor Powerhouses

04 - Garlic (8 cloves), minced
05 - Parmesan Cheese (½ cup), freshly grated
06 - Dried Italian Seasoning (1 tbsp)
07 - Onion Powder (1 tsp)
08 - Red Pepper Flakes (¼ tsp, optional)

→ Creamy Goodness

09 - Cream Cheese (4 oz), softened
10 - Heavy Cream (½ cup)

→ Finishing Touches

11 - Fresh Parsley (¼ cup), chopped

# Instructions:

01 - First things first, let’s get that chicken and those potatoes ready. Trim any excess fat from your chicken thighs – I usually just give them a quick once-over, nothing too meticulous. Then, give those baby potatoes a good scrub and either halve them or quarter them, depending on their size. You want them roughly uniform so they cook evenly, you know? This is where I sometimes get distracted and cut some too big, only to find them a bit firm later. Learn from my mistakes, friend!
02 - Okay, this step is technically optional for a slow cooker, but honestly, it makes ALL the difference. Heat a tablespoon of olive oil in a large skillet over medium-high heat. Sear your chicken thighs for 2-3 minutes per side until they’re golden brown. We’re not cooking them through, just building flavor and getting that gorgeous crust. This is where the kitchen starts smelling incredible, like a proper restaurant, and I always sneak a little taste of the crispy bits. Transfer the seared chicken to your slow cooker.
03 - Now for the easy part! Arrange your chopped baby potatoes in the bottom of your slow cooker. Place the seared chicken thighs on top of the potatoes. This layering helps the potatoes soak up all those delicious chicken juices as it cooks. I always try to make it look pretty, even though it's all going to get mixed up later – it's the thought that counts, right?
04 - In a small bowl, whisk together your chicken broth, minced garlic, Italian seasoning, onion powder, and red pepper flakes (if using). This is your flavor bomb! Pour this mixture evenly over the chicken and potatoes in the slow cooker. Make sure everything gets a good coating. I once forgot the onion powder here, and the dish was still good, but it just lacked that certain *something*.
05 - Cover your slow cooker and cook on LOW for 4-6 hours or on HIGH for 2-3 hours. The chicken should be fall-apart tender, and the potatoes should be fork-tender. Honestly, resist the urge to peek too much! Every time you lift that lid, you lose heat, and it adds to the cooking time. Trust the process; your kitchen will smell heavenly as it cooks.
06 - Once the cooking time is up, remove the lid. Stir in the softened cream cheese and heavy cream until everything is smooth and creamy. The sauce will thicken beautifully and get that rich, velvety texture. Shred the chicken right in the slow cooker using two forks – it should be super easy. Give it a final taste and adjust any seasonings if needed. Sometimes I add a little extra Parmesan here, just for good measure!

# Notes:

01 - Don't skip searing the chicken, honestly, it makes all the difference in flavor and texture.
02 - Leftovers keep really well for 3-4 days in an airtight container; the flavors deepen, which is a total win.
03 - Tried using frozen potatoes once... they got a bit mushy, so fresh is definitely better here, trust me.
04 - A sprinkle of extra fresh Parmesan and parsley right before serving just elevates the whole dish, visually and taste-wise.

# Equipment Needed:

01 - Slow cooker (6-quart or larger)
02 - large skillet
03 - whisk
04 - measuring cups and spoons

# Nutrition (Per Serving):

Calories: 650
Total Fat: 45g
Total Carbohydrate: 30g
Protein: 30g

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