Crockpot Garlic Parmesan Chicken and Potatoes
Juicy chicken thighs and tender baby potatoes simmer in a rich, buttery garlic parmesan sauce in this easy, family-friendly crockpot dinner. Minimal prep and pantry staples make this a comforting, crowd-pleasing meal perfect for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours
- Total Time: 4 hours 15 minutes to 6 hours 15 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Italian-American
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 1.5 lbs baby potatoes, halved or quartered if large
- 6 cloves fresh garlic, minced
- 1/4 cup unsalted butter, melted
- 3/4 cup grated parmesan cheese, plus more for serving
- 1/2 cup low-sodium chicken broth
- 2 teaspoons Italian seasoning
- 1 teaspoon salt (or to taste)
- 1 teaspoon black pepper (or to taste)
- Fresh parsley, chopped, for garnish (optional)
- 1/2 teaspoon red pepper flakes (optional, for heat)
- Zest of 1 lemon (optional, for brightness)
Instructions
- Wash baby potatoes thoroughly. Halve or quarter any large potatoes for even cooking. Pat chicken thighs dry with paper towels. Mince the garlic.
- In a mixing bowl, whisk together melted butter, minced garlic, grated parmesan, Italian seasoning, salt, black pepper, and red pepper flakes if using.
- Place half of the potatoes in the bottom of a 6-quart crockpot. Arrange chicken thighs on top. Pour half of the garlic parmesan sauce over the chicken.
- Add the remaining potatoes and top with the rest of the sauce. Pour chicken broth around the edges (not directly on top).
- Cover and cook on LOW for 6 hours or HIGH for 4 hours, until chicken is fork-tender and potatoes are soft. If sauce is thin, remove lid for last 20-30 minutes to thicken.
- Gently stir to coat potatoes in sauce. Taste and adjust salt or pepper if needed. Sprinkle extra parmesan and let melt. Garnish with chopped parsley and lemon zest if desired.
- Serve hot, spooning chicken and potatoes onto plates with a generous drizzle of sauce. Offer extra parmesan on the side.
Notes
For a dairy-free version, use vegan butter and dairy-free parmesan or nutritional yeast. For a low-carb option, substitute potatoes with cauliflower florets. Add spinach or other quick-cooking veggies in the last 10-20 minutes for extra greens. If sauce is too thin, whisk in a tablespoon of cornstarch mixed with water and cook uncovered for 10 minutes. Leftovers reheat well and can be frozen for up to 3 months.
Nutrition
- Serving Size: About 1 chicken thigh and 1 cup potatoes with sauce
- Calories: 390
- Sugar: 2
- Sodium: 700
- Fat: 20
- Saturated Fat: 9
- Carbohydrates: 24
- Fiber: 3
- Protein: 28
Keywords: crockpot chicken, garlic parmesan chicken, slow cooker, family dinner, easy chicken recipe, comfort food, potatoes, weeknight dinner, gluten-free, meal prep