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Garlic Parmesan Crockpot Chicken and Potatoes, a comforting and delicious one-pot meal, are showcased in this featured image.

Garlic Parmesan Crockpot Chicken and Potatoes

This easy crockpot recipe combines tender chicken and potatoes in a creamy garlic parmesan sauce. Searing the chicken and adding the parmesan at the end are key to achieving optimal flavor and texture. Perfect for a comforting and flavorful weeknight meal.
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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds boneless, skinless chicken thighs or breasts
  • 1.5 pounds Yukon Gold potatoes, peeled and cubed into 1-inch pieces
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1/4 cup heavy cream
  • 1/4 cup grated Parmesan cheese, plus more for garnish
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 tablespoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon red pepper flakes, optional
  • Salt to taste
  • Black pepper to taste
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • Fresh parsley, chopped for garnish

Equipment

  • Crockpot
  • large skillet
  • small bowl
  • whisk
  • knife
  • cutting board
  • Measuring cups
  • Measuring spoons
  • spatula

Method
 

  1. Heat olive oil in a large skillet over medium-high heat.
  2. Season chicken thighs generously with salt, pepper, garlic powder, and onion powder.
  3. Sear chicken on both sides until golden brown, about 3-4 minutes per side.
  4. In the crockpot, place chopped onions as the base layer.
  5. Top with cubed potatoes.
  6. Place the seared chicken on top of the potatoes.
  7. Sprinkle minced garlic and Italian seasoning over the chicken.
  8. Pour chicken broth over the ingredients in the crockpot.
  9. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until chicken is cooked through and potatoes are tender.
  10. In a small bowl, whisk together cornstarch and water to create a slurry.
  11. Pour the slurry into the crockpot and stir gently to combine.
  12. Cook on high for another 15-20 minutes, or until the sauce has thickened to your desired consistency.
  13. Stir in heavy cream and grated Parmesan cheese.
  14. Mix gently until the cheese is melted and the sauce is smooth and creamy.
  15. Garnish with fresh parsley and additional Parmesan cheese and serve hot.

Notes

Boneless, skinless chicken thighs are recommended for their flavor and tenderness. Chicken breasts can be used, but be mindful of overcooking and reduce cooking time accordingly. Yukon Gold potatoes hold their shape well during slow cooking. Adjust the amount of red pepper flakes to your preference. For a richer flavor, use bone broth instead of chicken broth. Add chopped carrots, celery, or bell peppers for added vegetables. Store leftovers in an airtight container in the refrigerator for up to 3 days.