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Garlic Parmesan Crockpot Chicken and Potatoes

Garlic Parmesan crockpot chicken and potatoes with tender baby Yukon Golds and a rich garlic Parmesan butter sauce. Slow-cooked until the chicken hits 165°F and the potatoes turn fork tender, then finished with melted Parmesan for a glossy coating.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 830
Ingredients Equipment Method Notes

Ingredients
  

chicken thighs
  • 2 lb boneless, skinless chicken thighs
baby yukon gold potatoes
  • 1.5 lb baby Yukon Gold potatoes, halved
olive oil
  • 2 tbsp olive oil
garlic
  • 6 cloves garlic, minced
unsalted butter
  • 4 tbsp unsalted butter, melted
chicken broth
  • 1 cup chicken broth
Italian seasoning
  • 1 tsp Italian seasoning
dried parsley
  • 1 tsp dried parsley
garlic powder
  • 1 tsp garlic powder
onion powder
  • 0.5 tsp onion powder
paprika
  • 0.5 tsp paprika
salt
  • 1 tsp salt
black pepper
  • 0.5 tsp black pepper
Parmesan cheese
  • 1 cup freshly grated Parmesan cheese
fresh parsley
  • 2 tbsp chopped fresh parsley
lemon juice
  • 1 tbsp lemon juice

Equipment

  • 1 Dutch oven

Method
 

Layer in the crockpot
  1. Place the halved baby Yukon Gold potatoes in the bottom of the crockpot, spreading them into an even layer so they cook through. Arrange the chicken thighs on top in a single layer for consistent doneness.
Make the garlic Parmesan butter sauce
  1. Whisk together the olive oil, melted butter, minced garlic, chicken broth, Italian seasoning, dried parsley, garlic powder, onion powder, paprika, salt, black pepper, and lemon juice until smooth and evenly combined.
Slow cook
  1. Pour the garlic butter mixture evenly over the chicken and potatoes so everything is moistened, with sauce pooled around the layers.
  2. Cover and cook on Low for 6–7 hours or High for 3–4 hours until the chicken reaches an internal temperature of 165°F and the potatoes are fork tender.
Finish with Parmesan
  1. Remove the lid and gently spoon the garlic butter sauce over the chicken and potatoes to coat the surface and keep the chicken juicy.
  2. Sprinkle the grated Parmesan cheese evenly over the chicken and potatoes, then cover for 5–10 minutes until the cheese melts into the sauce.
  3. Garnish with chopped fresh parsley and an extra sprinkle of Parmesan so the finished dish has a fresh, savory top layer.
Serve
  1. Serve immediately, spooning plenty of the garlic Parmesan sauce over each serving for the richest flavor and texture.

Notes

For best texture, don’t stir during the slow-cook time—just keep the lid on so the potatoes stay intact and tender. Refrigerate leftovers in a covered container for up to 4 days; freeze for up to 2 months (Parmesan sauce may thicken slightly—reheat gently and loosen with a splash of broth). For a lighter option, use half the butter and swap in reduced-fat Parmesan.