Garlic Parmesan Crockpot Chicken and Potatoes–chicken thighs and buttery Yukon gold potatoes tossed with whole garlic cloves and seasonings. It’s then slow-cooked and finished off with a creamy parmesan sauce that coats everything perfectly.
Garlic Parmesan Crockpot Chicken and Potatoes
I’m always a fan of recipes with garlic and this dinner was not an exception! The buttery yellow potatoes were fun to mash on my individual plate and then drizzle with some of the creamy parmesan garlic sauce. The bites of chicken were tender. And don’t worry about the whole cloves of garlic, they really mellow out after the slow and low cooking period.
Ingredients/Substitution Ideas
- Boneless Skinless Chicken Thighs–or chicken chicken tenderloins
- Yukon Gold Potatoes–or red potatoes
- Garlic Powder
- Italian Seasoning
- Paprika
- Kosher Salt
- Black Pepper
- Garlic Cloves–or minced garlic
- Olive Oil
- Water
- Better Than Bouillon Chicken Base
- Cornstarch
- Evaporated Milk–or heavy cream or half-and-half
- Shredded Parmesan Cheese–or pecorino romano
Steps
Cut chicken thighs into 6 pieces each and potatoes into 8 wedges. Add chicken and potatoes to a large bowl with garlic powder, Italian seasoning, paprika, salt, pepper, minced garlic and olive oil; toss to coat. Pour water and Better than Bouillon into a 6-qt slow cooker, then add in the coated chicken and potatoes.
Cover slow cooker and cook on low for 4 hours or on high for 2-3 hours. Move potatoes and chicken to a platter.
Heat up the evaporated milk and stir it into the slow cooker.
In a small bowl stir the cornstarch together with 3 Tbsp water until smooth. Stir the slurry into the slow cooker.
Cook on high for about 10 minutes, until sauce thickens up. Stir in the parmesan cheese.
Toss the potatoes and chicken in the sauce and serve.
Notes/Tips
- Serve with roasted broccoli or green beans.
- Heating the evaporated milk first prevents the sauce from cooling down or separating.
- This recipe is gluten free.
- This works well in an oval 6 quart slow cooker.
- Store leftovers in an airtight container* in the refrigerator for up to 4 days or in the freezer for up to 3 months.
- Other recipes you can make with paprika are Slow Cooker Chicken Paprika and Instant Pot Creamy Paprika Pork Tenderloin.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Garlic Parmesan Crockpot Chicken and Potatoes
- Prep Time: 25 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 25 minutes
- Yield: 6 servings 1x
Description
Chicken thighs and buttery Yukon gold potatoes tossed with whole garlic cloves and seasonings. It’s then slow-cooked and finished off with a creamy parmesan sauce that coats everything perfectly.
Ingredients
- 1 1/2 pounds boneless skinless chicken thighs
- 1 1/2 pounds Yukon gold potatoes
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1/2 tsp paprika
- 2 tsp kosher salt
- 1 tsp black pepper
- 1/4 cup peeled garlic cloves
- 1 Tbsp olive oil
- 1/2 cup water
- 1 tsp Better than Bouillon chicken base
- 2 Tbsp cornstarch
- 1 cup evaporated milk (or heavy cream, half and half)
- 1 cup shredded parmesan cheese
Instructions
- Cut each chicken thigh into 6 pieces. Cut each potato into 8 wedges (I halved each potato and then cut each half in 4). Add the cut chicken and potatoes into a large bowl.
- Add in the garlic powder, Italian seasoning, paprika, kosher salt, pepper, garlic cloves and olive oil. Toss well to coat the potatoes and chicken.
- Pour the water and Better than Bouillon into a 6 quart slow cooker. Add in the potatoes and chicken.
- Cover slow cooker and cook on low for 4 hours or on high for 2-3 hours.
- Move potatoes and chicken to a platter.
- Heat up the evaporated milk and stir it into the slow cooker.
- In a small bowl stir the cornstarch together with 3 Tbsp water until smooth. Stir the slurry into the slow cooker.
- Cook on high for about 10 minutes, until sauce thickens up. Stir in the parmesan cheese.
- Toss the potatoes and chicken in the sauce and serve.
- Category: Chicken
- Method: Slow Cooker
More garlic lovers recipes…
Instant Pot Garlic Cheddar Chicken
An easy casserole loaded with cheddar, rice, chicken and then topped with a buttery bread crumb topping.
Greek Style Garlic Chicken (Instant Pot or Crockpot)
Greek Style Garlic Chicken can be made with your Instant Pot or Crockpot. The chicken is served alongside yogurt cucumber sauce, lettuce, tomato and toasted pitas. A great summer meal!
Instant Pot Asian Garlic Noodles
Chicken, garlic, mushrooms, spaghetti noodles and cabbage in a savory sauce. An easy way to have restaurant quality Asian noodles at home!
Creamy Garlic Parmesan Chicken
A creamy chicken dish featuring tender, seasoned chicken thighs in a rich parmesan cream sauce with bacon, spinach, and optional angel hair pasta, made easily in either an Instant Pot or slow cooker.
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
you’re showing this in the instant pot so can this be made in the IP
I made it in the Instant Pot on the slow cooker setting. However I think you can make it in the IP. I would only pressure cook for 2 minutes to keep the potatoes from getting mushy and the chicken from getting tough.
ok, thank you!