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Crockpot Garlic Parmesan Chicken and Potatoes: Set It and Forget It

Crockpot Garlic Parmesan Chicken and Potatoes

Tender slow-cooked chicken thighs and baby potatoes in a creamy garlic Parmesan sauce, infused with aromatic herbs. An easy, comforting one-pot meal.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 1 kg boneless skinless chicken thighs
  • 800 g baby potatoes halved
  • 6 cloves garlic minced
  • 240 ml chicken stock
  • 120 ml double cream
  • 60 g grated Parmesan cheese
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons cornflour mixed with 2 tablespoons water optional, for thickening
  • Fresh parsley chopped, for garnish

Method
 

  1. Prepare the slow cooker base. Drizzle the olive oil into the bottom of your 5-6 quart slow cooker and spread the halved baby potatoes in an even layer. Give them a quick toss to coat them lightly in the oil — they should look glossy but not greasy.
  2. Season the chicken. Pat the chicken thighs dry with kitchen paper. In a small bowl, mix the salt, pepper, dried thyme, and dried oregano. Sprinkle this mixture over both sides of each thigh, rubbing it in gently. The chicken should look speckled with the dark green herbs and white salt grains.
  3. Layer the chicken. Place the seasoned chicken thighs on top of the potatoes in a single layer. They don't need to be perfectly spaced, but try not to stack them too high. You'll smell the earthy oregano and thyme as you work.
  4. Add the garlic and liquid. Sprinkle the minced garlic evenly over the chicken. Pour the chicken stock around the edges of the pot, being careful not to wash the seasoning off the tops of the thighs. The liquid should come about a quarter of the way up the chicken.
  5. Cook low and slow. Put the lid on and cook on low for 6 hours or on high for 4 hours. After about 2 hours on high, your kitchen will start to smell wonderfully savoury — that's the garlic and herbs infusing the stock. The chicken is ready when it shreds easily with a fork and the potatoes are tender all the way through when pierced.
  6. Finish the sauce. In the last 20 minutes of cooking, carefully remove the chicken and potatoes to a serving dish using a slotted spoon. Leave the juices in the slow cooker. Whisk in the double cream and grated Parmesan until the sauce is smooth and pale gold. If you prefer a thicker sauce, whisk in the cornflour slurry now and let it bubble for 5 minutes with the lid off. The sauce should be thick enough to coat the back of a spoon.
  7. Combine and serve. Return the chicken and potatoes to the pot and gently stir to coat everything in the creamy sauce. The chicken will look glossy and the potatoes will be flecked with bits of melted Parmesan. Garnish with fresh parsley and serve immediately.

Notes

For a thicker sauce, add the cornflour slurry during the last 20 minutes of cooking. Cooking times are for low (6 hours) or high (4 hours); use low for best tenderness.