Creamy Chicken and Potatoes

This crockpot garlic parmesan chicken and potatoes recipe has transformed my weeknight dinner routine with its incredible flavor and minimal effort. The combination of tender chicken and creamy potatoes swimming in a rich garlic parmesan sauce creates a comforting meal that my family requests again and again.

I discovered this recipe during a particularly hectic month when I needed reliable dinners that could cook while I was away from home. It quickly became our Thursday night tradition because the aroma that greets us when we walk through the door is absolutely irresistible.

Ingredients

• Boneless skinless chicken thighs these stay incredibly tender during the long cooking process and add richness to the sauce
• Baby potatoes their waxy texture holds up perfectly in the slow cooker without becoming mushy
• Fresh garlic cloves the foundation of flavor in this dish providing aromatic depth that dried garlic simply cannot match
• Heavy cream added at the end creates the silky smooth texture that makes this dish special
• Parmesan cheese use freshly grated for the best melting quality and authentic flavor
• Dried herbs a simple combination of parsley and thyme provides earthy notes that balance the richness
• Chicken broth forms the cooking liquid that keeps everything moist while developing into a flavorful sauce base

Step-by-Step Instructions

Layer the ingredients

Place chicken pieces in a single layer at the bottom of your crockpot then arrange halved potatoes and diced onion around and on top of the chicken. This arrangement ensures the chicken absorbs maximum flavor while the potatoes cook evenly in the surrounding liquid.

Season thoroughly

Sprinkle the minced garlic evenly across the surface followed by an even distribution of dried herbs paprika salt and pepper. Take your time with this step as proper seasoning is crucial for developing deep flavor throughout the long cooking process.

Add cooking liquid

Pour chicken broth carefully over the ingredients allowing it to seep between the chicken and potatoes without washing away the seasonings. The broth should come about halfway up the sides of the ingredients not completely submerge them.

Set it and forget it

Cover with the lid and cook on low heat for 6 to 7 hours or high heat for 3 to 4 hours. The low and slow method yields the most tender results but both timing options work beautifully depending on your schedule.

Create the sauce

Approximately 20 minutes before serving time remove the lid and add heavy cream and grated parmesan directly to the pot. Gently stir to incorporate avoiding breaking up the tender chicken. Replace the lid and allow the sauce to thicken slightly which transforms the cooking liquid into a luxurious creamy finish.

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The slow cooker does something magical to garlic in this recipe. After hours of gentle cooking the sharp bite mellows into a sweet nutty flavor that permeates every bite. My mother in law who claims to dislike garlic cleaned her plate and asked for seconds the first time I served this to her.

Make Ahead Tips

This dish can be fully assembled in the crockpot insert up to 24 hours before cooking. Simply prepare everything up to the broth addition cover and refrigerate overnight. The next morning place the insert into your slow cooker and proceed with cooking. This advance preparation actually enhances the flavor as the seasonings have time to permeate the ingredients.

Simple Swaps

If you prefer chicken breasts over thighs they work beautifully in this recipe though I recommend checking for doneness about an hour earlier as they can cook faster. For a lighter version substitute half and half for heavy cream though the sauce will be slightly thinner. Vegetarians can replace the chicken with large portobello mushrooms and vegetable broth for an equally satisfying meal.

Serving Suggestions

This creamy chicken and potato dish pairs wonderfully with a simple green salad dressed with lemon vinaigrette to cut through the richness. For a complete comfort food experience serve with crusty bread for soaking up the incredible sauce. Leftovers can be transformed by shredding the chicken and mixing everything with cooked pasta for a completely new meal the next day.

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually develop and improve overnight making this excellent for meal prep. To reheat gently warm in a covered saucepan over medium low heat adding a splash of broth if the sauce has thickened too much. This dish does not freeze well due to the cream based sauce which can separate when thawed.

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Common Recipe Questions

→ Can I use chicken breasts instead of thighs?

Yes, both chicken breasts and thighs work well in this dish. Thighs tend to stay more tender during long cooking periods, but breasts are a leaner option. If using breasts, you may want to check for doneness closer to the minimum cooking time to prevent them from becoming dry.

→ What potatoes work best in this dish?

Baby potatoes or red potatoes work best as they hold their shape well during slow cooking. Russet potatoes can be used but may break down more during cooking. Just make sure to cut larger potatoes into similar-sized pieces so they cook evenly.

→ Can I make this dish dairy-free?

For a dairy-free version, replace the heavy cream with full-fat coconut milk and omit the parmesan cheese. You can add nutritional yeast for a cheese-like flavor, or use a dairy-free parmesan alternative.

→ How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop over medium-low heat, adding a splash of broth or milk if the sauce has thickened too much.

→ Can I add vegetables to this dish?

Absolutely! Green beans, carrots, or peas make excellent additions. Add heartier vegetables like carrots at the beginning of cooking, while more delicate vegetables like peas should be added during the last 30 minutes to avoid overcooking.

→ Is it possible to make this in an Instant Pot?

Yes, you can adapt this for an Instant Pot. Use the sauté function to brown the chicken first if desired, then add all ingredients except cream and cheese. Cook on high pressure for about a quarter of the slow cooker time. Release pressure, stir in cream and cheese on sauté mode until thickened.