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Crockpot Garlic Parmesan Chicken
Creamy crockpot garlic parmesan chicken with tender thighs, baby potatoes, and a rich garlic cream sauce that cooks hands-off all day.
Servings 6 servings
Calories 653kcal
Equipment
- Large skillet, to sear chicken
- 6 quart Crockpot
Ingredients
- 6 large bone-in skin-on chicken thighs
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon garlic powder
- 2 tablespoons olive oil to sear chicken
- 1.5 lbs baby potatoes halved
- 4 garlic cloves minced
- 1 cup heavy cream
- ¾ cup chicken broth
- ¾ cup shredded parmesan cheese
- ¼ cup grated parmesan cheese for topping
- Chopped parsley for topping
Instructions
- In a small bowl, combine the salt, pepper, thyme, rosemary, and garlic powder.
- Use ¾ of the seasoning to sprinkle over the chicken thighs. Set aside and reserve the other half of seasoning for the potatoes.
- In a large skillet over medium-heat, add oil and sear the chicken thighs skin down until the skin browns and crisps, about 5-7 minutes. Set aside. (You can choose to brown the other side if you want.)
- Add the baby potatoes, garlic, chicken broth, and heavy cream into the Crockpot.
- Top with shredded parmesan cheese and reserved seasoning.
- Place the seared chicken thighs on top in an even layer.
- Cover and cook on low for 6-8 hours or high for 3-4 hours, until chicken is cooked and potatoes are fork tender.
- When ready to serve, top with grated parmesan cheese and chopped parsley.
Notes
Nutrition
Calories: 653kcal | Carbohydrates: 23g | Protein: 33g | Fat: 48g | Saturated Fat: 19g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 199mg | Sodium: 899mg | Potassium: 850mg | Fiber: 3g | Sugar: 2g | Vitamin A: 837IU | Vitamin C: 23mg | Calcium: 244mg | Iron: 2mg