Garlic Parmesan Chicken
A delightful, stress-free crockpot dinner featuring tender chicken in a creamy garlic parmesan sauce with baby potatoes.
Ingredients
Main Ingredients
- 2 lbs bone-in chicken thighs or drumsticks (skin removed) Choose thighs or drumsticks for juiciness.
- 1.5 lbs baby potatoes, halved For even cooking and flavor absorption.
- 4 cloves garlic, minced
- 1 tablespoon fresh parsley Optional for garnish.
- ⅓ cup grated parmesan cheese For rich flavor.
- ½ cup unsalted chicken broth
- ½ cup heavy cream Can substitute with half-and-half or Greek yogurt.
- 1 tablespoon olive oil
- 1 teaspoon salt Adjust to taste.
- ½ teaspoon ground black pepper
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon paprika Optional.
- Chopped broccoli or green beans Added in last hour.
- Sweet potatoes instead of white potatoes If desired.
- Crushed red pepper flakes Optional for spice.
Instructions
Preparation
- Wash and halve the baby potatoes.
- Trim excess fat from the chicken thighs or drumsticks and remove the skin.
Cooking
- Layer the halved potatoes at the bottom of the crockpot.
- Arrange the chicken pieces on top of the potatoes.
- In a bowl, whisk together chicken broth, heavy cream, olive oil, minced garlic, parmesan cheese, and seasonings.
- Pour the sauce evenly over the chicken and potatoes.
- Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours.
- In the last hour, add chopped broccoli or green beans if desired.
- Before serving, garnish with freshly chopped parsley or extra parmesan cheese.
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Notes
For leftovers, store in airtight containers for up to 3-4 days in the fridge or freeze for up to 3 months.