Crockpot Garlic Parmesan Chicken Potatoes

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There’s something magical about crockpot dinners. You toss everything in, go live your life, and when you come back? Your kitchen smells like you’ve been cooking all day. This Crockpot Garlic Parmesan Chicken Potatoes recipe is exactly that kind of magic — juicy chicken thighs, tender baby potatoes, and a creamy garlic parmesan sauce that will make you want to lick the spoon (no judgment here).

Whether you’re feeding a busy family, prepping for a weeknight dinner, or just craving comfort food without the hassle, this dish checks all the boxes: flavorful, hearty, and surprisingly simple.

Ingredients

For the Main Event:

  • 2 lbs boneless, skinless chicken thighs (trust me, thighs stay juicier than breasts)
  • 2 lbs baby potatoes, halved (or quartered if they’re big)
  • 1 packet (1 oz) ranch dressing mix
  • 1 packet (1 oz) Italian seasoning mix
  • 1/2 cup chicken broth
  • 1/4 cup butter, melted
  • Salt + pepper to taste

For the Garlic Parmesan Magic:

  • 6 cloves garlic, minced (or 2 tbsp garlic powder if you’re feeling lazy)
  • 1 cup freshly grated parmesan cheese (skip the shaker stuff)
  • 1/2 cup heavy cream
  • 2 tbsp cream cheese, softened
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes (optional, but adds a kick)

For the Crispy Finish:

  • 1/2 cup panko breadcrumbs
  • 2 tbsp butter, melted
  • 1/4 cup extra parmesan cheese
  • 2 tbsp fresh parsley, chopped

Instructions

  1. Build the Base:
    Add chicken thighs and potatoes to your crockpot. Sprinkle in the ranch mix, Italian seasoning, salt, and pepper. Pour over the chicken broth and melted butter. Stir to coat everything.
  2. Slow Cook It:
    Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours until chicken is fork-tender and potatoes are soft.
  3. Make the Garlic Parmesan Sauce:
    About 20 minutes before serving, whisk together garlic, parmesan, cream, cream cheese, oregano, and red pepper flakes. Stir this into the crockpot and let it melt into the chicken and potatoes.
  4. Add the Crispy Topping:
    Mix panko, melted butter, and extra parmesan. Sprinkle on top and let it sit under the broiler for 3–4 minutes until golden (optional but highly recommended).
  5. Garnish & Serve:
    Top with fresh parsley and serve straight from the crockpot.

Pro Tips

  • Go fresh on the parmesan. The pre-grated kind doesn’t melt as creamy.
  • Don’t skip thighs. Breasts dry out faster in the crockpot.
  • Want it spicier? Add more red pepper flakes or a pinch of cayenne.

Serving Suggestions

This dish is rich and hearty all on its own, but you can pair it with:

  • A crisp green salad with lemon vinaigrette
  • Garlic bread for extra carb-love
  • Steamed green beans or broccoli for balance

Variations

  • Low-Carb Swap: Use cauliflower florets instead of potatoes.
  • Extra Veggies: Add carrots or mushrooms to the crockpot.
  • Cheese Lovers: Stir in mozzarella for even more melty goodness.

FAQs

Can I use chicken breasts instead?
Yes, but reduce cooking time slightly and watch closely so they don’t dry out.

How long does it keep?
Leftovers store in the fridge up to 3 days. Reheat gently on the stove with a splash of broth or cream.

Can I freeze this?
Yes, though the sauce may separate a little when reheating. Stir well and it comes back together.

And there you have it — Crockpot Garlic Parmesan Chicken Potatoes: creamy, comforting, and ridiculously easy.

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