Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs
- 1.5 lbs baby potatoes, halved
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp butter
- 4 garlic cloves, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
Instructions
- Pat chicken and potatoes dry. Toss both with olive oil, garlic powder, thyme, salt, and pepper in a bowl.
- Arrange chicken and potatoes in the crockpot, layering potatoes around and under the chicken pieces.
- Cook on LOW for 4–5 hours or on HIGH for 2.5–3 hours, until chicken reaches 165°F and potatoes are tender.
- Remove chicken and potatoes. Preheat broiler to HIGH.
- In a small saucepan, melt butter over medium heat. Add garlic and sauté 1 minute. Stir in heavy cream and Parmesan; simmer 2–3 minutes until thickened.
- Pour sauce over chicken and potatoes in the crockpot. Broil 3–4 minutes until golden and bubbly.
- Garnish with parsley and serve warm.
Notes
- For extra browning, broil 1–2 minutes longer—watch closely.
- Use bone-in thighs for richer flavor, adjusting cook time by +1 hour (LOW) or +30 min (HIGH).
- Substitute half-and-half for lighter sauce—but reduce simmer time slightly.
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes
- Method: Crockpot with broiler finish
- Cuisine: American
- Diet: High Protein
Nutrition
- Serving Size: 1 recipe / 6
- Calories: 528 Kcal
- Sugar: 2 g
- Sodium: 724 mg
- Fat: 36 g
- Saturated Fat: 19 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 142 mg
