Creamy Garlic Chicken and Potatoes – A Lazy Dinners Crockpot Favorite
A rich, savory, and comforting crockpot meal featuring juicy chicken thighs, tender baby potatoes, and a velvety garlic cream sauce. Perfect for busy weeknights or lazy weekends with minimal prep and maximum flavor.
Equipment
- Crockpot / Slow Cooker 6-quart recommended
- Skillet Optional (for searing chicken)
- Mixing Bowl For combining sauce ingredients
- Whisk For mixing sauce
Ingredients
- 4-6 chicken thighs or breasts Boneless and skinless
- 1.5 lbs baby potatoes Halved
- 1 cup heavy cream
- 1 cup chicken broth Low-sodium preferred
- 6-8 cloves garlic Minced
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp Italian seasoning
- salt & pepper To taste
- 2 tbsp olive oil For optional searing
- 2 tbsp cornstarch Optional, for thickening
- water To mix with cornstarch if thickening
- Parmesan cheese Optional, grated for garnish
- fresh parsley Chopped, for garnish
Instructions
- (Optional) Heat olive oil in a skillet over medium heat. Season chicken with salt and pepper, then sear on both sides for 2–3 minutes until golden brown.
- Place halved baby potatoes at the bottom of the crockpot.
- Layer seared chicken over the potatoes.
- In a mixing bowl, combine heavy cream, chicken broth, minced garlic, garlic powder, onion powder, thyme, Italian seasoning, salt, and pepper. Whisk until well mixed.
- Pour the mixture over the chicken and potatoes.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is cooked through and potatoes are tender.
- (Optional) Mix cornstarch and water to form a slurry. Stir into crockpot during the last 30 minutes of cooking to thicken the sauce.
- Once done, sprinkle with chopped parsley and grated parmesan cheese.
- Serve hot with steamed vegetables, a salad, or crusty bread.
Notes
You can use Yukon or russet potatoes if baby potatoes aren’t available—just cut them into chunks.
To make it lighter, swap heavy cream with half-and-half.
Want extra flavor? Add mushrooms or carrots in the last hour of cooking.
For a low-carb option, replace potatoes with cauliflower florets (add them halfway through cooking).
To make it lighter, swap heavy cream with half-and-half.
Want extra flavor? Add mushrooms or carrots in the last hour of cooking.
For a low-carb option, replace potatoes with cauliflower florets (add them halfway through cooking).