Description
Incredibly easy and delicious crockpot chicken thighs in a rich, creamy garlic parmesan sauce. A perfect comfort food for busy weeknights that requires minimal effort.
Ingredients
Scale
- 6–8 bone-in, skin-on chicken thighs (about 2.5–3 lbs)
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8–10 cloves garlic, minced
- 1/2 cup chicken broth, low-sodium
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
- Fresh parsley, for garnish
Instructions
- Pat the chicken thighs dry with paper towels and season generously on all sides with salt and black pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear the chicken thighs skin-side down for 4-5 minutes until deep golden brown, then flip and cook for another 2-3 minutes. Transfer to a plate.
- Reduce heat to medium. Add butter to the same skillet. Once melted, add minced garlic and cook for 30-60 seconds until fragrant. Pour in chicken broth and scrape up brown bits from the bottom of the pan.
- Pour the broth and garlic mixture into the bottom of a 6-quart crockpot. Place the seared chicken thighs on top.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until chicken is fall-apart tender and reaches an internal temperature of 165°F.
- About 20 minutes before serving, carefully remove chicken thighs and place on a plate, covering loosely with foil.
- In a small bowl, whisk together heavy cream and grated Parmesan cheese until smooth. Pour into the crockpot with the remaining juices. Add Italian seasoning and red pepper flakes (if using). Stir and let cook for 15-20 minutes until sauce thickens slightly.
- Return chicken thighs to the crockpot, spoon sauce over the top, and let warm through for 1-2 minutes. Garnish with fresh parsley and serve immediately.
Notes
Don’t skip the sear—it adds essential flavor. Use room temperature heavy cream to prevent curdling. For a thicker sauce, make a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and stir in during the last 10 minutes. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 4 hours (high) or 7 hours (low)
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1 t
- Calories: 500
- Sugar: 2
- Sodium: 650
- Fat: 33
- Saturated Fat: 16
- Carbohydrates: 6
- Protein: 38
Keywords: crockpot chicken thighs, garlic parmesan chicken, slow cooker chicken, creamy chicken thighs, easy weeknight dinner, comfort food, gluten-free, low-carb