Recipe

Creamy Slow Cooker Chicken and Potatoes

Tender chicken, buttery potatoes, and a velvety garlic-Parmesan sauce that tastes like you tried way harder than you did.

By Matt Campbell

•

4.8

Creamy slow cooker chicken and baby potatoes in a crock with a spoon scooping up the sauce

Jump to Recipe

Some nights you want a meal that feels like a blanket, but you also want it to cook itself while you live your life. This is that dinner. We are talking tender chicken, buttery baby potatoes, and a creamy, savory sauce that clings to everything in the best way.

The vibe here is homestyle and low drama. You load the slow cooker, walk away, and come back to a kitchen that smells like you have been simmering something all day. The trick is a quick flour toss for the chicken (hello, light thickening) and adding the dairy at the end so it stays smooth instead of doing that weird curdle thing. Taste as you go. You are the boss.

Ingredients on a kitchen counter including chicken thighs, baby potatoes, garlic, broth, cream cheese, and Parmesan

Why It Works

Big comfort, tiny effort: chicken and potatoes cook together, so you are not juggling pans.
Creamy sauce without canned soup: flour, cream cheese, and Parmesan build a rich texture. (Thickness can vary, so you have easy fixes if needed.)
Flexible flavor: add mushrooms, spinach, or swap in herbs you already have.
Weeknight friendly: leftovers reheat like a dream and the flavors get even better.

Pairs Well With

Storage Tips

Refrigerate: Cool leftovers, then store in an airtight container for up to 4 days.

Freeze: You can freeze it, but creamy sauces can change texture a bit. If you do, freeze in portioned containers for up to 2 months. Thaw overnight in the fridge.

Reheat: Warm gently on the stove or in the microwave. Add a splash of broth or milk to loosen the sauce, then stir well. If the sauce looks a little broken, keep stirring over low heat and it will usually come back together.

Common Questions

Can I use chicken breasts instead of thighs?

Yes. Breasts work, but they can dry out more easily and they are usually less “fall-apart” than thighs. If you use breasts, aim for low heat and start checking earlier. Thighs stay juicy and are basically slow cooker insurance.

Do I have to brown the chicken first?

Nope. This recipe is built for easy mode. If you want extra flavor, you can sear the chicken quickly in a hot skillet, but it is optional.

Why add cream cheese and Parmesan at the end?

Dairy can separate when cooked too long. Stirring it in during the final 20 to 30 minutes keeps the sauce creamy and smooth.

What potatoes work best?

Baby Yukon golds are my favorite because they turn buttery and hold their shape. Red potatoes also do great. Russets get softer and can break down more.

How do I thicken the sauce if it is too thin?

Pop the lid off for 15 to 20 minutes on high, or stir in a quick slurry: mix 1 tablespoon cornstarch with 1 tablespoon cold water, then stir it in and cook until thickened.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

6-quart slow cooker
Measuring cups and spoons
Small bowl (for flour and seasonings)
Tongs or a spoon (for stirring and serving)
Instant-read thermometer (helpful for checking chicken)

This is the kind of meal I make when I want my future restaurant self to be proud of my flavor choices, but my present-day self needs dinner to basically run on autopilot. I started doing creamy slow cooker chicken as a “use what we have” situation, and it turned into a repeat because it hits all my comfort buttons: cozy carbs, a bright little pop from Dijon, and just enough garlic to make the whole thing smell like home. It is not fancy. It is fantastic.