Creamy Garlic Herb Chicken Thighs (Easy Crockpot Dinner)
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Ever wonder what to do with chicken thighs in the crockpot that’s not boring?
This recipe is your answer — tender creamy garlic herb chicken thighs cooked low and slow with baby potatoes in a rich sauce that’ll have you scraping your plate clean.
The other day, I asked Sam if he wanted something classic like chicken & gravy, maybe creamy Tuscan chicken… or if he wanted one of my famous “Ashley concoctions.”
Without missing a beat, he chose the concoction — because around here, that usually means something garlicky, herby, creamy, and slightly dangerous… in the best way possible. 😂
Problem is, I rarely make the same thing twice because I don’t measure a dang thing. But this time? I figured I’d better write it down. Because oh my goodness, was it good.
Why You’ll Love These Creamy Garlic Herb Chicken Thighs
- It’s a dump-and-go crockpot supper, perfect for busy days.
- Uses frozen chicken thighs, so no need to thaw ahead.
- The garlic herb cream sauce is out of this world.
- You can serve it over potatoes, pasta, rice, or just mop it up with bread.
Ingredients You’ll Need
- A bag of tiny baby potatoes (washed well)
- 4 frozen boneless skinless chicken thighs (you can use bone in or any chicken you prefer)
- 1 tbsp butter (melted) I use Salted Amish Roll butter just because we like it
- 1/4 tsp Lowry’s seasoning salt
- Good sprinkle of dried minced onion
- Garlic powder & onion powder (generous shakes)
- Fresh oregano, basil & rosemary (crushed in mortar & pestle, or use dried)
- 1/2 cup heavy whipping cream
- 2 tsp sun-dried tomato pesto ( I get mine from Thrive and don’t forget that yummy juice)
- Paprika to taste
- Fresh shaved parmesan cheese (some in the sauce and some on top when plated)
- Salt & pepper (to taste)
How to Make Creamy Garlic Herb Chicken Thighs
Make the Garlic Herb Cream Sauce
In a small bowl, melt the butter. Stir in the Lowry’s, dried minced onion, garlic powder, onion powder, some of the Parmesan cheese, and crushed fresh or dried herbs.
Pour in the heavy cream, add the sun-dried tomato pesto (with the juice), and sprinkle in paprika. Give it a good stir.
Let the Crockpot Do the Work
Line your crockpot with a Reynolds liner (trust me, your future self will thank you). I use these Reynolds slow cooker liners to make cleanup a breeze — seriously, you’ll thank me later. Also, here is my crockpot. I absolutely LOVE this one. And I have a little mini one for those perfect size side dishes. Want me to show you how I make canned veggies taste like fresh out of the garden?
Toss in the baby potatoes and layer the frozen chicken thighs on top. Sprinkle with salt & pepper.
Pour that gorgeous sauce all over.
Cover and cook on LOW for 5-6 hours or HIGH 3-4 hours until everything is tender and juicy.
Serving Suggestions
I sprinkled on a little more parmesan at the end because obviously. We plated it up with the potatoes and some steamed broccoli on the side.
Next time? I’m thinking I might skip the potatoes and serve this creamy garlic herb chicken over orzo, rice, or pasta so it can really soak up every drop of that sauce.
And yes — I saved the leftover sauce in a freezer container for a future dinner. Future me is gonna be thrilled. I try to make supper time easy and it is just Sam & I eating every night.
Easy Printable Recipe
Crockpot Creamy Garlic Herb Chicken Thighs
Ingredients
- 1 bag of tiny baby potatoes washed well
- 4 frozen boneless skinless chicken thighs
- 1 tbsp salted butter melted
- 1/4 tsp Lowry’s seasoning salt
- Good sprinkle of dried minced onion
- Garlic powder & onion powder generous shakes
- Fresh oregano basil & rosemary (crushed in mortar & pestle, or use dried)
- 1/2 cup heavy whipping cream
- 2 tsp sun-dried tomato pesto
- Paprika to taste
- Fresh shaved parmesan cheese
- Salt & pepper to taste
Instructions
- Line your crockpot with a Reynolds liner for easy cleanup.
- Place the washed baby potatoes in the bottom of the crockpot.
- Layer the frozen chicken thighs on top of the potatoes.
- Sprinkle with salt and pepper.
- In a small bowl, melt the butter. Stir in the Lowry’s seasoning salt, dried minced onion, garlic powder, onion powder, crushed fresh herbs (or dried), heavy cream, some of the Parmesan cheese, sun-dried tomato pesto, and paprika.
- Pour this creamy herb mixture evenly over the chicken and potatoes.
- Top with a handful of fresh shaved parmesan.
- Cover and cook on LOW for 6 hours.
- When done, sprinkle with extra parmesan and serve hot.
- (Optional: Next time, try skipping the potatoes and serving the chicken and sauce over orzo, rice, or pasta to soak up all that delicious sauce.)
Save This Creamy Garlic Herb Chicken Thighs Recipe!
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More Cozy Recipes You’ll Love
If you love easy comfort food dinners like this, make sure to check out my big fluffy yeast cinnamon rolls for dessert — because around here we do chicken and carbs like it’s our full-time job. 😉
About the Host
Hey sweet friend — I’m Ashley, the heart behind SimplyBlessedDesignz and the voice of Unscripted Conversations.
I’m a faith-filled creative who believes in Jesus, Dollar Tree flips, and showing up even when life gets messy. Whether I’m podcasting, crafting, or cooking something from scratch, my prayer is always the same: that you leave here encouraged and reminded you’re never alone.
Grab your coffee, pull up a chair, and let’s do this life—one grace-filled day at a time. 💛