Heat the olive oil in a large skillet over a medium-high heat on your stove. Brown the chicken pieces for three minutes on each side until they are golden but not fully cooked.

Wash your red potatoes and cut them into quarters so they cook evenly in the slow cooker. Make sure the pieces are similar in size so you do not have any crunchy potato bites.

Place the diced potatoes at the very bottom of your slow cooker to ensure they soften perfectly. Arrange the seared chicken pieces in a single layer right on top of the bed of potatoes.

In a small bowl, whisk together the garlic, parmesan cheese, heavy cream, chicken broth, and herbs. Stir until the mixture is smooth and the cheese is well-distributed throughout the creamy liquid.

Pour the garlic parmesan sauce over the chicken and potatoes until everything is nicely coated. Use a spoon to make sure the sauce reaches the bottom layer of potatoes for maximum flavor.

Cover the crockpot with a tight lid and set it to the low heat setting for four hours. Cooking on low keeps the chicken moist and prevents the dairy in the sauce from breaking.

Check the potatoes with a fork to ensure they are soft and the chicken is fully cooked. The internal temperature of the chicken should reach 165°F for a safe and delicious meal.

Sprinkle a little more grated parmesan cheese over the top during the last ten minutes of cooking. This creates an extra gooey and cheesy layer that everyone at the table will love.

If the sauce is too thin, leave the lid off for the final fifteen minutes of cooking. This allows some moisture to evaporate and thickens the garlic parmesan sauce into a rich glaze.

Transfer the chicken and potatoes to a large platter and sprinkle with fresh, chopped parsley. Serve immediately while it is hot, creamy, and smelling like a dream in your kitchen.