1. Pat the chicken thighs dry and season both sides with salt and black pepper. For extra color and flavor, optionally brown the chicken skin-side down in a hot skillet.

2. Wash the baby potatoes and halve the larger potatoes so the pieces cook evenly. Place them in the bottom of the slow cooker and season lightly.

3. Arrange the seasoned chicken thighs over the potatoes in a single layer when possible.

4. Whisk the heavy cream, Parmesan cheese, minced garlic, thyme, rosemary, and chicken broth together in a bowl. Season lightly with black pepper.

5. Pour the Parmesan cream mixture over the chicken and potatoes, allowing some sauce to reach the potatoes underneath.

6. Cover and cook on LOW for about 4 to 5 hours or HIGH for approximately 2 to 3 hours. Check that the chicken reaches 165°F (74°C) in the thickest portion and that the potatoes are fork-tender.

7. Gently stir the sauce around the potatoes. Add extra Parmesan if you want a thicker sauce or a splash of warm chicken broth if the sauce becomes too thick.

8. For crispier chicken skin, transfer the cooked thighs to a baking sheet and broil briefly until golden. Watch carefully to prevent burning.

9. Serve the chicken and potatoes hot with plenty of creamy Parmesan sauce. Garnish with freshly chopped parsley and additional Parmesan if desired.