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Slow Cooker Garlic Parmesan Chicken and Potatoes

Slow Cooker Garlic Parmesan Chicken and Potatoes is a cozy family dinner made with tender bone in chicken thighs, garlicky red potatoes, fresh Parmesan, and herbs. With a quick sear and a few minutes of prep, your crockpot handles the rest and gives you a hearty meal everyone will want again.
Print Recipe
Baked chicken served with roasted potatoes and fresh herbs on a white plate.
Prep Time:15 minutes
Cook Time:4 hours
Total Time:4 hours 15 minutes

Ingredients

  • 6 bone in skin on chicken thighs
  • 2 tsp. Italian seasoning divided
  • Salt and pepper to taste
  • 2 tbsp. unsalted butter
  • 2 tbsp. extra virgin olive oil
  • 2 lb. red potatoes cut into about 1-1 1/2 inch pieces
  • 4 cloves of garlic minced
  • 1 cup freshly grated parmesan cheese
  • 2 tbsp. fresh parsley

Instructions

  • Step 1: Season the chicken well - Pat the chicken thighs dry with paper towels, especially the skin. This little step helps the thighs brown better in the skillet instead of steaming. Sprinkle both sides with 1 teaspoon of Italian seasoning, salt, and black pepper. I like to be generous with the seasoning here because chicken thighs can handle it, and that first layer of flavor makes a difference once everything cooks together.
  • Step 2: Heat the butter in your skillet - Set a large skillet over medium high heat and add the unsalted butter. Let it melt completely and get hot, but keep an eye on it so it does not burn. You want the pan hot enough that the chicken gives you that satisfying sizzle the moment it touches the butter. That quick sear is not about cooking the chicken through. It is about building flavor before the slow cooker takes over.
  • Step 3: Sear the chicken in batches - Place the chicken thighs skin side down in the hot skillet, working in batches so you do not crowd the pan. Let each side cook for about 3 to 4 minutes, until the skin is browned and the chicken has some color. Resist the urge to move it around too much. Letting it sit gives you that deeper golden crust that makes the finished meal feel extra special. Transfer the seared chicken to a plate and repeat until all the thighs are browned.
  • Step 4: Season the potatoes and garlic - Add the cut red potatoes to the bottom of your crockpot. Pour in the olive oil, then add the minced garlic, remaining 1 teaspoon of Italian seasoning, salt, and black pepper. Stir everything together until the potatoes are coated in the oil and seasonings. Smooth them into an even layer so they cook at the same pace and make a sturdy little bed for the chicken.
  • Step 5: Layer the chicken over the potatoes - Place the seared chicken thighs on top of the potatoes with the skin facing up. Try not to tuck the chicken down into the potatoes too much. Keeping the skin on top gives it the best chance of holding onto some of that nice seared texture instead of becoming too soft. Any buttery juices left on the chicken will slowly drip down and season the potatoes underneath.
  • Step 6: Slow cook until tender - Cover the crockpot and cook on high for 3 to 4 hours or on low for 6 to 8 hours. The chicken is ready when it is very tender and reaches an internal temperature between 175 and 195 degrees Fahrenheit near the bone. Chicken thighs are forgiving, which is one reason I love them for slow cooker meals. They stay moist and tender even after several hours, and the meat should pull away from the bone easily with a fork.
  • Step 7: Finish with Parmesan and parsley - When the chicken and potatoes are done, sprinkle the freshly grated Parmesan cheese all over the top. Put the lid back on for a few minutes so the cheese softens and starts to melt from the heat. Finish with chopped fresh parsley right before serving. That little bit of green makes the whole crockpot look like dinner, not just something you threw together between errands.

Notes

Substitutions

  • Chicken drumsticks: Use bone in, skin on drumsticks in place of chicken thighs when that is what you have on hand, keeping the cook time about the same.
  • Yukon Gold potatoes: Swap in Yukon Gold potatoes for red potatoes when you want a slightly creamier texture that still holds together well.
  • Garlic powder: Use 1 teaspoon garlic powder when fresh garlic is unavailable, though fresh garlic gives the potatoes a more noticeable flavor.
  • Pecorino Romano cheese: Replace Parmesan with Pecorino Romano for a saltier, sharper finish that still melts nicely over the hot chicken.
  • Dried parsley: Use 2 teaspoons dried parsley when fresh parsley is not available, adding it with the potatoes instead of at the end.

Variations

  • Add green beans: Tuck fresh green beans around the chicken during the last 30 to 45 minutes of cooking for an easy vegetable addition.
  • Make it lemony: Add the zest of one lemon over the finished dish for a fresh, bright flavor that cuts through the rich Parmesan.
  • Bring a little heat: Stir a pinch of crushed red pepper flakes into the potatoes if your family enjoys a gentle bit of warmth.
  • Use baby potatoes: Halved baby potatoes make this even easier on a busy afternoon and look especially nice when served.
  • Add a creamy finish: Stir 1 or 2 tablespoons of heavy cream into the juices at the bottom of the crockpot just before serving for a richer sauce to spoon over the potatoes.

Tips and Tricks

  • Dry the chicken skin: Patting the chicken dry before seasoning is the easiest way to get better browning in the skillet.
  • Do not skip the sear: The slow cooker will still cook the chicken without this step, but the sear adds the deeper savory flavor that makes this meal memorable.
  • Cut potatoes evenly: Keep the potato pieces close in size so nobody ends up with one hard piece and one that has fallen apart.
  • Grate your own cheese: Freshly grated Parmesan melts beautifully over the hot chicken and gives you a much better texture than pregrated cheese.
  • Keep the lid closed: Every time you lift the slow cooker lid, heat escapes and the cook time stretches out, so let the crockpot do its job.
  • Use a thermometer near the bone: Check the thickest part of a chicken thigh without touching the bone for the most accurate temperature reading.

Serving Ideas

  • Simple green salad: A crisp salad with lemony dressing adds freshness beside the rich chicken and potatoes.
  • Warm crusty bread: Use bread to scoop up the buttery garlic juices left at the bottom of the crockpot.
  • Steamed broccoli: Broccoli gives the plate a little color and works beautifully with Parmesan and garlic.
  • Roasted asparagus: Tender asparagus brings a slightly fancy touch without making dinner feel complicated.
  • Butter peas: This is an easy kid friendly side that can be ready in just a few minutes while you set the table.

Storage and Make Ahead Tips

  • Refrigerate leftovers: Store cooled chicken and potatoes in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently: Warm leftovers in the microwave in short intervals or in a covered baking dish at 325 degrees Fahrenheit until heated through.
  • Save the juices: Spoon any leftover garlic butter juices over the chicken and potatoes before storing so they stay moist when reheated.
  • Prep potatoes ahead: Cut the potatoes up to one day ahead and keep them submerged in cold water in the refrigerator, then drain and dry them before cooking.
  • Freeze with care: Freeze the cooked chicken for up to 2 months, but know that the potatoes may become softer after thawing and reheating.
  • Make a leftover bowl: Pull the chicken from the bones, chop the potatoes, and serve everything over rice or greens for an easy lunch the next day.