Slow Cooker Garlic Parmesan Chicken and Potatoes
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Crisp-tender chicken cooked low and slow with baby red potatoes for a full meal! So easy and effortless!
Happy almost Memorial Day!
I hope you all have special plans for the next few days, sun-bathing by the pool with a margarita in hand.
Butters and I are contemplating driving up to San Francisco for a few days, but after that Paris trip, I’m not so sure if Butters and I are ready for another getaway just yet.
But while you guys are by the pool, I might be home all day on Monday with this.
Crisp-tender chicken thighs cooked low and slow right alongside some baby red potatoes before they’re tossed in freshly grated Parmesan.
Now. Two things here. I know some of you only like white meat. Sure, chicken breast can be substituted but I found that bone-in, skin-on chicken thighs are best here, especially with that initial sear to really let the flavors seep in and caramelize.
Also, if you are using massively-large red potatoes, you can cut them into quarters or even eighths.
Most importantly. Please use freshly grated Parmesan cheese. And don’t skimp!!! You know the drill. The more the better.
Slow Cooker Garlic Parmesan Chicken and Potatoes
Ingredients
- 8 bone-in, skin-on chicken thighs
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon dried rosemary
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- 2 pounds baby red potatoes, quartered
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- ½ teaspoon dried thyme
- 1 cup freshly grated Parmesan
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Season chicken with basil, oregano, rosemary, salt and pepper, to taste.
- Melt butter in a large skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat and set chicken aside.
- Place potatoes into a 6-qt slow cooker. Stir in olive oil, garlic and thyme; season with salt and pepper, to taste. Add chicken to the slow cooker in an even layer.
- Cover and cook on low heat for 7-8 hours or high for 3-4 hours, or until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F.
- Serve immediately, sprinkled with Parmesan and garnished with parsley, if desired.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
How many calories is this per serving? What is a serving?
Does this freeze well?
Is there no liquid at all in this recipe?
Also, my store sells only boneless, skinless chicken thighs. Is this a problem?
This recipe was so easy and delicious! I made it as described, except I dusted the chicken with flour after adding the salt, pepper and seasonings. This made it crispier. AND, I made it in a preheated oven (400F) in all of 45 minutes! I added the potatoes to the pan, placed the fried chicken on top and covered it with foil for the first 20 minutes to build heat through trapping the steam. Then I removed the foil for the rest of the time. Perfect!
I have a question. My crockpot has a 4, 6, 8 & 10 hour setting. I wanted to eat 6 hours from now. Do you think that will be enough time to cook this? I made It as the recipe listed with 8 chicken thighs. Thanks
We are gone for 10+ hours each day. Is that too long to use chicken breasts?
We always use boneless, skinless chicken breasts and cook it overnight and it usually cooks for 10 hours. Works fine. We do add a little chicken broth to it so the breasts stay moist.
Another option is to use bone in, skin on chicken breasts. They tend to stay more moist.
Can I do this in a dutch oven and bake it? I don’t own a crockpot.
Hey I’m making this tomorrow can i also cook carrots and green beans with this would it work okay?
Do you put the chicken on top of the potatoes or the potatoes on top of the chicken?
It says put the potatoes in and then the chicken
So potatoes on the bottom and chicken on top of the potatoes?
Making this tonight! I didn’t have any fresh Parmesan. Has anyone replaced it with mozzarella?
Thanks
I prefer it with mozzarella. I find that it melts better.
Delicious! I used boneless skinless chicken breast instead. It worked just the same. I love how the potatoes absorbed all the flavors! And it is such an easy dish to make. Definitely making this again!
Made this yesterday. Only change was to use 3 thighs as it’s just the two of us. Absolutely delicious. Thank you
Can you use chicken breasts?
If so would it alter the time in the crockpot?
Just making it for the first time….no muss, no fuss. My kind of cooking!
I’m a little scared off of putting bones in the crockpot. The one time I did the bones fell apart and I had to throw the whole meal in the garbage. These bones stay intact? I’d love to use the bone in thighs I’m just a little nervous!
Bone in thighs only have ONE large bone in the center, much like the chicken leg. It would be very difficult to “lose the bones” for thighs or accidetally swallow something. They are large and sturdy.
I only had boneless skinless chicken thighs and yellow potatoes. So I followed all the directions but I didn’t sear the thighs. I just poured melted butter over the thighs after I seasoned them and before I closed the lid.
IT. WAS. SO. GOOD. The potatoes have lots of flavor and are rich and delicious. Thank you!
Hi! I intend to make it this week, and I hope it turns out just right. My thought was if the chicken laid out on top of the potatoes, the potatoes might not be crispy/divine like your beautiful picture. Am I reading this wrong? Or does it just work? Lol. Thanks for your help!
The flavor is great but it is certainly not crispy after being in the slow cooker. Any ideas how to crisp the skin up again after quickly?
You could probably sear it quickly in the pan again to crisp it up. 🙂
I only have boneless skinless thighs, would it still come out OK? Perhaps lower time on high?
This was so amazing and delicious.I used chicken tenderloins.cause that’s what I had on hand.fabulous
Sounded good until I noticed NO Liquid? Should there be at least some chicken broth?
I’m sure the DD folks can give you an actual reason why it works, but just wanted to say I’ve done this recipe several times as-is and it works every time. Delish indeed.
like Robert, i’ve done this recipe a few times to MUCH success. My guess is the liquid from the chicken cook (water in the meat, and fat from the skin) helps in this particular recipe
No liquid is required in most crockpot recipes unless you’re making a soup or stew. The moisture from the food rises up to the lid and falls back down while cooking. If you add more liquid where it isn’t required you’ll end up with too much of it at the bottom when the cooking time is up.
How is it even a recipe? Just put everything in a Crock-Pot and cook it. But I always forget, that most people consider cereal and boxed potatoes as food
Hi Margo. “How is this even” a helpful comment? Shaming other people who need more guidance when cooking or who are intimidated to come up with their own recipe isn’t our way of mindful living. Giving a list of proportioned ingredients with professionally tested cooking times is indeed a recipe and one that is loved by many of our home cooks. Next time you find yourself leaving a comment like this on the internet, please ask yourself why you feel the need to put other people down.
Let’s try it with kindness next time around.
Because people with children, and jobs, and so on and so forth couldn’t possibly need a few stand-by slow cooker recipes every now and again. Get off your high horse.
Well said!!!! And thanks for the recipe! I love a good, throw it together recipe! I work as a hospital nurse and the pandemic has been one of the most trying times. Sometimes I’m so exhausted and drained from the week – that meal planning has been more difficult than ever. So giving us simple, yet delicious recipes is just what we need some says! So thank you.
I enjoy cooking but am new to using a crock pot. I really appreciate simple recipes with ingredients I know I love. Maybe these instructions seem obvious to some but I’m just learning the cook times and methods for different kinds of meat using a slow cooker and I found this helpful. I followed the recipe exactly as written and my family loved it!
I am a GREAT cook, and creative. It is recipes like this one that give me inspiration when I have chicken thighs and I am having a creative block. I put this together this morning. I am working from home, I have COVID, and needed something a little delicious and to have that fresh herb fancy feel, but I did not need a huge effort at the end of the day when I am literally out of steam. Thank you Jana and Damndelicious.net for continually giving me the little push of inspiration- which does not need to be rocket science.
I don’t have an oval crockpot. Can I use it in an 8quart roaster oven? How does this change the time and what temp would I put it on?
Hello, I was just wondering if this would work with a spatchcock chicken? My oven has broken so I’ve been looking for a slow cooker recipe and this looks amazing. Thabks in advance for any tips!
Margo,
How rude can one get? Oh, wait, I’m so sorry! I forgot, someone who makes a comment makes them a chef!! And, yes, if you read the entire page through, there are several ingredients. You do realize, it only takes Two ingredients and a style of cooking to make something a recipe. Also, I assume you’ve never used a crockpot before? I suggest you invest in one, try this RECIPE out, and then make a comment if you wish! This RECIPE IS AMAZING!!!! Thank you to the author for sharing it! Have a delightful day!
Critical and judgmental much?!!
Isn’t this the idea of a Crock Pot…put in your favorite healthy ingredients and let it cook while you do LIFE? Oh wait, it appears you have no life as you post meaningless comments about helpful RECIPES.
I’m just learning to cook again, so this is good for me… my mom never needs a recipe but for someone who was abused and forced to have dinner by a certain time or else, who got out and quit “making full dinners” these simple but delicious meals are perfect, No pressure meals.
Hi Margo,
A recipe is just a list of ingredients that you put together to make something, in this case a meal. Not sure how you can compare fresh cooked ingredients to boxed anything. I also don’t understand why you would come on someone else’s blog and criticize the author who is trying to help people cook easy yet “Damn Delicious” homemade food.
If you don’t like how the food is cooked, you are welcome to start your own blog.
Hey Margo, I’m sure You probably eat cereal & box potatoes too at some point in your life! Maybe some people aren’t has fortunate as you! Maybe some people just want some ideas here! Maybe you should stop looking at recipes since you seem to be a cook queen! I’d really like to meet you & punch your face in!
This is super yummy! This time I added 2 cans of Cream of Chicken and sautéed some garlic, onions, and mushrooms and threw them in with the chicken and potatoes. I then served the chicken and potatoes over some noodles tossed in butter, a bit of garlic salt, and the cream of chicken sauce. Adding the cream of chicken was great because it made the chicken super juicy and flavorful. Highly recommend adding the mushrooms as well!
Lol so you didn’t make the recipe
Best crockpot chicken recipe so far. My 11 year old also ate every bite.
This sounds so good! I would need to double the recipe! How long would the cook time be if I doubled it?
Excellent! Thank you so much for sharing. Husband loved it! Only thing i did different was I used fresh rosemary as I didn’t have any dried. Also put in a small amount of chicken broth as I used breasts instead of thighs. Was super moist! This recipe is a keeper.
Made with chopped sweet potatoes in lieu of red – children were big fans.
We LOVED it. I just had it re-heated for lunch and it was even better than last night. I read several comments before trying this. I cooked it on low for around 7 hours. I was afraid there wouldn’t be enough moisture because of other reviews so I added just a splash of chicken broth over the top of the potatoes and it was EXTRA moist. It still was delicious, but unnecessary. I sprinkled in a little bit of onion for flavor and used seared chicken breast. The chicken was perfect: falling apart and the skin was a little crispy. I don’t think you really need to adjust it at, especially if you’re using a decent working slow cooker on low. We will be making again soon.
This chicken is delicious! I halved the recipe and only needed to cook the chicken for about 6.5 hours. This is a keeper! Thanks so much! I just added a green salad to round out the meal.
P.S. I forgot to mention that I was a little naughty and poured a little bit of the drippings from the searing part onto the chicken in the crock pot…Yummy!
This turned out great! I used 4 chicken breasts, cut in half. I did not sear them before putting in the crockpot either. I added 1 cup chicken broth and 2 tablespoons softened butter to the potatoes. I cooked on high for 4 hours and it isn’t dry at all! I added the cheese after I removed everything and put in a bowl. This Is DELICIOUS!!! Will definitely make again!
This is my first time trying this recipe. Great mild flavor, easy to prepare. I used thin cut chicken breasts and cooked in crock pot on low for six hours, and they got very dried out. I’m going to try with the dark meat or thicker breasts. Definitely will make again.
Can I halve the recipe to 4 chicken breasts instead of 8?
Yes, absolutely, but cooking time may have to be adjusted accordingly. But as always, please use your best judgment when making substitutions and modifications. Good luck!
We loved this recipe! Didn’t change a thing & the leftovers were just as yummy! Thanks!
I am making this tonight❗️ only thing im changing is im using wings instead bcuz its really the only pieces of chicken i eat. But im super EXCITED
Would it work to sear the chicken and then freeze it until ready to use? In trying to find recipes for camping.
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
I made this for my mom and myself and we absolutely loved it! So simple and yet so easy! Really helped since we both work late.
Thank-u for the easy recipe.I cooked the chicken and the potatoes about every other month. Everyone in my family love’s it.
This recipe looks Great! I was thinking about adding some half and half…..making it creamy. Any thoughts?? I guess I can let you know. It’s in the slow cooker now, and the cream may come later!!
This dish was incredible!!! I added onions in with the potatoes and used a couple tablespoons of butter instead of the olive oil. I also sprinkled the same seasoning that I used on the chicken on the potatoes. I stirred the potatoes after a couple of hours after everything had warmed up nicely and the butter had melted. It was done after 5 hours on low and was really delicious. I will definitely be making this dish again.
Is there a way to cook this in the instant pot? I’ve made this before years ago and I loved it
Does everyone sear the chicken first? Would like to use skinless thighs and breasts.
The depth and complexity of flavor we gain in this searing step is well-worth it. But really, it is completely up to you.
She suggests searing to seal in the juices.
You can see them, also!
This chicken is amazing!!!!!!! It’s made it into our meal planning rotation at the request of my husband and kids. I’ve tried it two different ways (but using the listed ingredients both times). The first time I made it as directed in a crock pot and it was amazing. The second time I was in a rush in the morning and didn’t have time to get it in. Instead I made it in my dutch oven. I cooked the chicken on the stovetop to get it golden brown and crispy then added to potatoes to the dutch oven and put the whole thing in the oven . It was just as good as when I used the slow cooker. Agree don’t skimp on the cheese and you will have an amazingly flavored dish with the most tender and tasty chicken.
Thanks for your feedback, Leighanne!
What’s the oven temperature and how long it took to cook?
Delicious! I followed all of the directions. Only change I made was to add 1/2 cup of chicken broth bc I was scared my potatoes would burn. Definitely keeping this recipe in rotation.
I just turned mine on im so excited except your step 3 didn’t say to mix the potatoes and i literally dumoed everhthing in and turned it on. I hate cooking so to me it’s not common sense to stir things if they don’t tell me to. I hope it still turns out ok otherwise this will be my 3rd failed slow cooker recipe and i’m gona thow this thing out the window. Don’t worry i live on the first floor.
Deja, step 3 indicates to stir everything together. 🙂
3. Place potatoes into a 6-qt slow cooker. Stir in olive oil, garlic and thyme; season with salt and pepper, to taste.
So yummy and so easy! I didn’t even sear it the first time I made it. I’m going to next time though.
I made this last weekend and it was absolutely delicious!! I’m definitely adding it to our regular meal plan.
Making this tonight for dinner because it looks so good! I was just wondering, if I half the recipe, how long should I cook it for (on low)? Thanks!
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
Flavors are great! Chicken was falling off the bone but came out a bit dry. Maybe because I cooked four thighs but for the same amount of time for eight. Will definitely try this recipe again but cook for less time – I’m guessing 5-6 hours on low instead of 7.
I have a question, can I use bone in skin on drumsticks?
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
Your recipe calls for 8 bone-in thighs but your video shows only 4. Which is it, please?
The video is a reduced version of the recipe, but the recipe is correct for 8 chicken thighs.
Does anyone have an idea for how long to cook it if youre only making 1-2 chicken breasts? I’m cooking for 2 and making 8 seems excessive, I also have a very small crock pot.
I just followed this recipe word for word and my gosh does it smell lovely in my apt right now. My boyfriend will be so happy when he comes home from work this evening! And also this was sooo easy, and frying the chicken breast skin side down in my iron skillet made it super crisp and juicy…..cant wait to eat this tonight. Thanks!
I hate to be negative, but I had the comments of three other people. The chicken was dry (thighs) and the potatoes were very greasy. I wish I had read the comments before making this. My mistake. Thanks anyway.
I made the recipe without the butter, a kosher household and a personal preference. I used 2 tlbs of olive oil in it’s stead. I too, question whether or not the chicken will remain crispy given the amount of time in the slow cooker; nevertheless, very easy to assemble, will serve with a green salad.
Ever notice how about 95% of replies in all recipes are people saying what they did differently?
Can I use boneless, skinless, chicken breasts?
Yes, absolutely.
This was so easy, as always. Yummy! I used the entire chicken, except the breast. Really good!
Great!
Saved me I love it.. and mine looks like the picture I’m super happy … now to convince my four year old it’s better then chicken nuggets …
That’s awesome!
So DELICIOUS and EASY. I forgot to serve this with the Parmesan cheese, but it was delicious none the less. Thanks so much for posting this recipe.
You can add it the next time, it’ll only get better! 🙂
Just started this for tonights. Only thing I did differently was add some baby carrots and since I got a late start cooking it on high. One question. Does it make a gravy? I used the pan I browned the chicken in, emptied the fat out and am simmering some chicken broth to use for gravy if I need it. Will def let you know how it turns out. Thanks for the recipe!
Hi Anne! This recipe does not really create a gravy. But yes, let me know how it turns out! Your modifications sounds amazing!
How would you do this in an instant pot?
Hi Shana! Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Wanted to try this, minus the slow cooker… would I be able to make recipe in oven instead? (Sorry, don’t know if this question had been previously asked… waaay too many posts to read thru all of them, haha!)
Unfortunately, without further recipe testing, we cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Does the chicken lose its crispness? I’m making this right now, followed directions and just checked on it after an hour and a half and the skin seems all soft and steamed will it come out like this? Anyway to recrisp without burning it?
You can pop it under the broiler for a few minutes but be sure to keep a close eye on it!
This is just damn delicious, lol! I had boneless thighs and I seared them in a cast iron skillet, and scraped all the brown bits into the crockpot. My house smells heavenly!
Yum! So glad you enjoyed it, Michelle!
I made this and thought it was delicious! It heats up well as leftovers too. Instead of using a slow cooker, I followed all of the directions and baked it in a covered casserole dish (layered with potatoes on bottom and chicken on top just like the directions) and baked at 250 for about 3 hours. It turned out beautifully!
Question: Do I cook or boil the potatoes before I put them in the crock pot? Or no? This may sound like a dumb question
No, the potatoes are not boiled nor cooked prior to going into the slow cooker.
This was a great meal. I added more seasoning than the recipe called for and it came out super flavorful and delicious. I also made gravy on the side, which was a yummy addition but truthfully it didn’t need it — the meal is very juicy on its own. Made it yesterday during a blizzard when we were stuck inside! Cozy dinner.
One more modification to note: I used boneless skinless thighs and I’m happy I did!
I added cheese with potatoes by accident….then boneless chicken on top…will it be ruined?
Oh no! It shouldn’t be ruined but the cheese may burn a bit.
This is a great recipe. I only had boneless chicken thighs, but it was still great. I did make a few minor changes to suit our family. I added garlic powder to the seasoning put on the chicken. Also when I was done searing the chicken I added whitewine and scrapped up the pieces in the pan, then added it to the crock pot. It was fabulous!
This sounds delicious. Thank you for such a quick and easy recipe!
Thank you for this recipe! My husband and I loved it! Followed the recipe exactly and it came out perfectly! Only added to the mix a cut up sweet potato. Will make this again and again!
Super delicious recipe!! My whole family loved it! I made the recipe as stated but added 1 can of chicken broth for moisture. Chicken was tender and juicy.
I followed this recipe ALMOST completely. The only difference is I omitted the Tyme because I absolutely can’t stand that flavor, no matter what it’s used in lol. Instead, I used garlic powder because, although it’s not a similar taste, I thought it would compliment the dish.
A few of the first comments I read said it was bland, because of that I made sure to season between the skin and meat, not just the outside! Holy cow was there tons of flavor!!
The second thing I did different, was put everything into the crockpot and broil it after it was done because I wanted to make sure the skin stayed crispy.
This was dish amazing and I will make it again.
This recipe was unbelievably good. I have several slow cooker chicken and potato recipes, but this was the best that I’ve made. I love using my Crock Pot, and I will definitely be adding this recipe to my rotation of regularly cooked meals. Thanks…I love your website and recipes.
Would you use the same number of chicken breasts as you would using thighs?
Depending on the size of the breasts/thighs, I would recommend 2 thighs per breast.
All the way for the Netherlands ! Came across your page and gave it a go, we all enjoyed it so much ! Will try more recipes
I’d like to add carrots with the chicken, can they cook the entire time or do they need to be added later? Kind of defeats the purpose if I’m not home to add them. And would I place the carrots under the chicken with the potatoes? Thank you!
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
This dish looks very yummy. I’d like to add carrots and onion to the potato mix. Will that work and will that affect the cooking time?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
MY CHICKEN IS FROZEN——IS THIS ALRIGHT TO FIX
I recommend thawing first.
Hello Chungah! I am planning on using this recipe tomorrow and was going to prep everything tonight and place everything in the slow cooker tomorrow morning before going to work. I doubt I’ll have time to sear the meat in the morning – do you think putting it under the broiler for a few minutes after it’s done will give it the same affect?
Possibly!
Would it turn out ok if I prepared everything the night before and stored it in the crockpot in the fridge overnight and then cooked it in the morning? Not sure if the potatoes would get yucky from sitting in the olive oil overnight. Also if you can’t fit all 8 chicken thighs laying flat is it ok to put them on their side instead?
Will be cooking tomorrow for 8 people. Since it is best to do a single layer I thought I would use my 17 qt. roaster oven. What temp would that be in conversion of low on a slow cooker?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Utilized this receipt last evening and everything turned out great. I removed the chicken skin in advance which eliminated quite a bit of liquid from the fat and added green beans. Russet potatoes most likely would have worked better but still, all was very tasty.
This is cooking now and has been on low for about 2 hours. I made it exact to recipe (except I didn’t have oregano on hand so I used thyme as sub). I have two questions… 1.)Should I mix it at all? and 2.)Should the chicken be on top of potatoes or mixed in?
It is layered like lasagna – potatoes first, then the chicken.
Cooking this recipe tomorrow, and I’m wondering if I could add asparagus to it?? Would I just add it with the rest of the ingredients and cook or would it be best to cook them seerately?
It may be best to cook separately.
I though this was delicious. I did add maybe 1/4 cup of chicken broth plus my chicken was frozen which could have helped in it staying moist. The potatoes were perfect I would definitely cook again!
Your comment about the thighs was right in the pocket. I am a white meat person. However I agree for many recipes and this is a most excellent example the thighs are way more flavorful. You get some great
buys on thighs too. I love slow cooking for the reasons for all the obvious reasons. This recipe is
particularly simple. Yay!!!!!!!!! Making the point of using fresh parmesan was spot on also. I have given up being ‘cheap’ on that. You get to place where you have to ask—do ya wanna have a good meal or a great meal? My reply to that would simply be—Duh.
I am cooking this recipe right now. I followed recipe exactly. Cooking on high in my 6 quart slow cooker and I can smell the potatoes burning after 1 hour 40 minutes. Had to add chicken broth to keep the slow cooker from cooking itself. Maybe this recipe only works when cooking on low, I think there is just not enough liquid in this recipe. We’ll see how it turns out.
Do you do 2 layers of 4 chicken thighs then?
I recommend using a large enough slow cooker to arrange the chicken in a single layer.
As a working professional, I use the crockpot because i do not have time to prepare food during the week. Searing the chicken in the morning before i leave for work isn’t an option for me. Has anyone tried searing the chicken then throwing it in the fridge overnight so that you can put it in the slow cooker in the morning?
Bob, that should work fine.
This recipe being cooked as we speak. The minute I began searing the chicken my house was filled with wonderfulness..it’s great for a Saturday when you just want to relax and have dinner magically appear at 5p. I have it on high since I’m home all day today but I can’t wAit For my family to taste it.
That is such a beautiful dish. Love a good slow cooker recipe (:
Do you have a diabetic cookbook? If not, can you recommend one?
Really enjoy your recipes. Thx!
Unfortunately, I am not very familiar with diabetic cookbooks at this time. My apologies.
Looking forward to trying this!
Let me run this past you and anyone else reading this. I have trouble getting potatoes to cook thoroughly. It doesn’t matter how small I chop them, they take forever in my crockpot. Sometimes when all else is cooked, I take them out and stick them in the microwave to finish them off. Any insight? Thanks
You can try to parboil them first to give them a head start!
I appreciate your simple, gluten free dinner ideas SO much!!
Just made this in the oven (with chicken breasts) as I got a late start today. I put potatoes around edge and chicken in the middle. It came out great. Very good!
Hello Chungah,
I will be making this recipe within the week, and was wondering you thought that russet potatoes would work in place of the red potatoes, as I have a bag of the russets that need to be used.
Yes, absolutely.
Thank you very much for your quick reply, Chungah. I’m getting ready to prepare this recipe as soon as I sign off my laptop. I have no doubt that it will be a hit in my home.
Have a Gre8t Day!
If using russet potatoes, should I cut them into smaller pieces, similar to red potato size? Trying this recipe today but only have russet on hand! Thx
Yes.
Just put everything in the slow cooker… my kitchen already smells amazing from the searing alone!!
Can I make this with only four chiken thighs? Since im alone…do I have too split this recipe in half??
Yes.
Can I use regular butter instead of unsalted?
Yes.
Can’t wait to try this recipe this week! I’ll be trying it in my pressure cooker though instead of the crockpot. Hopefully it turns out well!
Yes! Let me know how it turns out! 🙂
I want to definitely try this recipe-it looks wonderfully delicious and super easy. Thank you!
This might seem like a silly question, but here goes. Shouldn’t there be some kind of liquid to help with the potatoes to cook all the way through? I’m scared it could come out undone. I’m new to slow cooker cooking, so maybe I’m missing something 🙂
Nope – there’s no need to! 🙂
Hi
I wanted to use boneless skinless breasts. Do I have to sear them or can I just put everything in. Also what order does everything go in. Is it layered like lasgana. Thanks
I actually always prefer to sear before cooking – it’s well worth the extra effort! But as always, please use your best judgment.
Yes, it is layered like lasagna – potatoes first, then the chicken.
Has anyone tried freezing this? I’m a big batch cooker with a small family, so I usually do large meals and freeze them into smaller portions
I have made this recipe several times as it’s one of my personal favorites. I have always used boneless, skinless chicken breasts & I drizzle the pan drippings from the seared chicken on top for the extra flavor. I also add a few tablespoons of water to the crockpot for moisture. The chicken seems to get dry when I cook on high temp for the 4-5 hours, so I opt for low & cook for 7 hrs. I think the flavors meld together very well & it’s always delicious!
I made this tonight and it tasted great. I did make some modifications, however. I made it with chicken breasts and fingerling potatoes. My first thought when reading the recipe was that it needed some liquid, so I added a container of chicken stock, a few tablespoons of melted butter and white wine vinegar. Also added some diced onion and bay leaves for some extra flavor. I would definitely also recommend searing the chicken before placing it in the crockpot. Steamed some broccoli with it as well. Thank you for the recipe!
Oh my word, I’ve made this so many times!! Simply superb and so delicious! I’m not sure what other’s are doing wrong, but the chicken always comes out super moist and flavorful; the potatoes absolute perfection. This is such a crowd pleaser at our house. From the kids to the grandparents, everybody loves it. Thank you for sharing!
Hi, do you not use any liquid for your potatoes to cook in? Sorry I’m a little skeptical on that part, but everything else sounds great. I would appreciate the advice.
No liquid needed!
Find another recipe. This one leaves much to be desired. Chicken skin did not crisp. potatoes were soggy. flavor from herbs never emerged. Cooked for 5 hours on low setting chicken came out overcooked and dry. Only three positive things I can think to say about this recipe is I didn’t get up from the table hungy nor looking for a second helping and a dish of Hagen Daz vanilla ice cream got the nasty flavor out of my mouth.
Dear Chungah,
Where have you been all my life! So many great recipes and ideas! It’s a pretty warm November day in CO but that’s not stopping me from making this right now! Thank you!! (So many exclamations!!)
-Julia
Would this work with chicken breast??? Just curious it sounds amazing but I have an aversion to chicken thighs at the moment! Or would you have to lessen the time the breast is in there?
Cheers!
Caity
Yes, you can substitute chicken breasts. Depending on the size, cooking time may have to be increased or decreased accordingly. As always, please use your best judgment.
Chungah, your recipe exceeded my expectations. I followed it by the letter as I like to do for the first time. My wife was so impressed. It was delicious. The chicken was crispy as it sat on top of the potatoes. I started it first thing in the morning and what a delicious aroma when we arrived home from work. I added a nice spinach pear salad with red wine vinaigrette. I would change nothing, soooooooo tender was the chicken. Thanks!!
Hi, I love one pot crockpot meals for busy families. My kids have so many after school activities. It’s nice to open the lid and have everything ready to go! I’m wondering, can I use skinless boneless thighs AND can I add broccoli or another vegetable so we get all our food groups in? Thanks for answering!
Yes and yes!
Does the chicken come out moist? I can’t stand dry meat. Would it be ok to put some chicken stock in it?
Yes.
What do you think about substituting skin on bone in chicken drumsticks?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
I don’t have fresh garlic so I have to use the jar of minced garlic, how much would you recommend using?
You can really add as little or as much as you’d like, to taste.
This is cooking in my crock pot as I type this. I had chicken thighs I had to cook today or freeze/throw out. I used my favorite go-to, which is Pinterest, and this recipe was the first one. Let me just say it smells delicious!!! I love the aroma of food cooking at home as it reminds me of childhood and my mother’s cooking. I can’t wait till this is done 🙂 Thank you! I am about to go see everything else to have to offer! I read in another comment you’re releasing a book? Do tell!
Can I use chicken breast instead my Girlfriend doesn’t like chicken thighs how would I replace them on this recipe?
Yes, you can substitute chicken breasts.
I tried this today. Got home this evening and most of the potatoes are charred in the bottom. I was worried that there was no liquid when I started it, so I put about 1/2c water in it before I left, and I’m glad I did or the entire bottom would be scorched.
Chicken was ok because it was sitting on top of the potatoes.
Did I miss a step or ingredients?
Otherwise next time I will go ahead and add chicken broth or water to prevent this from happening again.
Hi Chungah,
I am interested in trying this recipe. I’m just curious if you tried it with sweet potatoes and if so how did it come out?
I actually have not tried this with sweet potatoes but it sounds like a great idea!
Can you do this without pan searing the thighs? Like just throw those bad boys into the crockpot with everything else and go?
I hear you – is it really worth the extra effort?
Honestly, the depth and complexity of flavor we gain in this searing step is well-worth it. But really, it is completely up to you.
Could you sear the chicken the night before then throw everything together in the am? I won’t have time in the morning to seat and prep without waking up at 4 am :(.
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Hello,
I understand you probably don’t know anybody in the military, but if you did, you’d probably realize why Memorial Day isn’t “Happy”. It’s a day to remember those who’ve fallen in the name of freedom. Simply pointing it out for educational purposes.
Great recipe, I’m going to give it a try tonight.
Thanks
– Sean
Thank you, Sean, for pointing what many have forgotten.
Every time I make chicken in crock pot (even seared before) it turns out to be a gross mess plus I only cook it on low for about 4 hrs ufpgh it’s so annoying
This sounds great! I’m new (really new – this is my 2nd recipe I’ll be trying 🙂 to slow cooking, could I add a veggie like green beans do you think? Or would they not cook properly? Thanks so much! 🙂
Yes, absolutely. You can add green beans during the last 30 minutes of cooking time.
Do you remove the chicken from the slow cooker to another pan to set under the broiler for crisping the skin, or do you just place the whole slow cooker insert into the oven? I’d be afraid to do that unless I knew it was okay for the ceramic insert. Please forgive the ignorance displayed here, but I’ve never seen this issue addressed anywhere.
Naomi, I recommend referring to the manual of the slow cooker to see if the insert is oven-safe.
I am making this today. It looks really good. When do I put the Parmesan in ?
Brody, please refer to step #5:
Serve immediately, sprinkled with Parmesan and garnished with parsley, if desired.
I just put this in the crockpot for dinner! It smells soooo good, thanks for the awesome recipe!
Winner! Winner! Chicken dinner! I made this meal exactly as outlined and it was perfection! Perfectly cooked, chicken was moist and flavorful! I will definitely make this again & again. I was worried that there wouldn’t be enough liquid to make it juicy but there was plenty of juice when it was done! Thank you for posting this!
What do we do with the excess fat?
You can discard the excess fat.
We usually eat dinner pretty late. I work and the kids have sports. We like to have dinner ready as soon as we walk in the door. Can I cook this recipe for 11 hours? Will the chicken and potatoes be awful?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Just saw you Chungah on a TV morning show. Not sure which one as I just semi-retired (as of last week) and I’m new to daytime, weekday TV. Anyway, looking forward to having time to cook again but I’m all about simple, simple yet GOOD. Your recipes appear to meet my minimum standards (LOL) so I’m going to give them a try. How do I join your BLOG? Sorry, new to that as well 🙂 Happy times, learning so much in my older years! 🙂
Awwwww, thanks, Silvia! You can sign up for the email newsletters here: http://eepurl.com/bdcdgz.
Could i use boneless chicken breast and just throw it all together that way?
Yes, absolutely. But please be mindful of overcooking the chicken, which can result in a dry, rubbery texture.
cooking right now as we speak , cant wait to try !! smells good !!!
Just threw this in the crockpot! I’m so excited for dinner tonight. 🙂
Let me know how it turns out!
Just made this for dinner tonight. At the 7 hour mark I checked it and it was fall off the bone and still extremely moist. I added no extra seasonings or water. I have no idea how anyone else’s came out dry. Perfect recipe. Thank you so much! FYI I used my brand new crock, a 6qt Crockpot brand crock. Again thank you and I look forward to trying more of your recipes!
I’m making this now and there is alot of juice in the bottom of the crockpot I’m assuming from the chicken my potatoes are covered in it. Is it supposed to look like that
Yes, some liquid is normal.
Should I drain the liquid? It’s covering the potatoes!
Yes.
Hi this doesn’t need liquid to cook in? Won’t it be to dry?
I did not add any liquid but please feel free to add liquid as you see fit to suit your preferences.
Hi, I tried this recipe for the first time tonight, and unfortunately it didn’t turn out as beautifully as yours. I followed the recipe exactly, but for some reason, a considerable amount of liquid pooled to the bottom and ended up essentially boiling the chicken and potatoes – so instead of turning out crispy, everything was soggy. I have the same size slow cooker with a ceramic insert. Any ideas why this might have happened, or suggestions for how to avoid this in the future? Thanks!
It’s really hard to say – what kind of slow cooker are you using?
Hi I’m trying this recipe today and the seared chicken is no longer crispy. The skin is actually rather soft. Is this suppose to happen?
It shouldn’t be too soft, but you can also throw it under the broiler for 2-3 minutes to get that nice, golden, caramelized texture.
This happened to me! I was a little disappointed in how soggy the skin was.
Lked it but chicken was really dry 6 hours on low
Annie, thank you so much for trying my recipe. You can reduce the cooking time as needed for next time. Hope that helps!
Would the cooking time change if I used skinless chicken breast as opposed to skin-on chicken thighs?
It should remain about the same.
Can you use regular potatoes instead of red potatoes as I’m not a big fan. Otherwise it sounds delish. Thanks!
Yes, of course!
What about sweet potatoes?
Yes!
Can I use skinless chicken thighs, either bone in or boneless? Silly question but does the skin help keep the chicken moist since there is no liquid added to crockpot. I have not yet used my crockpot without added liquid but willing to try it. I am new to your blog but love your recipe posts! Just making your honey garlic chicken thighs in the crockpot now. Thank you for sharing!
Yes, skinless chicken thighs can be used but I find that this is best when bone-in, skin-on chicken thighs are used as they keep in all the moisture and flavors together.
I just put everything in the crock, and it smells delish!!!!! My kids all flocked to the kitchen asking what was cooking 🙂 the only thing different for me was I had to make double the seasoning for the chicken, guess I am a heavy handed seasoner! Can’t wait to grub down on this in a few hours!! Today is a busy day with sports practice etc, so a crock pot meal is perfect, Thanks!
Hi there, my slow cooker is half the size of yours (3 qts) — does that mean I will have to halve the ingredients as well as the cooking time? I’m really excited to try my first slow cooker recipe but couldn’t handle it if it came out a mess, so thought I’d ask before experimenting 😛
Unfortunately, without further recipe testing, I cannot advise the appropriate cooking time. As always, please adjust the cooking time as you see fit.
Hi, I have a quick question before I try this recipe (it looks so delicious)! The picture you posted only shows 4 chicken thighs in the Crock-Pot, but calls for 8 (a huge plus for me) and the recipe says to put the chicken in an even layer. Did you just do two even layers of chicken? Thanks!
Claire, the images only show four chicken thighs for photographic purposes.
Would this work with boneless chicken thighs? I have some of those already but not bone-in…..
Yes, absolutely.
My sincere apologies for posting after making changes to the original recipe. I should preface my comments by saying, I loved your Roasted Chicken Thighs with Parmesan Garlic Cream Sauce – I made this exactly as the recipe instructed. Since I have a busy day, I’m trying out the Slow Cooker Garlic Parmesan Chicken recipe – minus the potatoes (large size Crockpot brand slow cooker). My family prefers chicken legs and mashed potatoes, so I’m only cooking the chicken in the large slow cooker, potatoes in a smaller, separate slow cooker by themselves. I absolutely despise when commenters post that they made an abbreviated version of the recipe or left out ingredients because to me, this is breaking the rules — big time. Well, I’m breaking the rules today (and posting acomment about it )because I feel so strongly about the flavor of the previous roasted chicken thigh and cream sauce recipe – it was spot on – excellent – a real winner, in my opinion. This recipe is perfect for my busy day = hands off cooking!! I’m going to save my pan drippings to whip up the cream sauce (from the recipe mentioned above – Thighs with Parmesan Cream Sauce) to drizzle over the chicken and mashed potatoes when I plate it up. For the commenters who posted about lack of flavor: I think flavor comes from salting and seasoning generously, and the initial sear that seals in juices and creates a crispy outer shell – this applies to beef/pork/chicken/lamb/etc. Why do restaurant meals taste better than what we make at home? Unfortunately, it often comes down to the restaurant using a greater amount of salt and seasonings. I put 2 teaspoons salt, 1 teaspoon coarse black pepper, 1/2 teaspoon each of basil, oregano and rosemary in a small bowl, stirred it up and sprinkled it all over my 2 pounds of chicken legs. This is a conservative amount of salt, in my opinion. My chicken legs were then seared in high quality, grass-fed, “real” butter (in a cast iron skillet) until the skin was the most beautiful golden color. You cannot expect to just throw raw chicken in a crockpot and the end result be golden and crispy with tons of juicy flavor. Searing the meat is a step that is very important!!! I cannot imagine my chicken will not taste amazing after the delicious aromas permeating my kitchen. Also, I always preheat my crockpot on high while I prep/sear so it is heated and ready to go when I put my ingredients inside. I plan to cook my chicken all day on low. I’m only posting this because some people might have children who prefer legs instead of thighs (like me), and my kids refuse to eat any kind of potato with skin – no matter how delectable it may be!! I’m cooking my (raw) diced potatoes in a second, smaller crockpot in a bit of water, and will simply drain any extra liquid, add butter, milk, salt & pepper, parmesan cheese and whip with an electric hand mixer in the crockpot insert when the potatoes are cooked through and I’m ready to finish prepping dinner this evening. It’s a two-crocker kind of day I’ll serve a green salad if I’m short on time, or if I get home early – pan roasted Brussels sprouts to round out the meal (they take about 25/30 min at 425degrees F). Yes, my kids are weird – they’ll eat roasted sprouts but not a potato with skin. My hubs prefers boneless, skinless chicken breasts, but they are expensive in comparison to bone-in, dark meat pieces, and too easy to ruin by over cooking. Very few people I’ve met like dry, rubbery chicken. For me, this option (crockpot legs) is a win-win that serves as a compromise to please my family. I will check my chicken as soon as I return home with a meat thermometer. If the chicken is ready, I’ll turn my crockpot to the warm setting until ready to plate so the chicken doesn’t overcook. FYI to those on the fence about making this recipe: I’ve yet to make one of the recipes on this site that has not been a winner, and I cook dinner for 2 adults and 2 children in my home 5 or 6 nights every week, 365… Best of luck to those trying the recipe, and thank you DD for another delicious meal ❤️
Thanks I made it this way but added 1/2 t of garlic pepper as well. It was perfect and just right amount of seasoning. I did not add thyme nor rosemary as I don’t like them. I actually had 4 pounds of legs so I just doubled the seasonings. I used butter and olive oil to brown so butter wouldn’t burn. I eyeballed the olive oil, salt, pepper and garlic powder for the potatoes. I also poured drippings from pan over chicken since I wasn’t making cream sauce nor mashed potatoes. Yum.
Looks great. This reminds me to use a slow cooker more often!
This meal is perfect! I’m making it! Thanks 🙂
I am definiately going to try this recipe. As a homeschooler and new blogger, I don’t have to rush in the afternoon trying to figure out what to make for dinner. Just set out a salad, (bagged – shh don’t tell) and dinner is served. Thanks!
I made this recipe exactly as posted and my chicken thighs were VERY dry and some of my potatoes, near the edges of the crock pot, were actually burnt. It seemed to lack some liquid. I would not serve the finished product to quests as the presentation was BAD and the taste nothing to brag about. Question: Was this recipe really kitchen tested? If so,
what brand was the crock pot?
Note to Helen: Think about my comments………it may save your dinner week.
Thank you for your feedback. But instead of blaming the recipe, it is important to remember that many factors are at play here that may result in a failed outcome. I only share recipes that have been successful and well-tested in my own kitchen, but I understand that failures and mishaps can happen. But with a little bit more information, we can troubleshoot what went wrong to have a successful turnaround next time.
I used Hamilton Beach. What size and brand slow cooker did you use?
Thank you for your response. I have a Rival with a ceramic insert……..and I just love it and the results I have gotten using it. I live in Arizona and everyone thinks I am the Crock Pot Queen with all my crock pot recipes. I would never advise anyone to prepare ANY recipe for the first time and serve it to quests as it could be a disappointment to all. In addition, if one has to put 1 cup of cheese on a dish before serving……it also can add to the dryness of the dish. I will try your recipe one more time adding some low sodium chicken broth and see what happens. With all the herbs and spices the broth may just be the magic touch for me.
In addition, I want you to know my results were crock pot cooking for 3 1/4 hours on high and I also Pam sprayed my pot. Thanks again….
Another thing that could affect the outcome of the recipe is the size of the thighs. The weight of the chicken was not specified, but I know that there are some very small thighs and then there are some that are really huge. This would affect the time needed to cook and the amount of moisture you will get from the meat.
Another factor is the size of the crock pot with respect to recipe scale, according to Alton Brown, crockpots need to be nearly full to work well.
My husband & tried this recipe tonight for dinner. Great recipe!
My only problem was that after crisping the skin in the skillet & then putting it in the crockpot for 6 hours on low, the skin got very soft. I just popped the chicken under the broiler to crisp it up at the end.
Thanks for another great recipe!
I just wanted to say thank you for all your recipes you save me a plenty of time. I’m a mother of a three-year-old and work full time
I usually start and prepare the meals in the evening before bed and in the morning I pop everything in the crock pot before I leave for work and drop my son off at school.
By the time we arrive home in the evenings meals in a Crock-Pot are usually ready just to sit down and enjoy. So thank you very much for taking the time to make these incredible recipes.
I only eat the breast and the wing of the chicken. What would you recommend that i could use to substitute other than using thighs? Thank you.
Chicken breasts would be a great substitute.
With chicken breast would you have to cook for less time?
Yes.
How much less time?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Have you tried this in an instant pot? If so, could you share the cooking directions for that’s method? This sounds so tasty! 🙂
I actually haven’t. Sorry!
I made it in the instant pot. I used the saute feature to brown the chicken like she said and then I used the slow cooker option so I really ended up using one pot. If you want to make it quick then saute the chicken first and then put in the potatoes and chicken with a cup of water and manual high pressure for 4 min. Let it NPR for 5 min and then pull it out and make sure your chicken is at an internal temp of 165. Either way the instant pot is such a great tool for this recipe!
Thank you for sharing your experience Carlie! So glad it came out great!
How am I able to save these recipes without posting them to my timeline please. Also I notice that there is no “share” box available.
Phyllis, if you scroll to the bottom of the post, there is a “sharing is sexy” area where you can share on any of your social media channels. You can also email it to yourself.
I save all my recipes to Paprika Recipe Manager. It is a great app. You scale recipes; plan meals for the upcoming weeks; make a grocery list and more. Yes, you have to pay for it. But I believe it is worth every penny. http://paprikaapp.com
I save all of mine to Pepperplate, one of my favorite apps
I use pepperplate as well, and it’s free!
I save all my recipes to Paprika Recipe Manager. It is a great app. You scale recipes; plan meals for the upcoming weeks; make a grocery list and more. Yes, you have to pay for it. But I believe it is worth every penny.
http://paprikaapp.com/
Hi Chungah!
Just want to take the opportunity to tell you how much I love your recipes and notes about Butters, etc. Congratulations on the upcoming book. Looking forward to that also.
All the best in the future!
I agree with you, Victoria! The Paprika app is money well spent!
Here is what’s wrong with this recipe. The finished product is good/tasty enough, but if you have to take the time (and create another pan to scrub) to saute & sear the chicken, then there’s no need to bother with the transfer to the slow cooker (thus creating another “pot” to clean). All you need to do is to add the other ingredients to the original saute pan, then slowly braise the dish stovetop – or pop it into the oven (oven temp will depend upon how soon you want the dish to be ready). Done. The end.
Thank you for your feedback. However, please note that this recipe can come in handy for those who are at work for 8 hours, letting you come home to a full-cooked meal. Additionally, with your stovetop method, you need yet another pan for your potatoes!
You tell ’em Chung-Ah… ha ha! I’m definitely making this next week! Thank yiu for this amazing chicken thigh recipe!
Hi there! Getting this ready to make for tomorrows dinner. I prefer boneless skinless chicken breasts… Do i still need to sear them in pan first?? Thank you!!
I actually always prefer to sear before cooking – it’s well worth the extra effort! But as always, please use your best judgment.
There is nothing wrong with this recipe. I always saute chicken even when the recipe doesn’t call for it. One more dish to wash? Really?
I agree. I’d rather walk in from work with kids in tow and have dinner ready and the house smelling delicious. I don’t mind washing ONE extra dish and then setting-and-forgetting.
Plus just buy the crock pot liners!!!!! Whoever made those is rich off of me alone!
Amen sister! Me too! Whoever made those is a saint! A gift from God himself! Haha… 🙂
Well, I invest in crockpot liners; therefore only have ONE “pot” to clean and yes, working families live and thrive on quick ways to have healthy meals ready when they come home!
Exactly!!!! A great ‘set it and forget it’ meal…
I really would love some crockpot recipes that don’t also require pan-searing. To your point, the crockpot is helpful exactly because I work long days (more like 10+ hours), and so I do not have time to heat a pan, sear the chicken, and then clean up in the morning. Any crockpot recipes you can create provide that are literally just using the crockpot would be greatly appreciated.
Hey there! This sounds soo delicious! I have a quick question though! My husband is a broccoli freak and loves it in everything almost! Do you think this recipe would still be good with some broccoli thrown in? If so, what kind of prep or seasoning do you recommend I do for the broccoli?
Yes, absolutely. You can simply season it with salt and pepper, or throw some Parmesan on top!
I don’t think anything was “wrong” with the recipe as it was written. The crockpot works great for me! Dinner is ready as soon as I get home!
Actually you don’t have to do that if you have the right slow cooker ! I got the Cuisinart MSC-400 3-in-1 4-quart . Brown/saute , steamer . It’s awesome you can just brown your meat in it , no other dishes to clean ! I also have a 6.5 Q and a 7Q but I use this for almost everything what I tried so far ,because they fit just fine in this 4Q . I’m new to slow cooking , looking for this type of recipes because I’m going back to work so I’m not going to be here to cook on the stove top ! So far I cooked and baked almost every day for my 5 children and we are not changing to junk food just because Im not gonna be home all day !
Good to know!! I may have to buy me one of those. I have a PC that does that, but it’s not nearly big enough for our family of four. I use it for pressure cooking only.
I used mine this morning to brown the chicken. Instead of adding olive oil, I kept about 2 tbsp. of the liquid left from browning the chicken (it was butter and chicken grease) to toss the potatoes in. Yum! Can’t wait to eat it tonight!
Sorry, to clarify, I have the same slow cooker. Works great for recipes like this; just add everything to pot after browning is done and toss in the jus or caramelized bits. Adds flavor. 🙂
I wish I would have read all these comments before setting the slow cooker this morning. I’ll have to use this olive oil substitute next time as it sounds tastier
I also have a 6 in 1 slow cocker from gastroback and I love that I can sear ingredients before slow cooking it(and that itvhas many other features)
Where did you purchase your Gastroback and what is the model number please.
This is a perfect recipe for a Ninja Cooking system. It’ll sear your chicken and slow cook in the same tool.
That’s why I have a slow cooker that has a saute/browning feature. I can do that in the slow cooker insert and then just switch it to slow cooking. It isn’t a ceramic insert. It is a non-stick metal (can’t remember off the top of my head what kind) insert…a Cuisinart.
Dear Chungah,
Thank you for all the wonderful recipes. I had gotten into a rut cooking the same things all the time, now I can enjoy cooking and eating a wider variety of good for me foods. Your recipes are delicious the way they are, but, it is very easy to cut out some of the fat in them too. My son has had a liver transplant so we watch the amount of fat in his diet. Again thank you for all the hard work you put into this blog. We can tell you love cooking and coming up with the fabulous recipes you give to us.
Barbara
I’m glad you found healthier alternatives
Well worth the wait when you can eat chicken like this!
Sounds delish!
Thank you for the nice recipe. Have a fun weekend.
I made this for dinner tonight… it came out fantastic!
I left out the salt & butter, and added additional Extra Virgin Olive Olive to replace the butter.
I also added 1/2 C water for moisture.
I also used skinless boneless chicken breasts. :-]
So very good!
Did you have to change the cook time for using skinless boneless chicken breasts? I also prefer these but am new to crock pot cooking!
I am new to slow cooker so how long to cook
Please refer to step #4:
Cover and cook on low heat for 7-8 hours or high for 3-4 hours, or until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F.
How long did you cook it for when you used the skinless boneless chicken breasts?
.That cut down on the fat, right?
I left the butter, cheese, and salt out, added cream of chicken soup, 12oz frozen broccoli, and 3/4 soup can of water. I used boneless skinless chicken breasts. Yum!
So you basically made a completely different recipe. lol. Just don’t rate this based on what you made please.
Exactly what I was thinking, Emily! Lol
haha …that’s what I was thinking too.
Hahahaha. It’s so funny when people change the recipe then comment. Kills me!!
Lisa: Lots of us use recipes as a basic guide and use what we have in the fridge. Your recipe is what I am using tonight because I have these ingredients. dltbgyd!
As compared to bone-in, w/skin chicken breasts?
Love this simple recepie, quick n easy. As long as the Crispy Chichen will hold its Crispness makes it all sound magnif. I love your rule. “You know he drill !!! ” “Don’t skimp on the Parmesan more the better”. Thank you.
I can’t find where to leave a comment, so I’m just gonna do it here.
I added some trimmed fresh green beans to the potatoes, for more of a meat/starch/veggie meal, and substituted Mrs. Dash Onion and Herb Blend for the seasoning (I have to eat low-sodium). It was really really good!!!
Mandyscarp- did you put the green beans in the whole time?