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?
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Do I have to cook the chicken first or can I put the thighs right in?
Loved this. The chicken fell off the bone and the potatoes had such a great flavor. We will definitely make this again.
Is it ok to use different types of potatoes? I have Yukon gold at the moment. Thanks
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. 🙂