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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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! 🙂