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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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.