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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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.