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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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.