Slow Cooker Garlic Parmesan Chicken and Potatoes

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

Yield: 4 servings

Prep: 10 minutes minutes

Cook: 8 hours hours

Total: 8 hours hours 10 minutes minutes

Crisp-tender chicken cooked low and slow with baby red potatoes for a full meal! So easy and effortless!

4.9 stars (43 ratings)

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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.

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