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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Here is what’s wrong with this recipe. The finished product is good/tasty enough, but if you have to take the time (and create another pan to scrub) to saute & sear the chicken, then there’s no need to bother with the transfer to the slow cooker (thus creating another “pot” to clean). All you need to do is to add the other ingredients to the original saute pan, then slowly braise the dish stovetop – or pop it into the oven (oven temp will depend upon how soon you want the dish to be ready). Done. The end.
Thank you for your feedback. However, please note that this recipe can come in handy for those who are at work for 8 hours, letting you come home to a full-cooked meal. Additionally, with your stovetop method, you need yet another pan for your potatoes!
You tell ’em Chung-Ah… ha ha! I’m definitely making this next week! Thank yiu for this amazing chicken thigh recipe!
Hi there! Getting this ready to make for tomorrows dinner. I prefer boneless skinless chicken breasts… Do i still need to sear them in pan first?? Thank you!!
I actually always prefer to sear before cooking – it’s well worth the extra effort! But as always, please use your best judgment.
There is nothing wrong with this recipe. I always saute chicken even when the recipe doesn’t call for it. One more dish to wash? Really?
I agree. I’d rather walk in from work with kids in tow and have dinner ready and the house smelling delicious. I don’t mind washing ONE extra dish and then setting-and-forgetting.
Plus just buy the crock pot liners!!!!! Whoever made those is rich off of me alone!
Amen sister! Me too! Whoever made those is a saint! A gift from God himself! Haha… 🙂
Well, I invest in crockpot liners; therefore only have ONE “pot” to clean and yes, working families live and thrive on quick ways to have healthy meals ready when they come home!
Exactly!!!! A great ‘set it and forget it’ meal…
I really would love some crockpot recipes that don’t also require pan-searing. To your point, the crockpot is helpful exactly because I work long days (more like 10+ hours), and so I do not have time to heat a pan, sear the chicken, and then clean up in the morning. Any crockpot recipes you can create provide that are literally just using the crockpot would be greatly appreciated.
Hey there! This sounds soo delicious! I have a quick question though! My husband is a broccoli freak and loves it in everything almost! Do you think this recipe would still be good with some broccoli thrown in? If so, what kind of prep or seasoning do you recommend I do for the broccoli?
Yes, absolutely. You can simply season it with salt and pepper, or throw some Parmesan on top!
I almost always sear my meat (doesn’t matter what kind) on the stove prior to putting in the crockpot. A chef told me this years ago.
I don’t think anything was “wrong” with the recipe as it was written. The crockpot works great for me! Dinner is ready as soon as I get home!
Actually you don’t have to do that if you have the right slow cooker ! I got the Cuisinart MSC-400 3-in-1 4-quart . Brown/saute , steamer . It’s awesome you can just brown your meat in it , no other dishes to clean ! I also have a 6.5 Q and a 7Q but I use this for almost everything what I tried so far ,because they fit just fine in this 4Q . I’m new to slow cooking , looking for this type of recipes because I’m going back to work so I’m not going to be here to cook on the stove top ! So far I cooked and baked almost every day for my 5 children and we are not changing to junk food just because Im not gonna be home all day !
Good to know!! I may have to buy me one of those. I have a PC that does that, but it’s not nearly big enough for our family of four. I use it for pressure cooking only.
I used mine this morning to brown the chicken. Instead of adding olive oil, I kept about 2 tbsp. of the liquid left from browning the chicken (it was butter and chicken grease) to toss the potatoes in. Yum! Can’t wait to eat it tonight!
Sorry, to clarify, I have the same slow cooker. Works great for recipes like this; just add everything to pot after browning is done and toss in the jus or caramelized bits. Adds flavor. 🙂
I wish I would have read all these comments before setting the slow cooker this morning. I’ll have to use this olive oil substitute next time as it sounds tastier
I also have a 6 in 1 slow cocker from gastroback and I love that I can sear ingredients before slow cooking it(and that itvhas many other features)
Where did you purchase your Gastroback and what is the model number please.
This is a perfect recipe for a Ninja Cooking system. It’ll sear your chicken and slow cook in the same tool.
That’s why I have a slow cooker that has a saute/browning feature. I can do that in the slow cooker insert and then just switch it to slow cooking. It isn’t a ceramic insert. It is a non-stick metal (can’t remember off the top of my head what kind) insert…a Cuisinart.
Dear Chungah,
Thank you for all the wonderful recipes. I had gotten into a rut cooking the same things all the time, now I can enjoy cooking and eating a wider variety of good for me foods. Your recipes are delicious the way they are, but, it is very easy to cut out some of the fat in them too. My son has had a liver transplant so we watch the amount of fat in his diet. Again thank you for all the hard work you put into this blog. We can tell you love cooking and coming up with the fabulous recipes you give to us.
Barbara
I’m glad you found healthier alternatives
Well worth the wait when you can eat chicken like this!
Sounds delish!
Thank you for the nice recipe. Have a fun weekend.
I made this for dinner tonight… it came out fantastic!
I left out the salt & butter, and added additional Extra Virgin Olive Olive to replace the butter.
I also added 1/2 C water for moisture.
I also used skinless boneless chicken breasts. :-]
So very good!
Did you have to change the cook time for using skinless boneless chicken breasts? I also prefer these but am new to crock pot cooking!
I am new to slow cooker so how long to cook
Please refer to step #4:
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.
How long did you cook it for when you used the skinless boneless chicken breasts?
.That cut down on the fat, right?
I left the butter, cheese, and salt out, added cream of chicken soup, 12oz frozen broccoli, and 3/4 soup can of water. I used boneless skinless chicken breasts. Yum!
So you basically made a completely different recipe. lol. Just don’t rate this based on what you made please.
Exactly what I was thinking, Emily! Lol
haha …that’s what I was thinking too.
Hahahaha. It’s so funny when people change the recipe then comment. Kills me!!
Lisa: Lots of us use recipes as a basic guide and use what we have in the fridge. Your recipe is what I am using tonight because I have these ingredients. dltbgyd!
As compared to bone-in, w/skin chicken breasts?
Love this simple recepie, quick n easy. As long as the Crispy Chichen will hold its Crispness makes it all sound magnif. I love your rule. “You know he drill !!! ” “Don’t skimp on the Parmesan more the better”. Thank you.
I can’t find where to leave a comment, so I’m just gonna do it here.
I added some trimmed fresh green beans to the potatoes, for more of a meat/starch/veggie meal, and substituted Mrs. Dash Onion and Herb Blend for the seasoning (I have to eat low-sodium). It was really really good!!!
Mandyscarp- did you put the green beans in the whole time?