Slow Cooker Garlic Parmesan Chicken and Potatoes
This Slow Cooker Garlic Parmesan Chicken and Potatoes is an easy slow cooker chicken dinner made with juicy bone-in chicken thighs, tender red potatoes, garlic, Italian seasoning, butter, olive oil, and freshly grated Parmesan cheese.
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Everything cooks together in one crockpot, making this a simple recipe that’s perfect for weeknight family meals, lazy weekends, or even Sunday dinner. The slow cooker does most of the work, so you can get other things done while dinner cooks.
It’s delicious to serve with a fresh green salad and roasted green beans for an easy and complete family dinner.
How to Make Slow Cooker Garlic Parmesan Chicken and Potatoes
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Season the chicken thighs with 1 tsp. Italian seasoning and salt and pepper on both sides.
2. In a large skillet, melt the butter over medium high heat.
3. Get the skillet hot, and then place the chicken in, in batches, cooking 3-4 minutes each, to sear each side.
5. Place the seared chicken to the side.
6. In your crockpot, add the red potatoes, olive oil, garlic, and salt and pepper. Stir, and smooth the potatoes into an even layer.
7. Place the seared chicken thighs over top of the potatoes.
8. Cook on high 3-4 hours or low 6-8, until chicken is done to 175-195 degrees Fahrenheit.
9. Before serving, top with the freshly grated parmesan cheese and fresh chopped parsley.
Serve & Enjoy!
Important Recipe Notes
- Don’t skip searing the chicken. It adds extra flavor and helps lock in the juices before slow cooking.
- Cut the potatoes into similar-sized pieces so they cook evenly and become tender at the same time.
- Place the potatoes on the bottom of the slow cooker and the chicken on top so the potatoes cook in the flavorful juices.
- Use freshly grated Parmesan cheese for the best flavor and a smoother melt. Pre-shredded Parmesan doesn’t melt as well.
- Avoid lifting the lid while cooking. Every time you open the slow cooker, heat escapes and can increase the cooking time.
- Check the chicken for doneness with a meat thermometer. The internal temperature should reach at least 175Ā°F for tender, juicy chicken thighs.
- Add the Parmesan and parsley at the end of cooking to keep the cheese from clumping and the parsley fresh.
- If the potatoes are still firm, continue cooking for another 20ā30 minutes, depending on the size of the potato pieces.
- For extra crispy chicken skin, place the cooked chicken under the broiler for 2ā3 minutes before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop until warmed through.
Slow Cooker Garlic Parmesan Chicken and Potatoes
Ingredients
- 6 bone in skin on chicken thighs
- 2 tsp. Italian seasoning divided
- Salt and pepper to taste
- 2 tbsp. unsalted butter
- 2 tbsp. extra virgin olive oil
- 2 lb. red potatoes cut into about 1-1 1/2 inch pieces
- 4 cloves of garlic minced
- 1 cup freshly grated parmesan cheese
- 2 tbsp. fresh parsley
Instructions
- Season the chicken thighs with 1 tsp. Italian seasoning and salt and pepper on both sides.
- In a large skillet, melt the butter over medium high heat.
- Get the skillet hot, and then place the chicken in, in batches, cooking 3-4 minutes each, to sear each side. Place the seared chicken to the side.
- In your crockpot, add the red potatoes, olive oil, garlic, and salt and pepper. Stir, and smooth the potatoes into an even layer.
- Place the seared chicken thighs over top of the potatoes.
- Cook on high 3-4 hours or low 6-8, until chicken is done to 175-195 degrees Fahrenheit.
- Before serving, top with the freshly grated parmesan cheese and fresh chopped parsley.
Check Out More Slow Cooker Chicken Recipe Ideas!
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