Go Back

Garlic Parmesan Crockpot Chicken and Potatoes

Garlic Parmesan crockpot chicken and potatoes with fork-tender baby Yukon Gold potatoes and a savory herb-butter coating. Slow-cooked until juicy, then broiled briefly for crisp, golden skin and melted Parmesan over the top.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 2 lb bone-in skin-on chicken thighs Use skin-on for the best broiled crispness.
Potatoes
  • 1.5 lb baby Yukon Gold potatoes Halve so they cook evenly and turn fork-tender.
Garlic and herbs
  • 6 garlic cloves Minced garlic for a strong, mellow flavor in the crockpot.
  • 1 tsp dried Italian seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp paprika
Cheese and fats
  • 0.5 cup grated Parmesan cheese Reserve some for serving if desired.
  • 4 tbsp butter Melted butter forms the coating for chicken.
  • 2 tbsp olive oil
Seasonings
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Broth
  • 0.5 cup chicken broth Helps steam the potatoes and adds savory moisture.
Garnish
  • 1 fresh parsley For garnish right before serving.

Equipment

  • 1 Dutch oven
  • 1 sheet pan

Method
 

Slow-cook the potatoes
  1. Add the halved baby Yukon Gold potatoes to the bottom of the slow cooker and pour the chicken broth over them.
  2. Mix the melted butter, olive oil, minced garlic, dried Italian seasoning, garlic powder, onion powder, paprika, salt, and black pepper until evenly combined.
Cook the chicken
  1. Coat the chicken thighs with the butter mixture and place them on top of the potatoes in an even layer.
  2. Sprinkle the Parmesan cheese generously over each chicken thigh.
  3. Cook on LOW for 6–7 hours, or on HIGH for 3–4 hours, until the chicken is cooked through and the potatoes are fork-tender.
Crisp and serve
  1. Broil the chicken for 3–4 minutes to crisp the skin, watching closely to avoid burning the Parmesan.
  2. Garnish with fresh parsley and extra Parmesan, then serve hot.

Notes

Pro tip: broil on a lined sheet pan or right in the broiler-safe insert only for the final 3–4 minutes so the Parmesan turns lightly browned without drying out the meat. Refrigerate leftovers in an airtight container for up to 3–4 days; freeze chicken and potatoes for up to 2 months (freeze before garnishing with parsley). For a lighter option, use reduced-fat Parmesan and skim some fat from the surface of the cooking liquid before serving.