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Garlic Parmesan Crockpot Chicken and Potatoes

Garlic Parmesan crockpot chicken and potatoes with juicy chicken thighs, fork-tender baby Yukon Golds, and a melty Parmesan herb finish. Cook low for 6–7 hours (or high for 3–4) and broil briefly to crisp the skin for a golden top.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Garlic Parmesan Crockpot Chicken and Potatoes
  • 2 lb bone-in skin-on chicken thighs
  • 1.5 lb baby Yukon Gold potatoes
  • 6 garlic cloves, minced
  • 0.5 cup grated Parmesan cheese
  • 4 tbsp butter, melted
  • 2 tbsp olive oil
  • 1 tsp dried Italian seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.5 cup chicken broth
  • 1 fresh parsley for garnish

Equipment

  • 1 Dutch oven

Method
 

Layer in the slow cooker
  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 low and tenderize the potatoes
  1. Coat the chicken thighs with the butter mixture, then place them on top of the potatoes in the slow cooker.
  2. Sprinkle Parmesan cheese generously over each chicken thigh.
  3. Cook on LOW for 6–7 hours (or HIGH for 3–4 hours) until the chicken is cooked through and the potatoes are fork-tender.
Broil to crisp
  1. Broil the chicken for 3–4 minutes until the skin is crisp and lightly browned before serving.
  2. Garnish with fresh parsley and extra Parmesan.

Notes

For the best texture, broil right before serving so the skin turns crisp while the potatoes stay fork-tender. Refrigerate leftovers in a covered container for up to 3–4 days; reheat gently in the microwave or in a covered pot until warmed through. Freezing is not recommended because potatoes can soften and meal texture may change. For a lower-fat option, use reduced-fat Parmesan and swap half the butter for olive oil (keep seasoning amounts the same).