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Garlic Parmesan Crockpot Chicken and Potatoes

Garlic Parmesan Crockpot Chicken and Potatoes with slow-cooked baby Yukon Golds and tender bone-in thighs. Finished under the broiler for crisped skin and a savory Parmesan herb topping.
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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: 760
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 2 lb bone-in skin-on chicken thighs
Potatoes
  • 1.5 lb baby Yukon Gold potatoes
Garlic butter mixture
  • 6 clove garlic 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
Garnish
  • fresh parsley for garnish

Equipment

  • 1 slow cooker

Method
 

Layer potatoes in the slow cooker
  1. Place the halved baby Yukon Gold potatoes in the bottom of the slow cooker and pour the chicken broth over them.
Make the garlic Parmesan butter mixture
  1. Mix the melted butter, olive oil, minced garlic, Italian seasoning, garlic powder, onion powder, paprika, salt, and black pepper together until evenly combined.
Coat and layer the chicken
  1. Coat the chicken thighs with the butter mixture and place them on top of the potatoes.
  2. Sprinkle the grated Parmesan cheese generously over each chicken thigh.
Slow cook until tender
  1. 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.
Crisp and serve
  1. Broil the chicken for 3–4 minutes to crisp the skin before serving.
  2. Garnish with fresh parsley and extra Parmesan.

Notes

For extra crisp skin, broil on a high rack so the thighs are close to the broiler heating element. Store leftovers in the refrigerator up to 3–4 days; reheat in the oven or microwave until hot. Freezing is not ideal because potatoes can soften further, but you can freeze chicken portions for up to 2 months. If you want a lower-fat version, use reduced-fat Parmesan and replace some butter with olive oil.