Garlic Parmesan Crockpot Chicken and Potatoes is a simple and tasty meal that’s perfect for busy days. You get juicy chicken breasts cooked slow and low, mixed with tender potatoes soaking up all the garlic and parmesan flavors. It’s a cozy, comforting dish that fills your kitchen with the best smells.
I love making this recipe when I want something that feels special but doesn’t need a lot of time or effort. The garlic and parmesan mix together so well, and the crockpot does all the hard work for me. Plus, having everything in one pot means less mess, which is always a win in my book!
When I serve this, I usually add a side of green beans or a fresh salad to keep things bright and easy. This dish is great for sharing, whether it’s a family dinner or a laid-back gathering with friends. It’s one of those meals that gets better the next day too, if you have any leftovers!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs bring flavor and juiciness. You can use boneless thighs or chicken breasts if preferred, but thighs stay more tender and flavorful in the crockpot.
Baby Potatoes: Their small size means they cook evenly with the chicken. Fingerlings or quartered larger potatoes work too. Yukon Gold or red potatoes are great because they hold shape well.
Garlic: Fresh minced garlic is best here for that bright punch. You can swap in garlic powder if fresh isn’t handy—about 1 teaspoon for 4 cloves.
Parmesan Cheese: Adds a sharp, salty kick and helps with browning (if broiled). Pecorino Romano can be a good substitute, or use a blend of Parmesan and Asiago for extra depth.
Italian Seasoning: A simple herb mix saves time. You can make your own with equal parts basil, oregano, rosemary, and thyme, or use fresh herbs if you have them on hand.
How Do You Keep Chicken Skin Crispy in a Slow Cooker?
Slow cookers create moisture, so chicken skin can end up soft. Here’s how to get it crispy:
- Cook chicken skin side up to keep it exposed to heat.
- Pour broth/water around the chicken, not on it, so skin doesn’t get soggy.
- Broil chicken in the oven for 3-5 minutes after slow cooking to crisp up the skin. Watch closely to avoid burning.
- If you don’t want to broil, you can sear chicken thighs skin side down in a hot pan before slow cooking for extra flavor and texture.
These tips help you balance the slow cooker’s tenderness with that lovely crispy finish we all love.
Equipment You’ll Need
- Crockpot/slow cooker – does all the cooking for you, making the chicken and potatoes tender without much effort.
- Sharp knife – to easily halve the baby potatoes and mince garlic.
- Cutting board – keeps your prep clean and safe.
- Mixing bowl – perfect for tossing potatoes with garlic, cheese, and seasonings evenly.
- Baking sheet (optional) – if you want to crisp the chicken skin under the broiler after slow cooking.
Flavor Variations & Add-Ins
- Use boneless chicken breasts for a leaner option; just reduce cooking time slightly to avoid drying out.
- Add chopped carrots or green beans an hour before the end for a veggie boost and extra color.
- Swap Parmesan for Asiago or Pecorino Romano for a sharper, saltier flavor.
- Stir in red pepper flakes or smoked paprika for a subtle spicy kick that complements the garlic.
How to Make Garlic Parmesan Crockpot Chicken and Potatoes
Ingredients You’ll Need:
For the Chicken and Potatoes:
- 4 bone-in, skin-on chicken thighs
- 1.5 lbs baby potatoes (red and yellow), halved
- 4 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried Italian seasoning (or mix of basil, oregano, rosemary, thyme)
- 2 tablespoons fresh parsley, chopped (plus extra for garnish)
- 2 tablespoons olive oil
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 1/2 cup chicken broth or water
How Much Time Will You Need?
This dish takes about 15 minutes to prepare. Then, cook it in the crockpot on low for 6-7 hours or on high for 3-4 hours. It’s great to set and forget while you go about your day. For extra crispy chicken skin, add 5 minutes to broil at the end.
Step-by-Step Instructions:
1. Prepare the Potatoes:
In a large bowl, mix the halved baby potatoes with minced garlic, half of the Parmesan cheese, Italian seasoning, smoked paprika, olive oil, salt, and pepper. Toss everything until the potatoes are well coated with all the yummy flavors.
2. Layer the Ingredients in the Crockpot:
Spread the seasoned potatoes in an even layer at the bottom of your crockpot. Then, season the chicken thighs on both sides with salt, pepper, and a bit more seasoning. Place the chicken right on top of the potatoes, keeping the skin side facing up.
3. Add Broth and Cook:
Pour the chicken broth gently around the sides, avoiding pouring over the chicken skin so it stays drier and can crisp up better. Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours until the chicken reaches an internal temperature of 165°F and potatoes are tender.
4. Finish and Serve:
About 30 minutes before serving, sprinkle the remaining Parmesan cheese and fresh parsley over the top. For a crispy skin finish, transfer the chicken thighs to a baking sheet and broil in your oven for 3-5 minutes until golden and crispy. Serve warm, garnished with extra parsley if you like. Enjoy your flavorful, comforting meal!
Can I Use Frozen Chicken Thighs for This Recipe?
Yes, but make sure to fully thaw them in the refrigerator overnight before cooking. Using frozen chicken can increase cooking time and may result in uneven cooking.
Can I Substitute Potatoes with Another Vegetable?
Absolutely! You can use carrots, sweet potatoes, or even parsnips. Keep in mind that different veggies may have different cook times, so add firmer vegetables earlier and softer ones later in the cooking process.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or oven until warmed through. To keep the chicken skin crisp when reheating, use a quick broil in the oven.
Can I Make This Recipe Ahead of Time?
Yes! Prepare the ingredients and place them in the crockpot insert the night before. Refrigerate overnight and cook the next day as directed. Just add a little extra cooking time if ingredients are chilled.
