Slow Cooker Garlic Parmesan Chicken and Potatoes
Slow Cooker Garlic Parmesan Chicken and Potatoes is a comforting family dinner with tender chicken thighs, buttery garlic potatoes, fresh Parmesan, and simple Italian seasoning. It is hearty, hands off, and made for busy nights when you still want dinner to feel homemade.
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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
- Step 1: Season the Chicken - Pat the chicken thighs dry with paper towels, especially on the skin side. This little step helps the chicken brown better in the skillet, and it keeps the seasoning from sliding right off. Sprinkle both sides of the chicken with 1 teaspoon of the Italian seasoning, salt, and black pepper. I like to press the seasoning in gently with my hands so every thigh gets an even coating.
- Step 2: Heat the Butter for Searing - Set a large skillet over medium high heat and add the butter. Let it melt and start to foam, but keep an eye on it so it does not burn. You want the skillet hot enough that the chicken gives you a good sizzle the moment it touches the pan. That sound is your dinner getting a head start.
- Step 3: Sear the Chicken in Batches - Place the chicken thighs skin side down in the hot skillet, working in batches so you do not crowd the pan. Let them cook for 3 to 4 minutes on each side, until they have a deep golden color. You are not trying to cook them all the way through here. You are simply building flavor and giving the finished meal that rich, roasted chicken look that makes everyone think you worked much harder than you did.
- Step 4: Build the Garlic Potato Base - Add the red potatoes to your slow cooker. Drizzle them with the olive oil, then add the minced garlic, the remaining teaspoon of Italian seasoning, salt, and black pepper. Stir everything together until the potatoes are lightly coated, then spread them into an even layer across the bottom. Try to keep the potato pieces about the same size so they finish cooking at the same time.
- Step 5: Nestle the Chicken Over the Potatoes - Place the seared chicken thighs on top of the potatoes, skin side up. Keeping the skin facing up helps it stay as appealing as possible while the chicken cooks. The potatoes underneath are about to become something special because they will soak up the butter, chicken juices, garlic, and seasoning as everything cooks together.
- Step 6: Slow Cook Until Tender - Cover the slow cooker and cook on high for 3 to 4 hours or on low for 6 to 8 hours. The chicken is done when it reaches between 175 and 195 degrees Fahrenheit in the thickest part of the thigh, away from the bone. Chicken thighs are forgiving, which is one reason I love them for slow cooker dinners. They stay tender and juicy even after a long cook, and the meat should pull easily from the bone.
- Step 7: Finish With Parmesan and Parsley - Once the chicken and potatoes are cooked through, sprinkle the freshly grated Parmesan over the top while everything is still hot. Let it sit for a few minutes so the cheese softens and settles into all those warm nooks and crannies. Finish with chopped parsley, then bring the slow cooker right to the table or transfer everything to a big serving platter.
Notes
Substitutions
- Boneless chicken thighs: You can use boneless skinless chicken thighs, but check them earlier because they may cook faster and will not have the same rich flavor from the skin and bone.
- Baby potatoes: Small yellow or baby potatoes work well if red potatoes are not available, just cut larger ones into bite size pieces.
- Garlic powder: Use 1 teaspoon garlic powder if you do not have fresh garlic, though fresh garlic gives the potatoes a stronger homemade flavor.
- Pecorino Romano cheese: Pecorino can replace Parmesan for a sharper, saltier finish, so go a little lighter with added salt.
- Dried parsley: Use 2 teaspoons dried parsley if fresh parsley is not around, though I would add it earlier with the potatoes instead of at the end.
- Avocado oil: Avocado oil is a good substitute for olive oil if that is what you keep in your pantry.
Variations
- Add green beans: Stir fresh green beans into the slow cooker during the last 30 to 45 minutes of cooking for an easy vegetable side.
- Make it lemony: Add a little fresh lemon zest over the finished chicken and potatoes for a brighter flavor that cuts through the rich Parmesan.
- Use rosemary: Swap part of the Italian seasoning for dried rosemary if your family loves that classic chicken and potato combination.
- Add a little heat: Sprinkle crushed red pepper flakes over the finished dish for the adults who like a little warmth at dinner.
- Make it extra cheesy: Serve more freshly grated Parmesan at the table so everyone can add an extra snowy layer over their plate.
- Turn it into a bowl meal: Spoon the chicken and potatoes into shallow bowls with the garlicky juices over the top, then add steamed broccoli or a simple green salad on the side.
Tips and Tricks
- Dry the chicken first: Moisture is the enemy of a good sear, so patting the thighs dry before seasoning makes a noticeable difference.
- Do not overcrowd the skillet: Give the chicken room in the pan so it browns instead of steaming.
- Keep the potato pieces even: Similar sized pieces cook more evenly, which means you are less likely to find one hard potato hiding at the bottom.
- Use freshly grated Parmesan: It melts into the hot chicken and potatoes much better than pre shredded cheese, which often has a coating that keeps it from melting smoothly.
- Check the chicken near the end: Slow cookers can run a little warmer or cooler depending on the model, so use a meat thermometer instead of relying only on the clock.
- Let it rest briefly: Give the chicken and potatoes 5 minutes after cooking before serving so the juices settle and the Parmesan has time to soften.
Serving Ideas
- Simple green salad: A crisp salad with a light vinaigrette balances the buttery chicken and potatoes without adding much extra work.
- Steamed broccoli: Broccoli is a natural match for garlic and Parmesan, and it catches the savory juices beautifully.
- Warm bread: Serve crusty bread or dinner rolls on the side for soaking up every last bit of the garlicky buttery goodness.
- Roasted asparagus: Asparagus adds a bright fresh bite that keeps the plate from feeling too heavy.
- Apple slices and carrots for kids: Sometimes the easiest way to round out a family dinner is with a simple cold side that needs no cooking at all.
- A cozy soup starter: A small bowl of tomato soup or vegetable soup turns this into an extra comforting weekend meal.
Storage and Make Ahead Tips
- Refrigerate leftovers: Store cooled chicken and potatoes in an airtight container in the refrigerator for up to 3 days.
- Reheat gently: Warm leftovers in the microwave in short intervals, or reheat in a covered baking dish at 350 degrees Fahrenheit until hot throughout.
- Keep the chicken and potatoes together: Storing them together helps the potatoes stay moist because they keep soaking up those delicious chicken juices.
- Prep the potatoes ahead: Cut the potatoes and mince the garlic the night before, then store them separately in the refrigerator until you are ready to assemble the slow cooker.
- Season the chicken ahead: You can season the chicken thighs a few hours in advance and keep them covered in the refrigerator, which makes the morning prep even faster.
- Freeze with care: The chicken freezes well for up to 2 months, but the potatoes may become softer after thawing, so this meal is best enjoyed fresh or refrigerated for leftovers.
Private Notes
Servings: 5 servings
