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Garlic Parmesan Crockpot Chicken and Potatoes

Garlic Parmesan Crockpot Chicken and Potatoes features slow-cooked, fork-tender baby Yukon Gold potatoes under juicy bone-in chicken thighs. After cooking, you broil briefly for crisp skin and a savory Parmesan herb top.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 6 hours
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

bone-in skin-on chicken thighs
  • 2 lb bone-in skin-on chicken thighs
baby Yukon Gold potatoes
  • 1.5 lb baby Yukon Gold potatoes halved
garlic
  • 6 clove garlic minced
Parmesan cheese
  • 0.5 cup grated Parmesan cheese plus extra for serving
butter
  • 4 tbsp butter melted
olive oil
  • 2 tbsp olive oil
dried Italian seasoning
  • 1 tsp dried Italian seasoning
garlic powder
  • 1 tsp garlic powder
onion powder
  • 1 tsp onion powder
paprika
  • 0.5 tsp paprika
salt
  • 0.5 tsp salt
black pepper
  • 0.25 tsp black pepper
chicken broth
  • 0.5 cup chicken broth
fresh parsley
  • 1 fresh parsley for garnish

Equipment

  • 1 Dutch oven

Method
 

Layer 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 coating
  1. 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 and potatoes
  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.
  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 (visual cue: potatoes should yield easily with a fork).
Crisp and garnish
  1. Broil the chicken for 3–4 minutes to crisp the skin before serving (visual cue: skin turns lightly browned).
  2. Garnish with fresh parsley and extra Parmesan right before serving.

Notes

Pro tip: keep the Parmesan layer on top of the chicken during slow cooking so it sets and then crisps under the broiler. Refrigerate leftovers in a sealed container for up to 4 days; reheat in the microwave or in a covered skillet until hot. Freezing is not recommended because the potatoes can become softer after thawing. For a lower-fat option, use reduced-fat Parmesan and swap in half the butter for olive oil.