Slow Cooker Garlic Parmesan Chicken and Potatoes for Easy Family Dinner
This Slow Cooker Garlic Parmesan Chicken and Potatoes recipe makes a hearty dinner without a lot of work. Bone-in chicken thighs are quickly seared for extra flavor, then slow cooked over tender red potatoes with garlic and Italian seasoning. Finish everything with freshly grated Parmesan and parsley for an easy Crockpot meal that’s perfect for busy weeknights or a relaxed family dinner.
For another easy dinner with similar flavors, try this Crockpot Garlic Parmesan Chicken Pasta next.
How to Make Slow Cooker Garlic Parmesan Chicken and Potatoes
Here are the ingredients you need to make this Garlic Parmesan Chicken Thighs and Potatoes recipe in a slow cooker, plus step by step instructions for how to make it.
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
Step by Step Instructions
1. Pat the chicken thighs dry, then season both sides with 1 teaspoon of Italian seasoning, along with salt and pepper to taste.
2. Melt the butter in a large skillet over medium-high heat. Allow the pan to get hot before adding the chicken.
3. Working in batches if necessary, place the chicken thighs in the hot skillet. Sear for 3-4 minutes per side, or until nicely browned. The chicken does not need to be fully cooked at this point.
4. Transfer the seared chicken thighs to a plate while you prepare the potatoes.
5. Add the red potatoes to the Crockpot along with the olive oil, minced garlic, remaining 1 teaspoon of Italian seasoning, and salt and pepper to taste. Toss until the potatoes are evenly coated, then spread them into an even layer.
6. Arrange the seared chicken thighs on top of the potatoes, keeping the skin side facing up.
7. Cover and cook on High for 3-4 hours or Low for 6-8 hours, until the potatoes are fork-tender and the chicken is fully cooked. Chicken thighs should reach a safe internal temperature of at least 165°F when checked in the thickest part without touching the bone.
8. Sprinkle the freshly grated Parmesan cheese over the chicken and potatoes, then garnish with chopped fresh parsley before serving.
This Slow Cooker Garlic Parmesan Chicken and Potatoes is the kind of meal that works well for any night of the week.. Serve it straight from the Crockpot with a simple green vegetable or salad on the side for a satisfying dinner the whole family can enjoy.
More Crockpot Dinner Recipes
- Crockpot Sausage and Potato Casserole
- Slow Cooker Lazy Enchiladas
- Slow Cooker Chicken and Gravy
- Crockpot Chicken Tortilla Soup
Slow Cooker Garlic Parmesan Chicken and Potatoes
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
- Pat the chicken thighs dry, then season both sides with 1 teaspoon of Italian seasoning, along with salt and pepper to taste.
- Melt the butter in a large skillet over medium-high heat. Allow the pan to get hot before adding the chicken.
- Working in batches if necessary, place the chicken thighs in the hot skillet. Sear for 3-4 minutes per side, or until nicely browned. The chicken does not need to be fully cooked at this point.
- Transfer the seared chicken thighs to a plate while you prepare the potatoes.
- Add the red potatoes to the Crockpot along with the olive oil, minced garlic, remaining 1 teaspoon of Italian seasoning, and salt and pepper to taste. Toss until the potatoes are evenly coated, then spread them into an even layer.
- Arrange the seared chicken thighs on top of the potatoes, keeping the skin side facing up.
- Cover and cook on High for 3-4 hours or Low for 6-8 hours, until the potatoes are fork-tender and the chicken is fully cooked. Chicken thighs should reach a safe internal temperature of at least 165°F when checked in the thickest part without touching the bone.
- Sprinkle the freshly grated Parmesan cheese over the chicken and potatoes, then garnish with chopped fresh parsley before serving.
