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.

Slow cooker garlic parmesan chicken and potatoes process 1

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.

Slow cooker garlic parmesan chicken and potatoes process 3

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.

Slow cooker garlic parmesan chicken and potatoes process 5

6. Arrange the seared chicken thighs on top of the potatoes, keeping the skin side facing up.

Slow cooker garlic parmesan chicken and potatoes process 6

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

Print Recipe

Slow Cooker Garlic Parmesan Chicken and Potatoes

This Slow Cooker Garlic Parmesan Chicken and Potatoes recipe combines tender chicken thighs, red potatoes, garlic, Italian seasoning, and Parmesan for an easy family dinner.

Prep Time15

Cook Time6

Total Time6 15

Course: Main Course

Servings: 5

Author: Carol

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.