Slow Cooker Parmesan Garlic Chicken and Potatoes
Slow Cooker Parmesan Garlic Chicken and Potatoes is a comforting, hands-off meal made with juicy chicken thighs, tender baby potatoes, and a savory garlic-Parmesan butter sauce. Perfect for a satisfying family dinner.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Lactose
Ingredients
Scale
- 2 pounds bone-in, skin-on chicken thighs (or boneless if preferred)
- 1.5 pounds baby potatoes, halved
- 4 cloves garlic, minced
- 1/3 cup grated Parmesan cheese
- 3 tablespoons unsalted butter, melted
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
- In a small bowl, mix together melted butter, olive oil, garlic, Parmesan cheese, Italian seasoning, paprika, salt, and pepper.
- Place the halved baby potatoes in the bottom of the slow cooker. Drizzle with a bit of the garlic butter mixture and toss to coat.
- Place chicken thighs on top of the potatoes. Pour the remaining garlic butter mixture over the chicken.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is cooked through and potatoes are tender.
- For crispy chicken skin, broil chicken for 3–5 minutes after slow cooking (optional).
- Garnish with fresh parsley before serving.
Notes
- Use boneless, skinless chicken thighs or breasts if preferred, but reduce cook time slightly.
- You can add carrots or green beans in the last hour of cooking for more vegetables.
- Leftovers store well and taste even better the next day.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 520
- Sugar: 2g
- Sodium: 460mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 145mg