Tender, juicy chicken thighs bathed in a buttery garlic parmesan sauce—slow cooked to perfection alongside baby potatoes that soak up all that rich, savory flavor. This Slow Cooker Garlic Parmesan Chicken and Potatoes is the kind of comfort food that warms your soul and fills your home with an irresistible aroma. It’s hearty, it’s wholesome, and best of all—it practically cooks itself.

Whether you’re planning a cozy weeknight dinner or hosting a laid-back weekend get-together, this dish hits the sweet spot between effortless and impressive. Each bite delivers that golden, cheesy crust paired with soft, well-seasoned potatoes and juicy chicken that falls apart with a fork. No stress, no mess—just pure, flavorful bliss from your slow cooker.

Ingredients for this Slow Cooker Garlic Parmesan Chicken and Potatoes

4 bone-in, skin-on chicken thighs (you can substitute with boneless, but skin-on adds flavor)
1.5 pounds baby potatoes, halved (Yukon gold or red potatoes work great)
4 cloves garlic, minced
1/2 cup grated Parmesan cheese
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
Salt and black pepper, to taste
2 tablespoons olive oil
1/4 cup unsalted butter, melted
1 tablespoon chopped fresh parsley (optional, for garnish)

Step 1: Prep the Chicken and Potatoes

Start by patting the chicken thighs dry with a paper towel. This helps the skin get that beautiful golden finish. Season both sides generously with salt, black pepper, thyme, oregano, and basil. In a large bowl, toss the halved baby potatoes with olive oil, a pinch of salt, pepper, and a sprinkle of Parmesan for that first layer of flavor.

Step 2: Sear the Chicken (Optional but Recommended)

While it’s not mandatory, searing the chicken in a hot skillet for 2-3 minutes per side gives it a rich, caramelized crust that enhances the flavor. If you have time, don’t skip this—it adds an irresistible depth to the final dish.

Step 3: Layer It All in the Slow Cooker

Place the seasoned potatoes at the bottom of your slow cooker. Lay the chicken thighs on top, skin-side up. Sprinkle the minced garlic evenly over the chicken and potatoes, then drizzle the melted butter across the whole dish. Finish it off with the remaining Parmesan cheese.

Step 4: Let the Magic Happen

Cover and cook on low for 6–7 hours or high for 3–4 hours. You’ll know it’s ready when the potatoes are fork-tender and the chicken is cooked through (internal temperature should reach 165°F/75°C).

Step 5: Serve and Savor

Once done, garnish with chopped fresh parsley and an extra pinch of Parmesan if you like things cheesy. Serve it straight from the slow cooker or plate it up for a more elegant presentation. Either way, it’s guaranteed to disappear fast.

Storage Instructions

Leftovers of this Slow Cooker Garlic Parmesan Chicken and Potatoes reheat beautifully, making them perfect for meal prep or a quick next-day lunch.

Refrigerator: Transfer cooled leftovers to an airtight container and store in the fridge for up to 4 days.
Freezer: For longer storage, freeze in portioned containers for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheating Tips: Reheat in the microwave in 1-minute intervals or in a covered skillet over medium heat with a splash of broth or water to keep it moist.

Estimated Nutrition

Note: Nutritional values are approximate and may vary based on specific ingredients and serving size.

Calories: 430 per serving
Protein: 28g
Fat: 24g
Carbohydrates: 25g
Fiber: 3g
Sugar: 1g
Sodium: 520mg
Cholesterol: 105mg

Frequently Asked Questions

1. Can I use chicken breasts instead of thighs?

Yes, but keep in mind breasts may dry out faster than thighs. Reduce cook time slightly and monitor closely.

2. Do I have to sear the chicken first?

No, but searing adds flavor and improves texture. If you’re in a rush, you can skip it.

3. What kind of potatoes work best?

Baby Yukon Gold or red potatoes are ideal because they hold their shape well and get creamy inside.

4. Can I add vegetables?

Absolutely! Carrots, green beans, or mushrooms would be delicious. Add sturdier veggies at the beginning and delicate ones halfway through cooking.

5. Is it okay to use pre-grated Parmesan?

You can, but freshly grated Parmesan will melt better and deliver richer flavor.

6. Can I make this recipe in the oven?

Yes! Bake covered at 375°F (190°C) for about 45–50 minutes or until the chicken and potatoes are fully cooked.

7. What can I serve this with?

It’s hearty on its own, but a side salad or roasted veggies complement it well.

8. Is this recipe gluten-free?

Yes, it naturally is—just double-check your cheese and seasoning mixes to be sure there are no hidden gluten ingredients.

Slow Cooker Garlic Parmesan Chicken and Potatoes

Author: Nora Sinclair
Total Time: 11 minute
Yield: 4 servings

Print Recipe

Description

If you’re craving a cozy, satisfying meal without spending hours in the kitchen, this Slow Cooker Garlic Parmesan Chicken and Potatoes is about to become your go-to dinner idea. With tender chicken thighs coated in buttery garlic goodness and baby potatoes that soak up every drop of flavor, it’s the kind of easy recipe that feels like a warm hug on a plate. Perfect for quick dinners, lazy weekend food ideas, or even a fuss-free meal prep solution.

Slow cooked to golden perfection, the chicken is juicy and aromatic, while the potatoes are buttery soft and infused with herbs, garlic, and parmesan. It’s a dish packed with savory depth, melt-in-your-mouth textures, and comforting simplicity. Whether you’re after healthy-ish dinner options, slow cooker food ideas, or a wholesome yet indulgent meal, this one delivers every time.

Instructions

Pat chicken thighs dry and season with salt, pepper, thyme, oregano, and basil.
Toss halved potatoes with olive oil, salt, pepper, and a small sprinkle of Parmesan.
(Optional) Sear chicken in a hot skillet for 2-3 minutes per side until golden.
Layer potatoes in the bottom of the slow cooker. Place chicken on top.
Add minced garlic evenly over chicken and potatoes.
Drizzle melted butter over everything. Sprinkle remaining Parmesan on top.
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
Garnish with parsley and serve hot.

Prep Time: 10 minutes
Cook Time: 6–7 hours (LOW) or 3–4 hours (HIGH)
Category: Dinner