Garlic Parmesan Crockpot Chicken and Potatoes is a simple, comforting meal that combines tender chicken breasts with soft potatoes, all coated in a flavorful garlic and Parmesan sauce. The slow cooker does all the work, making it a perfect dish for busy days when you want a delicious homemade dinner without standing over the stove.
I love how the garlic and Parmesan come together to give this dish such a rich, tasty flavor, yet it still feels cozy and homey. One of my favorite parts is starting the crockpot in the morning and coming home to a kitchen smelling amazing, with the chicken so tender it almost falls apart with a fork. It’s my go-to recipe when I want something fuss-free but still impressive.
I usually like to serve this with a side of green veggies or a simple salad to balance out the meal. The potatoes soak up the garlicky sauce, making every bite satisfying, and if there are leftovers, they taste just as good warmed up the next day. This dish feels like a warm hug on a plate, and I always find myself looking forward to making it again soon.
Key Ingredients & Substitutions
Chicken thighs: Bone-in, skin-on thighs are best here because they stay juicy and the skin gets crispy if seared. If you prefer, boneless thighs or chicken breasts can work, but they cook faster and can dry out.
Baby potatoes: These small red and yellow potatoes cook evenly and absorb flavors well. Yukon gold or fingerling potatoes are good substitutes. Just cut larger potatoes into similar-sized pieces for even cooking.
Garlic and Parmesan cheese: Fresh minced garlic adds that sharp punch, while Parmesan creates a cheesy, salty coating. Grated Pecorino Romano can replace Parmesan for a stronger flavor, or nutritional yeast can be used if avoiding dairy.
Seasonings: Italian seasoning blends herbs for a balanced taste. You can use your favorite herb mix or fresh herbs like rosemary and thyme. Paprika adds smokiness but you can skip it or substitute with smoked or sweet paprika for a different twist.
How Do You Get Tender Chicken and Creamy Potatoes Without Mushiness?
Slow cookers are forgiving but timing matters to keep the chicken juicy and potatoes intact. Here are my tips:
- Sear the chicken first. This locks in juices and adds a nice crust that helps keep skin from turning soggy.
- Choose baby potatoes because they cook evenly and hold shape better than starchy, larger potatoes.
- Layer potatoes both under and over the chicken so they soak up the juices without getting waterlogged.
- Don’t skip searing or adding broth. The broth creates steam to cook food gently and keeps potatoes creamy, not dry.
- If you want crispy skin, broil the chicken a few minutes before serving. It brightens the texture and adds a little crunch.
Following these steps will give you juicy chicken thighs and tender potatoes that aren’t mushy, perfect for that comforting garlic Parmesan flavor.
Equipment You’ll Need
- Crockpot or slow cooker – the key appliance to cook everything low and slow without any fuss.
- Cast-iron skillet or heavy pan – great for searing chicken to get that crispy skin before slow cooking.
- Sharp knife – helps you chop potatoes and onions evenly for consistent cooking.
- Cutting board – for safe and easy chopping.
- Measuring cups and spoons – to keep your seasoning balanced and cheese amount just right.
Flavor Variations & Add-Ins
- Swap chicken thighs for bone-in chicken breasts if you prefer lighter meat; just watch cooking time as breasts cook faster.
- Add sliced mushrooms or green beans halfway through cooking for extra veggies and texture.
- Use smoked mozzarella or shredded asiago instead of Parmesan for a milder, creamier cheese flavor.
- Stir in a teaspoon of red pepper flakes or Cajun seasoning for a spicy kick when you like heat.
Garlic Parmesan Crockpot Chicken and Potatoes
Ingredients You’ll Need:
For The Chicken and Potatoes:
- 4 bone-in, skin-on chicken thighs
- 1.5 lbs baby red and yellow potatoes (halved or quartered if large)
- 4 cloves garlic, minced
- 1 small onion, finely chopped
- 1/2 cup grated Parmesan cheese
- 1 tsp dried Italian seasoning (or a mix of oregano, basil, thyme)
- 1/2 tsp smoked paprika or regular paprika
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- 2 tbsp olive oil (for searing)
- 1/2 cup chicken broth or water
- 1 tbsp fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This meal requires about 15 minutes of prep time and then slow cooking of 6-7 hours on low or 3-4 hours on high in your crockpot. If you choose to broil the chicken at the end for crispiness, add a few minutes more. Overall, it’s a set-it-and-forget-it dish that cooks itself while you relax or do other things!
Step-by-Step Instructions:
1. Season and Sear the Chicken:
Dry the chicken thighs with paper towels. Sprinkle salt, pepper, paprika, garlic powder, and Italian seasoning on both sides. Heat olive oil in a skillet over medium-high heat. Place chicken skin-side down and sear for 4-5 minutes until golden and crispy. Flip and sear the other side for 2-3 minutes. Remove from the pan.
2. Prepare and Layer Potatoes and Chicken:
Toss the halved potatoes with a little olive oil, salt, and pepper. Spread half of the potatoes on the bottom of the crockpot. Place the seared chicken thighs on top, then add the remaining potatoes around and on top of the chicken.
3. Add Garlic, Onion, Broth, and Cheese:
Evenly sprinkle the minced garlic and chopped onion over the chicken and potatoes. Pour chicken broth gently around the edges of the crockpot to keep the chicken skin from getting soggy. Sprinkle the grated Parmesan cheese over everything.
4. Cook and Finish the Dish:
Cover and cook on low for 6-7 hours or high for 3-4 hours until the chicken is cooked through and potatoes are tender. If you want a crispier skin, finish the chicken under the broiler for 3-5 minutes before serving. Sprinkle with fresh parsley.
5. Serve and Enjoy:
Plate the chicken and potatoes, spooning some of the garlicky, cheesy sauce over the top. Enjoy this comforting and flavorful meal with your favorite side!
Can I Use Frozen Chicken Thighs in This Recipe?
Yes, you can use frozen chicken thighs, but make sure to thaw them completely in the fridge overnight before cooking. This helps ensure even cooking and food safety.
Can I Use Different Types of Potatoes?
Absolutely! Yukon gold or fingerling potatoes work well too. Just cut them into similar sizes so they cook evenly with the chicken.
How Do I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove, adding a splash of broth if needed to keep the sauce moist.
Can I Skip Searing the Chicken?
You can skip searing for convenience, but searing adds flavor and helps prevent the skin from becoming soggy. If skipping, add a little extra seasoning before placing the chicken in the crockpot.
