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Garlic Parmesan Crockpot Chicken and Potatoes

Garlic Parmesan crockpot chicken and potatoes with tender baby Yukon Golds and juicy, skin-crisping chicken. Minced garlic and Italian seasoning coat the thighs, then Parmesan is broiled briefly for a golden crust.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

bone-in skin-on chicken thighs
  • 2 lb bone-in skin-on chicken thighs
baby Yukon Gold potatoes
  • 1.5 lb baby Yukon Gold potatoes, halved
minced garlic
  • 6 cloves garlic, minced
grated Parmesan cheese
  • 0.5 cup grated Parmesan cheese
butter
  • 4 tbsp butter, melted
olive oil
  • 2 tbsp olive oil
dried Italian seasoning
  • 1 tsp dried Italian seasoning
garlic powder
  • 1 tsp garlic powder
onion powder
  • 1 tsp onion powder
paprika
  • 0.5 tsp paprika
salt
  • 0.5 tsp salt
black pepper
  • 0.25 tsp black pepper
chicken broth
  • 0.5 cup chicken broth
fresh parsley
  • 1 fresh parsley for garnish

Equipment

  • 1 Dutch oven

Method
 

Layer and season
  1. Place the halved baby Yukon Gold potatoes in the bottom of the slow cooker and pour the chicken broth over them.
  2. Mix the melted butter, olive oil, minced garlic, dried Italian seasoning, garlic powder, onion powder, paprika, salt, and black pepper until evenly combined.
  3. Coat the chicken thighs with the butter mixture and place them on top of the potatoes.
  4. Sprinkle the grated Parmesan cheese generously over each chicken thigh.
Slow cook and finish
  1. Cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is cooked through and the potatoes are fork-tender.
  2. Broil the chicken for 3–4 minutes to crisp the skin before serving.
  3. Garnish with fresh parsley and extra Parmesan.

Notes

For the best skin crisp, move the thighs under the broiler after slow cooking (don’t broil while fully buried in sauce). Refrigerate leftovers in an airtight container up to 3 days; reheat gently in the microwave or in a covered pan. Freezing is not recommended for the potatoes’ texture. For a lower-fat option, use reduced-fat Parmesan and swap some butter for olive oil while keeping the garlic seasoning the same.