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Garlic Parmesan Crockpot Chicken and Potatoes

Garlic Parmesan crockpot chicken and potatoes with tender baby Yukon Golds and a savory herb-Parmesan topping. Slow-cooked until fork-tender, then broiled briefly to crisp the skin before serving.
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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: 690
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 lb bone-in skin-on chicken thighs
Potatoes & Seasoning
  • 1.5 lb baby Yukon Gold potatoes, halved
  • 6 garlic, minced
  • 1 cup grated Parmesan cheese Use for the herb-crust topping and finish.
  • 4 tbsp butter, melted
  • 2 tbsp olive oil
  • 1 tsp dried Italian seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.5 cup chicken broth
  • 1 fresh parsley for garnish Plus extra Parmesan, if desired.

Equipment

  • 1 Dutch oven

Method
 

Layer in the slow cooker
  1. Add the halved baby Yukon Gold potatoes to the bottom of the slow cooker, then pour the chicken broth over them.
  2. Combine the melted butter, olive oil, minced garlic, dried Italian seasoning, garlic powder, onion powder, paprika, salt, and black pepper into a single butter-herb mixture.
  3. Coat the chicken thighs with the butter mixture and place them on top of the potatoes in an even layer.
  4. Sprinkle the grated Parmesan cheese generously over each chicken thigh so it forms a crust as it cooks.
Slow cook
  1. Cover and 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.
Crisp and serve
  1. Broil the chicken on HIGH for 3–4 minutes to crisp the skin and set the Parmesan crust.
  2. Finish with fresh parsley and extra Parmesan before serving.

Notes

For best results, avoid stirring during the slow cook so the Parmesan stays on the chicken. Refrigerate leftovers in a sealed container for up to 3 days; reheat in the microwave or covered on the stovetop until hot. Freezing is not ideal for the crisped topping, but you can freeze portions for up to 2 months and reheat gently. For a lighter option, use reduced-fat Parmesan and substitute half the butter with olive oil to reduce saturated fat without changing the core flavor profile.