This Crockpot Garlic Parmesan Chicken and Potatoes dish is a cozy, tasty meal! The chicken gets super tender and flavorful while the potatoes soak up all that yummy garlic parmesan goodness.
Who knew a slow cooker could work magic like this? I just toss everything in and let it do its thing. Dinner smells amazing while I relax—it’s a win-win! 😍
Key Ingredients & Substitutions
Chicken Thighs: I recommend bone-in, skin-on chicken thighs for their rich flavor and tenderness. If you’re looking for a leaner option, boneless, skinless chicken breasts can work, but they may dry out a bit. You can also use other chicken parts like drumsticks.
Baby Potatoes: Baby potatoes are great because they cook evenly and have a nice creamy texture. If you can’t find them, regular potatoes cut into bite-sized pieces will work just fine. Just be sure to adjust the cooking time as larger pieces might take longer to soften.
Garlic: Fresh garlic is key for flavor. I always opt for fresh because the taste is way better than pre-minced garlic. If you’re in a pinch, garlic powder can be used, but use a smaller amount—about 1/8 tsp per clove.
Parmesan Cheese: Grated Parmesan adds that rich, cheesy flavor. If you’re looking for a dairy-free option, nutritional yeast can provide a cheesy flavor without the dairy. Pecorino Romano is also a great substitute if you want something a bit sharper.
How Do I Brown Chicken Properly?
Browning the chicken is an important step that adds flavor and color. Here’s how to do it right:
- Preheat your skillet to medium heat, and add olive oil. You want enough oil to coat the bottom.
- Pat the chicken dry with a paper towel to help it brown better. Season it generously with salt, pepper, and Italian seasoning.
- Once the oil is shimmering, place the chicken thighs skin-side down to get that beautiful golden color. Cook for about 4-5 minutes without moving them.
- Flip the chicken carefully and brown the other side for another 4-5 minutes.
- Transfer the chicken to the crockpot; it’s okay if it’s not fully cooked at this stage. It will finish cooking in the slow cooker!
How to Make Crockpot Garlic Parmesan Chicken And Potatoes
Ingredients You’ll Need:
For the Main Dish:
- 4-6 bone-in, skin-on chicken thighs
- 1.5 lbs baby potatoes, halved
- 1 medium onion, sliced
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped (for garnish)
- 2 tsp Italian seasoning
- Salt and pepper to taste
- 2 tbsp olive oil
How Much Time Will You Need?
This delicious dish will take about 25 minutes of prep time, plus the cooking time of 6-7 hours on low or 3-4 hours on high in the crockpot. Perfect for setting up in the morning and letting it cook while you go about your day!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by seasoning the chicken thighs with salt, pepper, and Italian seasoning on both sides. This will give your chicken a lovely flavor right from the beginning!
2. Brown the Chicken:
Heat olive oil in a skillet over medium heat. Once hot, add the seasoned chicken thighs and cook them for about 4-5 minutes on each side until they turn golden brown. Once they’re browned, transfer the chicken to the crockpot.
3. Layer the Ingredients:
In the same skillet, toss in the sliced onions and cook for 2-3 minutes until they start to soften. Then, add the minced garlic and sauté for about a minute until you can smell that delicious garlic aroma. Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom. Transfer this mixture over the chicken in the crockpot.
4. Add Potatoes:
Now, take the halved baby potatoes and place them around the chicken in the crockpot. These will soak up all the flavorful goodness as they cook!
5. Cook:
Cover the crockpot and cook the dish on low for 6-7 hours or on high for 3-4 hours. The chicken should be cooked through, and the potatoes will be tender when it’s done.
6. Finish with Parmesan:
About 15 minutes before you’re ready to eat, sprinkle the grated Parmesan cheese over the top of the chicken and potatoes. Cover the crockpot and let it melt into all that deliciousness!
7. Garnish and Serve:
When everything is cooked, take the lid off and garnish your dish with fresh chopped parsley. Serve warm, and don’t forget to spoon some of that tasty broth over the chicken and potatoes for added flavor. Enjoy your hearty meal!
Can I Use Boneless Chicken Thighs Instead?
Absolutely! If you prefer boneless chicken thighs, just adjust the cooking time slightly. They may cook a bit faster, so check for doneness around the 3-hour mark on high heat or 5 hours on low heat. The internal temperature should reach 165°F (75°C).
What if I Don’t Have Fresh Garlic?
No worries! You can substitute fresh garlic with garlic powder. Use about 1/8 teaspoon of garlic powder for each clove needed. However, keep in mind that the flavor might be slightly milder, so you may want to add a little extra.
How to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. You can also freeze the chicken and potatoes for up to 3 months. To reheat, thaw overnight in the fridge and warm in the microwave or on the stovetop over low heat, adding a splash of chicken broth if needed to keep it moist.
Can I Add Vegetables to This Recipe?
Definitely! Feel free to add your favorite vegetables such as carrots, bell peppers, or green beans. Just make sure to cut them into similar-sized pieces for even cooking. Add them in with the potatoes for the best results!
