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Garlic Parmesan Crockpot Chicken and Potatoes

Garlic Parmesan crockpot chicken and potatoes made with slow-cooked garlic-butter chicken thighs and fork-tender baby Yukon Golds. Finish with a quick broil to crisp the skin and set the Parmesan herb topping for a golden, savory bite.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Dutch oven

Method
 

Cook in the slow cooker
  1. Add the halved baby Yukon Gold potatoes to the bottom of the slow cooker and pour the chicken broth over them.
  2. In a bowl, 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 bone-in skin-on 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.
  5. Cover and cook on low for 6–7 hours (or high for 3–4 hours) until the chicken is cooked through and the potatoes are fork-tender.
Crisp and serve
  1. Broil the crockpot chicken on high for 3–4 minutes to crisp the skin before serving.
  2. Garnish with fresh parsley and extra Parmesan right before serving.

Notes

For the best skin-crisping, broil just until the surface is golden—don’t walk away. Refrigerate leftovers in a sealed container for up to 4 days; reheat gently in a skillet or microwave with a splash of broth. Freezing is not recommended because potatoes can soften and the skin texture changes. For a lighter option, swap half the butter for olive oil while keeping the Parmesan amount the same to retain flavor.