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Garlic Parmesan Crockpot Chicken and Potatoes

Garlic Parmesan crockpot chicken and potatoes made with slow-cooked baby Yukon Golds and bone-in, skin-on thighs. Finished with a quick broil for crisp skin and a savory Parmesan herb layer.
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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
  

Chicken and potatoes base
  • 2 lb bone-in skin-on chicken thighs
  • 1.5 lb baby Yukon Gold potatoes, halved
  • 1.5 chicken broth
Garlic Parmesan sauce
  • 6 garlic, minced
  • 0.5 cup grated Parmesan cheese
  • 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
Garnish
  • 1 fresh parsley for garnish

Equipment

  • 1 Dutch oven

Method
 

Start the slow cooker
  1. Place halved baby Yukon Gold potatoes in the bottom of the slow cooker and pour chicken broth over them. The potatoes should sit in an even layer so they cook fork-tender.
Season the garlic Parmesan butter
  1. Mix melted butter, olive oil, minced garlic, Italian seasoning, garlic powder, onion powder, paprika, salt, and black pepper together until combined. You should see a cohesive glossy coating that will cling to the chicken.
Assemble chicken on potatoes
  1. Coat chicken thighs with the butter mixture and place them on top of the potatoes. Arrange them so the skin faces up for better crisping later.
Add Parmesan
  1. Sprinkle Parmesan cheese generously over each chicken thigh. Aim for a visible layer on top rather than letting it all fall into the cooker.
Slow-cook until tender
  1. Cook on low for 6–7 hours or high for 3–4 hours until chicken is cooked through and potatoes are fork-tender. The chicken juices should run clear when pierced and the potatoes should yield easily with a fork.
Crisp the skin with a quick broil
  1. Broil chicken for 3–4 minutes to crisp the skin before serving. Watch closely until the top looks golden-brown and the Parmesan starts to lightly brown.
Finish and serve
  1. Garnish with fresh parsley and extra Parmesan. Serve hot with the buttery garlic juices spooned over the potatoes.

Notes

Pro tip: for the crispiest skin, broil with the chicken skin-side up and keep a close eye so the Parmesan doesn’t burn. Store leftovers in the fridge up to 3–4 days in a covered container; reheat gently in the microwave or on the stovetop with a splash of broth. Freezing: yes, cool completely and freeze up to 2 months, then reheat until hot. For a lighter option, use reduced-sodium Parmesan and swap some of the butter for an equal amount of olive oil.