Slow Cooker Garlic Parmesan Chicken and Potatoes

Slow Cooker Garlic Parmesan Chicken and Potatoes takes just a few minutes of prep and five ingredients. Crisp chicken thighs, buttery red potatoes and shaved Parmesan cheese make the perfect easy weeknight meal.

Slow Cooker Garlic Parmesan Chicken and Potatoes takes just a few minutes of prep and five ingredients. Crisp chicken thighs, buttery red potatoes and shaved Parmesan cheese make the perfect easy weeknight meal.

Slow Cooker Garlic Parmesan Chicken and Potatoes may seem like a basic dish but with just a few minutes of prep work before setting the slow cooker to cook you’ll have a meal that looks like it took you an hour and five extra dishes to make.

Slow Cooker Garlic Parmesan Chicken and Potatoes takes just a few minutes of prep and five ingredients. Crisp chicken thighs, buttery red potatoes and shaved Parmesan cheese make the perfect easy weeknight meal.
There are a few slow cooker hacks that come into play with this recipe that you’ll find in most of my slow cooker meals that are crispy meat dishes.

  • Brown your chicken/meat first before putting on the slow cooker. By browning the chicken on both sides here you’re creating a crust thats full of flavor and you’re rendering enough fat out of the chicken to coat and cook the potatoes.
  • Don’t add any liquids. This method helps prevent your chicken from swimming in a bunch of watery liquids. Slow Cooker Garlic Parmesan Chicken and Potatoes takes just a few minutes of prep and five ingredients. Crisp chicken thighs, buttery red potatoes and shaved Parmesan cheese make the perfect easy weeknight meal.

Looking for more crispy slow cooker meals?

Tools Used In This Slow Cooker Garlic Parmesan Chicken and Potatoes:
Slow Cooker: Love this slow cooker and how programmable it is, it has been a workhorse for me… until…
My New Slow Cooker: This recipe was made in this slow cooker. I browned the chicken in the cast aluminum insert before cooking the chicken on low, so I didn’t have a second pan to clean. For larger roasts I also brown the meat in the insert and not lose a bunch of the flavor by transferring the meat and leaving the browned bits behind. If you’re thinking of a new slow cooker, consider it if your budget is open.

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Slow Cooker Garlic Parmesan Chicken and Potatoes

Slow Cooker Garlic Parmesan Chicken and Potatoes takes just a few minutes of prep and five ingredients. Crisp chicken thighs, buttery red potatoes and shaved Parmesan cheese make the perfect easy weeknight meal.
Yield 5 servings
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Course Main
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 5 in chicken thighs , bone-in and skin-on
  • kosher salt
  • black pepper
  • 6 red potatoes , quartered
  • 5 cloves garlic , chopped
  • 1 tablespoon fresh thyme , chopped
  • 1/2 cup shaved Parmesan Cheese

Instructions

  • In your slow cooker aluminum insert (do not heat a ceramic insert, use a skillet instead).
  • Heat the skillet/insert on medium high heat.
  • Season the chicken to taste with Kosher salt and black pepper (I used ½ teaspoon of Kosher salt and ¼ teaspoon of black pepper).
  • Add the chicken thighs skin side down and brown for 5-7 minutes on each side or until golden brown.
  • Add in the potatoes and stir amongst the chicken fat in the pan.
  • Add in the chopped garlic and thyme and season as desired with salt and pepper (again I used ½ teaspoon Kosher salt and ¼ teaspoon black pepper).
  • Cook on high for 4 hours or low for 8 hours.
  • Add half the Parmesan cheese and cook on high for 15 minutes.
  • Serve and top with remaining Parmesan cheese.
  • If your slow cooker runs hot or you use inserts and the chicken steams instead of crisps, finish it in the oven at 400 degrees for 5-7 minutes to crisp up the potatoes and the chicken.

Notes

Adapted from Delish.

Nutrition

Calories: 229kcal | Carbohydrates: 42g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 9mg | Sodium: 208mg | Potassium: 1192mg | Fiber: 4g | Sugar: 3g | Vitamin A: 165IU | Vitamin C: 25.2mg | Calcium: 155mg | Iron: 2.3mg
Keyword: Slow Cooker Garlic Parmesan Chicken and Potatoes

Slow Cooker Garlic Parmesan Chicken and Potatoes takes just a few minutes of prep and five ingredients. Crisp chicken thighs, buttery red potatoes and shaved Parmesan cheese make the perfect easy weeknight meal.

Slow Cooker Garlic Parmesan Chicken and Potatoes takes just a few minutes of prep and five ingredients. Crisp chicken thighs, buttery red potatoes and shaved Parmesan cheese make the perfect easy weeknight meal.
Slow Cooker Garlic Parmesan Chicken and Potatoes takes just a few minutes of prep and five ingredients. Crisp chicken thighs, buttery red potatoes and shaved Parmesan cheese make the perfect easy weeknight meal.
Slow Cooker Garlic Parmesan Chicken and Potatoes takes just a few minutes of prep and five ingredients. Crisp chicken thighs, buttery red potatoes and shaved Parmesan cheese make the perfect easy weeknight meal.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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Comments

  1. I found your site a little more than one month ago and your recipes can be found on our dinner table OFTEN. With my current work schedule (I’m an entrepreneur), I’ve taken advantage of your slow cooker recipes and I won’t be slowing down anytime soon.

    This is currently in the crockpot and I know it will be another winner as it already smells phenomenal after one hour (I am cooking it on low). I made one modification by added herbs de Provence to the non-skin side of the thighs. Because my red potatoes were so tiny, I added about 9 or 10 as it was enough to cover the bottom of the insert. Thanks so much for the fantastic recipes.

  2. Can’t wait to try this recipe! The slow cooker you recommend has negative reviews re: the non-stick quality of the pan, saying it peels immediately after first use. Have you had this problem? I have several slow cookers, but they do not have the browning component, and I have to brown everything in another pan. Would love to purchase the Cuisinart you recommend, but I don’t want a peeling, bubbling problem. Many thanks and I love your site.

  3. It was a very good recipe. I used it using baby carrots and russet potatoes. I tweaked it a bit using a little more garlic and I used Conecuh beef seasoning on the meat instead when I braised it and it turned fantastically.

  4. I’m thinking about getting that slow cooker you describe with the aluminum insert – but I’m having trouble deciding what size. We are a family of 4, and don’t usually like leftovers. Do your recipe sizes usually cater to the larger slow cooker? I just made your pot roast and it was delicious!

    1. If you want to make this in the oven, I would recommend preheated the oven to 425. Cook the potatoes for 15 minutes. Lower the temp to 400 and add the chicken. Cook for another 15-20 minutes. Hope this helps!

  5. Hi! I’m attempting this recipe for the first time this weekend. Do you think it would be okay if I threw in an onion and couple of diced carrots too? If not, I can always throw those in the oven instead.

    Also, I couldn’t get fresh thyme at the grocery store – do you have a dry spice recommendation?

    Thank you 🙂

  6. Clearly I’m not a big cook because you just blew my mind there was an aluminum insert! Where can I purchase?! Will recipes that recommend the aluminum insert be a flop without?

    1. I love my slow cooker with the aluminum insert but you can certainly make it without them! I would just recommend browning in another pan then transferring to your slow cooker. Honestly the flavors you’re creating in the searing process are so valuable it is worth the extra dirty pan and extra prep time. Without searing slow cookers have a tendency to boil or gray meats that have more liquids. So when I have recipes that will have exposed portions I always recommend a sear so you end up with delicious looking and tasting food.

      Alternately you can cook in the slow cooker without the sear then when you finish you can transfer to an oven safe dish and cook under a broiler for a few minutes to crisp up the skin. Just make sure you don’t allow the sauce to get onto the skin when you’re removing it from the slow cooker. If it gets wet as you remove it the broiling will be a wasted effort.

      Hope that helps! 🙂

    1. I would recommend preheated the oven to 425. Cook the potatoes for 15 minutes. Lower the temp to 400 and add the chicken. Cook for another 15-20 minutes. Hope this helps!

  7. My immediate family will not eat dark chicken. It is so appreciated when a recipe mentions whether it can be made with breasts or, perhaps, both light and dark meat.

    1. I usually don’t recommend using chicken breasts in the slow cooker because they tend to dry out a bit. If you decide to try, I’d love to know how they turned out.

      1. i will add some chicken broth, if there are not any liquids, in bottom of cooker to add some moisture when slow cooking chicken breast.

  8. This looks so good, I can’t wait to try it!!!
    But, where can I find your slow cooker hacks, because I don’t understand the aluminum insert??, are you talking about aluminum foil? And wouldn’t the foil be on your plate with the chicken and potatoes when spooning it out??

    1. Some slow cookers come with an aluminum insert. If you click on the link in the “tools used” section, it will show you a picture to help clear up any confustion.

      1. Is there a substitute for this? I don’t have aluminum inserts. BTW…I just cooked the honey garlic chicken the other day…the family loves it! I’m doing the crispy juicy chicken now. Wish me luck!

      2. Nevermind. I saw the comment above about using a skillet for the browning. Then I can just dump it in the slow cooker after that?

  9. i don’t have that slow cooker so do I just do the chicken in the skillet and then put the rest of the ingredients in the slow cooker or do I had everything in the skillet and then put it in the slow cooker. Couldn’t do a comment as I haven’t made it yet

    1. You can absolutely cook everything in a skillet (browning it) and finish it in the oven at 350 degrees for 40-45 minutes. The slow cooker is just to make this a set it and forget it meal.

  10. These have such a beautiful brown color, you can hardly tell they were done in the slow cooker 🙂 I can’t wait to try this. yum yum yum <3

  11. OMG what a winner winner chicken dinner! I’ve been all about my slow cooker lately, so trying this ASAP!

  12. I’m loving this crispy skin, and I love that you can use the slow cooker for the entire recipe. I need to upgrade!

  13. I am obsessed with slow cooker meals! This looks absolutely incredible! I can’t wait to try this for dinner!