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Slow cooker garlic parmesan chicken thighs with baby potatoes garnished with fresh parsley

Slow Cooker Garlic Parmesan Chicken and Potatoes

A comforting crockpot dinner with golden seared chicken thighs, seasoned baby potatoes, and melted Parmesan. Minimal prep, maximum flavor, all in one pot.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 4 bone-in skin-on chicken thighs
  • 1 tsp garlic salt
  • 1 tsp paprika smoked paprika recommended for extra depth
  • 1 tsp black pepper
  • 3 garlic cloves minced, fresh preferred
  • 3 tbsp extra virgin olive oil divided
  • 1 lb baby potatoes halved, red skin or gold variety preferred
  • 1 cup shredded Parmesan cheese shredded or shaved melts best
  • fresh parsley for garnish

Equipment

  • Slow Cooker
  • Medium skillet
  • Tongs

Method
 

  1. In a small bowl, mix the garlic salt, paprika, and black pepper together until evenly combined.
  2. Sprinkle half of the seasoning mixture over the chicken thighs, coating all sides.
  3. Heat 1 tablespoon of olive oil in a medium skillet over medium-high heat. Place the chicken thighs skin-side down and sear for about 2 minutes until the skin is deeply golden.
  4. Combine the remaining seasoning mix with the minced garlic and remaining 2 tablespoons of olive oil to create the potato coating.
  5. Halve the baby potatoes, or quarter them if they are large. Toss thoroughly with the garlic-oil seasoning mixture.
  6. Spread the seasoned potatoes in an even layer across the bottom of the slow cooker insert.
  7. Nestle the seared chicken thighs on top of the potatoes, skin-side up.
  8. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours until the chicken reaches 165 degrees Fahrenheit internally and the potatoes are fork-tender.
  9. Just before serving, sprinkle the shredded Parmesan over the chicken. Replace the lid for 2 to 3 minutes to allow it to melt.
  10. Garnish with fresh parsley and serve directly from the slow cooker.

Notes

Always start with raw, never frozen chicken. Bone-in thighs are strongly preferred over boneless for moisture retention. If using boneless chicken breasts or thighs, reduce cook time to 3 to 4 hours on LOW and check temperature early. Every slow cooker runs differently so always verify doneness with a thermometer. Store leftovers refrigerated for up to 4 days or frozen for up to 3 months.
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