Slow Cooker Garlic Parmesan Chicken and Potatoes

Crisp-tender bone-in chicken thighs cooked low and slow with baby red potatoes, Mediterranean herbs, garlic, and a generous finish of freshly grated Parmesan. A complete one-pot dinner ready with just 10 minutes of prep.

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Prep Time 10

Cook Time 8

Total Time 8 10

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American

Calories: 620

Ingredients Equipment Method Notes

Ingredients

8 bone-in, skin-on chicken thighs
0.5 tsp dried basil
0.5 tsp dried oregano
0.25 tsp dried rosemary
Kosher salt and freshly ground black pepper to taste
2 tbsp unsalted butter
2 lbs baby red potatoes quartered
2 tbsp olive oil
4 cloves garlic minced
0.5 tsp dried thyme
1 cup freshly grated Parmesan do not substitute pre-shredded
2 tbsp fresh parsley leaves chopped

Equipment

6-quart slow cooker
large skillet
meat thermometer

Method

Pat chicken thighs dry with paper towels. Season both sides with dried basil, oregano, rosemary, salt, and black pepper.
Melt butter in a large skillet over medium-high heat. Add chicken skin-side down and sear for 2 to 3 minutes per side until golden brown. Drain excess fat and set chicken aside.
Place quartered baby red potatoes into a 6-quart slow cooker. Drizzle with olive oil, add minced garlic and dried thyme, and season with salt and pepper. Toss to coat.
Arrange seared chicken thighs skin-side up on top of the potatoes in a single, even layer.
Cover and cook on LOW for 7 to 8 hours or on HIGH for 3 to 4 hours, until chicken reaches an internal temperature of 165 degrees F at the thickest part away from the bone.
Serve immediately, sprinkled generously with freshly grated Parmesan and garnished with chopped fresh parsley.

Notes

Do not skip the searing step. Always use freshly grated Parmesan from a block. If using large red potatoes, cut into eighths for even cooking. Bone-in, skin-on thighs are strongly recommended over chicken breasts for best moisture and flavor.