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Garlic Parmesan Crockpot Chicken and Potatoes

Garlic Parmesan crockpot chicken and potatoes cook together in a 6-quart slow cooker until the potatoes are fork-tender and the chicken reaches 165°F. A final sprinkle of Parmesan melts over the tender chicken and potatoes for a savory, one-pot dinner.
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Prep Time 15 minutes
Cook Time 6 hours 5 minutes
Total Time 6 hours 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb baby potatoes halved
  • 2 lb boneless skinless chicken thighs
  • 0.5 cup chicken broth
  • 2 tbsp olive oil
  • 4 cloves garlic minced
  • 1 tsp Italian seasoning
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.5 cup Parmesan cheese grated

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Place the potatoes in the bottom of a 6-quart slow cooker.
  2. Arrange the chicken thighs on top in a single layer.
  3. Stir together the chicken broth, olive oil, garlic, Italian seasoning, salt, and pepper.
  4. Pour the mixture over the chicken and potatoes.
  5. Cover and cook on LOW for 5 to 6 hours or HIGH for 3 to 4 hours, until the potatoes are fork-tender and the thickest chicken thigh reaches 165°F.
  6. Sprinkle the Parmesan over the chicken and potatoes.
  7. Cover and cook for 5 minutes, until the cheese has melted.

Notes

For even cooking, arrange the chicken thighs in a single layer. Refrigerate leftovers for 3 to 4 days; freeze for up to 3 months. For a dairy-free swap, omit the Parmesan.