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Easy Slow Cooker Parmesan Garlic Chicken With Potatoes Recipe

Slow cooker Parmesan garlic chicken with potatoes cooks in a buttery garlic broth until the potatoes are tender and the chicken reaches 165°F. A melted Parmesan finish and fresh parsley bring everything together in the slow cooker.
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Prep Time 15 minutes
Cook Time 5 hours 10 minutes
Total Time 5 hours 25 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the chicken and potatoes
  • 1.5 lb baby potatoes halved
  • 2 lb chicken thighs boneless, skinless
  • 0.5 cup chicken broth low-sodium
  • 4 tbsp butter unsalted, melted
  • 5 cloves garlic minced
  • 1 tsp Italian seasoning
  • 0.75 tsp salt kosher
  • 0.25 tsp pepper black
For the Parmesan finish
  • 0.75 cup Parmesan cheese freshly grated
  • 2 tbsp parsley fresh, chopped

Equipment

  • 1 6-quart slow cooker

Method
 

Cook the chicken and potatoes
  1. Arrange the potatoes in the bottom of a 6-quart slow cooker.
  2. Place the chicken thighs in a single layer on top of the potatoes.
  3. Stir together the chicken broth, melted butter, garlic, Italian seasoning, salt, and pepper.
  4. Pour the mixture over the chicken and potatoes.
  5. Cover and cook on LOW for 4 to 5 hours or HIGH for 3 to 4 hours, until the potatoes are tender and the thickest part of each thigh reaches 165°F.
Finish the dish
  1. Sprinkle the Parmesan over the chicken and potatoes.
  2. Cover and cook for 5 to 10 minutes until the cheese melts.
  3. Garnish with the parsley.

Notes

For even cooking, arrange the chicken thighs in a single layer. Refrigerate leftovers for up to 3 to 4 days or freeze them; for a dairy-free variation, use dairy-free butter and Parmesan.