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Garlic Parmesan Crockpot Chicken and Potatoes

Garlic Parmesan Crockpot Chicken and Potatoes with tender baby Yukon Gold potatoes and bone-in chicken cooked low-and-slow until fork-tender. A quick broil crisps the skin, while a garlic-butter mixture and Parmesan create a savory herb crust.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

chicken thighs
  • 2 lb bone-in skin-on chicken thighs
baby potatoes
  • 1.5 lb baby Yukon Gold potatoes, halved
garlic
  • 6 clove garlic, minced
parmesan
  • 0.5 cup grated Parmesan cheese
butter and oil
  • 4 tbsp butter, melted
  • 2 tbsp olive oil
seasonings
  • 1 tsp dried Italian seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
broth and garnish
  • 0.5 cup chicken broth
  • 1 Fresh parsley for garnish

Equipment

  • 1 cast iron skillet

Method
 

Layer and flavor
  1. Place the halved baby Yukon Gold potatoes in the bottom of the slow cooker and pour the chicken broth over them.
  2. Mix the melted butter, olive oil, minced garlic, dried Italian seasoning, garlic powder, onion powder, paprika, salt, and black pepper until evenly combined, forming a glossy coating.
  3. Coat the bone-in skin-on chicken thighs with the butter mixture and place them on top of the potatoes in an even layer.
  4. Sprinkle the grated Parmesan cheese generously over each chicken thigh so it clings to the surface.
Cook and crisp
  1. Cook on low for 6–7 hours until the chicken is cooked through and the potatoes are fork-tender.
  2. Alternatively, cook on high for 3–4 hours until the chicken is cooked through and the potatoes are fork-tender.
  3. Transfer the chicken to a cast iron skillet and broil for 3–4 minutes until the skin is crisped and browned.
  4. Garnish with fresh parsley and extra Parmesan right before serving.

Notes

For the best flavor, make sure the potatoes are cut evenly so they turn fork-tender at the same time as the thighs. Store leftovers in an airtight container in the refrigerator for up to 3 days; rewarm gently in the microwave or oven until hot. Freezing is not recommended because the potatoes can become softer after thawing. For a lower-sodium option, use low-sodium chicken broth and reduce added salt accordingly.