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Garlic Parmesan Crockpot Chicken and Potatoes

Garlic Parmesan crockpot chicken and potatoes with tender baby Yukon Golds and juicy chicken thighs. Slow-cooked in garlic-butter and broth, then broiled briefly for a crisp, Parmesan-speckled skin.
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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: 820
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 2 lb bone-in skin-on chicken thighs
Potatoes
  • 1.5 lb baby Yukon Gold potatoes Halved
Garlic and seasonings
  • 6 garlic cloves Minced
  • 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
Dairy and oil
  • 0.5 cup grated Parmesan cheese
  • 4 tbsp butter Melted
  • 2 tbsp olive oil
Broth and garnish
  • 0.5 cup chicken broth
  • 1 fresh parsley For garnish
  • 1 extra Parmesan For serving (optional)

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Slow-cook the potatoes and chicken
  1. Add the halved baby Yukon Gold potatoes to the bottom of the slow cooker and pour the chicken broth over them so they’re evenly moistened.
  2. In a bowl, mix the melted butter, olive oil, minced garlic, dried Italian seasoning, garlic powder, onion powder, paprika, salt, and black pepper until combined.
  3. Coat the chicken thighs with the butter mixture, then place them on top of the potatoes in an even layer.
  4. Sprinkle the grated Parmesan cheese generously over each chicken thigh to create a visible layer.
  5. Cook on low for 6–7 hours or high for 3–4 hours, until the chicken is cooked through and the potatoes are fork-tender, with the mixture bubbling gently around the edges.
Broil for crisp skin and finish
  1. Transfer the crockpot insert contents to a broiler-safe surface or keep chicken on top, then broil on high for 3–4 minutes until the skin is crisp and the Parmesan looks lightly golden in spots.
  2. Garnish with fresh parsley and extra Parmesan right before serving for bright color and added savory flavor.

Notes

Pro tip: keep the Parmesan layer on the chicken dry and even before broiling so it browns instead of melting into puddles. Refrigerate leftovers in a sealed container for up to 3–4 days; reheat in the microwave or a covered skillet until hot. Freezing is not recommended for the best texture of potatoes, but you can freeze cooked chicken separately for up to 2 months. For a lower-sodium option, use reduced-salt butter and low-sodium chicken broth while keeping the seasoning proportions the same.