Easy Slow Cooker Chicken with Garlic and Parmesan Recipe with Potatoes

Have you ever wondered how to make a hearty, flavorful dinner without spending hours in the kitchen? Many believe that cooking a perfectly tender chicken with rich, garlicky flavor and golden, cheesy potatoes requires complex steps and constant monitoring. The truth is, with this Chicken and Potatoes with Garlic and Parmesan recipe, all you need is a slow cooker and a few simple ingredients to create a dinner that is both comforting and impressive. This recipe seamlessly blends tender chicken, roasted potatoes, and a savory garlic-Parmesan sauce to deliver a meal that’s succulent, aromatic, and satisfying for the whole family.

Why You’ll Love This Recipe

This recipe is more than just a meal; it’s a stress-free cooking experience that guarantees flavor and texture perfection. Here’s why you’ll love it:

Hands-off cooking: Simply prepare the ingredients, set your slow cooker, and let it do the work.

Perfectly tender chicken: The slow cooker ensures juicy, fall-off-the-bone chicken every time.

Golden, cheesy potatoes: The potatoes absorb the garlic-Parmesan flavors, creating a creamy, irresistible texture.

Family-friendly: This dish is suitable for kids and adults alike, and can easily be doubled for larger gatherings.

Nutrient-rich: Chicken provides protein, potatoes offer healthy carbs, and the Parmesan and garlic add flavor and essential nutrients.

Ingredients: Chicken and Potatoes with Garlic and Parmesan

Provide a clear, organized list of ingredients, including suggestions for potential substitutions.
• Chicken Thighs: 4–6 bone-in, skin-on (substitute with boneless chicken thighs or chicken breasts for a leaner option)

• Baby Potatoes: 1.5 lbs, halved (use Yukon Gold or red potatoes for variety)

• Garlic: 6 cloves, minced (substitute with 1 tsp garlic powder if needed)

• Parmesan Cheese: ½ cup grated (use Pecorino Romano or Asiago as alternatives)

• Olive Oil: 2 tbsp (can substitute with avocado oil or melted butter)

• Italian Seasoning: 1 tbsp (or a mix of dried oregano, basil, and thyme)

• Salt: 1 tsp, or to taste

• Black Pepper: ½ tsp

• Fresh Parsley: 2 tbsp, chopped for garnish (optional)

• Chicken Broth: ½ cup (substitute with water or white wine for added depth)

This ingredient list is designed to keep preparation simple while providing maximum flavor.

Timing

Preparation: 15 minutes
Cooking: 4–5 hours on low or 2–3 hours on high in the slow cooker
Total Time: Approximately 4 hours 15 minutes to 5 hours 15 minutes, which is significantly less active cooking time than traditional oven-roasted chicken with potatoes.

Step-by-Step Instructions

Step 1: Prepare the Chicken and Potatoes

Start by patting the chicken thighs dry with paper towels. This ensures the skin crisps slightly during cooking. Halve the potatoes and toss them in olive oil, garlic, Italian seasoning, salt, and black pepper. This combination guarantees that every potato absorbs the aromatic flavors of the garlic-Parmesan blend.

Step 2: Layer Ingredients in the Slow Cooker

Place the seasoned potatoes in the bottom of your slow cooker as the base layer. Arrange the chicken thighs on top, skin side up. Pour the chicken broth evenly around the edges—this helps maintain moisture without washing away the flavor.

Step 3: Add Parmesan and Garlic

Sprinkle half of the grated Parmesan and minced garlic over the chicken and potatoes. This layer forms a creamy, savory crust that infuses the dish with deep, cheesy flavor. Save the remaining Parmesan for garnishing later.

Step 4: Cook the Dish

Cover the slow cooker with its lid. Cook on low for 4–5 hours or high for 2–3 hours. The slow cooker allows the chicken to become tender while the potatoes soak up the garlic-Parmesan flavors. Tip: Avoid lifting the lid during cooking, as this can significantly increase cooking time.

Step 5: Broil for a Golden Finish (Optional)

For a crispy, golden crust, preheat your oven broiler for 3–5 minutes. Carefully transfer the chicken and potatoes to a baking sheet and broil until the skin is crisp and the Parmesan begins to brown. Watch closely to prevent burning.

Step 6: Garnish and Serve

Once cooked, sprinkle the remaining Parmesan and fresh parsley over the chicken and potatoes. Serve immediately for a meal that’s both visually appealing and packed with flavor.

Nutritional Information

Per serving (1 chicken thigh with potatoes):

Calories: 420

Protein: 32g

Carbohydrates: 28g

Fat: 18g

Saturated Fat: 6g

Sodium: 560mg

Fiber: 4g

These values are approximate and based on using bone-in, skin-on chicken thighs.

Healthier Alternatives for the Recipe

Swap chicken thighs for boneless, skinless breasts to reduce fat content.

Use sweet potatoes instead of baby potatoes for a higher fiber and antioxidant boost.

Reduce Parmesan by half for lower sodium and fat without compromising flavor.

Substitute olive oil with avocado oil or cooking spray to further lower calories.

Incorporate extra vegetables such as carrots, bell peppers, or zucchini to increase nutritional diversity.

Serving Suggestions

Serve with a simple green salad dressed with lemon and olive oil for a complete meal.

Pair with steamed broccoli or roasted asparagus for added fiber and micronutrients.

Offer a side of garlic bread or warm dinner rolls to complement the cheesy, savory chicken and potatoes.

Leftovers can be shredded and used in wraps, sandwiches, or salads for a versatile next-day meal.

Common Mistakes to Avoid

Overcrowding the slow cooker: Ensure the chicken and potatoes are in a single layer to allow even cooking.

Skipping the seasoning: Slow cooking can dilute flavors if ingredients aren’t adequately seasoned beforehand.

Lifting the lid repeatedly: Doing so extends cooking time and prevents proper moisture retention.

Not broiling for a crispy finish (optional): Skipping this step can result in soft skin, though still flavorful.

Using too much liquid: Excess liquid can make the dish soggy; only pour enough broth to cover the base.

Storing Tips for the Recipe

Refrigerate leftovers in an airtight container for up to 3 days.

Freeze portions individually or as a full meal for up to 2 months.

Reheat in the oven or air fryer to restore crispiness instead of microwaving.

Chef’s Helpful Tips:

Use fresh Parmesan instead of pre-grated for better melting and flavor.

For added depth, marinate the chicken in olive oil, garlic, and herbs for 1–2 hours before slow cooking.

Rotate chicken halfway through cooking if your slow cooker has hot spots to ensure even cooking.

FAQs

Q: Can I make this recipe in the oven instead of a slow cooker?
A: Yes! Roast at 375°F for 45–50 minutes, covering with foil for the first 30 minutes to retain moisture.

Q: Can I use frozen chicken thighs?
A: Yes, but increase the cooking time by 30–60 minutes on low. Make sure the internal temperature reaches 165°F.

Q: Can I use red potatoes instead of baby potatoes?
A: Absolutely! Red or Yukon Gold potatoes work well and maintain the creamy, tender texture.

Q: Can I prepare this dish ahead of time?
A: Yes, assemble the ingredients in the slow cooker insert, cover, and refrigerate for up to 12 hours before cooking.

Q: How do I make the dish spicier?
A: Add red pepper flakes or a pinch of cayenne pepper to the seasoning mix for a mild kick.

Conclusion

This Chicken and Potatoes with Garlic and Parmesan recipe is a flavorful, easy-to-make dinner that combines tender chicken, golden potatoes, and savory garlic-Parmesan richness. With minimal prep, hands-off slow cooking, and versatile serving options, it’s perfect for weeknight meals or special occasions. Try it today, share your experience in the comments, and subscribe for more delicious, stress-free recipes!

Print