Description

Enjoy a hearty, flavorful dinner with this Chicken and Potatoes with Garlic and Parmesan recipe. Tender chicken thighs and golden, cheesy potatoes are slow-cooked to perfection, infused with aromatic garlic and savory Parmesan. Perfect for a stress-free weeknight meal or a cozy family dinner, this recipe delivers restaurant-quality flavors with minimal effort.

Ingredients

• 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)

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.

Notes

For extra flavor, marinate the chicken in olive oil, garlic, and Italian herbs for 1–2 hours before cooking.
Use fresh Parmesan instead of pre-grated for better melting and richer taste.
Broil at the end for 3–5 minutes to achieve a crispy, golden crust on the chicken.
Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
Reheat in the oven or air fryer to restore crispiness instead of microwaving.
Swap baby potatoes with sweet potatoes or Yukon Gold potatoes for a slight variation in flavor and texture.
Adjust seasoning to taste, especially salt and pepper, based on dietary preferences.