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Garlic Parmesan Crockpot Chicken and Potatoes

Garlic Parmesan Crockpot Chicken and Potatoes with tender baby Yukon Golds and garlic-herb chicken thighs cooked low and slow. Finish with a quick broil to crisp the skin and melt a Parmesan layer.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 6 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

Chicken and potatoes
  • 2 lb bone-in skin-on chicken thighs
  • 1.5 lb baby Yukon Gold potatoes
  • 6 garlic cloves
  • 0.5 cup grated Parmesan cheese
Seasoning and cooking liquids
  • 4 tbsp butter
  • 2 tbsp olive oil
  • 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
  • 0.5 cup chicken broth
  • 1 fresh parsley

Equipment

  • 1 cast iron skillet

Method
 

Layer the slow cooker
  1. Place halved baby Yukon Gold potatoes in the bottom of the slow cooker and pour chicken broth over them. Make sure the potatoes sit in a single layer for even tenderness.
  2. Mix melted butter, olive oil, minced garlic, dried Italian seasoning, garlic powder, onion powder, paprika, salt, and black pepper together until well combined. The mixture should look glossy and evenly speckled.
  3. Coat the chicken thighs with the butter mixture and place them on top of the potatoes. Press them gently so they make contact with the mixture.
  4. Sprinkle grated Parmesan cheese generously over each chicken thigh. Cover as much surface area as possible so it can form a crust.
Cook until tender
  1. 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. The liquid should be bubbling gently through the cook time.
Crisp and finish
  1. Broil the chicken for 3–4 minutes to crisp the skin before serving. Watch closely until the top looks golden and the Parmesan is lightly browned.
  2. Garnish with fresh parsley and extra Parmesan before serving. Finish with a fresh, bright look and a final sprinkle of cheese.

Notes

For the crispiest Parmesan top, broil right after slow-cooking and keep an eye on it during the 3–4 minute window so it browns without burning. Store leftovers in the refrigerator up to 3–4 days; reheat in the microwave or oven until hot through. Freezing is not recommended because potatoes can soften too much after thawing. If you want it dairy-light, use a reduced-fat Parmesan-style cheese for a similar savory crust.