Slow Cooker Garlic Parmesan Chicken and Potatoes
A comforting, fuss-free one-pot meal featuring tender chicken thighs, fork-tender potatoes, and a savory garlic Parmesan sauce. Perfect for busy weeknights or lazy weekends, this dish requires minimal effort and maximum flavor.
- Prep Time: 20
- Cook Time: 480
- Total Time: 500
- Yield: 4 servings
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Ingredients
4 boneless, skinless chicken thighs
2 lbs baby potatoes
3 cloves garlic, minced
1 cup grated Parmesan cheese
2 tbsp olive oil
1 tsp dried Italian herbs
1 tsp salt
1/2 tsp black pepper
1/2 cup chicken broth
1 tbsp dried thyme
1 tbsp dried oregano
Instructions
Pat the chicken thighs dry and season with salt and black pepper.
Heat olive oil in a skillet over medium-high heat and sear the chicken until golden brown on each side. Transfer to the slow cooker.
Add the baby potatoes, minced garlic, dried Italian herbs, chicken broth, thyme, and oregano to the slow cooker.
Stir to combine, ensuring the potatoes are partially submerged in the liquid.
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
Once cooked, stir in the grated Parmesan cheese until fully melted and blended.
Ladle into bowls and serve warm.
Notes
Ensure your slow cooker is large enough (at least 5 to 6 quarts) to accommodate the ingredients without overcrowding.
For extra flavor, deglaze the skillet used for searing chicken with a splash of water before transferring everything to the slow cooker.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.