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Garlic Parmesan Crockpot Chicken and Potatoes

Garlic Parmesan crockpot chicken and potatoes cook together in a 6-quart slow cooker with buttery garlic seasoning and tender baby potatoes. Finish with finely grated Parmesan for a melted, savory topping.
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Prep Time 15 minutes
Cook Time 6 hours 10 minutes
Total Time 6 hours 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb baby potatoes halved
  • 0.5 cup low-sodium chicken broth
  • 2 lb chicken thighs boneless, skinless
  • 4 tbsp unsalted butter melted
  • 5 cloves garlic minced
  • 1 tsp Italian seasoning
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.75 cup Parmesan cheese finely grated

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Arrange the potatoes in an even layer in a 6-quart slow cooker.
  2. Pour the chicken broth over the potatoes.
  3. Arrange the chicken thighs in a single layer over the potatoes.
  4. Stir together the melted butter, garlic, Italian seasoning, salt, and pepper.
  5. Pour the butter mixture evenly over the chicken and potatoes.
  6. Cover the slow cooker.
  7. Cook on LOW for 5 to 6 hours or HIGH for 3 to 4 hours, until the potatoes are fork-tender and the chicken reaches 165°F in the thickest part.
  8. Sprinkle the Parmesan over the chicken.
  9. Cover and cook for 5 to 10 minutes, until the cheese is melted.

Notes

For the most even cooking, arrange the chicken thighs in a single layer. Refrigerate leftovers for up to 3 to 4 days; freeze for up to 3 months. For a dairy-free variation, use dairy-free butter and Parmesan.