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Slow Cooker Garlic Parmesan Chicken and Potatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 131 reviews
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 15 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: American

Description

This Slow Cooker Garlic Parmesan Chicken and Potatoes recipe delivers tender, flavorful chicken thighs paired perfectly with seasoned baby potatoes. The slow cooking method infuses the dish with rich garlic and Parmesan flavors, making it an effortless and comforting meal ideal for busy days.

Ingredients

Scale

Chicken

  • 4 bone-in, skin-on chicken thighs
  • 1 teaspoon garlic salt
  • 1 teaspoon paprika
  • 1 teaspoon pepper
  • 3 tablespoons olive oil (divided)
  • 3 cloves garlic, minced

Potatoes & Garnish

  • 1 pound baby potatoes, halved or quartered depending on size
  • 1 cup shredded Parmesan cheese
  • Parsley for garnish

Instructions

  1. Season the Chicken: In a small bowl, mix together the garlic salt, paprika, and pepper. Sprinkle half of this seasoning blend evenly over the chicken thighs to coat well.
  2. Sear the Chicken: Heat 1 tablespoon of olive oil in a medium skillet over medium-high heat. Place the chicken thighs skin side down and sear for about 2 minutes until the skin turns golden brown. Remove and set aside.
  3. Prepare the Potato Seasoning: In the remaining seasoning mix, add the minced garlic and the remaining 2 tablespoons of olive oil. Stir well to combine.
  4. Season the Potatoes: Halve or quarter the baby potatoes depending on their size. Toss them in the prepared garlic and oil seasoning mixture, making sure they’re evenly coated.
  5. Assemble in Slow Cooker: Place the seasoned potatoes at the bottom of the slow cooker. Layer the seared chicken thighs on top of the potatoes.
  6. Cook: Cover and cook on LOW heat for 6-7 hours or on HIGH heat for 3-4 hours until the chicken is cooked through and potatoes are tender.
  7. Add Cheese and Garnish: Right before serving, sprinkle 1 cup of shredded Parmesan cheese over the hot chicken and potatoes. Garnish with fresh parsley for a vibrant touch.
  8. Serve: Serve hot and enjoy this rich, comforting meal.

Notes

  • Store any leftovers covered in the fridge for up to 4 days.
  • If using boneless chicken breasts or thighs, reduce cooking time to 3-4 hours on LOW and ensure the internal temperature reaches 165°F to avoid dryness.
  • Slow cooker temperatures and timings vary; monitor your own slow cooker and adjust the cooking time accordingly for best results.

Find it online: https://oliviadinner.com/slow-cooker-garlic-parmesan-chicken-and-potatoes-recipe/