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Garlic Parmesan Crockpot Chicken and Potatoes

Garlic Parmesan crockpot chicken and potatoes cook low and slow with tender potatoes, juicy chicken thighs, and a savory garlic butter broth. Stir finely grated Parmesan into the potatoes and cooking liquid just before serving.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb potatoes baby, halved (quarter any large ones)
  • 2 lb chicken thighs boneless, skinless
  • 0.5 cup chicken broth
  • 4 tbsp butter unsalted, melted
  • 6 cloves garlic minced
  • 1 tsp Italian seasoning
  • 1 tsp salt kosher
  • 0.5 tsp black pepper
  • 0.5 cup Parmesan cheese finely grated

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Put the potatoes in the bottom of a 6-quart slow cooker and arrange the chicken thighs on top.
  2. Whisk together the chicken broth, melted butter, garlic, Italian seasoning, salt, and pepper.
  3. Pour the mixture over the chicken and potatoes.
  4. Cover and cook on LOW for 5 to 6 hours or HIGH for 3 to 4 hours, until the potatoes are tender and the chicken reaches 165°F in the thickest part.
  5. Transfer the chicken to a serving platter.
  6. Stir the Parmesan into the potatoes and cooking liquid, then serve with the chicken.

Notes

For even cooking, quarter any large baby potatoes so they are similar in size. Refrigerate leftovers for up to 4 days; freezing is possible for up to 3 months, though the potatoes may soften. For a dairy-free variation, use dairy-free butter and Parmesan.