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Slow Cooker Garlic Parmesan Chicken with Potatoes

Slow cooker garlic Parmesan chicken with potatoes cooks in a buttery garlic-herb broth until the potatoes are fork-tender and the chicken is juicy. A final sprinkle of Parmesan melts over the top for a savory, cheesy finish.
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Prep Time 15 minutes
Cook Time 5 hours 5 minutes
Total Time 5 hours 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 535
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Arrange the potatoes in the bottom of a 6-quart slow cooker and place the chicken thighs on top.
  2. Sprinkle evenly with the salt and pepper.
  3. Stir together the broth, melted butter, garlic, and Italian seasoning.
  4. Pour the mixture over the chicken and potatoes.
  5. Cover and 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.
  6. Turn off the slow cooker and sprinkle the Parmesan over the chicken and potatoes.
  7. Cover for 5 minutes, until the cheese melts.

Notes

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