Herby Garlic Parmesan Crockpot Chicken and Potatoes
Slow cooker garlic parmesan chicken and potatoes with butter, herbs and parmesan. Set it in the morning for a cozy, hands-off family dinner.
By Dora Ortiz
This is a set-it-and-forget-it dinner that tastes like you fussed. Tender chicken and baby potatoes slow cook in garlic butter with rosemary, thyme and parmesan until everything is soft, savory and soaked in flavor. Come home to a kitchen that smells amazing.
Why You’ll Love It
- 15 minutes of prep, then the slow cooker does everything.
- One-pot meal: protein and potatoes cooked together.
- Cozy herby flavor that the whole family likes.
Tips for Success
Potatoes go on the bottom. They need more heat than the chicken, so they sit closest to the heating element.
Choose thighs if you can. They stay tender even with long cooking.
Don’t lift the lid. Every peek lets heat escape and adds cooking time.
Serving Ideas
Serve with a green salad, steamed broccoli or crusty bread to soak up the garlic butter.
Storing
Refrigerate leftovers up to 4 days. Reheat in a skillet or the microwave. Leftover chicken is great in wraps and salads.
Recipe
Herby Garlic Parmesan Crockpot Chicken and Potatoes
- Prep
- 15 min
- Cook
- 4 hrs
- Total
- 4 hr 15 min
- Servings
- 6
- Calories
- 450
Ingredients
Instructions
- Add the potatoes. Spread the halved potatoes in the bottom of a 6-quart slow cooker. Potatoes take longest to cook, so they go closest to the heat.
- Make the garlic butter. Stir together the melted butter, garlic, Italian seasoning, thyme, rosemary, paprika, salt and pepper.
- Coat everything. Drizzle half the garlic butter over the potatoes and toss. Lay the chicken on top and brush it with the rest of the garlic butter. Sprinkle 1/4 cup of the parmesan over the chicken.
- Add broth. Pour the broth around the edges of the slow cooker (not over the chicken, so the topping stays on).
- Slow cook. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 1/2 to 3 hours, until the potatoes are fork-tender and the chicken reaches 165°F (74°C).
- Finish and serve. Sprinkle with the remaining parmesan and parsley. Spoon the garlicky juices over the chicken and potatoes when serving.
Notes
- Chicken breasts work, but check them early (around 3 1/2 hours on LOW) because they dry out faster than thighs.
- Want golden potatoes? Spread the cooked chicken and potatoes on a sheet pan and broil for 3 to 4 minutes.
- Add 2 cups of green beans in the last hour for a complete meal.
Nutrition is an estimate per serving: about 450 calories.
Frequently Asked Questions
Can I put frozen chicken in the slow cooker?
No. Food safety agencies advise thawing chicken first, because frozen meat can stay too long in the unsafe temperature range in a slow cooker.
Do I need to brown the chicken first?
No. It's optional. Searing adds a little extra flavor, but this recipe is designed to be dump-and-go.
What potatoes are best?
Baby potatoes or Yukon golds hold their shape and turn creamy. Cut larger potatoes into 1 1/2-inch chunks.
