Name: Incredible Garlic Parmesan Crockpot Chicken & Potatoes
Prep time: 15 min
Cook time: 6 h 20 min
Total time: 6 h 35 min
Cuisine: American
Ingredients: 2-3 lbs boneless, skinless chicken (thighs or breasts); 2 lbs small-medium Yukon Gold or red potatoes; 8-10 cloves fresh garlic, minced; 1 cup fresh Parmesan cheese, grated, divided; 1 cup low-sodium chicken broth; 2 tbsp extra virgin olive oil; 4 tbsp (1/2 stick) unsalted butter, cut into pats; 1 tsp dried oregano; 1 tsp dried thyme; 1/2 tsp dried rosemary, crushed; 1 tsp kosher salt; 1/2 tsp black pepper; 2 tbsp fresh parsley or chives, chopped (for garnish); 1 tbsp cornstarch (optional, for slurry); 2 tbsp cold water (optional, for slurry)

Description

This Incredible Garlic Parmesan Crockpot Chicken & Potatoes recipe is a fragrant symphony of savory garlic, rich Parmesan, and succulent chicken, slow-cooked to perfection alongside tender potatoes.

Ingredients

Scale

2–3 lbs boneless, skinless chicken (thighs or breasts)
2 lbs small-medium Yukon Gold or red potatoes
8–10 cloves fresh garlic, minced
1 cup fresh Parmesan cheese, grated, divided
1 cup low-sodium chicken broth
2 tbsp extra virgin olive oil
4 tbsp (1/2 stick) unsalted butter, cut into pats
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp dried rosemary, crushed
1 tsp kosher salt
1/2 tsp black pepper
2 tbsp fresh parsley or chives, chopped (for garnish)
1 tbsp cornstarch (optional, for slurry)
2 tbsp cold water (optional, for slurry)

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Instructions

Pat chicken dry. Cut breasts into 1.5-2 inch chunks, or halve large thighs. Toss chicken with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp oregano, and 1/4 tsp thyme.
Wash potatoes and cut into uniform 1-1.5 inch pieces (leave skin on or peel). Toss with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp oregano, and 1/4 tsp thyme.
Mince 8-10 cloves fresh garlic. Crush dried rosemary. Grate 1 cup fresh Parmesan cheese; divide into 3/4 cup and 1/4 cup portions. Cut 4 tbsp unsalted butter into small pats. Chop fresh parsley/chives for garnish.
Lightly grease a 6-quart or larger slow cooker or use a liner. Layer seasoned potatoes evenly in the slow cooker, then arrange seasoned chicken over the potatoes. Sprinkle minced garlic and crushed rosemary over chicken and potatoes.
Pour 1 cup chicken broth over ingredients. Dot with unsalted butter pats. Sprinkle with 3/4 cup grated Parmesan cheese.
Cover and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours, until chicken is tender (165°F) and potatoes are fork-tender. Do not lift lid too often during cooking.
(Optional) For thicker sauce, whisk 1 tbsp cornstarch with 2 tbsp cold water. Remove 1 cup hot liquid, temper with slurry, then return to crockpot. Cook on HIGH for 15-30 minutes until thickened.
Sprinkle remaining 1/4 cup Parmesan cheese over the dish; cover and let melt for 5-10 minutes on warm setting or with residual heat. Let rest, covered, for 5-10 minutes before serving. Garnish with fresh parsley or chives. Serve as a complete meal, or with a side salad or crusty bread.
Store leftovers in an airtight container for 3-4 days; reheat in microwave or on stovetop, adding a splash of broth if needed.

Notes

This dish is perfect for weeknight dinners.

Prep Time: 15 minutes
Cook Time: 6 hours 20 minutes
Category: Main Course
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 1g
Sodium: 600mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 4g
Protein: 40g
Cholesterol: 120mg