slow cooker garlic parmesan chicken and potatoes
This Slow Cooker Garlic Parmesan Chicken and Potatoes recipe is the perfect one-pot meal for busy nights. With minimal prep, you’ll have tender, juicy chicken infused with rich garlic parmesan flavor, paired with perfectly soft yet slightly crispy potatoes. The slow cooker does all the work, making it an easy and comforting dish that everyone will love.
Ingredients
- 1 ½ lbs boneless skinless chicken breasts or thighs
- 3 medium Yukon Gold or Russet potatoes peeled and cubed
- ¼ cup extra virgin olive oil
- 3 tbsp unsalted butter melted
- 4 cloves garlic minced
- ½ cup freshly grated parmesan cheese
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup heavy cream optional, for a creamier texture
- Fresh parsley for garnish
Instructions
- Prepare the slow cooker: Lightly grease the bottom with a small amount of olive oil or butter.
- Season the chicken: In a bowl, mix olive oil, melted butter, garlic, oregano, thyme, paprika, salt, and black pepper. Coat the chicken evenly with the mixture.
- Layer the ingredients: Place the cubed potatoes at the bottom of the slow cooker, then place the seasoned chicken on top.
- Slow cook: Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until the chicken is tender and reaches an internal temperature of 165°F (75°C).
- Add parmesan and cream (optional): In the last 30 minutes of cooking, sprinkle parmesan cheese over the dish. If using heavy cream, stir it in for a creamier texture.
- Serve: Garnish with fresh parsley and an extra sprinkle of parmesan before serving.
Notes
- For extra crispy potatoes, broil them in the oven for 5 minutes after slow cooking.
- Bone-in chicken thighs can be used for more flavor but may require extra cooking time.
- For a richer taste, swap heavy cream for cream cheese or half-and-half.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months.