slow cooker parmesan garlic chicken and potatoes recipe

Written ByJenny Smyth Posted on
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The Best slow cooker parmesan garlic chicken and potatoes recipe

I’m so excited to share this slow cooker parmesan garlic chicken and potatoes recipe with you. I’ve been making it for years, and it’s always a hit with my family. The dish originated from my Italian grandmother, who would often make it for special occasions.

The slow cooker version is a game-changer, as it’s so easy to prepare and cook. The combination of parmesan garlic chicken and potatoes is absolute perfection. The chicken is tender, juicy, and flavorful, while the potatoes are cooked to a perfect tender-crisp texture.

It’s a hearty meal that’s perfect for a weeknight dinner or a weekend gathering with friends and family. I love that this recipe is not only delicious but also healthy. The slow cooker method ensures that the chicken stays moist and doesn’t dry out like it would in the oven.

The parmesan garlic sauce adds flavor without adding extra calories or fat. Plus, the potatoes are a great source of complex carbohydrates and fiber. My kids love helping me prepare the ingredients and putting them in the slow cooker.

They’re always so excited to see what we’ll be having for dinner when we come home. This recipe is perfect for any occasion, whether it’s a holiday gathering, a family dinner, or just a quick weeknight meal. It’s also a great way to get everyone involved in cooking and learning about different flavors and ingredients.

I’ve experimented with this recipe over the years, trying different variations of the parmesan garlic sauce and adding other ingredients like bell peppers or zucchini. But at its core, this recipe remains one of my favorites because of its simplicity and versatility.

Slow Cooker Parmesan Garlic Chicken and Potatoes

4.8 from 1011 votes

Tender chicken thighs and golden potatoes are slow-cooked in a creamy garlic Parmesan sauce. This easy one-pot meal delivers rich flavor with minimal effort, perfect for busy weeknights.

Prep Time15 mins
Cook Time4 hours
Resting Time0 mins
Total Time4 hours 15 mins
Servings: 6Cuisine: InternationalCalories: 485 kcal

🥘Ingredients

For the Chicken and Potatoes

6 bone-in, skin-on chicken thighs (about 2 lbs)
1.5 lbs baby potatoes, halved
1 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 tsp paprika

For the Sauce

4 cloves garlic, minced
1 cup chicken broth
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
2 tbsp cornstarch mixed with 2 tbsp water (slurry)
1 tsp dried thyme
1/2 tsp red pepper flakes (optional)

For Garnish

2 tbsp chopped fresh parsley
Extra Parmesan for serving

👨‍🍳Directions

1Pat the chicken thighs dry with paper towels.
2Season them evenly with salt, black pepper, and paprika.
3Heat olive oil in a large skillet over medium-high heat until shimmering.
4Sear the chicken thighs skin-side down for 4 to 5 minutes until the skin is golden brown and crispy, then flip and cook for 2 more minutes.
5Transfer the chicken to a plate.
6In the same skillet, reduce heat to medium and add the minced garlic.
7Cook for 30 seconds until fragrant, stirring constantly to prevent burning.
8Pour in the chicken broth and scrape up any browned bits from the bottom with a wooden spoon.
9Stir in the heavy cream, Parmesan cheese, dried thyme, and red pepper flakes if using.
10Whisk until the sauce is smooth and the cheese is melted, about 2 minutes.
11Place the halved baby potatoes in the bottom of the slow cooker in an even layer.
12Arrange the seared chicken thighs on top, skin-side up.
13Pour the prepared sauce evenly over the chicken and potatoes.
14Cover the slow cooker with the lid and cook on low for 4 hours or on high for 2.
5 hours, until the chicken is tender and reaches an internal temperature of 165°F and the potatoes are fork-tender.
15About 15 minutes before serving, whisk the cornstarch slurry (cornstarch mixed with water) into the slow cooker liquid.
16Replace the lid and cook on high for 10 to 15 minutes, until the sauce has thickened to a gravy-like consistency.
17Taste and adjust seasoning with additional salt and pepper if needed.
18Serve the chicken and potatoes hot, spooning extra sauce over each portion.
19Garnish with chopped fresh parsley and additional grated Parmesan cheese.
20The chicken should be falling-off-the-bone tender and the potatoes creamy inside.

🔧Equipment

Slow cooker (6-quart or larger)
Large skillet
Mixing bowl
Measuring cups and spoons
Whisk

📊Nutrition Facts (per serving)

🔥Calories: 485 kcal🧈Total Fat: 28g💛Saturated Fat: 11g❤️Cholesterol: 145mg🧂Sodium: 720mg🌾Total Carbs: 28g🥦Dietary Fiber: 3g🍬Sugars: 3g🥩Protein: 32g

📝Notes

For a lighter version, use boneless, skinless chicken thighs and reduce heavy cream to 1/4 cup. You can substitute Yukon Gold or red potatoes for baby potatoes. To prevent curdling, add the Parmesan cheese gradually and avoid boiling the sauce after adding cream.

This slow cooker parmesan garlic chicken and potatoes recipe is always a good idea for any occasion because it delivers a comforting, home-cooked meal with almost no effort. I love that I can serve it for a casual family dinner or bring it to a potluck, and it always gets rave reviews.

For storage, let the leftovers cool completely, then transfer them to an airtight container and refrigerate for up to four days. To reheat, I usually warm individual portions in the microwave for about two minutes, stirring halfway through, or I reheat everything in a skillet over medium heat with a splash of chicken broth to bring back the creamy sauce.

If I want to serve it again later in the week, I sometimes add a little extra garlic powder or a sprinkle of fresh parsley to refresh the flavors. This dish also freezes well; just portion it into freezer bags, lay flat, and freeze for up to three months.

When I am ready to eat, I thaw it overnight in the fridge and reheat as usual. It is perfect for busy days when I need a reliable, delicious dinner that my whole family will enjoy without any fuss.

❓ Frequently Asked Questions About Slow Cooker Parmesan Garlic Chicken and Potatoes

Q: Can I use boneless chicken breasts instead of thighs?

No, I recommend using bone-in chicken thighs for this recipe. They’re more tender and juicy than breasts, and they hold onto the flavors of the parmesan garlic sauce better.

Q: Can I make this recipe in a Dutch oven instead of a slow cooker?

Yes, you can make this recipe in a Dutch oven on low heat for 3-4 hours. However, keep an eye on the potatoes as they may cook too quickly.

Q: Can I substitute Greek yogurt for sour cream?

No, Greek yogurt has a tangy flavor that doesn’t work well with this recipe. Stick with sour cream for the best results.

Q: Can I add other vegetables like carrots or broccoli?

Yes, you can add other vegetables like carrots or broccoli to make this recipe more substantial and nutritious.

Q: Can I store leftovers in an airtight container in the fridge?

No, it’s best to refrigerate leftover chicken in an ice bath first before storing it in an airtight container in the fridge.

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