Slow Cooker Garlic Parmesan Chicken and Potatoes — Damn Delicious

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Slow Cooker Garlic Parmesan Chicken and Potatoes

Crisp-tender chicken cooked low and slow with baby red potatoes for a full meal! So easy and effortless!

Happy almost Memorial Day!

I hope you all have special plans for the next few days, sun-bathing by the pool with a margarita in hand.

Butters and I are contemplating driving up to San Francisco for a few days, but after that Paris trip, I’m not so sure if Butters and I are ready for another getaway just yet.

But while you guys are by the pool, I might be home all day on Monday with this.

Crisp-tender chicken thighs cooked low and slow right alongside some baby red potatoes before they’re tossed in freshly grated Parmesan.

Now. Two things here. I know some of you only like white meat. Sure, chicken breast can be substituted but I found that bone-in, skin-on chicken thighs are best here, especially with that initial sear to really let the flavors seep in and caramelize.

Also, if you are using massively-large red potatoes, you can cut them into quarters or even eighths.

Most importantly. Please use freshly grated Parmesan cheese. And don’t skimp. You know the drill. The more the better.

Slow Cooker Garlic Parmesan Chicken and Potatoes

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 8 hours

Total Time: 8 hours 10 minutes

Crisp-tender chicken cooked low and slow with baby red potatoes for a full meal! So easy and effortless!

Ingredients:

  • 8 bone-in, skin-on chicken thighs
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried rosemary
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons unsalted butter
  • 2 pounds baby red potatoes, quartered
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1 cup freshly grated Parmesan
  • 2 tablespoons chopped fresh parsley leaves

Directions:

  1. Season chicken with basil, oregano, rosemary, salt and pepper, to taste.
  2. Melt butter in a large skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat and set chicken aside.
  3. Place potatoes into a 6-qt slow cooker. Stir in olive oil, garlic and thyme; season with salt and pepper, to taste. Add chicken to the slow cooker in an even layer.
  4. Cover and cook on low heat for 7-8 hours or high for 3-4 hours, or until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F.
  5. Serve immediately, sprinkled with Parmesan and garnished with parsley, if desired.

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229 comments

Love this simple recepie, quick n easy. As long as the Crispy Chichen will hold its Crispness makes it all sound magnif. I love your rule. “You know he drill . ” “Don’t skimp on the Parmesan more the better”. Thank you.

I can’t find where to leave a comment, so I’m just gonna do it here.

I added some trimmed fresh green beans to the potatoes, for more of a meat/starch/veggie meal, and substituted Mrs. Dash Onion and Herb Blend for the seasoning (I have to eat low-sodium). It was really really good.

Mandyscarp- did you put the green beans in the whole time?

Thank you for the nice recipe. Have a fun weekend.

I made this for dinner tonight… it came out fantastic!
I left out the salt & butter, and added additional Extra Virgin Olive Olive to replace the butter.
I also added 1/2 C water for moisture.
I also used skinless boneless chicken breasts. :-]
So very good!

Did you have to change the cook time for using skinless boneless chicken breasts? I also prefer these but am new to crock pot cooking!

I am new to slow cooker so how long to cook

Please refer to step #4:

Cover and cook on low heat for 7-8 hours or high for 3-4 hours, or until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F.

How long did you cook it for when you used the skinless boneless chicken breasts?

.That cut down on the fat, right?

I left the butter, cheese, and salt out, added cream of chicken soup, 12oz frozen broccoli, and 3/4 soup can of water. I used boneless skinless chicken breasts. Yum!

So you basically made a completely different recipe. lol. Just don’t rate this based on what you made please.

Exactly what I was thinking, Emily! Lol

haha …that’s what I was thinking too.

Hahahaha. It’s so funny when people change the recipe then comment. Kills me!!

Lisa: Lots of us use recipes as a basic guide and use what we have in the fridge. Your recipe is what I am using tonight because I have these ingredients. dltbgyd!

As compared to bone-in, w/skin chicken breasts?

Well worth the wait when you can eat chicken like this!

Dear Chungah,
Thank you for all the wonderful recipes. I had gotten into a rut cooking the same things all the time, now I can enjoy cooking and eating a wider variety of good for me foods. Your recipes are delicious the way they are, but, it is very easy to cut out some of the fat in them too. My son has had a liver transplant so we watch the amount of fat in his diet. Again thank you for all the hard work you put into this blog. We can tell you love cooking and coming up with the fabulous recipes you give to us.
Barbara

I’m glad you found healthier alternatives

Here is what’s wrong with this recipe. The finished product is good/tasty enough, but if you have to take the time (and create another pan to scrub) to saute & sear the chicken, then there’s no need to bother with the transfer to the slow cooker (thus creating another “pot” to clean). All you need to do is to add the other ingredients to the original saute pan, then slowly braise the dish stovetop – or pop it into the oven (oven temp will depend upon how soon you want the dish to be ready). Done. The end.

Thank you for your feedback. However, please note that this recipe can come in handy for those who are at work for 8 hours, letting you come home to a full-cooked meal. Additionally, with your stovetop method, you need yet another pan for your potatoes!

You tell ’em Chung-Ah… ha ha! I’m definitely making this next week! Thank yiu for this amazing chicken thigh recipe!

Hi there! Getting this ready to make for tomorrows dinner. I prefer boneless skinless chicken breasts… Do i still need to sear them in pan first?? Thank you!!

I actually always prefer to sear before cooking – it’s well worth the extra effort! But as always, please use your best judgment.

There is nothing wrong with this recipe. I always saute chicken even when the recipe doesn’t call for it. One more dish to wash? Really?

I agree. I’d rather walk in from work with kids in tow and have dinner ready and the house smelling delicious. I don’t mind washing ONE extra dish and then setting-and-forgetting.

Plus just buy the crock pot liners. Whoever made those is rich off of me alone!

Amen sister! Me too! Whoever made those is a saint! A gift from God himself! Haha… 🙂

Well, I invest in crockpot liners; therefore only have ONE “pot” to clean and yes, working families live and thrive on quick ways to have healthy meals ready when they come home!

Exactly. A great ‘set it and forget it’ meal…

I really would love some crockpot recipes that don’t also require pan-searing. To your point, the crockpot is helpful exactly because I work long days (more like 10+ hours), and so I do not have time to heat a pan, sear the chicken, and then clean up in the morning. Any crockpot recipes you can create provide that are literally just using the crockpot would be greatly appreciated.

Hey there! This sounds soo delicious! I have a quick question though! My husband is a broccoli freak and loves it in everything almost! Do you think this recipe would still be good with some broccoli thrown in? If so, what kind of prep or seasoning do you recommend I do for the broccoli?

Yes, absolutely. You can simply season it with salt and pepper, or throw some Parmesan on top!

I don’t think anything was “wrong” with the recipe as it was written. The crockpot works great for me! Dinner is ready as soon as I get home!

Actually you don’t have to do that if you have the right slow cooker ! I got the Cuisinart MSC-400 3-in-1 4-quart . Brown/saute , steamer . It’s awesome you can just brown your meat in it , no other dishes to clean ! I also have a 6.5 Q and a 7Q but I use this for almost everything what I tried so far ,because they fit just fine in this 4Q . I’m new to slow cooking , looking for this type of recipes because I’m going back to work so I’m not going to be here to cook on the stove top ! So far I cooked and baked almost every day for my 5 children and we are not changing to junk food just because Im not gonna be home all day !

Good to know!! I may have to buy me one of those. I have a PC that does that, but it’s not nearly big enough for our family of four. I use it for pressure cooking only.

I used mine this morning to brown the chicken. Instead of adding olive oil, I kept about 2 tbsp. of the liquid left from browning the chicken (it was butter and chicken grease) to toss the potatoes in. Yum! Can’t wait to eat it tonight!

Sorry, to clarify, I have the same slow cooker. Works great for recipes like this; just add everything to pot after browning is done and toss in the jus or caramelized bits. Adds flavor. 🙂

I wish I would have read all these comments before setting the slow cooker this morning. I’ll have to use this olive oil substitute next time as it sounds tastier

I also have a 6 in 1 slow cocker from gastroback and I love that I can sear ingredients before slow cooking it(and that itvhas many other features)

Where did you purchase your Gastroback and what is the model number please.

This is a perfect recipe for a Ninja Cooking system. It’ll sear your chicken and slow cook in the same tool.

That’s why I have a slow cooker that has a saute/browning feature. I can do that in the slow cooker insert and then just switch it to slow cooking. It isn’t a ceramic insert. It is a non-stick metal (can’t remember off the top of my head what kind) insert…a Cuisinart.

How am I able to save these recipes without posting them to my timeline please. Also I notice that there is no “share” box available.

Phyllis, if you scroll to the bottom of the post, there is a “sharing is sexy” area where you can share on any of your social media channels. You can also email it to yourself.

I save all my recipes to Paprika Recipe Manager. It is a great app. You scale recipes; plan meals for the upcoming weeks; make a grocery list and more. Yes, you have to pay for it. But I believe it is worth every penny. http://paprikaapp.com

I save all of mine to Pepperplate, one of my favorite apps

I use pepperplate as well, and it’s free!

I save all my recipes to Paprika Recipe Manager. It is a great app. You scale recipes; plan meals for the upcoming weeks; make a grocery list and more. Yes, you have to pay for it. But I believe it is worth every penny.
http://paprikaapp.com/

Hi Chungah!
Just want to take the opportunity to tell you how much I love your recipes and notes about Butters, etc. Congratulations on the upcoming book. Looking forward to that also.
All the best in the future!

I agree with you, Victoria! The Paprika app is money well spent!

I only eat the breast and the wing of the chicken. What would you recommend that i could use to substitute other than using thighs? Thank you.

Chicken breasts would be a great substitute.

With chicken breast would you have to cook for less time?

How much less time?

Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

Have you tried this in an instant pot? If so, could you share the cooking directions for that’s method? This sounds so tasty! 🙂

I actually haven’t. Sorry!

I made it in the instant pot. I used the saute feature to brown the chicken like she said and then I used the slow cooker option so I really ended up using one pot. If you want to make it quick then saute the chicken first and then put in the potatoes and chicken with a cup of water and manual high pressure for 4 min. Let it NPR for 5 min and then pull it out and make sure your chicken is at an internal temp of 165. Either way the instant pot is such a great tool for this recipe!

Thank you for sharing your experience Carlie! So glad it came out great!

I just wanted to say thank you for all your recipes you save me a plenty of time. I’m a mother of a three-year-old and work full time

I usually start and prepare the meals in the evening before bed and in the morning I pop everything in the crock pot before I leave for work and drop my son off at school.

By the time we arrive home in the evenings meals in a Crock-Pot are usually ready just to sit down and enjoy. So thank you very much for taking the time to make these incredible recipes.

My husband & tried this recipe tonight for dinner. Great recipe!
My only problem was that after crisping the skin in the skillet & then putting it in the crockpot for 6 hours on low, the skin got very soft. I just popped the chicken under the broiler to crisp it up at the end.

Thanks for another great recipe!

I made this recipe exactly as posted and my chicken thighs were VERY dry and some of my potatoes, near the edges of the crock pot, were actually burnt. It seemed to lack some liquid. I would not serve the finished product to quests as the presentation was BAD and the taste nothing to brag about. Question: Was this recipe really kitchen tested? If so,
what brand was the crock pot?

Note to Helen: Think about my comments………it may save your dinner week.

Thank you for your feedback. But instead of blaming the recipe, it is important to remember that many factors are at play here that may result in a failed outcome. I only share recipes that have been successful and well-tested in my own kitchen, but I understand that failures and mishaps can happen. But with a little bit more information, we can troubleshoot what went wrong to have a successful turnaround next time.

I used Hamilton Beach. What size and brand slow cooker did you use?

Thank you for your response. I have a Rival with a ceramic insert……..and I just love it and the results I have gotten using it. I live in Arizona and everyone thinks I am the Crock Pot Queen with all my crock pot recipes. I would never advise anyone to prepare ANY recipe for the first time and serve it to quests as it could be a disappointment to all. In addition, if one has to put 1 cup of cheese on a dish before serving……it also can add to the dryness of the dish. I will try your recipe one more time adding some low sodium chicken broth and see what happens. With all the herbs and spices the broth may just be the magic touch for me.
In addition, I want you to know my results were crock pot cooking for 3 1/4 hours on high and I also Pam sprayed my pot. Thanks again….

Another thing that could affect the outcome of the recipe is the size of the thighs. The weight of the chicken was not specified, but I know that there are some very small thighs and then there are some that are really huge. This would affect the time needed to cook and the amount of moisture you will get from the meat.

Another factor is the size of the crock pot with respect to recipe scale, according to Alton Brown, crockpots need to be nearly full to work well.

I am definiately going to try this recipe. As a homeschooler and new blogger, I don’t have to rush in the afternoon trying to figure out what to make for dinner. Just set out a salad, (bagged – shh don’t tell) and dinner is served. Thanks!

This meal is perfect! I’m making it! Thanks 🙂

Looks great. This reminds me to use a slow cooker more often!

My sincere apologies for posting after making changes to the original recipe. I should preface my comments by saying, I loved your Roasted Chicken Thighs with Parmesan Garlic Cream Sauce – I made this exactly as the recipe instructed. Since I have a busy day, I’m trying out the Slow Cooker Garlic Parmesan Chicken recipe – minus the potatoes (large size Crockpot brand slow cooker). My family prefers chicken legs and mashed potatoes, so I’m only cooking the chicken in the large slow cooker, potatoes in a smaller, separate slow cooker by themselves. I absolutely despise when commenters post that they made an abbreviated version of the recipe or left out ingredients because to me, this is breaking the rules — big time. Well, I’m breaking the rules today (and posting acomment about it )because I feel so strongly about the flavor of the previous roasted chicken thigh and cream sauce recipe – it was spot on – excellent – a real winner, in my opinion. This recipe is perfect for my busy day = hands off cooking!! I’m going to save my pan drippings to whip up the cream sauce (from the recipe mentioned above – Thighs with Parmesan Cream Sauce) to drizzle over the chicken and mashed potatoes when I plate it up. For the commenters who posted about lack of flavor: I think flavor comes from salting and seasoning generously, and the initial sear that seals in juices and creates a crispy outer shell – this applies to beef/pork/chicken/lamb/etc. Why do restaurant meals taste better than what we make at home? Unfortunately, it often comes down to the restaurant using a greater amount of salt and seasonings. I put 2 teaspoons salt, 1 teaspoon coarse black pepper, 1/2 teaspoon each of basil, oregano and rosemary in a small bowl, stirred it up and sprinkled it all over my 2 pounds of chicken legs. This is a conservative amount of salt, in my opinion. My chicken legs were then seared in high quality, grass-fed, “real” butter (in a cast iron skillet) until the skin was the most beautiful golden color. You cannot expect to just throw raw chicken in a crockpot and the end result be golden and crispy with tons of juicy flavor. Searing the meat is a step that is very important. I cannot imagine my chicken will not taste amazing after the delicious aromas permeating my kitchen. Also, I always preheat my crockpot on high while I prep/sear so it is heated and ready to go when I put my ingredients inside. I plan to cook my chicken all day on low. I’m only posting this because some people might have children who prefer legs instead of thighs (like me), and my kids refuse to eat any kind of potato with skin – no matter how delectable it may be!! I’m cooking my (raw) diced potatoes in a second, smaller crockpot in a bit of water, and will simply drain any extra liquid, add butter, milk, salt & pepper, parmesan cheese and whip with an electric hand mixer in the crockpot insert when the potatoes are cooked through and I’m ready to finish prepping dinner this evening. It’s a two-crocker kind of day I’ll serve a green salad if I’m short on time, or if I get home early – pan roasted Brussels sprouts to round out the meal (they take about 25/30 min at 425degrees F). Yes, my kids are weird – they’ll eat roasted sprouts but not a potato with skin. My hubs prefers boneless, skinless chicken breasts, but they are expensive in comparison to bone-in, dark meat pieces, and too easy to ruin by over cooking. Very few people I’ve met like dry, rubbery chicken. For me, this option (crockpot legs) is a win-win that serves as a compromise to please my family. I will check my chicken as soon as I return home with a meat thermometer. If the chicken is ready, I’ll turn my crockpot to the warm setting until ready to plate so the chicken doesn’t overcook. FYI to those on the fence about making this recipe: I’ve yet to make one of the recipes on this site that has not been a winner, and I cook dinner for 2 adults and 2 children in my home 5 or 6 nights every week, 365… Best of luck to those trying the recipe, and thank you DD for another delicious meal ❤️

Thanks I made it this way but added 1/2 t of garlic pepper as well. It was perfect and just right amount of seasoning. I did not add thyme nor rosemary as I don’t like them. I actually had 4 pounds of legs so I just doubled the seasonings. I used butter and olive oil to brown so butter wouldn’t burn. I eyeballed the olive oil, salt, pepper and garlic powder for the potatoes. I also poured drippings from pan over chicken since I wasn’t making cream sauce nor mashed potatoes. Yum.

Would this work with boneless chicken thighs? I have some of those already but not bone-in…..

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