Getting a wholesome, satisfying dinner on the table after a long day at work can feel like an impossible task. Between homework help, after-school activities, and everything else on your to-do list, the last thing you want to do is spend an hour in the kitchen cooking an elaborate meal.
That’s where this crockpot garlic parmesan chicken comes in handy. Just toss everything in your slow cooker in the morning, go about your day, and come home to a tender, flavorful chicken dinner that tastes like you spent way more time on it than you actually did.
Why You’ll Love This Garlic Parmesan Chicken
- Set it and forget it – Your crockpot does all the heavy lifting while you’re at work or running errands, making dinner time completely stress-free.
- Complete one-pot meal – With chicken and potatoes cooking together, you’ve got your protein and side dish ready at the same time with minimal cleanup.
- Rich, savory flavors – The garlic and Parmesan create a delicious coating on the chicken that tastes like you spent hours in the kitchen.
- Minimal ingredients – You only need a handful of simple pantry staples and fresh ingredients to pull this meal together.
- Juicy, tender chicken – Bone-in thighs stay moist and flavorful during the slow cooking process, so you’ll never end up with dry chicken.
What Kind of Chicken Should I Use?
Bone-in, skin-on chicken thighs are the star of this recipe, and they’re honestly the best choice for slow cooking. The bones help keep the meat juicy during the long cooking time, while the skin gets nicely browned and adds tons of flavor. If you can only find boneless, skinless thighs, they’ll still work in a pinch, though you might want to reduce your cooking time a bit since they can dry out faster. You can also use chicken drumsticks if that’s what you have on hand – they hold up great in the crockpot and are usually budget-friendly too.
Options for Substitutions
This recipe is pretty forgiving, so here are some swaps you can make if needed:
- Chicken thighs: You can use boneless, skinless chicken thighs if that’s what you have – they’ll cook a bit faster and be easier to eat. Chicken breasts work too, but keep in mind they can dry out more easily in the slow cooker, so check them earlier.
- Baby potatoes: Regular russet or red potatoes work fine – just cut them into similar-sized chunks so they cook evenly. You could also swap in sweet potatoes for a slightly different flavor.
- Parmesan cheese: Freshly shredded Parmesan is best here and really makes a difference in flavor. Pre-shredded works in a pinch, but it won’t melt quite as smoothly. You could also try Pecorino Romano for a sharper, saltier taste.
- Fresh garlic: If you’re out of fresh garlic, use 1 teaspoon of garlic powder instead of the minced cloves. The flavor won’t be quite as punchy, but it’ll still taste good.
- Olive oil: Any neutral cooking oil like vegetable or canola oil works just fine here. You could even use melted butter for extra richness.
Watch Out for These Mistakes While Cooking
The biggest mistake with crockpot chicken is removing the skin before cooking, which actually keeps the meat moist and adds tons of flavor – you can always take it off after if you prefer, but cooking with it on makes a huge difference.
Another common error is not browning the chicken thighs in a skillet first, as those few extra minutes create a golden crust and deeper flavor that you just can’t get from the slow cooker alone.
To avoid bland potatoes, make sure they’re cut into similar-sized pieces so they cook evenly, and toss them with a bit of the olive oil and garlic before adding them to the crockpot.
Finally, add the Parmesan during the last 30 minutes of cooking rather than at the beginning – this prevents it from becoming grainy and ensures it melts into a creamy, cheesy coating instead of disappearing into the liquid.
What to Serve With Garlic Parmesan Chicken?
Since this dish already comes with potatoes built right in, I like to keep the sides simple and focus on adding some freshness to balance out the rich, garlicky flavors. A crisp green salad with a light vinaigrette or some roasted green beans tossed with lemon juice work perfectly alongside this chicken. If you’re feeding a crowd or want to make it more filling, some crusty bread is great for soaking up all that delicious garlic parmesan sauce at the bottom of the bowl. You could also add a side of roasted broccoli or asparagus if you want to sneak in some extra veggies without much effort.
Storage Instructions
Store: Keep your leftover chicken and potatoes in an airtight container in the fridge for up to 4 days. The flavors actually get even better the next day after everything has had time to soak in together. I like to pack individual portions for easy grab-and-go lunches throughout the week.
Freeze: This dish freezes pretty well for up to 2 months. Let everything cool completely, then store in freezer-safe containers or bags. Just keep in mind that the potatoes might get a slightly different texture after freezing, but they still taste great.
Reheat: Warm it up in the microwave on medium power for a few minutes, or heat it in the oven at 350°F until warmed through. If you want to crisp up the chicken skin again, pop it under the broiler for a minute or two after reheating.
| Preparation Time | 15-20 minutes |
| Cooking Time | 180-420 minutes |
| Total Time | 195-440 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1800-2000
- Protein: 110-125 g
- Fat: 110-120 g
- Carbohydrates: 75-85 g
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Ingredients
For the chicken:
- 4 bone-in, skin-on chicken thighs (for crispy skin and flavor)
For the seasoning:
- 3 garlic cloves (minced fresh)
- 1 tsp garlic salt
- 1 tsp pepper
- 1 tsp paprika
For the main dish:
- 3 tbsp olive oil
- 1 cup shredded Parmesan cheese (I use Stella Shredded Parmigiano-Reggiano)
- parsley for garnish (fresh, finely chopped)
- 1 lb baby potatoes (halved)
Step 1: Prepare Seasoning Blend
- 1 tsp garlic salt
- 1 tsp pepper
- 1 tsp paprika
In a small bowl, combine the garlic salt, pepper, and paprika to make a seasoning blend for the chicken and potatoes.
Step 2: Season and Sear the Chicken
- 4 bone-in, skin-on chicken thighs (for crispy skin and flavor)
- Half of seasoning blend from Step 1
- 1 tbsp olive oil
Sprinkle half of the seasoning blend over the chicken thighs.
In a medium skillet, heat 1 tablespoon olive oil over medium-high heat.
Place the chicken thighs skin side down and sear for about 2 minutes, or until the skin is golden and starting to turn crispy.
This step adds great flavor and texture to the finished dish, so don’t skip it if you want that delicious crispy skin.
Step 3: Season and Prep the Potatoes
- 1 lb baby potatoes (halved)
- 3 garlic cloves (minced fresh)
- Remaining seasoning blend from Step 1
- 2 tbsp olive oil
In the bowl with the remaining seasoning blend, add the minced fresh garlic and remaining 2 tablespoons olive oil, mixing well.
Halve or quarter the baby potatoes as needed, then toss them thoroughly in the seasoned oil mixture until evenly coated.
Step 4: Layer Ingredients in the Slow Cooker
- Seasoned potatoes from Step 3
- Seared chicken thighs from Step 2
Place the seasoned potatoes in the bottom of your slow cooker, creating an even layer.
Arrange the seared chicken thighs (from Step 2) on top of the potatoes.
Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours until the chicken is cooked through and the potatoes are tender.
Step 5: Finish and Garnish the Dish
- 1 cup shredded Parmesan cheese (I use Stella Shredded Parmigiano-Reggiano)
- parsley for garnish (fresh, finely chopped)
Just before serving, sprinkle the shredded Parmesan cheese over the hot chicken and potatoes in the slow cooker, allowing it to melt slightly.
Top with freshly chopped parsley for a vibrant finish.
I love adding plenty of parsley at the end for both color and extra freshness.
Delicious Crockpot Garlic Parmesan Chicken
Ingredients
For the chicken:
- 4 bone-in, skin-on chicken thighs (for crispy skin and flavor)
For the seasoning:
- 3 garlic cloves (minced fresh)
- 1 tsp garlic salt
- 1 tsp pepper
- 1 tsp paprika
For the main dish:
- 3 tbsp olive oil
- 1 cup shredded Parmesan cheese (I use Stella Shredded Parmigiano-Reggiano)
- parsley for garnish (fresh, finely chopped)
- 1 lb baby potatoes (halved)
Instructions
- In a small bowl, combine the garlic salt, pepper, and paprika to make a seasoning blend for the chicken and potatoes.
- Sprinkle half of the seasoning blend over the chicken thighs. In a medium skillet, heat 1 tablespoon olive oil over medium-high heat. Place the chicken thighs skin side down and sear for about 2 minutes, or until the skin is golden and starting to turn crispy. This step adds great flavor and texture to the finished dish, so don't skip it if you want that delicious crispy skin.
- In the bowl with the remaining seasoning blend, add the minced fresh garlic and remaining 2 tablespoons olive oil, mixing well. Halve or quarter the baby potatoes as needed, then toss them thoroughly in the seasoned oil mixture until evenly coated.
- Place the seasoned potatoes in the bottom of your slow cooker, creating an even layer. Arrange the seared chicken thighs (from Step 2) on top of the potatoes. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours until the chicken is cooked through and the potatoes are tender.
- Just before serving, sprinkle the shredded Parmesan cheese over the hot chicken and potatoes in the slow cooker, allowing it to melt slightly. Top with freshly chopped parsley for a vibrant finish. I love adding plenty of parsley at the end for both color and extra freshness.
