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If you want a no-fuss meal that pretty much cooks itself, this garlic parmesan chicken and potatoes in the slow cooker is a solid pick. The chicken stays really moist and the potatoes soak up all those tasty flavors. Kick things off in the morning, and you’ll have a cozy dinner waiting for you when you get home. My crew asks for this again and again.
This one saved the day for me when I had no energy to fuss with dinner on a crazy weeknight. These days, my folks ask for it at every family hangout—guess it’s become their new favorite.
Tasty Ingredients
- Chopped fresh parsley leaves: sprinkle on at the end for a fresh pop and color. Go for the flat leaf kind—tastes brighter
- Freshly grated parmesan: brings a cheesy, savory finish that pulls it all together. Grab a wedge and grate it yourself for the best bite
- Dried thyme: rounds out the other herbs with a soft, floral hint. Look for deep green bits
- Garlic: the knockout scent and warmth come from fresh cloves, just minced
- Olive oil: tosses the potatoes so they get buttery and soak up all the juices. Use extra-virgin if you can for a bigger taste
- Baby red potatoes: these hold up well and turn all creamy inside. Pick ones that look smooth and firm
- Unsalted butter: gets the chicken skin crisp and keeps everything tender. Higher quality butter makes a noticeable difference
- Kosher salt and freshly ground black pepper: can’t skip these—they boost all the other flavors. Fresh pepper gives it a little kick
- Dried rosemary: crush it in your hands to bring out that piney smell
- Dried oregano: brings some earthy, savory notes, perfect for chicken. You want vivid green, not faded
- Dried basil: makes everything feel a little fresher with its herby lift. Smell your herbs before using; they should be fragrant
- Bone in skin on chicken thighs: the must-have for juicy chicken with loads of flavor. Choose ones that are plump and just a bit pink
Easy Directions
- Finish and Serve:
- Right before you eat, shower the hot chicken and potatoes with freshly grated parmesan. Throw over a big handful of parsley and scoop straight from the pot, piping hot
- Slow Cook:
- Put the slow cooker lid on and set to low for 7 to 8 hours or high for about 3 to 4 hours. Chicken will be fall-apart tender when it reaches 165 inside, and the potatoes turn soft and full of herby flavor
- Arrange in the Slow Cooker:
- Lay that seared chicken right over the potatoes. Splash any leftover plate juices on top for even more taste
- Prepare the Potatoes:
- Drop the quartered potatoes into the crock. Drizzle with olive oil, toss in the garlic and thyme, and add salt plus pepper. Stir everything so each spud gets some love
- Sear the Chicken:
- Heat up a big skillet and melt your butter until bubbling. Put chicken thighs skin down, brown till deep golden and crispy, then flip and do the other side. Takes about five minutes. Let them chill on a plate to lose some fat
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Grating a mountain of parmesan onto each serving is the best part for me. The whole house smells like garlicky herbs, and everyone in my family gathers in the kitchen before I even call them for dinner!
Storing Leftovers
Keep extras in a tightly sealed container in your fridge for up to three days. For meal prepping, split the chicken and potatoes into smaller containers. Toss in a little chicken broth when heating up leftovers to stop them from going dry
Swaps and Options
Swap in Yukon golds or little fingerlings if that's what you have. Boneless chicken thighs work too, just keep an eye so they don’t get tough. If you’re out of rosemary, a bit more thyme or some sage flips up the flavor nicely
What to Serve On the Side
This is already a solid, filling meal, but some steamed green beans or a fast arugula salad are nice if you want more greens. Toasted bread is perfect to mop up that garlicky goodness. Sprinkle more parsley and parmesan on top for guests to make it feel extra fancy
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Traditions and Inspiration
Slow cookers are awesome for turning simple foods into comfort meals that bring families together. These Italian herbs and all that garlic are what really make this one craveable. This is the kind of thing folks have been sharing forever, especially after busy days, because it’s all about good food and good company
Frequently Asked Questions About Recipes
- → How do I keep the chicken from drying out?
Brown it on the stove first to lock in those juices, then let it cook on the slow cooker's low setting so it stays nice and soft.
- → Is boneless chicken okay for this?
Boneless thighs work great! Just keep an eye on them—since there’s no bone, they’ll be done a bit sooner.
- → What type of potatoes should I pick?
Baby red potatoes hold together nicely and taste creamy, but Yukon Golds are tasty too if that’s what you’ve got.
- → How do I stop the potatoes from turning to mush?
Cut them into chunky pieces and don’t let them cook too long. Start checking them before your timer goes off so they stay just right.
- → What if I don’t have all those herbs?
If you're out of some, grab Italian seasoning or toss in whatever fresh parsley or thyme you've got. It’s all about flavor, so mix and match!
- → Any tips for saving leftovers?
Put any cooled chicken and potatoes into a container with a lid, stash them in the fridge, and finish them within three days.