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Garlic Parmesan Slow-Cooker Chicken with Potatoes

Looking for an all-in-one crockpot meal your family will love? Try this simple, flavorful Crockpot Garlic Parmesan Chicken & Potatoes recipe.img 12413 1

Crockpots aren’t just for autumn—I’m a year-round slow-cooker fan. In summer they keep the kitchen cool and free me to enjoy time with family. Last night we made this Crockpot Garlic Parmesan Chicken & Potatoes and it was so good I had to share.

Crockpot Garlic Parmesan Chicken & Potatoes

Some recipes call for browning the chicken first. To save time and dishes I used chicken breasts dusted with paprika for color and extra flavor. The paprika gives the chicken an appealing look without extra steps.

Chicken and potatoes in crockpot

This crockpot is a multitasker: I placed ears of corn on top so they steamed while the chicken and potatoes cooked. If you have the space, add corn — it soaks up the garlic and Parmesan and is delicious sprinkled with cheese.

Finished dish of garlic parmesan chicken and potatoes

The whole family loved it, even picky eaters. This is an easy, crowd-pleasing dish that’s great any time of year.

Crockpot Garlic Parmesan Chicken & Potatoes

Looking for an all in one crockpot meal that your family will love? Check out this delicious and simple to make Crockpot Garlic Parmesan Chicken & Potatoes Recipe!

Print Recipe

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Prep Time:
5
Cook Time:
7
Total Time:
7 5

Equipment

  • 6 Qt Crockpot

Ingredients

  • 2 lb chicken thighs or breasts
  • 1 lb potatoes quartered
  • 3 – 4 tablespoons olive oil
  • 1 tsp garlic salt
  • 1/4 tsp paprika
  • 2 cloves fresh garlic chopped
  • 1/4 tsp pepper
  • 1/4 tsp rosemary dried
  • fresh parsley chopped
  • 2 tablespoons Parmesan freshly grated, plus more for serving
  • 4 ears of corn optional

Instructions

  • Place quartered potatoes and chopped garlic cloves in a 5-quart or larger crockpot. Drizzle with 1 tablespoon olive oil and toss until evenly coated.
  • Arrange the chicken on top of the potatoes. Drizzle with a little more olive oil and sprinkle the chicken with paprika, rosemary, garlic salt, and pepper.
  • If desired, add ears of corn on top if there’s room. Cover and cook on low for 7–8 hours or on high for 3–4 hours, until the chicken reaches an internal temperature of 165°F (74°C).
  • Before serving, sprinkle with chopped fresh parsley (or cilantro) and freshly grated Parmesan cheese.

Notes

Chicken

  • This works with many types of chicken—bone-in or boneless, thighs, breasts, or quarters. The dish is tasty either way.

Nutrition

Calories: 601kcal
|
Carbohydrates: 25g
|
Protein: 33g
|
Fat: 41g
Servings: 6 Servings
Calories: 601kcal
Author: Amanda Carlisle | MomsWithCrockpots.com

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