Description
This Garlic Parmesan Crockpot Chicken and Potatoes recipe offers a flavorful and easy one-pot meal. Tender bone-in chicken thighs cooked slowly with baby red potatoes, garlic, and a blend of Italian herbs, topped with freshly grated Parmesan cheese and garnished with parsley, make for a comforting and delicious dinner with minimal effort.
Ingredients
Scale
Chicken
- 4 bone-in, skin-on chicken thighs
- Salt and freshly ground black pepper, to taste
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh parsley leaves
Potatoes
- 1 pound baby red potatoes, halved
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil (for potatoes)
Garlic Herb Mixture
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
Additional
- 2 tablespoons olive oil (for greasing crockpot)
Instructions
- Prepare crockpot: Lightly grease the crockpot with 1 tablespoon of olive oil or use non-stick spray to prevent sticking during cooking.
- Make garlic herb mixture: In a small bowl, combine minced garlic, 2 tablespoons olive oil, dried basil, oregano, rosemary, thyme, salt, and pepper. Mix thoroughly to form a flavor-packed rub.
- Coat chicken: Rub the garlic herb mixture evenly over each chicken thigh, ensuring every piece is well coated to maximize flavor infusion.
- Layer potatoes: Place the halved baby red potatoes in a single layer at the bottom of the crockpot. Drizzle with the remaining 2 tablespoons olive oil and season with salt and pepper for balanced taste.
- Add chicken: Arrange the coated chicken thighs on top of the potatoes, allowing the juices from the chicken to drip onto the potatoes as they cook.
- Sprinkle Parmesan: Evenly distribute freshly grated Parmesan cheese over both the chicken and potatoes, which will melt and add rich, savory flavor.
- Cook: Cover the crockpot and cook on low heat for 6-8 hours, or on high heat for 3-4 hours, until the chicken is fully cooked and the potatoes are tender when pierced with a fork.
- Remove and garnish: Carefully take out the chicken and potatoes from the crockpot and transfer to serving dishes. Garnish with freshly chopped parsley to add a fresh, herbaceous finish.
Notes
- You can substitute bone-in thighs with boneless if preferred, but adjust cooking time accordingly.
- For added flavor, you may sprinkle extra Parmesan cheese before serving.
- If you don’t have fresh parsley, dried parsley can be used as a garnish but fresh is preferred for best taste and presentation.
- Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
