Slow Cooker Garlic Parmesan Chicken and Potatoes

There’s something about slow cooker meals that makes a weeknight dinner feel like a warm hug—and this Slow Cooker Garlic Parmesan Chicken and Potatoes is exactly that. Hearty, rich with flavor, and incredibly easy to pull together, it’s one of those recipes that I find myself turning to again and again, especially on days when time is tight but I still want a homemade dinner on the table.

This dish is a one-pot wonder: tender chicken thighs resting atop buttery baby potatoes, all soaked in a garlic-Parmesan sauce that practically screams comfort food. What’s even better? It takes just about 10 minutes to prep, then your slow cooker does all the heavy lifting while you get on with your day.

Honestly, I first made this on a chilly Wednesday evening after realizing I hadn’t planned dinner (again). I threw a few simple ingredients into the slow cooker, hoping for the best, and was blown away by the result. The chicken was juicy, the potatoes were perfectly tender, and that garlicky, cheesy sauce? Let’s just say there were no leftovers that night.

Whether you’re feeding a busy family or just want an easy dinner with minimal cleanup, this is a recipe worth keeping on repeat.

Why You’ll Love This Recipe

• Minimal prep: 10 minutes and you’re done!

• One pot = fewer dishes

• Rich, savory flavor with simple ingredients

• Hands-off cooking in the slow cooker

• Perfect for meal prep or cozy dinners

Ingredients You’ll Need

Here’s everything you’ll need to get started:

• 4 bone-in, skin-on chicken thighs or breasts

• 1 ½ pounds baby potatoes, halved

• 4 tablespoons butter, melted

• 5 garlic cloves, minced

• ½ cup grated Parmesan cheese

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 teaspoon dried Italian herbs

• ½ teaspoon smoked paprika

• 1 tablespoon chopped fresh parsley (optional)

You can use boneless, skinless chicken if you’d like to lighten things up a bit, but trust me—bone-in, skin-on pieces pack way more flavor and help keep the meat super juicy.

STEP 1: Make the Garlic Parmesan Sauce

In a small bowl, whisk together the melted butter, minced garlic, salt, pepper, Italian herbs, paprika, and half of the Parmesan cheese.

This buttery, cheesy mixture is the flavor base of the entire dish—it’s going to seep into the chicken and potatoes while they cook, creating that irresistible, comforting sauce.

Pro tip: Make sure your butter is fully melted so it mixes evenly with the garlic and spices. You want every bit of that flavor to distribute evenly across the dish.

STEP 2: Prep the Potatoes

Place your halved baby potatoes into the bottom of your slow cooker. Drizzle half of the garlic butter mixture over them and toss until everything is coated.

The potatoes will sit at the bottom of the slow cooker, soaking up all the juices from the chicken and that buttery sauce. They come out tender and flavorful—almost like they were roasted in garlic and Parmesan.

STEP 3: Add the Chicken

Place the chicken thighs or breasts directly on top of the potatoes. Then brush the remaining garlic butter mixture over the chicken pieces, making sure to coat them well.

At this point, your kitchen might already start smelling amazing—even before you turn the slow cooker on.

STEP 4: Let the Slow Cooker Work Its Magic

Cover and cook on low for 6–7 hours, or high for 3–4 hours, depending on your schedule. The chicken should be fully cooked through and the potatoes fork-tender by the time it’s done.

This is the part where you go about your day, check a few things off your to-do list, and let the slow cooker do its thing. No stirring, no flipping—just set it and forget it.

Now that your kitchen is filled with the mouthwatering scent of garlic, butter, and herbs, it’s time to finish off this incredible meal with just a few simple final steps. This part is where everything really comes together—that golden, cheesy topping and perfectly tender chicken and potatoes make it feel like you put in way more effort than you actually did (which is always a win in my book).

In Part 1, we prepped the chicken, seasoned the potatoes, and got everything into the slow cooker. Now let’s talk about how to finish this meal off the right way—and how you can make it your own with a few easy tweaks and tips.

STEP 5: Add the Parmesan Finishing Touch

About 15 to 20 minutes before your cook time is up, go ahead and sprinkle the remaining Parmesan cheese over the top of the chicken and potatoes. Cover the slow cooker again and let that cheese melt into all the nooks and crannies.

If you’re like me and you believe there’s no such thing as too much Parmesan, feel free to add an extra sprinkle—it melts beautifully into the dish, giving it that creamy, slightly salty finish that pairs perfectly with the garlic and herbs.

STEP 6: Optional – Crisp Things Up Under the Broiler

If you’re using bone-in, skin-on chicken, and you’re craving a crispy finish (because who isn’t?), here’s a little trick: carefully transfer the chicken to a baking sheet once it’s fully cooked and pop it under the broiler for 3–5 minutes until the skin turns golden and crisp.

It’s a totally optional step, but it adds a nice texture that makes the dish feel just a little bit fancier.

While the chicken is crisping up, you can give the potatoes a quick stir in the slow cooker to coat them in all those buttery, garlicky juices that have pooled at the bottom. It’s like a flavor bomb in every bite.

STEP 7: Garnish and Serve

Once everything is cooked through and that cheese has melted, serve the chicken hot with a spoonful (or two) of those tender potatoes. If you’re feeling fancy, sprinkle some chopped fresh parsley over the top just before serving.

The parsley adds a nice pop of color and a little brightness that cuts through the richness of the butter and cheese. Totally optional—but it makes for a great presentation if you’re serving guests or just want to feel a little extra on a weeknight.

Tips & Variations

This recipe is super forgiving and easy to customize. Here are a few of my go-to tips and variations that you might want to try:

• Use boneless, skinless chicken: If you prefer a leaner option, boneless chicken thighs or breasts will work just fine. Just keep in mind they may cook a bit faster, so check for doneness around the 2.5–3 hour mark on high.

• Add vegetables: Want to make this a complete one-pot meal? Toss in carrots, green beans, or even Brussels sprouts during the last hour of cooking. They’ll soak up all that flavor and bulk up the dish nicely.

• Try different herbs: Italian seasoning is a classic choice here, but you can easily swap in rosemary, thyme, or oregano if that’s what you have on hand.

• Make it creamy: For an extra rich version, stir in a splash of heavy cream or a spoonful of cream cheese right at the end of the cooking time. It adds a silky texture that’s absolutely divine.

• Store leftovers like a pro: This dish stores really well in an airtight container in the fridge for up to 4 days. Reheat in the microwave or in a skillet over low heat, and the flavors just get better over time.

What to Serve With Garlic Parmesan Chicken and Potatoes

This dish is hearty enough on its own, but if you’re looking to round things out, here are a few easy sides that pair beautifully:

• Steamed or sautéed greens like spinach or kale

• A light arugula salad with lemon vinaigrette

• Crusty bread to soak up any extra garlic butter

• Roasted broccoli or asparagus for extra veggies

But honestly? Sometimes I just serve it as-is. Between the chicken and the potatoes, it’s plenty filling and deeply satisfying all on its own.