Garlic Parmesan Crockpot Chicken and Potatoes – A Comforting, Flavor-Packed Dinner
Tender chicken and baby potatoes slow-cooked with garlic, Parmesan, and herbs in a rich buttery broth — a family-friendly comfort food classic.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 4–6 servings 1x
Ingredients
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2 lbs boneless, skinless chicken thighs (or breasts)
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1.5 lbs baby potatoes, halved
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6 cloves garlic, minced
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½ cup grated Parmesan cheese
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½ cup chicken broth (low sodium)
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3 tbsp unsalted butter, cubed
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1½ tsp Italian seasoning
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1 tsp paprika
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Salt and black pepper to taste
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Fresh parsley for garnish (optional)
Instructions
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Lightly grease the crockpot insert. Place halved potatoes in the bottom and season with half the Italian seasoning, salt, and pepper.
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Layer chicken thighs on top. Season with remaining Italian seasoning, paprika, salt, and pepper.
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Sprinkle minced garlic over everything. Dot with butter cubes.
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Pour in chicken broth around the edges.
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Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken and potatoes are tender.
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In the last 15–20 minutes, sprinkle Parmesan evenly over the top. Cover and let cheese melt into the dish.
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Gently stir before serving. Garnish with fresh parsley if desired.
Notes
For extra richness, add ¼ cup heavy cream with the cheese. Swap in sweet potatoes or cauliflower for variation. Store leftovers in the fridge for up to 4 days.