Slow Cooker Garlic Parmesan Chicken

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Slow Cooker Garlic Parmesan Chicken is a super easy, super comforting, super flavorful dinner! Because it’s made in the crockpot, there is very little hands-on time. Let the slow cooker do the work and cook your meat and potatoes at the same time.

overhead shot of chicken thighs in slow cooker garnished with parsley

Crockpot Garlic Parmesan Chicken

Slow cooker garlic chicken with potatoes is a full comforting meal made right in the crockpot. Serve it with a side of veggies like roasted garlic green beans, sauteed asparagus, or even coleslaw.

You’ll start this chicken off on the stove by pan searing it.

Do you have to sear chicken before putting it in the slow cooker? No, but I recommend it for a few reasons.

First, it locks in moisture which leads to deeper flavor.

Second, it looks better! Seared chicken gets that beautiful, brown skin on it.

Slow cooker dishes are known for being a bit blah looking, but this helps pretty it up. Finally, searing it first helps to speed up the cook time.

overhead shot of chicken and potatoes in slow cooker


Below is a summary of the ingredients needed, some helpful information, and possible substitutions. Scroll down to the recipe card for the full recipe with amounts and directions.

CHICKEN – Bone-in chicken thighs are used in this recipe. Because of the higher fat content, thighs (dark meat) are less likely to dry out.
SEASONINGS – You’ll need garlic salt, paprika, and pepper.
GARLIC – Fresh cloves of garlic are best (you can buy them peeled!), but minced garlic packed in oil works as well.
OIL – Extra virgin olive oil is my preference.
POTATOES – Baby potatoes are easy to work with but you can also cube a russet. I prefer to use baby red skins and/or gold potatoes.
PARMESAN CHEESE – Shredded or shaved parmesan cheese will melt best, but grated will work as well.

overhead shot of chicken, potatoes, and seasonings with text labels


  • Slow Cooker – This is a slow cooker recipe so obviously you’ll need a slow cooker. I have had this “set it & forget it” model for years and love that it switches itself over to WARM after the designated cooking time. It is helpful for long days at the office.
  • Tongs – I use tongs for everything lately but they’re especially nice for handling raw meat so you keep your hands clean.
  • Skillet – You will pan sear the chicken before adding it to the slow cooker to get the skin crisp.


  1. STEP ONE: You’ll start by seasoning the chicken then pan searing it to get a crisp skin. This gives the chicken great color and locks in moisture.
  2. STEP TWO: Halve or quarter the potatoes, lay them into the bottom of the slow cooker and toss with seasoning.
  3. STEP THREE: Layer the chicken thighs on top of the potatoes, cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours.
  4. STEP FOUR: Right before serving, sprinkle on the parmesan cheese, cover and let melt, and the serve!
blue rimmed plate of garlic chicken and potatoes


Yes, raw chicken is what a slow cooker is intended for. Now if you asked if you can put frozen chicken in the slow cooker I would tell you no. A slow cooker cooks…slow. When you start from frozen, the meat doesn’t come up to a safe temperature quick enough, leaving room for bacteria to fester. That said, plenty of people will tell it is fine, but I personally only cook from raw.


This recipe uses chicken thighs which have more fat content and are less likely to dry out than chicken breasts. Cooking on LOW also helps to prevent the chicken from drying out – 5 hours on LOW is good for thighs.


Store any leftovers in an airtight container for 3-5 days in the refrigerator.


You can freeze cooked chicken and potatoes. If they are properly stored in an airtight freezer container, they will keep for up to 3 months. That said, I find frozen potatoes often have a texture change after being frozen and thawed so they’re not my favorite.


Click here for my entire collection of slow cooker recipes.

close up of garlic parmesan chicken in slow cooker with text reading "slow cooker garlic parmesan chicken & potatoes"

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overhead shot of chicken thighs in slow cooker garnished with parsley

Slow Cooker Garlic Parmesan Chicken and Potatoes

Melissa Williams
Slow Cooker Garlic Parmesan Chicken is a super easy, super comforting, super flavorful dinner! Because it's made in the crockpot, there is very little hands-on time. Let the slow cooker do the work and cook your meat and potatoes at the same time.
4.72 from 129 votes
Prep Time 15 mins
Cook Time 4 hrs
Total Time 4 hrs 15 mins
Course Main Course
Cuisine American
Servings 4 servings
Calories 610 kcal


  • 4 bone-in, skin-on chicken thighs
  • 1 teaspoon garlic salt
  • 1 teaspoon paprika
  • 1 teaspoon pepper
  • 3 cloves garlic minced
  • 3 tablespoons olive oil
  • 1 pound baby potatoes halved
  • 1 cup shredded Parmesan
  • parsley for garnish


  • In a small bowl, mix the garlic salt, paprika, and pepper together.
  • Sprinkle half of the seasoning mixture on the chicken thighs.
  • In a medium skillet over medium high heat add in 1 tablespoon oil and then place the chicken thighs skin down and sear for 2 minutes or until golden.
  • Combine the remaining seasoning mix with the minced garlic and remaining 2 tablespoons oil.
  • Halve or quarter your baby potatoes depending on size.
  • Toss the potatoes with the seasoning mix and place in the bottom of your slow cooker.
  • Add the chicken on top of the potatoes.
  • Cook on LOW heat for 6-7 hours or HIGH for 3-4 hours.
  • Right before serving sprinkle with the parmesan cheese.
  • Top with parsley for a pop of color if you like.
  • Serve!


Serving: 1gCalories: 610kcalCarbohydrates: 23gProtein: 36gFat: 42gSaturated Fat: 12gTrans Fat: 1gCholesterol: 164mgSodium: 1083mgPotassium: 832mgFiber: 3gSugar: 1gVitamin A: 580IUVitamin C: 23mgCalcium: 310mgIron: 2mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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  1. Deborah P says

    5 stars
    This was delicious! Made it for my father today and making it for myself tomorrow because I left him the leftovers. 😊 I used Russet potatoes because that was what I had and they were good. Will have to try with both kinds you recommended as well. Thanks for an easy, delish main course!

    • Kristen says

      Can you use chicken legs???

    • Melissa Williams says

      That should be fine, but they’ll likely cook faster. I have not tested.

  2. Shirley says

    5 stars
    This was excellent. My husband loved it. Very simple to do.

    • Melissa Williams says

      I’m so happy to hear that – thanks for reporting back!

  3. Deborah P says

    5 stars
    This is delicious! I’ve made it a couple of times and am going to make it tonight for good eatin’ this week. The first time I used Russet potatoes because that’s what I had, and they were good. The second time, I had baby potatoes and I loved those with this recipe. You cannot go wrong and it is E-A-S-Y!

    • Melissa Williams says

      Your reviews mean so much to me – thank you! I’m going to be on the lookout for blue potatoes 🙂

  4. Aimee Gill says

    I didn’t see any liquid for the crock pot. I didn’t realize you could slow cook with no liquid in the bottom of the pot. Was this a misprint or do you really not use liquid to start the cook process?

    • Melissa Williams says

      Not a misprint, liquid isn’t always necessary 🙂

  5. Lisa says

    Can you use boneless skinless chicken thighs

    • Melissa Williams says

      You can, they’ll likely cook a bit quicker though.

  6. Danielle says

    How should I adjust the recipe if I chose to use boneless skinless chicken breast? Thank you

    • Melissa Williams says

      It will cook faster so I would do 4 hours on LOW and use a meat thermometer to make sure the chicken reaches 165° and that the potatoes are fork tender.

  7. Tracy says

    Can you substitute skinless breasts? My girls don’t like thighs or skin. Would it change the cooking time or would I have to add anything with the loss of fat from the skin? TIA!

    • Melissa Williams says

      You can, boneless will cook faster and possibly be a bit drier. I’d do 3-4 hours on LOW and make sure the chicken hits 165° and the potatoes are fork tender 🙂

  8. Robin says

    Does the chicken skin stay crispy?

    • Melissa Williams says

      It kinda depends on your slow cooker & how much moisture it accumulates.

  9. Kimberly says

    5 stars
    We loved this very flavorful easy and quick. I added onion powder to the mix.
    I think this could also work very well in the oven also.

  10. Kimberly says

    5 stars
    We loved this very flavorful easy and quick. I added onion powder to the mix.
    I think this could also work very well in the oven

    • Stephanie says

      If you cook it in the oven, for how long and what temperature? I don’t have a slow cooker, but this looks delicious and I’d love to try making it!

    • Melissa Williams says

      I’d try 400° for 35-45 minutes, making sure the chicken gets to 165° internal temp.

  11. Sara says

    Hi – I only have smoked paprika, would that work? This looks delicious. Thank you

  12. Pat says

    This was delicious, even my hubby at it

  13. Ronnie says

    Can I use chicken breast

  14. Johnesia Sims says

    Making this now yum. How much would you say 1 serving is? Thank you!

    • Melissa Williams says

      As written, I think it serves 4 comfortably so 1/4 per person. I think it could probably serve 5-6.

  15. Joyce says

    Can I do this in a Insta pot

    • Melissa Williams says

      I’m sure you can, but I haven’t tested 🙂

  16. Jude says

    Could you use broccoli or brussel sprouts in place of potatoes?

    • Melissa Williams says

      Probably, but they won’t need to cook nearly as long.

  17. Debbie B. says

    5 stars
    This recipe is amazing! First, I don’t think I’ve ever cooked anything in the crockpot without some sort of liquid so I was skeptical. The juice that was created from the chicken and potatoes was AH-MAZING. The whole family enjoyed it. Definitely will make again! Keep the recipes coming!

  18. Christina says

    Could you please tell me how I would go about doing this in my instant pot???

  19. Jennie says

    5 stars
    Made this one last night. Easy to put together and good flavor. Most importantly, EVERYONE enjoyed it. I served green beans with it.

  20. Mary Akins says

    5 stars
    Made this last night for supper.. it was fabulous. Going to try it using chicken breast.

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