Easy Garlic Parmesan Crockpot Chicken with Baby Potatoes
I still remember a rainy October afternoon when the house smelled like browned butter, roasted garlic, and crisp apples from a pie cooling on the counter—this Easy Garlic Parmesan Crockpot Chicken with Baby Potatoes captures that same cozy feeling. It’s the kind of slow-cooked comfort that welcomes friends, soothes chilly evenings, and gives you that warm, autumnal glow without hours in the kitchen.
Introduction
This Easy Garlic Parmesan Crockpot Chicken with Baby Potatoes is a reader favorite because it’s effortless, forgiving, and full of layered flavor—a perfect match for home bakers who adore seasonal treats and appreciate an easy weeknight meal with the same care as a carefully baked loaf. If you enjoy garlic-and-potato pairings, you might like this twist on a classic as well as our take on a similar dish found in our recipe collection garlic parmesan chicken and potatoes.
Ingredients
Yields: 4–6 servings
- 2.5–3 lb halal bone-in, skin-on chicken pieces (thighs and drumsticks preferred)
- 1.5 lb baby potatoes, halved (or small whole if very small)
- 4 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 1/2 cup butter, melted
- 1/2 cup grated vegetarian Parmesan
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley (for garnish)
- Optional: 1 small onion, thinly sliced
Step-by-step Instructions
- Prep and layer:
- Pat chicken dry and season both sides with salt, pepper, and smoked paprika.
- Place baby potatoes into the bottom of your crockpot. Add sliced onion if using.
- Make the sauce:
- In a medium bowl, whisk together melted butter, minced garlic, chicken broth, lemon juice, Dijon, oregano, thyme, and half of the grated vegetarian Parmesan.
- Assemble:
- Nestle seasoned chicken pieces on top of the potatoes. Pour the sauce evenly over the chicken and potatoes.
- Cook:
- Cover and cook on LOW for 4–5 hours or on HIGH for 2–2.5 hours, until chicken reaches an internal temperature of 165°F and potatoes are tender.
- Finish:
- For a golden top, transfer chicken to a baking sheet and broil 3–4 minutes (watch closely), or remove the crockpot lid and let rest 10 minutes to thicken the sauce slightly.
- Sprinkle remaining Parmesan and chopped parsley over the chicken and potatoes before serving.
Tips for Success
- Even heating: Place similar-size chicken pieces together so everything cooks evenly.
- Avoid soggy potatoes: Use baby potatoes or parboiled larger potatoes so they become tender without falling apart.
- Garlic timing: If you love a brighter garlic flavor, stir in 1 clove of raw minced garlic after cooking.
- Thickening sauce: Stir in 1 tsp cornstarch mixed with 2 tsp cold water and cook on HIGH uncovered for 10–15 minutes.
- For crispier skin: After slow-cooking, broiling for a few minutes crisps the skin and deepens flavor.
Possible Variations
- Gluten-free: This Easy Garlic Parmesan Crockpot Chicken with Baby Potatoes is naturally gluten-free if you use a gluten-free Dijon mustard and confirm your Parmesan is labeled gluten-free.
- Herb-forward: Swap oregano and thyme for fresh rosemary and sage for fall warmth.
- Streusel topping (sweet-savory twist for bakers): Mix 3 tbsp melted butter, 1/4 cup panko, 2 tbsp grated vegetarian Parmesan, and a pinch of thyme; sprinkle over chicken and broil 3 minutes for a crunchy topping reminiscent of a savory streusel.
- One-pot vegetarian version: Replace chicken with hearty portobello halves and vegetable broth, keeping the same seasonings.
- Mediterranean: Add olives, sun-dried tomatoes, and a splash of white wine to the sauce for a different profile.
Serving Suggestions
This dish pairs beautifully with a crisp green salad, roasted seasonal vegetables, or a slice of crusty bread for mopping up the garlicky sauce. Bakers who love seasonal desserts can finish the evening with a simple apple crumble or pumpkin bars.
Storage Recommendations
- Refrigerate: Store cooled leftovers in an airtight container for up to 3 days.
- Reheat: Warm gently in a 350°F oven covered for 15–20 minutes or reheat individual portions in the microwave until hot.
- Freeze: Freeze portions without the parsley in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat as above.
- Tip: If sauce thickens too much after refrigeration, stir in 1–2 tablespoons of chicken broth while reheating to loosen.
Why readers love it
Readers keep returning to this Easy Garlic Parmesan Crockpot Chicken with Baby Potatoes because it’s comforting, adaptable, and hands-off—perfect when you want home-baked warmth on the table with minimal effort. It’s also forgiving for beginners: timings and flavors are easy to adjust, and the results feel special.
Conclusion
If you want another slow-cooker take on this favorite flavor profile, check out this well-loved guide to Crockpot Garlic Parmesan Chicken and Potatoes for extra inspiration and tips from another home-cooking perspective.
FAQs
- How long should I cook Easy Garlic Parmesan Crockpot Chicken with Baby Potatoes on low?
- Cook on LOW for 4–5 hours, or until the chicken reaches 165°F and potatoes are fork-tender.
- Can I use boneless chicken breasts instead?
- Yes. Reduce the HIGH time to 1.5–2 hours or LOW time to about 3–4 hours to prevent drying; always check internal temperature.
- Is Parmesan necessary, or can I substitute another cheese?
- Parmesan adds savory umami; you can use Pecorino Romano or a vegetarian Parmesan alternative if preferred.
- Can I double the recipe for a crowd?
- Yes. Use a larger crockpot and increase cook time slightly; ensure pieces aren’t overcrowded to maintain even cooking.
Easy Garlic Parmesan Crockpot Chicken with Baby Potatoes
- Total Time: 255 minutes
- Yield: 4–6 servings
- Diet: Gluten-free option available
Description
A comforting, slow-cooked dish featuring chicken pieces and baby potatoes in a garlic parmesan sauce.
Ingredients
- 2.5–3 lb halal bone-in, skin-on chicken pieces (thighs and drumsticks preferred)
- 1.5 lb baby potatoes, halved (or small whole if very small)
- 4 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 1/2 cup butter, melted
- 1/2 cup grated vegetarian Parmesan
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley (for garnish)
- Optional: 1 small onion, thinly sliced
Instructions
- Pat chicken dry and season both sides with salt, pepper, and smoked paprika.
- Place baby potatoes into the bottom of your crockpot. Add sliced onion if using.
- In a medium bowl, whisk together melted butter, minced garlic, chicken broth, lemon juice, Dijon, oregano, thyme, and half of the grated vegetarian Parmesan.
- Nestle seasoned chicken pieces on top of the potatoes. Pour the sauce evenly over the chicken and potatoes.
- Cover and cook on LOW for 240–300 minutes or on HIGH for 120–150 minutes, until chicken reaches an internal temperature of 165°F and potatoes are tender.
- For a golden top, transfer chicken to a baking sheet and broil 3–4 minutes or remove the crockpot lid and let rest 10 minutes to thicken the sauce slightly.
- Sprinkle remaining Parmesan and chopped parsley over the chicken and potatoes before serving.
Notes
For crispier skin, broil after slow cooking. Use gluten-free Dijon mustard for a gluten-free version.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Comfort Food