Ingredients
Equipment
Method
- Wash your potatoes thoroughly. If using small red potatoes, simply quarter them. If using larger potatoes like Yukon Golds, cut them into roughly 1-inch cubes. Place the prepared potatoes in the bottom of your slow cooker insert.1.5 pounds small red potatoes or Yukon Gold potatoes
- Pat the chicken thighs or breasts dry with paper towels. This helps ensure a better sear if you choose to sear them beforehand (though it's not strictly necessary for this crockpot recipe!). Season the chicken generously on all sides with salt and pepper.1.5 pounds boneless, skinless chicken thighs or breasts, 1/4 teaspoon salt, 1/4 teaspoon black pepper
- In a small bowl, whisk together the melted butter, minced garlic, grated Parmesan cheese, dried Italian seasoning, and black pepper. This is where all the magic begins!3 tablespoons unsalted butter, 4-6 cloves garlic, 1/4 cup grated Parmesan cheese, 1/2 teaspoon dried Italian seasoning, 1/4 teaspoon black pepper
- Pour half of the garlic Parmesan butter mixture over the potatoes in the slow cooker and toss to coat. Then, place the seasoned chicken pieces on top of the potatoes. Spoon the remaining garlic Parmesan butter mixture over the chicken, ensuring it’s evenly distributed.1.5 pounds small red potatoes or Yukon Gold potatoes, 1.5 pounds boneless, skinless chicken thighs or breasts, 3 tablespoons unsalted butter, 4-6 cloves garlic, 1/4 cup grated Parmesan cheese, 1/2 teaspoon dried Italian seasoning, 1/4 teaspoon black pepper
- Pour the chicken broth around the chicken and potatoes. This will help create steam and keep everything moist as it cooks, contributing to the tender texture.1/4 cup chicken broth, 1.5 pounds boneless, skinless chicken thighs or breasts, 1.5 pounds small red potatoes or Yukon Gold potatoes
- Cover the slow cooker and cook on LOW for 4-6 hours, or on HIGH for 2-3 hours. The exact cooking time will depend on your slow cooker and the size of your chicken pieces. You'll know it's done when the chicken is cooked through and tender, and the potatoes are fork-tender.
- Once cooked, remove the chicken from the slow cooker and set aside. If the sauce in the crockpot looks a bit thin, you can either increase the heat to HIGH and cook uncovered for the last 30 minutes to allow it to thicken, or you can use a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and stir it into the sauce, allowing it to thicken.
- Shred or slice the chicken and return it to the slow cooker to coat in the sauce, or arrange the chicken and potatoes on serving plates. Garnish generously with extra grated Parmesan cheese and freshly chopped parsley, if desired.1.5 pounds boneless, skinless chicken thighs or breasts, 1/4 cup grated Parmesan cheese, Fresh parsley
Notes
This recipe is ideal for busy evenings. It saves time and money, making it an economical and satisfying choice for the entire family. Can be customized with lemon zest or red pepper flakes.
