Easy Crockpot Garlic Parmesan Chicken and Potatoes – Better Than Takeout
Easy Crockpot Garlic Parmesan Chicken and Potatoes is a better-than-takeout meal that’s ready in just 4 hours. After making this many times, I discovered the trick to keeping the chicken tender and juicy. The golden, crispy chicken skin and creamy potatoes will make your family beg for this 20-minute restaurant version. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Easy Thai Drunken Noodles Recipe with Fresh Basil and Spice and Brown Butter Coffee Toffee Cookies with Sea Salt Topping.
Why This Easy Crockpot Garlic Parmesan Chicken and Potatoes – Better Than Takeout Is Pure Comfort
- Better than takeout taste at home
- Easy, hands-off cooking in the crockpot
- Creamy, comforting potatoes with every bite
- Perfect for busy weeknights or meal prepping
What You'll Need for Easy Crockpot Garlic Parmesan Chicken and Potatoes – Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- chicken thighs
- baby potatoes
- garlic
- parmesan cheese
- chicken broth
- olive oil
- salt
- black pepper
- dried thyme
- dried rosemary
- Optional: fresh parsley
- Optional: grated parmesan cheese
📝 Ingredient Notes
- chicken thighs: Bone-in, skin-on thighs work best for this recipe.
🛒 Tools & Equipment I Recommend
- Crockpot — Cooks food evenly and hands-off → See on Amazon
- Instant Read Meat Thermometer — Ensures chicken is cooked to perfection → See on Amazon
How to Make Easy Crockpot Garlic Parmesan Chicken and Potatoes – Better Than Takeout
- Step 1: Season chicken thighs with salt, pepper, thyme, and rosemary. Heat olive oil in a large skillet over medium-high heat. Sear chicken thighs, skin-side down, until golden and crispy. Flip and sear the other side for 2 minutes. Remove chicken and set aside.
- Step 2: In the same skillet, add baby potatoes and cook until browned. Add minced garlic and cook for another minute. Pour in chicken broth, scraping the bottom of the skillet to deglaze. Transfer potatoes and broth to the crockpot.
- Step 3: Place seared chicken thighs on top of the potatoes in the crockpot. Sprinkle with more salt, pepper, thyme, and rosemary. Cover and cook on low for 4 hours.
- Step 4: Once done, carefully remove chicken thighs from the crockpot and set aside. Stir in parmesan cheese until creamy. Serve chicken and potatoes over rice or noodles, garnished with fresh parsley and more parmesan cheese if desired.
Cook's Tips for Perfect Easy Crockpot Garlic Parmesan Chicken and Potatoes – Better Than Takeout
- Common mistake and fix: Don't overcrowd the skillet when searing the chicken. Cook in batches if necessary to ensure even browning and crispiness.
- : For a lighter version, use boneless, skinless chicken breasts and reduce the cooking time to 3 hours.
- : To make this recipe gluten-free, serve over gluten-free noodles or rice.
Storing & Reheating Easy Crockpot Garlic Parmesan Chicken and Potatoes – Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 4 days. Make-ahead tip: This recipe can be made ahead and reheated.
Freezing Easy Crockpot Garlic Parmesan Chicken and Potatoes – Better Than Takeout
Freeze individual portions for up to 2 months.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 15-20 minutes. Microwave: Reheat in the microwave for 2-3 minutes, then crisp under the broiler for 2 minutes.
Recipe Notes
- Chef tip: For extra flavor, add a teaspoon of Dijon mustard to the chicken broth before adding it to the crockpot.
- Best substitution: Substitute chicken thighs for chicken breasts, but reduce the cooking time to 3 hours.
- Make-ahead: Prepare the chicken and potatoes up to a day ahead. Store in the refrigerator until ready to cook.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the chicken is not tender, it may have been cooked for too long. To fix, remove the chicken from the crockpot and let it rest for 10 minutes before slicing.
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Easy Crockpot Garlic Parmesan Chicken and Potatoes – Better Than Takeout
Ingredients
Main Ingredients
- chicken thighs
- baby potatoes
- garlic
- parmesan cheese
- chicken broth
Seasonings
- olive oil
- salt
- black pepper
- dried thyme
- dried rosemary
Optional Toppings
- fresh parsley
- grated parmesan cheese
Instructions
- Step 1: Season chicken thighs with salt, pepper, thyme, and rosemary. Heat olive oil in a large skillet over medium-high heat. Sear chicken thighs, skin-side down, until golden and crispy. Flip and sear the other side for 2 minutes. Remove chicken and set aside.
- Step 2: In the same skillet, add baby potatoes and cook until browned. Add minced garlic and cook for another minute. Pour in chicken broth, scraping the bottom of the skillet to deglaze. Transfer potatoes and broth to the crockpot.
- Step 3: Place seared chicken thighs on top of the potatoes in the crockpot. Sprinkle with more salt, pepper, thyme, and rosemary. Cover and cook on low for 4 hours.
- Step 4: Once done, carefully remove chicken thighs from the crockpot and set aside. Stir in parmesan cheese until creamy. Serve chicken and potatoes over rice or noodles, garnished with fresh parsley and more parmesan cheese if desired.
Notes
- Chef tip: For extra flavor, add a teaspoon of Dijon mustard to the chicken broth before adding it to the crockpot.
- Best substitution: Substitute chicken thighs for chicken breasts, but reduce the cooking time to 3 hours.
- Make-ahead: Prepare the chicken and potatoes up to a day ahead. Store in the refrigerator until ready to cook.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the chicken is not tender, it may have been cooked for too long. To fix, remove the chicken from the crockpot and let it rest for 10 minutes before slicing.
Storage
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze individual portions for up to 2 months.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 15-20 minutes.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, then crisp under the broiler for 2 minutes.
- Make ahead: This recipe can be made ahead and reheated.
Nutrition Per Serving
- Calories: 520
- Protein: 35g
- Fat: 25g
- Carbs: 35g
- Fiber: 3g
- Sugar: 3g
- Sodium: 800mg
- Cholesterol: 120mg
- Sat. Fat: 8g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Crockpot Garlic Parmesan Chicken and Potatoes – Better Than Takeout FAQs
Yes, cook on high pressure for 15 minutes, followed by a 10-minute natural release.
The chicken may have been overcooked. To prevent this, use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
Yes, bake at 375°F (190°C) for 45-60 minutes, or until the chicken is cooked through and the potatoes are tender.
Yes, cook the chicken at 400°F (200°C) for 20-25 minutes, then add the potatoes and cook for an additional 10-15 minutes.
Yes, this recipe is gluten-free. However, be sure to check the labels on any additional ingredients you use, such as broth and seasonings.
A Warm Final Note
I can’t wait for you to try Easy Crockpot Garlic Parmesan Chicken and Potatoes – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
