Slow Cooker Parmesan Chicken & Baby Red Potatoes

Directions

1. Season the chicken thighs with dried basil, oregano, rosemary, salt, and pepper, ensuring each piece is evenly coated.
2. In a large skillet over medium-high heat, melt the butter. Add the chicken, skin-side down, and sear both sides until golden brown, about 2–3 minutes per side. Drain excess fat and set the chicken aside.
3. Place the quartered baby red potatoes into the slow cooker. Drizzle with olive oil, then add minced garlic and dried thyme. Season with salt and pepper, and toss to coat evenly.
4. Arrange the seared chicken on top of the potatoes in an even layer.
5. Cover and cook on low heat for 7–8 hours or high heat for 3–4 hours, until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender.
6. Once cooked, sprinkle the freshly grated Parmesan over the chicken and potatoes while still hot. Garnish with chopped fresh parsley if desired.
7. Serve immediately, enjoying the combination of tender chicken, flavorful potatoes, and rich Parmesan.

Recipe Details

Prep Time: 20 minutes
Cook Time: 7–8 hours (low) / 3–4 hours (high)
Total Time: 7 hours 20 minutes (low) / 3 hours 20 minutes (high)
Servings: 4–6
Difficulty: Easy

Variations & Substitutions

• Substitute chicken breasts for thighs if you prefer white meat, but note the texture will be slightly less juicy.
• Swap baby red potatoes with Yukon Gold or fingerling potatoes for a different texture.
• Add chopped carrots or green beans to the slow cooker for extra vegetables.
• Use grated Pecorino Romano instead of Parmesan for a sharper, saltier finish.

Serving Suggestions