Description
The easiest dinner win ever! This Garlic Parmesan Crockpot Chicken and Potatoes practically cooks itself while filling your home with mouthwatering aromas. Set it, forget it, then devour it.
Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs
- 2 lbs baby potatoes, halved
- 6 cloves garlic, minced (about 2 tablespoons)
- 1/4 cup olive oil
- 1/4 cup butter, melted
- 1 cup freshly grated Parmesan cheese (plus extra for serving)
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- In a medium bowl, combine minced garlic, melted butter, olive oil, Italian seasoning, garlic powder, onion powder, salt, pepper, and red pepper flakes if using. Stir well, then mix in 3/4 cup of the Parmesan cheese.
- Place halved potatoes in the bottom of a 6-quart crockpot. Pour half of the garlic Parmesan mixture over them and toss to coat.
- Pat chicken thighs dry and arrange them on top of the potatoes. Pour the remaining garlic Parmesan mixture over the chicken, ensuring each piece is thoroughly coated.
- Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until chicken reaches 165°F and potatoes are tender.
- 30 minutes before serving, sprinkle the remaining 1/4 cup Parmesan cheese over the chicken and potatoes. Replace lid and continue cooking until cheese melts.
- Garnish with fresh parsley before serving.