I’ve made this slow cooker Parmesan garlic chicken and potatoes more times than I can count when I need a comforting, hands-off dinner that still tastes like it took effort. Tender, herb-crusted chicken rests on a bed of baby potatoes that steam in the savory chicken broth — the Parmesan and garlic form a simple, flavor-packed coating that feels special without extra fuss.

Why you’ll love this dish

This recipe hits a sweet spot: minimal hands-on time, pantry-friendly ingredients, and a one-pot finish that makes cleanup easy. It’s perfect for busy weeknights, baby-sitter dinners, or when you want something cozy for casual guests. Because the chicken cooks slowly on top of the potatoes, both components stay juicy and pick up the same bright, garlicky-Parmesan notes.

“Comfort food with zero babysitting required — crispy-flavored chicken and melt-in-your-mouth potatoes, all from the slow cooker.” — a fan-favorite review

How this recipe comes together

Before you dig into ingredients, here’s a quick overview so you know what to expect:

Prep: Halve potatoes, dry the chicken, and mix a Parmesan-herb rub.
Build: Toss potatoes in oil and salt in the slow cooker; nestle seasoned chicken on top.
Cook: Add chicken broth around (not over) the chicken and cook low for 6–8 hours until chicken reaches 165°F and potatoes are tender.
Finish: Transfer to a serving dish, spoon pan juices on top, and garnish with parsley.

This sets expectations: gentle prep, gentle cooking, and a reliable finish that yields juicy chicken and tender potatoes.

Gather these items

4 boneless, skinless chicken breasts
1 lb baby potatoes, halved
1/3 cup grated Parmesan cheese
2 tsp minced garlic (or 2 cloves, minced)
1 tsp dried thyme
1 tsp dried basil
1 tsp dried oregano
1 tsp salt (adjust if using low-sodium broth)
1/2 tsp black pepper
1/4 cup olive oil (plus a drizzle for the potatoes)
1 cup chicken broth (low-sodium recommended)
Fresh parsley, chopped, for garnish

Ingredient notes and substitutions:

Chicken thighs: Swap 4 bone-in or boneless thighs if you prefer darker meat; reduce cooking time slightly if using boneless thighs.
Cheese options: Pecorino Romano can replace Parmesan for a sharper flavor. For dairy-free, omit cheese and increase garlic and herbs, or use a vegan grated cheese.
Broth: Low-sodium chicken broth lets you control salt level. Vegetable broth works for a lighter flavor.
Potatoes: Small red or Yukon golds work well; if using larger potatoes, cut into uniform pieces for even cooking.

Step-by-step instructions

Prep the produce and chicken. Rinse and halve the baby potatoes. Mince garlic if not pre-minced. Pat chicken breasts dry with paper towels — dryness helps the rub stick.
Mix the rub. In a small bowl combine the grated Parmesan, minced garlic, thyme, basil, oregano, salt, and black pepper. Stir until even.
Oil and coat chicken. Rub each chicken breast with a little olive oil. Press the Parmesan-herb mixture onto each breast so it adheres in an even layer.
Arrange potatoes in the slow cooker. Place the halved potatoes in the base, drizzle with a little olive oil, and sprinkle with a pinch of salt and pepper. Toss to coat.
Add the chicken. Nestle the coated chicken breasts on top of the potatoes in a single layer. Crowding is okay but try not to stack.
Add the broth. Pour the chicken broth gently around the chicken (not directly over the tops) so the rub remains intact. The broth should come up around the potatoes to create steam.
Cook low and slow. Cover and cook on low for 6–8 hours, or until an instant-read thermometer registers 165°F in the thickest part of the breasts and the potatoes are tender when pierced. (If short on time, cook on HIGH for 3–4 hours; watch for doneness.)
Rest and serve. Carefully remove chicken and potatoes to a serving dish. Spoon cooking juices over the top and garnish with freshly chopped parsley. Serve warm.

Serving suggestions

Best ways to enjoy it: Plate a chicken breast over a scoop of the potatoes and drizzle with pan juices. The dish is hearty enough to stand alone but shines with a bright side.
Side pairings: A crisp green salad, lemony steamed green beans, or sautéed spinach cut through the richness. For heartier meals, serve with crusty bread or buttery rice to soak up juices.
Wine pairing: A chilled unoaked Chardonnay or a light Pinot Noir complements the garlic and Parmesan without overpowering the chicken.

Storage and reheating tips

Refrigerate promptly: Cool leftovers and refrigerate within 2 hours of cooking in airtight containers. Store for up to 3–4 days.
Reheat safely: Reheat in a covered skillet over medium-low heat until internal temperature reaches 165°F, or microwave individual portions until steaming hot. Add a splash of chicken broth if the chicken seems dry.
Freezing: Place chicken and potatoes in freezer-safe containers or heavy-duty freezer bags. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Food safety reminder: Always reheat leftovers to 165°F and discard any food left out longer than 2 hours (1 hour if ambient temp is above 90°F).

Pro chef tips

Dry the chicken well — it helps the Parmesan mixture stick and build flavor.
Don’t pour broth over the rub; adding it around the edges preserves the crust.
If you want color on the chicken, quickly sear the coated breasts in a hot skillet for 1–2 minutes per side before placing them in the slow cooker. This is optional but adds visual appeal.
Use a meat thermometer to avoid overcooking. Chicken breasts dry out faster than thighs — 165°F is your target.
Adjust salt last if you use regular broth or salty cheese. Season to taste just before serving.

Flavor swaps

Lemon-Parmesan: Add 1 tsp lemon zest to the rub and a squeeze of lemon when serving for brightness.
Spanish-style: Swap the dried herbs for smoked paprika and thyme; add sliced chorizo among the potatoes for a smoky hit.
Low-carb: Replace potatoes with cauliflower florets; reduce broth slightly and check for doneness sooner.
Vegetarian twist: For a meatless slow-cooker meal, roast firm tofu cubes coated in the same Parmesan-herb mix on top of the potatoes, or swap chicken for large portobello mushrooms (adjust cook time).

Helpful answers

Q: Can I cook this on HIGH instead of LOW?
A: Yes. Cook on HIGH for about 3–4 hours, but start checking for doneness earlier. An instant-read thermometer should read 165°F in the thickest part of the chicken.

Q: Will the Parmesan get soggy in the slow cooker?
A: The Parmesan forms a coating but will soften from the steam — pressing the rub onto a dry, oiled breast helps it adhere. For a crisper finish, briefly broil the cooked chicken for 1–2 minutes after removing it from the slow cooker (watch closely).

Q: Can I double the recipe?
A: You can, but make sure your slow cooker is large enough to hold everything in a single or loosely layered arrangement. If overcrowded, cooking time may increase and results may be uneven.

Q: Is this freezer-friendly cooked or uncooked?
A: Finished cooked portions freeze best. You can also freeze the seasoned raw chicken and potatoes in a single bag for up to 1 month; thaw overnight before slow-cooking, then cook as directed.

Conclusion

If you want another take on this idea with similar techniques and flavor profiles, check out the Slow Cooker Parmesan Garlic Chicken and Potatoes on Allrecipes for an alternate presentation and user reviews. For a popular variation featuring similar ingredients and step-by-step photos, see the Slow Cooker Garlic Parmesan Chicken and Potatoes on Damn Delicious.