Crock Pot Parmesan Chicken and Potatoes


  • 3 tbsp. extra-virgin olive oil, divided
  • 4 boneless chicken breasts
  • 1 lb. baby red potatoes, quartered
  • 2 tbsp. butter, softened
  • 5 cloves garlic, minced
  • 2 tbsp. freshly chopped thyme
  • 1 tbsp. oregano, dried
  • Freshly chopped parsley
  • salt and pepper to taste
  • 2 tbsp. freshly grated Parmesan, plus more for serving


    • In a large skillet over medium-high heat, heat 1 tablespoon oil. Add chicken, season with salt and pepper, and sear until golden brown. 

    • Meanwhile, in a large slow cooker or dutch oven, toss potatoes with remaining 2 tablespoons oil, butter, garlic, thyme, oregano and parsley. Add parmesan and season generously with salt and pepper. Add chicken and cook on high for 4 hours or low for 8 hours, until potatoes are tender and chicken is fully cooked. 

This is super easy and a great addition to the busier season now that kids are back to school.  You can use a traditional crock pot as mentioned above  or a dutch oven at 300 degrees for approximately 3- 4 hours.