Some dishes just feel like a warm hug—and slow cooker garlic herb chicken with cheddar potatoes is exactly that. Growing up, my Italian family wasn’t big on slow cookers—we were all about stovetop simmering and wood-fired ovens. But when I moved to the States and got my first Crock-Pot, everything changed.
One cold winter day, missing home and craving something comforting but easy, I tossed together chicken thighs, garlic, herbs, and potatoes in the slow cooker. Hours later, I lifted the lid and was met with the most mouthwatering aroma. The chicken was fall-apart tender, and the cheddar potatoes? Buttery, cheesy, and soaked with the herbs and juices from the chicken. It instantly became a regular on our family table.
What I love most about this dish is its versatility. It’s hearty enough for a snowy night but light enough for a summer meal served with a green salad and iced tea. Whether you’re cooking for the family or feeding a crowd, this dish is a slow cooker superstar.
Why You’ll Love This Recipe
- Set it and forget it – A true one-pot wonder!
- Full of flavor – Garlic, herbs, and cheddar make magic together.
- Seasonal flexibility – Works year-round with seasonal veggies.
- Feeds a crowd – Serves 8 and scales easily.
- Kid-friendly – Cheesy potatoes are always a hit.
Ingredients (Serves 8)
For the chicken:
- 8 bone-in, skin-on chicken thighs (or breasts)
- 1 tbsp olive oil
- 1½ tsp salt
- ½ tsp black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tsp dried thyme
- 1 tsp rosemary (crushed or chopped)
- 1 tsp paprika
- 4 garlic cloves, minced
- ½ cup chicken broth
- Juice of ½ lemon (optional for brightness)
For the potatoes:
- 2 lbs baby potatoes (Yukon gold or red), halved
- 2 tbsp butter
- 1½ cups shredded sharp cheddar cheese
- ½ cup sour cream or plain Greek yogurt
- Salt and pepper to taste
- 2 tbsp chopped fresh parsley or chives for garnish
Instructions
Step 1: Season the Chicken
In a small bowl, mix salt, pepper, garlic powder, onion powder, thyme, rosemary, and paprika. Rub the mixture all over the chicken thighs.
Step 2: Sear (Optional but Flavorful)
Heat olive oil in a pan and quickly sear chicken on both sides (about 2 minutes per side). This adds depth but can be skipped if you’re short on time.
Step 3: Layer in the Slow Cooker
Place the halved potatoes at the bottom of the slow cooker. Season lightly with salt and pepper. Add butter in small dollops over the potatoes.
Place the seasoned chicken on top. Sprinkle in the minced garlic and pour in the chicken broth and lemon juice.
Step 4: Cook
- Low setting: 6-7 hours
- High setting: 3-4 hours
Cook until chicken is tender and cooked through (internal temp of 165°F/74°C) and potatoes are fork-tender.
Step 5: Add Cheddar Magic
Once everything is cooked, remove chicken and keep warm. Mash the potatoes slightly with a fork (just enough to break them up), stir in sour cream and shredded cheddar cheese.
Return chicken on top for serving or plate separately.
Step 6: Garnish and Serve
Sprinkle fresh herbs over the chicken and cheesy potatoes. Serve with a crisp salad or roasted green beans for a complete meal.
Tips for the Best Slow Cooker Garlic Herb Chicken
- Bone-in, skin-on chicken adds extra flavor and stays juicier in slow cooking.
- Don’t skip the cheese! Sharp cheddar balances the herbs beautifully.
- Want extra browning? Broil the chicken for 2-3 minutes before serving.
- Fresh garlic + garlic powder combo gives bold, layered flavor.
Seasonal Variations
Summer Twist
- Use fresh garden herbs like basil or dill.
- Serve with a cucumber salad or grilled corn.
Winter Comfort
- Add in carrots or parsnips for extra heartiness.
- Serve with warm dinner rolls and a bowl of soup.
How to Store & Reheat
- Store: Refrigerate leftovers in an airtight container for up to 4 days.
- Freeze: Cheesy potatoes don’t freeze well, but the chicken freezes great—up to 3 months.
- Reheat: Microwave or reheat in the oven at 350°F until warmed through.
What to Serve With Garlic Herb Chicken
- Green Beans Almondine
- Garlic Bread or Dinner Rolls
- Caesar or Garden Salad
- Roasted Brussels Sprouts
- Apple Cider or Lemon Iced Tea
Frequently Asked Questions
Can I use boneless chicken?
Yes! Just reduce the cooking time by 30 minutes.
What if I don’t have a slow cooker?
You can bake this in a covered Dutch oven at 325°F (165°C) for about 90 minutes.
Can I swap out the cheese?
Absolutely! Try Monterey Jack, mozzarella, or even gouda.