Slow Cooker Garlic Parmesan Chicken and Potatoes
Crisp-tender chicken thighs and baby red potatoes, slow-cooked to perfection in a rich garlic parmesan sauce. A full, comforting meal made effortlessly in the crockpot!
Equipment
- 1 Slow cooker 6-quart
- 1 Large skillet
Ingredients
Main ingredients
- 8 chicken thighs bone-in, skin-on
- 0.5 teaspoon dried basil
- 0.5 teaspoon dried oregano
- 0.25 teaspoon dried rosemary
- Kosher salt and freshly ground black pepper to taste
- 2 tablespoons unsalted butter
- 2 pounds baby red potatoes quartered
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 0.5 teaspoon dried thyme
- 1 cup Parmesan freshly grated
- 2 tablespoons fresh parsley leaves chopped, optional garnish
Instructions
Instructions
- Season chicken with basil, oregano, rosemary, salt and pepper, to taste.
- Melt butter in a large skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat and set chicken aside.
- Place potatoes into a 6-qt slow cooker. Stir in olive oil, garlic and thyme; season with salt and pepper, to taste.
- Add chicken to the slow cooker in an even layer.
- Cover and cook on low heat for 7-8 hours or high for 3-4 hours, or until the chicken is completely cooked through, reaching an internal temperature of 165°F.
- Serve immediately, sprinkled with Parmesan and garnished with parsley, if desired.
- Store leftovers in airtight containers in the fridge for up to 4 days, or freeze for up to 2 months.
Notes
For best flavor and moisture, use bone-in skin-on thighs and freshly grated Parmesan. Seared chicken adds deeper flavor. Freezes well for meal prep.