Slow Cooker Garlic Parmesan Chicken (Printable Version)
Juicy chicken thighs and baby potatoes combine with garlic, herbs, and Parmesan for hearty, slow-cooked comfort.
# Ingredients:
→ Main Ingredients
01 -
8 bone-in, skin-on chicken thighs
02 -
2 pounds (900 g) baby red potatoes, quartered
03 -
2 tablespoons (28 g) unsalted butter
04 -
2 tablespoons (30 ml) olive oil
05 -
4 cloves garlic, minced
→ Seasonings
06 -
1/2 teaspoon dried basil
07 -
1/2 teaspoon dried oregano
08 -
1/4 teaspoon dried rosemary
09 -
1/2 teaspoon dried thyme
10 -
Kosher salt, to taste
11 -
Freshly ground black pepper, to taste
→ Finishing Touches
12 -
1 cup (100 g) freshly grated Parmesan
13 -
2 tablespoons chopped fresh parsley leaves
# Steps:
01 -
Sprinkle chicken thighs evenly with dried basil, oregano, rosemary, kosher salt, and freshly ground black pepper.
02 -
Melt butter in a large skillet over medium-high heat. Place chicken thighs skin-side down and sear each side until golden brown, about 2–3 minutes per side. Remove and drain excess fat.
03 -
Place quartered baby red potatoes in a 6-litre slow cooker. Drizzle with olive oil, add minced garlic and dried thyme, then season with salt and pepper. Toss to coat evenly.
04 -
Arrange the seared chicken thighs in an even layer atop the potatoes. Cover with lid and cook on low for 7–8 hours or on high for 3–4 hours, until chicken reaches an internal temperature of 74°C.
05 -
Transfer to serving plates. Sprinkle with freshly grated Parmesan and garnish with chopped fresh parsley. Serve immediately.
# Notes:
01 -
For a crisper skin, broil seared chicken thighs for 2 minutes before serving.