Slow Cooker Parmesan Chicken Thighs with Garlic Potatoes
Tender chicken thighs seasoned with herbs and Parmesan cheese, served with flavorful garlic potatoes cooked to perfection in a slow cooker.
Ingredients
- 8 bone-in skin-on chicken thighs weighing 5 ounces each
- ½ teaspoon of dried basil
- ½ teaspoon of dried oregano
- ¼ teaspoon of dried rosemary
- Salt and pepper to taste
- 2 tablespoons of unsalted butter
- 2 pounds of baby red potatoes quartered
- 2 tablespoons of olive oil
- 4 cloves of garlic minced
- ½ teaspoon of dried thyme
- 1 cup of freshly grated Parmesan cheese
- 2 tablespoons of chopped fresh parsley
Instructions
- Season the chicken thighs with dried basil, dried oregano, dried rosemary, salt, and pepper.
- In a large skillet over medium-high heat, melt the unsalted butter. Add the seasoned chicken thighs, skin-side down, and sear them until they turn golden brown, which usually takes 2 to 3 minutes per side. Remove excess fat and set the chicken aside.
- Place the quartered baby red potatoes in a 6-quart slow cooker. Stir in olive oil, minced garlic, and dried thyme. Season the mixture with salt and pepper. Arrange the seared chicken thighs on top of the potato mixture in an even layer.
- Cover the slow cooker and cook the dish until the potatoes are tender and the chicken is thoroughly cooked. This typically takes 7 to 8 hours on Low heat or 3 to 4 hours on High heat. Ensure the chicken reaches an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius) by checking with an instant-read thermometer inserted near the bone.
- Once cooked, serve the dish immediately, sprinkling freshly grated Parmesan cheese over it and garnishing with chopped fresh parsley.
Notes
Note: This recipe offers a convenient way to enjoy a delicious and satisfying meal with minimal effort. Perfect for busy weekdays or lazy weekends.