PREP TIME: 15 MINS | TOTAL TIME: 4 HRS 15 MINS | YIELDS: 4 servings
Slow cooker recipes are a must and for keeps. I have tons of slow cooker recipes under my sleeves, and I assure you they are all very impressive. But today, the star of the show is this slow cooker garlic-Parmesan chicken. It is made with only a few simple ingredients from the bone-in, skin-on chicken thighs, potatoes, butter, garlic, and thyme. It’s a very comforting and satisfying meal perfect for busy weeknights.
A few pro tips, make sure to pat the chicken thighs dry before searing to prevent them from being pale and floppy. And you do not want to leave the flavor behind of the extra chicken fat or juices that remain in the skillet after searing the chicken. I suggest funnelling it all into your slow cooker.
You can also keep any leftovers in an airtight container in the fridge for up to 4 days. And simply reheat for an easy and quick meal.
INGREDIENTS
2 tablespoons butter, softened
2 pounds bone-in, skin-on chicken thighs
3 tablespoons extra-virgin olive oil, divided
1 pound of baby red potatoes, quartered
5 cloves garlic, chopped
Freshly chopped parsley
2 tablespoons fresh thyme
2 tablespoons freshly grated Parmesan, plus more for serving
Kosher salt
Freshly ground black pepper
How to make Slow-Cooker Garlic-Parmesan Chicken
Step 1: Heat 1 tbsp oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken to the skillet and season with salt and pepper. Cook the chicken on each side for about 3 minutes.
Step 2: In the meantime, toss the potatoes with the rest of the 2 tbsp oil, butter, garlic, thyme, parsley, and Parmesan in a slow cooker. And generously season with salt and pepper. Add the seared chicken and set to cook for 4 hours on high or 8 hours on low or until the potatoes are tender and the chicken is completely cooked.
Step 3: Serve the garlic-Parmesan chicken immediately, garnished with Parmesan. Enjoy!
Nutrition Facts (per serving):
699 calories, 49 g protein, 22 g carbohydrates, 2 g fiber, 0 g sugar, 44 g fat, 13 g saturated fat, 680 mg sodium
Ingredients
- 2 tablespoons butter, softened
- 2 pounds bone-in, skin-on chicken thighs
- 3 tablespoons extra-virgin olive oil, divided
- 1 pound of baby red potatoes, quartered
- 5 cloves garlic, chopped
- Freshly chopped parsley
- 2 tablespoons fresh thyme
- 2 tablespoons freshly grated Parmesan, plus more for serving
- Kosher salt
- Freshly ground black pepper
Instructions
Step 1: Heat 1 tbsp oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken to the skillet and season with salt and pepper. Cook the chicken on each side for about 3 minutes.
Step 2: In the meantime, toss the potatoes with the rest of the 2 tbsp oil, butter, garlic, thyme, parsley, and Parmesan in a slow cooker. And generously season with salt and pepper. Add the seared chicken and set to cook for 4 hours on high or 8 hours on low or until the potatoes are tender and the chicken is completely cooked.
Step 3: Serve the garlic-Parmesan chicken immediately, garnished with Parmesan. Enjoy!
