Description
A comforting slow cooker meal combining tender chicken thighs and baby potatoes with rich garlic parmesan flavors, perfect for a weeknight dinner.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 teaspoon garlic salt
- 1 teaspoon paprika
- 1 teaspoon black pepper
- 3 cloves garlic, minced
- 3 tablespoons olive oil
- 1 pound baby potatoes, halved
- 1 cup shredded parmesan cheese
- Fresh parsley for garnish (optional)
Instructions
- In a small bowl, combine the garlic salt, paprika, and black pepper, mixing well.
- Sprinkle half of the seasoning mixture over the chicken thighs, coating them evenly.
- Heat 1 tablespoon of olive oil in a medium skillet over medium-high heat. Once hot, place the chicken thighs skin-side down and sear for about 2 minutes, until the skin is golden brown and crispy. Remove from heat and set aside.
- In the same small bowl, mix the remaining seasoning blend with the minced garlic and the remaining 2 tablespoons of olive oil.
- Halve or quarter your baby potatoes depending on their size, ensuring uniform pieces for even cooking.
- Toss the potatoes with the garlic-seasoning-oil mixture until well coated, then arrange them in the bottom of your slow cooker.
- Place the seared chicken thighs on top of the potatoes, skin-side up.
- Cover and cook on low heat for 6-7 hours or on high heat for 3-4 hours, until the chicken is cooked through and the potatoes are fork-tender.
- Right before serving, sprinkle the shredded parmesan cheese over the chicken and potatoes. Cover the slow cooker again and let it sit for a few minutes until the cheese melts.
- Garnish with fresh chopped parsley if desired, then serve immediately.
Notes
For extra crispy skin, place the cooked chicken thighs under the broiler for 2-3 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American