Ingredients
Scale
- 2 lbs chicken thighs (boneless or bone-in)
- 1.5 lbs baby potatoes, halved
- 5 garlic cloves, minced
- 1 cup shredded Parmesan cheese
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp chopped parsley (optional)
- Optional: ¼ cup heavy cream or chicken broth
Instructions
- Optional but recommended: Sear chicken thighs in a hot skillet for 2–3 minutes per side for extra flavor.
- Grease slow cooker with olive oil.
- Layer halved baby potatoes on the bottom.
- Place seared chicken thighs on top of the potatoes.
- Sprinkle minced garlic, dried thyme, salt, and pepper over everything.
- Drizzle with olive oil and sprinkle half of the Parmesan on top.
- Optional: Add a splash of heavy cream or chicken broth for extra sauciness.
- Cook on LOW for 6–7 hours or HIGH for 3–4 hours. Do not lift the lid during cooking.
- 15–20 minutes before serving, sprinkle the remaining Parmesan over the top and let it melt with the lid cracked.
- Optional: For crispy skin, broil the chicken for 2–3 minutes after cooking.
Notes
Use Yukon Gold or baby potatoes for best texture. Fresh minced garlic is essential. To thicken sauce, remove lid during last 30 minutes. Freeze only if no cream is added. Reheat with a splash of broth for best leftovers.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 2g
- Sodium: 780mg
- Fat: 32g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 145mg