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Slow Cooker Parmesan Chicken Thighs and Potatoes
Slow Cooker Parmesan Chicken Thighs and Potatoes
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Prep Time:
15 minutes
Cook Time:
425 minutes
Total Time:
440 minutes
Family-friendly Parmesan chicken thighs and potatoes cooked effortlessly in a slow cooker for a delicious weeknight meal.
Ingredients:
  • 8 (5 ounce) bone-in, skin-on chicken thighs
  • 0.5 teaspoon dried basil
  • 0.5 teaspoon dried oregano
  • 0.25 teaspoon dried rosemary
  • kosher salt and freshly ground black pepper to taste
  • 2 tablespoons unsalted butter
  • 2 pounds baby red potatoes, quartered
  • 4 cloves garlic, minced
  • 0.5 teaspoon dried thyme
  • 1 cup freshly grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley
Instructions:
  • Sprinkle chicken generously with basil, oregano, rosemary, salt, and pepper for a burst of flavorful herbs in every bite.
  • In a large skillet over medium-high heat, melt the butter until it sizzles. Add the chicken skin-side down until it turns a beautiful golden brown, about 2 to 3 minutes per side. Remove excess fat and set the chicken aside.
  • In a 6-quart slow cooker, combine potatoes with olive oil, garlic, and thyme, then season generously with salt and pepper before layering the chicken on top.
  • Cook on Low for 7-8 hours or High for 3-4 hours until potatoes are tender, chicken is cooked through, and a thermometer reads 165°F (74°C) near the bone.
  • Serve while hot, generously sprinkled with flavorful Parmesan cheese and delicately garnished with fresh parsley.

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