Garlic Parm Chicken Slow Cooker
I first made this recipe on a hectic weekday when I needed dinner to practically cook itself. The smell of garlic and parmesan filling the house was enough to bring everyone into the kitchen early. It felt like a little moment of calm we all needed that evening.
Equipment
- slow cooker
- Medium skillet
Ingredients
For the Chicken and Seasoning
- 4 bone-in, skin-on chicken thighs
- 1 teaspoon garlic salt
- 1 teaspoon paprika
- 1 teaspoon pepper
- 3 cloves garlic minced
- 3 tablespoons olive oil
For the Potatoes and Topping
- 1 pound baby potatoes halved Halve or quarter depending on size.
- 1 cup shredded Parmesan
- parsley for garnish
Instructions
- In a small bowl, mix the garlic salt, paprika, and pepper together.
- Sprinkle half of the seasoning mixture on the chicken thighs.
- In a medium skillet over medium high heat add 1 tablespoon of the oil. Place the chicken thighs skin down and sear for 2 minutes or until golden.
- Combine the remaining seasoning mix with the minced garlic and remaining 2 tablespoons of oil.
- Toss the potatoes with this seasoning mix and place them in the bottom of your slow cooker.
- Add the chicken on top of the potatoes.
- Cook on LOW heat for 6-7 hours or HIGH for 3-4 hours.
- Right before serving, sprinkle with the Parmesan cheese.
- Top with parsley for color if you like. Serve the dish.
Notes
Store leftovers covered in the fridge for up to 4 days. If you use boneless chicken breasts or thighs, they will cook faster and might be drier. Try 3-4 hours on LOW and check that the chicken reaches 165 degrees and the potatoes are fork tender. Times given are a general recommendation; test them in your slow cooker and adjust as needed because every slow cooker runs differently.
By Grace Williams, Contributor at Recipes by Betty.