This slow cooker Parmesan chicken and potatoes is a complete, cozy dinner with garlic, thyme, and tender baby potatoes. A quick sear gives the chicken color before the slow cooker does the rest.
A QUICK NOTE
Pat the chicken dry before searing, and set it skin side up over the potatoes. The original recipe leaves the parsley flexible; start with about 1 tablespoon chopped and add more to taste.
SLOW COOKER TIME
About 4 hours on high or 8 hours on low
INGREDIENTS
2 tablespoons extra-virgin olive oil, divided
2 pounds bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper, to taste
1 pound baby red potatoes, quartered
1 tablespoon softened butter
5 garlic cloves, chopped
2 tablespoons fresh thyme
Freshly chopped parsley, about 1 tablespoon or more to taste
2 tablespoons freshly grated Parmesan, plus more for serving
DIRECTIONS
1. Pat the chicken thighs dry. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper and sear until golden, about 3 minutes per side.
2. In a large slow cooker, toss the potatoes with the remaining tablespoon of olive oil, butter, garlic, thyme, parsley, and Parmesan. Season with salt and pepper.
3. Place the chicken skin side up on top of the potatoes. Cover and cook on high for about 4 hours or low for about 8 hours, until the potatoes are tender and the chicken reaches 165°F at the thickest part.
4. Serve with additional Parmesan sprinkled over each portion.
