Description
Indulge in tender chicken thighs and baby potatoes enveloped in a fragrant garlic and Parmesan sauce, easily made in a slow cooker.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs, trimmed
- 1.5 pounds baby potatoes, halved
- 4 cloves garlic, minced
- 1 cup low-sodium chicken broth
- ½ cup grated Parmesan cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Arrange the halved baby potatoes evenly at the bottom of the slow cooker.
- Pat the chicken thighs dry and season both sides with salt and pepper, then layer them on top of the potatoes.
- In a bowl, whisk together the minced garlic, chicken broth, and grated Parmesan until well combined. Pour the mixture over the chicken and potatoes.
- Cover the slow cooker and set it on low for 4-6 hours.
- If desired, switch to high for the last 30 minutes for a caramelized top.
- Sprinkle with finely chopped parsley just before serving.
Notes
For added flavor, briefly sear the chicken thighs skin-side down before placing them in the slow cooker. Choose quality ingredients for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg