Slow Cooker Garlic Parmesan Chicken and Potatoes

Ingredients

• 2-2.5 pounds Bone-In, Skin-On Chicken Thighs (Approximately 4 large thighs. Using thighs ensures moist and flavorful chicken. Can substitute with boneless thighs, but reduce cooking time to 3-4 hours on LOW and watch closely.)
• 1 teaspoon Garlic Salt (Adds savory garlic flavor. Adjust to taste.)
• 1 teaspoon Paprika (Adds color and a slightly smoky flavor. Smoked paprika can also be used.)
• 1 teaspoon Black Pepper (Adds a touch of spice.)
• 3 cloves Garlic (Minced. Fresh garlic provides the best flavor; about 1 tablespoon minced. Can use 1 teaspoon jarred minced garlic as a substitute.)
• 3 tablespoons Extra Virgin Olive Oil (Used for searing the chicken and coating the potatoes. Can substitute with avocado oil or another neutral oil.)
• 1 pound Baby Potatoes (Halved or quartered based on size. Baby red or gold potatoes are recommended for their creamy texture. Russet potatoes, peeled and cubed into 1-inch pieces, can be substituted.)
• 1 cup Shredded Parmesan Cheese (Adds a salty, cheesy flavor. Freshly shredded parmesan melts best. Pre-shredded also works.)
• Optional Parsley (Freshly chopped, for garnish. Adds fresh flavor and visual appeal.)

Instructions

1. In a small bowl, mix together the garlic salt, paprika, and black pepper to create a well-combined seasoning blend.
2. Sprinkle half of the seasoning mixture evenly over the chicken thighs, ensuring both sides are coated. Gently pat the seasoning into the chicken.
3. Heat 1 tablespoon of olive oil in a medium skillet over medium-high heat until the oil shimmers.
4. Place the chicken thighs skin-side down in the hot skillet and sear for 2-3 minutes per side, or until golden brown. Searing enhances flavor and improves the chicken's texture. Don't overcrowd the pan; sear in batches if needed.
5. Remove chicken from skillet and set aside. In the same small bowl, combine the remaining seasoning mix with the minced garlic and the remaining 2 tablespoons of olive oil to create a garlic-oil mixture. This infused oil will coat the potatoes.
6. Halve or quarter the baby potatoes, depending on their size, so they cook evenly in the slow cooker.
7. Toss the potatoes with the garlic-oil mixture, ensuring they are well coated. This infuses the potatoes with garlic flavor. Massage the oil into the potatoes.
8. Place the seasoned potatoes in the bottom of your slow cooker in a single layer.
9. Arrange the seared chicken thighs on top of the potatoes in the slow cooker. The potatoes act as a barrier to prevent the chicken from sticking to the bottom and burning.
10. Cover the slow cooker and cook on LOW heat for 6-7 hours or on HIGH heat for 3-4 hours. Chicken is done when internal temperature reaches 165°F and the potatoes are tender when pierced with a fork. Cooking time may vary based on your slow cooker.
11. In the last 15 minutes of cooking, sprinkle the shredded Parmesan cheese evenly over the chicken and potatoes.
12. Cover and allow the cheese to melt completely. Check that the chicken has reached an internal temp of 165F
13. Garnish with fresh parsley for a pop of color and freshness. Serve immediately and enjoy!