Slow-Cooker Garlic-Parmesan Chicken Recipe - How To Make Slow-Cooker Garlic Parmesan Chicken

Ingredients

• 6 Bone-In, Skin-On Chicken Thighs (About 6-8 ounces each, patted dry)
• 1.5 lbs Baby Potatoes (Halved or quartered if large, about 1-inch pieces)
• 4 tablespoons Unsalted Butter (Cut into pats)
• 6 cloves Garlic (Minced)
• 2 Fresh Thyme Sprigs (Or 1 teaspoon dried thyme)
• 0.5 cup Grated Parmesan Cheese (Freshly grated, plus more for serving)
• 1 tablespoon Fresh Parsley (Chopped, plus more for garnish)
• To taste Salt
• To taste Black Pepper
• 1 tablespoon Olive Oil (For searing chicken)

Instructions

1. Pat the chicken thighs dry with paper towels to remove excess moisture. Season generously with salt and pepper on both sides.
2. Heat olive oil in a large skillet over medium-high heat. Sear the chicken thighs, skin-side down, until golden brown and crispy, about 5-7 minutes. Flip and sear for 2-3 minutes on the other side to brown lightly. Work in batches to avoid overcrowding the pan for better searing.
3. Transfer the seared chicken to a 6-quart or larger slow cooker. Place the halved or quartered baby potatoes around the chicken thighs.
4. Scatter the minced garlic and thyme sprigs (or dried thyme) evenly over the chicken and potatoes. Dot with pats of butter.
5. Sprinkle the grated Parmesan cheese generously over the chicken and potatoes.
6. Cover the slow cooker and cook on low heat for 6 hours on low heat or 3 hours on high, until chicken reaches an internal temperature of 165°F (74°C) and potatoes are tender.
7. Stir in the chopped fresh parsley. Taste and adjust seasoning with salt and pepper if needed.
8. Serve hot, garnishing with extra fresh parsley and grated Parmesan cheese if desired.