Slow Cooker Garlic Parmesan Chicken and Potatoes
A comforting meal of juicy chicken thighs and flavorful baby potatoes cooked in a slow cooker, topped with garlic and Parmesan cheese.
Ingredients
Main Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 1 teaspoon garlic salt
- 1 teaspoon paprika
- 1 teaspoon pepper
- 3 cloves garlic, minced
- 3 tablespoons olive oil divided
- 1 pound baby potatoes, halved
- 1 cup shredded Parmesan
- to taste parsley for garnish
Instructions
Preparation
- 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 olive oil and place the chicken thighs skin-side down. Sear for 2 minutes or until golden.
- Combine the remaining seasoning mix with the minced garlic and the remaining 2 tablespoons of olive oil.
- Halve or quarter the baby potatoes depending on their size. Toss the potatoes with the seasoning mix and place them in the bottom of the slow cooker.
- Add the seared chicken on top of the potatoes.
Cooking
- Cook on LOW for 6-7 hours or HIGH for 3-4 hours.
- Right before serving, sprinkle with the Parmesan cheese and top with parsley if desired.
- Serve warm.
Notes
Store leftovers covered in the fridge for up to 4 days. Adjust the seasoning amounts to your taste. If you want an extra cheesy touch, add more Parmesan cheese just before serving.