Description
A rich, savory Slow Cooker Garlic Parmesan Chicken featuring tender bone-in thighs, roasted garlic-rosemary potatoes, and a golden parmesan crust. Ideal for a hearty, no-fuss American dinner cooked on low for 6.5 hours and finished in the oven.
Ingredients
Chicken thighs – 2 lbs (bone-in)
Russet potatoes – 3 large (1-inch cubes)
1 head garlic (split cloves)
Parmesan cheese – 2 cups (grated, 1/4 cup reserved for topping)
Extra-virgin olive oil – 2 tbsp
Fresh rosemary – 1 tsp (finely chopped)
Unsalted butter – 1 tbsp (softened)
Salt – 1 tsp
Black pepper – 1 tsp
Instructions
Rinse chicken thighs under cold water and pat dry with paper towels.
Cube potatoes into 1-inch pieces and toss with 1 tsp salt and 1 tsp black pepper in a bowl.
Heat olive oil in a skillet. Sauté split garlic until golden, then sear chicken with rosemary on both sides.
Layer seasoned potatoes in the crockpot. Add seared chicken on top and pour 3/4 cup water to redistribute juices.
Cover and cook on low for 6.5 hours or high for 3.5 hours until chicken is tender and potatoes are softened.
Brush butter over the thickest part of chicken thighs and sprinkle reserved parmesan for a crust.
Transfer the chicken and potatoes to a preheated 375°F oven and bake for 20 minutes until golden.
Notes
For optimal browning, ensure chicken is fully dry before searing.
Reserve 1/4 cup parmesan for the crust.
For a crispier crust, increase oven time by 5 minutes.
Add fresh basil as a garnish for brightness.
- Prep Time: 15
- Cook Time: 390
- Category: Trending
- Method: Baking & Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 2500mg
- Fat: 25g
- Saturated Fat: 10g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 120mg
