Description
A hearty slow cooker dish with juicy chicken thighs, tender baby potatoes, and a rich garlic-Parmesan butter sauce — perfect for an easy yet flavorful dinner.
Ingredients
2 lbs bone-in, skin-on chicken thighs
1.5 lbs baby potatoes, halved
4 cloves garlic, minced
1/2 cup grated Parmesan cheese
2 tablespoons olive oil
1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
1 teaspoon dried basil
Salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter, cubed
2 tablespoons chopped fresh parsley, for garnish
Instructions
- Lightly grease the inside of your slow cooker with olive oil or non-stick spray.
- Arrange the halved baby potatoes in an even layer at the bottom of the slow cooker.
- In a small bowl, mix garlic, Parmesan, olive oil, thyme, basil, salt, and pepper to form a paste.
- Rub this mixture evenly over the chicken thighs.
- Place the seasoned chicken on top of the potatoes.
- Dot the top with cubes of butter.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is cooked through and the potatoes are tender.
- Garnish with fresh parsley before serving.
Notes
Swap chicken thighs for bone-in chicken breasts for a leaner option.
Add carrots or green beans for more vegetables.
Use rosemary instead of thyme for a different flavor.
Shredded Parmesan gives a stronger cheesy taste.
Add red pepper flakes for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 6 hours (low) or 3–4 hours (high)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 2g
- Sodium: 640mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 140mg
