Slow Cooker Garlic Parmesan (Print Version)
# Ingredients:
01 -
12 skin-on, bone-in chicken thighs
02 -
2 tablespoons unsalted butter
03 -
1.5 pounds baby potatoes, halved
04 -
1 medium onion, diced
05 -
8 cloves garlic, minced
06 -
1 cup chicken broth
07 -
1 cup grated Parmesan cheese, divided
08 -
2 teaspoons dried Italian seasoning
09 -
1 teaspoon garlic powder
10 -
1 teaspoon salt
11 -
1/2 teaspoon black pepper
12 -
1/4 cup fresh parsley, chopped
# Instructions:
01 -
Season both sides of the chicken thighs with Italian seasoning, garlic powder, salt, and pepper.
02 -
Melt the butter in a large skillet over medium-high heat. Place the chicken in the skillet, skin-side down. Brown both sides by cooking for 2-3 minutes.
03 -
Place the browned chicken thighs in the slow cooker. Add the baby potatoes and diced onion.
04 -
Add minced garlic to the slow cooker and pour chicken broth over everything.
05 -
Cover and cook on low for 6-8 hours until the chicken is tender and the potatoes are soft.
06 -
In the last 30 minutes of cooking, stir in 1/2 cup of Parmesan cheese.
07 -
Before serving, sprinkle the remaining 1/2 cup of Parmesan cheese and the chopped parsley on top. Serve warm and enjoy.
# Notes:
01 -
You can cook for 3-4 hours on high instead.
02 -
Refrigerate leftovers in an airtight container for up to 5 days.