Slow-Cooker Garlic-Parmesan Chicken
Want an easy slow-cooker chicken recipe? This slow-cooker garlic-Parmesan chicken (paired with herby, buttery potatoes) is a winner.
Ingredients
- 2 lbbone-in, skin-on chicken thighs
- 1 tspGarlic Powder
- Kosher Salt
- Ground Black Pepper, freshly
- 1.5 lbbaby red potatoes, quartered
- 6Garlic, finely chopped
- 1 ozParmesan, (about 1/2 cup), finely shredded for serving plus more
- 2 tbspUnsalted Butter, melted
- 10thyme sprigs, divided
- 0.5 cupHeavy Cream
- 2 tbspfresh parsley, finely chopped
Instructions
- 1
Season chicken thighs all over and under skin with garlic powder, 2 tsp. salt, and 1 tsp. pepper. Let sit, uncovered, on a wire rack in the refrigerator, at least 2 hours and up to overnight.
- 2
Meanwhile, in a slow cooker, toss potatoes, garlic, Parmesan, butter, and half of thyme; generously season with salt and pepper. Cook on High for 2 hours or on Low for 4 hours.
- 3
In a large skillet over medium heat, arrange chicken skin side down. Cook, undisturbed, until fat has rendered and skin is golden brown, 12 to 14 minutes.
- 4
Transfer chicken to slow cooker skin side up; discard fat. Pour cream into skillet to deglaze and cook over medium-low heat, scraping browned bits from bottom of skillet, until reduced by half, about 3 minutes.
- 5
Pour cream from skillet into slow cooker. Top with remaining thyme. Cook on High for 2 hours or Low for 4 hours, until potatoes are tender and an instant-read thermometer inserted into thickest part of chicken registers 165°.
- 6
Top with more Parmesan and parsley.