Slow Cooker Parmesan Chicken Thighs and Potatoes

Easy to make and perfect for a weeknight dinner, these slow cooker Parmesan chicken thighs and potatoes will appeal to the whole family.

• Preparation Time: 15 mins
• Cooking Time: 7 hr 5 mins
• Total Time: 7 hr 20 mins
• Calories: 402 Calories

Ingredients

• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh parsley
• 4 cloves garlic, minced
• 1 cup freshly grated Parmesan cheese
• kosher salt and freshly ground black pepper to taste
• 8 (5 ounce) bone-in, skin-on chicken thighs
• 2 pounds baby red potatoes, quartered
• 0.25 teaspoon dried rosemary
• 0.5 teaspoon dried thyme
• 0.5 teaspoon dried basil
• 0.5 teaspoon dried oregano

Recipe Instructions

Step 1

Season chicken with basil, oregano, rosemary, salt, and pepper.

Step 2

Melt butter in a large skillet over medium-high heat. Add chicken, skin-side down, and sear until golden brown, 2 to 3 minutes per side. Drain excess fat and set chicken aside.

Step 3

Place potatoes in a 6-quart slow cooker. Stir in olive oil, garlic, and thyme, then season with salt and pepper. Add chicken in an even layer over top.

Step 4

Cover and cook until potatoes are tender and chicken is no longer pink at the bone and the juices run clear, 7 to 8 hours on Low or 3 to 4 hours on High. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Step 5

Serve immediately, sprinkled with Parmesan cheese and garnished with parsley.