Ingredients
- Chicken: 4 bone-in, skin-on chicken thighs
- Seasonings: 1 teaspoon garlic salt, 1 teaspoon paprika, 1 teaspoon pepper
- Garlic: 3 cloves, minced
- Oil: 3 tablespoons olive oil
- Potatoes: 1 pound baby potatoes, halved
- Parmesan Cheese: 1 cup shredded
- Garnish: Parsley
Instructions
- Season and Sear the Chicken: In a small bowl, mix garlic salt, paprika, and pepper. Sprinkle half the seasoning mixture on the chicken thighs. In a medium skillet over medium-high heat, add 1 tablespoon of oil and place the chicken thighs skin-side down. Sear for 2 minutes or until golden.
- Prepare the Potatoes: Combine the remaining seasoning mix with minced garlic and the remaining 2 tablespoons of oil. Halve or quarter the baby potatoes, toss them with the seasoning mix, and place them in the bottom of your slow cooker.
- Cook in Slow Cooker: Add the seared chicken on top of the potatoes. Cook on LOW for 6-7 hours or HIGH for 3-4 hours.
- Add Parmesan and Serve: Right before serving, sprinkle with parmesan cheese. Top with parsley for garnish and serve.
Notes
- Searing Chicken: While not necessary, searing locks in moisture and adds color and flavor.
- Boneless Chicken: If using boneless chicken breasts or thighs, cook for 3-4 hours on LOW.
- Storage: Store leftovers in an airtight container for 3-5 days in the refrigerator.
- Freezing: You can freeze cooked chicken and potatoes for up to 3 months, although potatoes may change texture.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Calories: 610 kcal
- Sodium: 1083mg
- Fat: 42g
- Saturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 164mg
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