Description
A cozy and creamy dish of chicken thighs cooked with buttery potatoes and a savory garlic-parmesan crust in a crockpot.
Ingredients
- Bone-in, skin-on chicken thighs
- Baby potatoes, halved
- Fresh garlic cloves, minced
- Grated Parmesan cheese
- Butter
- Olive oil or avocado oil
- Fresh rosemary and thyme
- Chicken broth
- Lemon zest
- Salt and freshly cracked black pepper
Instructions
- Pat the chicken dry and season it with salt, pepper, and garlic powder.
- In a skillet, sear the chicken skin-side down for 3–4 minutes until golden.
- Toss the potatoes with oil, salt, and half of the minced garlic.
- Layer the crockpot: spread half the potatoes, add herbs, place chicken on top, and scatter remaining potatoes around chicken.
- Pour broth and lemon over the ingredients, ensuring liquid reaches a quarter up the chicken.
- Sprinkle Parmesan over chicken and potatoes, then dot with butter.
- Cook on LOW for 4–5 hours, or HIGH for 2–3 hours until chicken reaches 165°F and potatoes are tender.
- If desired, broil for 2–3 minutes for a crisp top.
- Garnish with parsley and lemon zest before serving.
Notes
For a lighter version, use skinless chicken and reduce butter. This recipe can be modified with various herbs and vegetables.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg
Keywords: crockpot chicken, garlic parmesan, comfort food, easy recipes, family meals
