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Slow-Cooker Garlic-Parmesan Chicken

Slow-Cooker Garlic-Parmesan Chicken That Will Wow Your Family

Experience the comforting flavors of Slow-Cooker Garlic-Parmesan Chicken, a simple yet delightful family meal that combines tender chicken thighs and creamy potatoes.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 6 pieces Bone-in, skin-on chicken thighs Chicken breasts can be used but may require adjustments in cooking time.
  • 1 tbsp Kosher salt Feel free to swap with sea salt for a different taste.
  • 1 tbsp Freshly ground black pepper Pre-ground pepper can suffice in a pinch.
For the Seasoning
  • 1 tbsp Garlic powder Substitute with fresh garlic for bolder flavor.
  • 6 cloves Garlic cloves, finely chopped Reduce if garlic powder is used.
  • 10 sprigs Thyme sprigs, divided Dried thyme (1 tsp) works if fresh isn’t available.
For the Potatoes
  • 1.5 lbs Baby red potatoes, quartered Yukon gold potatoes can also work.
For the Creamy Sauce
  • 2 tbsp Unsalted butter, melted Olive oil can serve as a lighter alternative.
  • 1/2 cup Heavy cream Swap with milk for a lighter version.
  • 1 oz Parmesan cheese, finely shredded Use Pecorino Romano for a sharper taste.
For Garnish
  • 2 tbsp Fresh parsley, chopped Optional if you prefer to skip it.

Equipment

  • Slow Cooker
  • Skillet
  • measuring spoons
  • measuring cups
  • tongs
  • Knife
  • Cutting Board
  • Serving Bowls

Method
 

Step-by-Step Instructions for Slow-Cooker Garlic-Parmesan Chicken
  1. Begin by patting the bone-in, skin-on chicken thighs dry with paper towels to ensure a nice sear. Season the thighs generously with garlic powder, kosher salt, and freshly ground black pepper, ensuring all sides are coated.
  2. In a skillet heated over medium-high heat, add a splash of oil and carefully place the seasoned chicken thighs, allowing them to sear for about 3-4 minutes on each side until golden brown. Once browned, transfer the thighs to your slow cooker.
  3. In the slow cooker, arrange the quartered baby red potatoes around the chicken thighs. Sprinkle the finely chopped garlic and add the melted unsalted butter over everything. Toss in the fresh thyme sprigs and any leftover juices from the skillet.
  4. Cover the slow cooker with its lid and set it to cook on high for 4 hours. After this initial time, lower the temperature to low and let it continue cooking for an additional hour.
  5. Once cooking is complete, stir in the heavy cream into the slow cooker. Crumble in the finely shredded Parmesan cheese.
  6. Scoop the tender chicken and creamy potatoes into bowls, garnishing with freshly chopped parsley. Serve warm.

Nutrition

Serving: 1servingCalories: 480kcalCarbohydrates: 30gProtein: 37gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 150mgSodium: 800mgPotassium: 950mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

Sear the chicken first for depth of flavor; check that the chicken reaches an internal temperature of 165°F.

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