If you’re looking for a cozy, hands-off dinner that fills your home with incredible aromas, this is it! This Slow Cooker Garlic Parmesan Chicken is a family favorite—juicy chicken thighs nestled in a bed of seasoned baby potatoes, all topped with a cheesy garlic blend. It’s comfort food at its finest, and the best part? The slow cooker does all the work!
Why You’ll Love It:
Effortless Prep: Quick browning adds depth without much effort, and the slow cooker handles the rest.
Flavor-Packed: The combo of garlic, paprika, and Parmesan delivers a savory punch that’s irresistible.
Hearty Meal: With tender chicken and potatoes, it’s a complete meal with minimal fuss.
Great for Leftovers: Flavors get even better the next day!
Ingredient Tips:
Chicken Thighs: Bone-in, skin-on thighs add richness; you can use boneless, but they might cook faster.
Baby Potatoes: Halve them for quicker cooking and better seasoning coverage.
Garlic Salt: Adds extra flavor compared to regular salt—don’t skip it!
Parmesan Cheese: Freshly grated is best for melting and flavor, but pre-grated works too.
Ingredients:
- 4 chicken thighs (with bones and skin)
- 3-4 cloves garlic, minced
- 3 tablespoons olive oil, divided
- 1 teaspoon garlic salt
- 1 teaspoon paprika
- 1 cup grated Parmesan cheese
- 1 pound baby potatoes, halved if large
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions:
Prepare the Seasoning: In a small bowl, mix together the minced garlic, garlic salt, paprika, 2 tablespoons of olive oil, and a pinch of salt and pepper.
Season and Brown the Chicken: Use half of the seasoning mixture to coat the chicken thighs. Heat 1 tablespoon of olive oil in a skillet over medium heat. Brown the chicken thighs, skin side down first, for about 2 minutes per side until golden. This step enhances the flavor and gives the thighs a beautiful golden look.
Assemble in Slow Cooker: Place the halved baby potatoes in the bottom of your slow cooker. Drizzle with the remaining seasoning mixture and toss to coat. Lay the browned chicken thighs on top of the potatoes.
Cook: Cover and cook on low heat for 6-7 hours or on high heat for 3-4 hours, until the chicken is cooked through and tender.
Finish with Parmesan: Just before serving, sprinkle the grated Parmesan cheese over the chicken and potatoes. Let it melt slightly from the heat of the dish.
Serve: Garnish with freshly chopped parsley and serve hot.
Serving Suggestions:
Pair with steamed vegetables like broccoli or green beans.
Serve with a side salad for a fresh, crisp contrast.
Add some garlic bread on the side to soak up all the delicious juices!
Storage & Meal Prep Tips:
Leftovers: Store in an airtight container in the fridge for up to 3 days.
Reheat: Warm gently in the oven or microwave, adding a splash of broth if it seems dry.
Freezing: This dish freezes well! Store in portions for an easy future meal; thaw overnight in the fridge before reheating.
Variations:
Swap the Potatoes: Try sweet potatoes or carrots for a different twist.
Spice it Up: Add red pepper flakes to the seasoning mix for a kick.
Herbs: Add fresh rosemary or thyme to the slow cooker for extra aromatic flavor.
Trust me, once you try this Slow Cooker Garlic Parmesan Chicken, it’ll quickly become part of your regular meal rotation! Enjoy every bite of this comforting, savory dish.
Slow Cooker Garlic Parmesan Chicken Thighs
Ingredients
- 4 chicken thighs with bones and skin
- 3-4 cloves garlic minced
- 3 tablespoons olive oil divided
- 1 teaspoon garlic salt
- 1 teaspoon paprika
- 1 cup grated Parmesan cheese
- 1 pound baby potatoes halved if large
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- Prepare Seasoning: In a small bowl, mix minced garlic, garlic salt, paprika, 2 tablespoons olive oil, salt, and pepper.
- Season & Brown Chicken: Use half of the seasoning mix on the chicken thighs. Brown in a skillet with 1 tablespoon olive oil, about 2 minutes per side.
- Assemble in Slow Cooker: Place potatoes in the slow cooker and toss with the remaining seasoning mix. Lay the browned chicken thighs on top.
- Cook: Cover and cook on low for 6-7 hours or high for 3-4 hours, until chicken is cooked through.
- Finish: Sprinkle Parmesan cheese over the top before serving.
- Serve: Garnish with chopped parsley and enjoy hot!
