Slow Cooker Garlic Parmesan Chicken
Delicious slow cooker garlic parmesan chicken made with juicy, flavorful chicken thighs. Cooked with veggies, potatoes, topped with creamy parmesan.
Servings: 4
Equipment
- sharp knives
Ingredients
- 4 chicken thighs, bone in
- 1 tsp salt
- 1 tsp paprika
- ½ tsp dried oregano
- 1 tsp pepper
- 1 tsp fresh thyme
- 3 garlic cloves, minced
- 1 Tbsp olive oil
- ½ lb baby potatoes, halved
- ½ lb brussel sprouts, halved
- ½ red onion, chopped into large chunks
- 2 Tbsp butter
- 1 cup shaved Parmesan more for garnish
Instructions
- In a small bowl, mix together the garlic salt, paprika, oregano, and pepper to create the seasoning blend. Pat the chicken thighs dry with paper towels. Rub chicken thighs on both sides with seasoning and thyme. Chop the potatoes, brussels and garlic.
- Add oil to a cast iron skillet. Heat on medium high heat. Place the chicken on the skillet and sear it for about 2 minutes on each side. Meanwhile, place slow cooker on high.
- Lay the potatoes on the bottom of the slow cooker. Top with the seared chicken thighs, garlic and butter. Potatoes on the bottom help to have them cook quicker, the chicken drippings will keep the potatoes moist, but you can start with an oiled crock pot if you'd like.
- Add the brussel sprouts and onion on top of the chicken. Place the lid on the cooker and cook for about 4 hours on high. If cooking on low: about 5-6 hours.
- About 30 minutes before the cooking time is complete, add a little more butter (optional) and sprinkle the shaved Parmesan over the chicken and vegetables. Cover and continue cooking until the cheese is slightly melted. Once the chicken is fully cooked and the vegetables are tender, spoon the flavorful mixture onto plates. Garnish with additional fresh thyme leaves and parmesan if desired.
Notes
*bone in chicken thighs yields the most flavor and juiciness. If you use boneless, you will need to adjust the time a bit less.
*Large potatoes can be cut into 1 inch pieces as well if baby potatoes aren't available. Use red or Yukon potatoes.
*Use 1 full pound of potatoes if you aren't using brussel sprouts.
*use shaved or grated parmesan of choice.
Store any leftovers in an airtight container for up to 4 days.
Nutrition
Serving: 1.5cup | Calories: 524kcal | Carbohydrates: 18g | Protein: 36g | Fat: 34g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 159mg | Sodium: 1119mg | Potassium: 810mg | Fiber: 4g | Sugar: 2g | Vitamin A: 814IU | Vitamin C: 62mg | Calcium: 356mg | Iron: 3mg