Slow Cooker Parmesan Garlic Herb Chicken and Potatoes

Slow Cooker Parmesan Garlic Herb Chicken and Potatoes

This easy slow cooker recipe is perfect for a busy weeknight. Simply toss together chicken, potatoes, and a flavorful herb mixture, and let your slow cooker do the rest. The result is tender, juicy chicken and perfectly cooked potatoes bathed in a delicious Parmesan garlic sauce.

Ingredients:

• 2 tablespoons butter
• 2 pounds bone-in, skin-on chicken thighs (or boneless, skinless chicken breasts or thighs)
• 2 pounds baby red potatoes, quartered
• 4 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 1 tablespoon chopped fresh parsley
• 1 tablespoon fresh thyme, finely chopped
• 1 tablespoon fresh oregano, finely chopped
• 1/3 cup olive oil
• Salt and pepper to taste
• Freshly grated Parmesan cheese, for serving
• Chopped fresh parsley, for garnish (optional)

Cooking Guide:

1. Melt butter in a large skillet over medium-high heat. Season chicken with salt and pepper. Sear chicken on each side for 1-2 minutes, or until golden brown. Transfer chicken to a plate.
2. In your slow cooker, combine potatoes, garlic, Parmesan cheese, parsley, thyme, oregano, olive oil, salt, and pepper. Toss to coat.
3. Nestle the seared chicken on top of the potato mixture.
4. Cook on LOW for 6 hours or HIGH for 4 hours, or until chicken is cooked through and potatoes are tender.
5. Once cooked, remove chicken to a plate and shred or chop with forks. Return chicken to the slow cooker and stir to combine with the potatoes and sauce.
6. Serve immediately topped with additional Parmesan cheese and fresh parsley, if desired.

Tips:

• For added flavor, you can marinate the chicken in your favorite Italian dressing for 30 minutes before searing.
• If you don’t have fresh herbs, you can substitute 1 teaspoon each of dried thyme, oregano, and parsley.
• To thicken the sauce, create a slurry by mixing 1 tablespoon cornstarch with 2 tablespoons of cold water. Stir the slurry into the slow cooker during the last 30 minutes of cooking.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.