Slow Cooker Garlic Parmesan Chicken and Potatoes

Tender chicken thighs and baby potatoes cook slowly with garlic, Italian seasoning, butter, and Parmesan for an easy, comforting dinner.

Prep: 15 min · Cook: 360 min · Yield: 4 · Method: Slow Cooker

Ingredients

• 1.5 lb chicken thighs
• 1.5 lb baby potatoes
• 4 cloves garlic cloves
• 0.5 cup parmesan cheese
• 2 tbsp butter
• 1 tsp italian seasoning
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 0.5 cup chicken broth

Cooking instructions

1. Trim excess fat from the chicken thighs. Halve any baby potatoes larger than 1½ inches, and mince the garlic. (about 10 min)
2. Season the chicken with the salt, pepper, and Italian seasoning. Arrange the potatoes and garlic in the slow cooker, then place the chicken thighs on top and pour in the chicken broth. (about 5 min)
3. Cover and cook on Low for 5 to 6 hours, until the potatoes are tender and the thickest chicken thigh reaches 165°F (74°C). (about 360 min) — Low
4. Stir the Parmesan and butter into the hot cooking juices until the butter melts and the cheese is incorporated. (about 2 min)
5. Transfer the chicken to a broiler-safe pan and broil briefly until lightly browned, watching closely. Return it to the potatoes and sauce, then serve hot. (about 3 min) — Broil