When you think Parm + chicken, you may be thinking of the melty, saucy chicken parm. We suggest you might like this recipe as much or even more. No fryer required!
Bone-in skin-on chicken thighs ensure a flavor-packed and tender result. Paired with a few pats of butter, garlic, and thyme, all the flavors seep into the tender baby potatoes for a fully satisfying, comforting meal. Pro tips:
- Pat the thighs dry before searing. Removing that extra moisture will help the skin render and brown quickly so that you don't end up with pale floppy thighs.
- If there's any chicken fat or juices that remain in your skillet after searing, be sure to funnel it all into the slow-cooker—that's flavor you don't want to leave behind.
- For the freshly chopped parsley, start with at least 1 tablespoon chopped but feel free to add more. You can also swap in your favorite woody herb here if you prefer. Rosemary or oregano would be worthy alternatives.
- When adding to the slow cooker, place the chicken on top of potatoes, skin-side up, to allow for air flow and to let the chicken fat to drip on to potatoes.
Ingredients
3 tbsp. extra-virgin olive oil, divided
2 lb. bone-in, skin-on chicken thighs
Kosher salt
Freshly ground black pepper
1 lb. baby red potatoes, quartered
2 tbsp. butter, softened
5 cloves garlic, chopped
2 tbsp. fresh thyme
Freshly chopped parsley
2 tbsp. freshly grated Parmesan, plus more for serving
Directions
SAVE TO MY RECIPES
Step 1
In a large skillet over medium-high heat, heat 1 tablespoon oil. Add chicken, season with salt and pepper, and sear until golden, 3 minutes per side.
Step 2
Meanwhile, in a large slow cooker, toss potatoes with remaining 2 tablespoons oil, butter, garlic, thyme, parsley, and Parmesan and season generously with salt and pepper. Add chicken and cook on high for 4 hours or low for 8 hours, until potatoes are tender and chicken is fully cooked.
Step 3
Garnish with Parmesan before serving.
Reviewed by EL KATIBI MARIA
on
July 07, 2023
Rating:
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