When you think of a dinner comprised of cheese and chicken, we bet the first thing that comes to mind is a melty, saucy chicken Parm. Though that will forever be one of our favorite recipes, it’s not the end-all, be-all for combining the two ingredients. If you’re craving the classic combo but not in the mood to fry, then this garlic-Parmesan chicken (made in the slow cooker!) is the chicken dinner for you. 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 chicken and tender baby potatoes for a fully satisfying, comforting meal that requires very little effort.
A few tips: Although this is made in a slow cooker, for best results, you want to sear the chicken before combining it with the rest of the ingredients. I also recommend patting the thighs dry before searing. Removing that extra moisture will help the skin render and brown quickly, so 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 scrape it all into the slow cooker—that’s flavor you don’t want to leave behind! When adding the chicken to the slow cooker, place it on top of the potatoes, skin side up, to allow for airflow and to let the chicken fat drip onto them. Pour over any leftover searing liquid, then set it and forget it.
If you have any leftovers, store them in an airtight container for up to 4 days.
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