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Tender chicken thighs and baby potatoes slow-cooked in a garlicky Parmesan butter sauce. Easy to prepare and packed with cozy, herby flavor.

Ingredients

Scale

  • 2 lbs bone-in, skin-on chicken thighs

  • 1.5 lbs baby Yukon Gold or red potatoes, halved

  • 6 cloves garlic, minced

  • ½ cup freshly grated Parmesan cheese

  • ¼ cup unsalted butter, cut into pieces

  • ¾ cup low-sodium chicken broth

  • 1 tsp Italian seasoning

  • ½ tsp paprika

  • Salt and black pepper to taste

  • Fresh parsley, chopped (for garnish)

Instructions

  • Spray crockpot with oil or nonstick spray. Layer in halved potatoes, season lightly.

  • Season chicken thighs with salt, pepper, paprika. Place on top of potatoes.

  • Add minced garlic and butter. Sprinkle with Italian seasoning.

  • Pour in chicken broth and half of the Parmesan.

  • Cover and cook on low for 6–7 hours or high for 3–4 hours.

  • Uncover, sprinkle remaining Parmesan, and let sit 10–15 minutes.

  • Garnish with chopped parsley and serve hot.

Find it online: https://themomfood.com/garlic-parmesan-crockpot-chicken-and-potatoes-cozy-creamy-and-effortless/