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.
Serve each portion with a generous sprinkling of freshly grated Parmesan and dive right on in. Refrigerate leftovers in an airtight container for up to 4 days.
- 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
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.
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.
Garnish with Parmesan before serving.