Description
Tender chicken thighs and baby potatoes slow-cooked with garlic, parmesan cheese, and Italian herbs for a complete one-pot comfort meal.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs
- 2 pounds baby potatoes, halved
- 1 cup grated parmesan cheese, divided
- 6 cloves garlic, minced
- 1/4 cup olive oil
- 2 tablespoons butter, melted
- 1 packet onion soup mix
- 1/2 cup chicken broth
- 2 teaspoons dried Italian seasoning
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1/4 cup fresh parsley, chopped
- 2 tablespoons heavy cream (optional)
Instructions
- 1. Spray slow cooker with cooking spray. Pat chicken dry and season with salt, pepper, and half the Italian seasoning.
- 2. Optional: Sear chicken in hot skillet with 1 tablespoon olive oil for 2-3 minutes per side.
- 3. Wash and halve baby potatoes, place in bottom of slow cooker.
- 4. Mix minced garlic, remaining olive oil, melted butter, onion soup mix, and remaining Italian seasoning.
- 5. Pour half the garlic mixture over potatoes and toss to coat.
- 6. Place chicken on top of potatoes, pour remaining garlic mixture over chicken.
- 7. Sprinkle 3/4 cup parmesan cheese over everything, add paprika.
- 8. Pour chicken broth around edges of slow cooker.
- 9. Cover and cook on low 6-7 hours or high 3-4 hours.
- 10. Add heavy cream 30 minutes before serving if using.
- 11. Sprinkle remaining parmesan in final 10 minutes, garnish with parsley.
Notes
Store leftovers in refrigerator up to 4 days. Freeze up to 3 months. Reheat gently with splash of broth if needed.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 485
- Sugar: 3g
- Sodium: 890mg
- Fat: 22g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 38g