Slow-Cooker Garlic-Parmesan Chicken

• servings: 4 servings
• active time: 10 minutes
• total time: 4 hours 30 minutes

Ingredients

2 lb. bone-in, skin-on chicken thighs

1 tsp. garlic powder

Kosher salt

Freshly ground black pepper

1 1/2 lb. baby red potatoes, quartered

6 garlic cloves, finely chopped

1 oz. Parmesan, finely shredded (about 1/2 cup), plus more for serving

2 tbsp. unsalted butter, melted

10 thyme sprigs, divided

1/2 c. heavy cream

2 tbsp. finely chopped fresh parsley

Directions

Season chicken thighs all over and under skin with garlic powder, 2 tsp. salt, and 1 tsp. pepper. Let sit, uncovered, on a wire rack in the refrigerator, at least 2 hours and up to overnight.

Meanwhile, in a slow cooker, toss potatoes, garlic, Parmesan, butter, and half of thyme; generously season with salt and pepper. Cook on High for 2 hours or on Low for 4 hours.

In a large skillet over medium heat, arrange chicken skin side down. Cook, undisturbed, until fat has rendered and skin is golden brown, 12 to 14 minutes.

Transfer chicken to slow cooker skin side up; discard fat. Pour cream into skillet to deglaze and cook over medium-low heat, scraping browned bits from bottom of skillet, until reduced by half, about 3 minutes.

Pour cream from skillet into slow cooker. Top with remaining thyme. Cook on High for 2 hours or Low for 4 hours, until potatoes are tender and an instant-read thermometer inserted into thickest part of chicken registers 165°.

Top with more Parmesan and parsley.

Nutrition

• Calories: 866
• Total Fat: 59 g
• Saturated Fat: 24 g
• Trans Fat: 1 g
• Cholesterol: 284 mg
• Sodium: 1089 mg
• Total Carbohydrate: 29 g
• Dietary Fiber: 5 g
• Total Sugars: 3 g
• Protein: 49 g