Slow-Cooker Garlic-Parmesan Chicken

• 份量: 4 servings
• 活動時間: 10 minutes
• 總時間: 4 hours 30 minutes

食材

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

步驟

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.

營養

• 卡路里: 866
• 總脂肪: 59 g
• 飽和脂肪: 24 g
• 反式脂肪: 1 g
• 膽固醇: 284 mg
• 鈉: 1089 mg
• 總碳水化合物: 29 g
• 膳食纖維: 5 g
• 總糖: 3 g
• 蛋白質: 49 g