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.
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For more low-maintenance recipes, check out these73 stress-free slow-cooker ideas73 stress-free slow-cooker ideas.
Editor's Note: The introduction to this recipe was updated on February 13, 2022, to include more information.
