Ingredients
Scale
- 4 chicken thighs, bone-in or boneless
- 3 cups baby potatoes, halved
- 4 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Place chicken thighs and halved potatoes in the crockpot.
- In a small bowl, combine minced garlic, Parmesan, Italian seasoning, salt, pepper, and olive oil.
- Spread the garlic Parmesan mixture over the chicken and potatoes.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until chicken is tender and potatoes are crispy.
- Garnish with chopped parsley before serving.
Notes
- You can use boneless chicken breasts for a leaner option.
- For crisper potatoes, broil the dish for 2-3 minutes after cooking.
- Serve with a side of steamed vegetables or salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours on low
- Method: Slow Cooker
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 plate
- Calories: 420 Kcal
- Sugar: 4g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 115mg