Description
A comforting slow-cooked dish featuring tender chicken thighs and diced potatoes in a garlicky, cheesy sauce, perfect for busy weeknight dinners.
Ingredients
- 4 chicken thighs (boneless or bone-in; skinless preferred)
- 4 medium potatoes, diced (Russet or Yukon Gold)
- 1/2 cup grated Parmesan cheese
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 1/4 cup chicken broth (low-sodium recommended)
- 2 tablespoons olive oil
- Fresh parsley, chopped, for garnish
Instructions
- In a medium bowl, mix the grated Parmesan, minced garlic, Italian seasoning, and a pinch of salt and pepper until evenly combined. Set aside.
- Spread the diced potatoes across the bottom of the slow cooker in an even layer.
- Pat the chicken thighs dry and season both sides with salt and pepper. Arrange them in a single layer over the potatoes.
- Drizzle the olive oil over the chicken and potatoes. Pour the chicken broth evenly around the edges.
- Sprinkle the Parmesan–garlic mixture evenly over the tops of the chicken.
- Cover and cook on LOW for 6–8 hours, or HIGH for 3–4 hours, until the chicken is tender and the potatoes are soft. Garnish with chopped fresh parsley before serving.
Notes
For a dairy-free option, replace Parmesan with nutritional yeast. For lower carbs, substitute half the potatoes with cauliflower florets.
- Prep Time: 15
- Cook Time: 480
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Comfort Food