- 5 in chicken thighs bone- skin-on
- kosher salt
- black pepper
- 6 red potatoes quartered
- 5 cloves Garlic chopped
- 1 tablespoon fresh thyme chopped
- 1/2 cup shaved Parmesan Cheese
In your slow cooker aluminum insert (do not heat a ceramic insert, use a skillet instead).
Heat the skillet/insert on medium high heat.
Season the chicken to taste with Kosher salt and black pepper (I used 1/2 teaspoon of Kosher salt and 1/4 teaspoon of black pepper).
Add the chicken thighs skin side down and brown for 5-7 minutes on each side or until golden brown.
Add in the potatoes and stir amongst the chicken fat in the pan.
Add in the chopped garlic and thyme and season as desired with salt and pepper (again I used 1/2 teaspoon Kosher salt and 1/4 teaspoon black pepper).
Cook on high for 4 hours or low for 8 hours.
Add half the Parmesan chicken and cook on high for 15 minutes.
Serve and top with remaining Parmesan cheese.
If your slow cooker runs hot or you use inserts and the chicken steams instead of crisps, finish it in the oven at 400 degrees for 5-7 minutes to crisp up the potatoes and the chicken.
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