Ingredients:

  • 2 lbs bone-in, skinless chicken thighs
  • 1 lb baby gold potatoes, halved
  • 1 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 tsp smoked paprika
  • 6 cloves garlic, minced
  • 1/2 cup heavy cream
  • 1/2 cup chicken bone broth
  • 3/4 cup freshly grated Parmesan cheese
  • 1 tbsp fresh thyme leaves
  • 1/2 tsp red pepper flakes

Instructions:

  1. Place the halved baby gold potatoes at the bottom of a 6-quart slow cooker to create a base layer.
  2. Rub the chicken thighs with olive oil, sea salt, black pepper, and smoked paprika. Place the seasoned chicken on top of the potatoes.
  3. Scatter the minced garlic and red pepper flakes over the chicken.
  4. Carefully pour chicken bone broth around the sides of the chicken.
  5. Cover and cook on LOW for 6 hours until the chicken is tender and the potatoes are soft.
  6. Stir in heavy cream and Parmesan cheese. Sprinkle with thyme and cover for another 15 minutes until the cheese is melted and the sauce is velvety.
  7. Switch the slow cooker to Warm and let it sit for 5 minutes before serving.