Ingredients
Scale
The key to this dish lies in selecting the right ingredients—fresh, quality produce and good parmesan cheese make all the difference. I always recommend using skin-on, bone-in chicken thighs for the best flavor and moisture, but boneless works well if you prefer. And don’t skimp on the garlic! It’s the star that brings everything together, just like my mum’s kitchens back home where garlic was always in the air.
- 4 bone-in, skin-on chicken thighs (or boneless if preferred)
- 1.5 pounds baby potatoes, halved
- 4 cloves garlic, minced
- 1 cup grated Parmesan cheese
- 1/4 cup olive oil
- 1 teaspoon dried Italian herbs (or a mix of oregano, basil, and thyme)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Start by patting the chicken thighs dry with paper towels to help the skin crisp up later.
- In a large bowl, combine olive oil, minced garlic, Parmesan cheese, dried Italian herbs, salt, and pepper. Stir until well mixed.
- Toss the baby potatoes in half of the garlic Parmesan mixture until evenly coated.
- Place the potatoes in the bottom of your slow cooker, creating an even layer.
- Rub the remaining mixture over the chicken thighs, making sure each piece is fully coated.
- Place the chicken thighs on top of the potatoes, skin side up.
- Cover and cook on low for 6 hours or on high for 3-4 hours, until the chicken is tender and the potatoes are cooked through.
- If you want crispier chicken skin, transfer the cooked chicken and potatoes to a baking sheet and broil for 3-5 minutes, watching carefully to avoid burning.
- Garnish with fresh parsley before serving for a bright, fresh note.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
