• Erik Hassy

Slow cooker Chicken Thighs with parmesan cheese & potatoes

Chicken thigh meat is great to cook with because as a rule because the meat is darker, it's usually going to have more flavor. It's easier to slow cook with thigh meat because its more forgiving and harder to overcook than white meat. They can easily take the heat while staying juicy and flavorful .Dark meat also has higher amounts of iron and zinc than the white kind and isn't as fatty as one might think as compared to breast meat. This recipe also features 2 of my other favorites which is parmesan cheese and potatoes. Overall this is another great filling meal on a cold day and will serve 3-4.


2 lbs boneless chicken thigh meat

3 Tbsp Olive oil

1 lb red potatoes-quartered

2 Tbsp butter

2 Tbsp minced garlic

2 Tbsp dried thyme

1/2 Tsp dried parsley

Parmesan cheese

Salt & pepper


1. In a large skillet at medium high heat, add 1 tbsp pf olive oil. Season the chicken with salt and pepper and add to the skillet. Brown on both sides until golden brown.

2. Next add the quartered potatoes to the slow cooker and drizzle them with the remaining olive oil. Melt the butter and add it along with the garlic, thyme,parsley and 1/4 cup of parmesan cheese. Season with salt and pepper and toss thoroughly.

3. Add the chicken on top of the mixture in the slow cooker and either cook on high for 4 hrs or on low for 8 hrs. When finished add salt and pepper to taste. When ready top with additional parmesan cheese and serve

Slow cooked parmesan chicken with potatoes.


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