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This recipe is OUTSTANDING! Our entire family LOVES it…I hope yours does too!
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Slow Cooker Garlic Parmesan Chicken + New Potatoes
Its Slow Cooker/Crock Pot season!
Not only is this an incredibly SIMPLE way to ensure Dinner is ready-when-you-are BUT it’s also so wonderful and homey to smell the delicious, warm aroma filling your house throughout the day.
This recipe is OUTSTANDING! Our entire family LOVES it…I hope yours does too! 
Makes 4 servings
Ingredients
- 2 lbs chicken drums and thighs, bone-in & skin-on
- 2 Tbsps extra virgin olive oil, or ghee
- sea salt and pepper to your taste
- 1 lb baby new potatoes quartered
- 6 whole fresh garlic cloves, peeled
- 5 fresh rosemary branches
- 1/3 cup fresh shaved parmesan cheese
- 8 oz fresh cherry tomatoes
Instructions:
Heat the oil, or ghee in a large skillet over medium-high heat.
Season the chicken to taste with sea salt and black pepper.
Add in the garlic, rosemary and chicken skin side down to the skillet. Brown for about 4-5 minutes on each side or until golden brown.
The garlic cloves will brown easier so make sure you take them out of the pan a few minutes earlier.
Once chicken and garlic, & herbs are nicely browned and fragrant, set aside on a large plate.
Add the potatoes to the bottom of the bowl of your slow cooker and season with sea salt and pepper.
Add in all the fragrant oil (scrape the skillet well to get all of it!) left in the skillet and toss potatoes to coat. Then add browned chicken, garlic and rosemary on top of the potatoes.
Cook on high for 4 hours or low for 8 hours. I really prefer using the low setting.
Once cook time is complete, add the cherry tomatoes, half the Parmesan and cook on high for an additional 15 minutes.
Serve and sprinkle each serving with remaining parmesan cheese.
Enjoy!
❤Rachel
Ingredients
- 2 lbs chicken drums and thighs, bone-in & skin-on
- 2 Tbsps extra virgin olive oil, or ghee
- sea salt and pepper to your taste
- 1 lb baby new potatoes quartered
- 6 whole fresh garlic cloves, peeled
- 5 fresh rosemary branches
- 1/3 cup fresh shaved parmesan cheese
- 8 oz fresh cherry tomatoes
Instructions
- Heat the oil, or ghee in a large skillet over medium-high heat.
- Season the chicken to taste with sea salt and black pepper.
- Add in the garlic, rosemary and chicken skin side down to the skillet. Brown for about 4-5 minutes on each side or until golden brown.
- The garlic cloves will brown easier so make sure you take them out of the pan a few minutes earlier.
- Once chicken and garlic, & herbs are nicely browned and fragrant, set aside on a large plate.
- Add the potatoes to the bottom of the bowl of your slow cooker and season with sea salt and pepper.
- Add in all the fragrant oil (scrape the skillet well to get all of it!) left in the skillet and toss potatoes to coat. Then add browned chicken, garlic and rosemary on top of the potatoes.
- Cook on high for 4 hours or low for 8 hours. I really prefer using the low setting.
- Once cook time is complete, add the cherry tomatoes, half the Parmesan and cook on high for an additional 15 minutes.
- Serve and sprinkle each serving with remaining parmesan cheese.
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