Ingredients
Equipment
Method
Start the slow cooker
- Place the halved baby Yukon Gold potatoes in the bottom of the slow cooker and pour chicken broth over them, making sure the potatoes are mostly covered. Visual cue: potatoes look glossy with broth pooling slightly at the base.
Make the garlic butter coating
- Mix melted butter, olive oil, minced garlic, dried Italian seasoning, garlic powder, onion powder, paprika, salt, and black pepper together until combined. Visual cue: the mixture turns uniform and fragrant with visible garlic flecks.
Layer and season the chicken
- Coat the chicken thighs with the butter mixture and place them on top of the potatoes in the slow cooker. Visual cue: thighs are shiny and evenly coated.
- Sprinkle grated Parmesan cheese generously over each chicken thigh. Visual cue: Parmesan forms a noticeable, dry layer on top of the skin.
Slow-cook
- Cook on low for 6–7 hours or on high for 3–4 hours until the chicken is cooked through and the potatoes are fork-tender. Visual cue: potatoes yield easily with a fork and juices run clear from the thickest part of the chicken.
Crisp the skin and finish
- Broil the chicken for 3–4 minutes to crisp the skin before serving. Visual cue: the Parmesan looks golden and slightly blistered while the skin darkens in spots.
- Garnish with fresh parsley and extra Parmesan. Visual cue: green parsley flecks brighten the dish and Parmesan appears fresh and snowy in spots.
Notes
For the best texture, don’t skip the broiling step—this is what turns the Parmesan topping into a crisp, golden cap. Store leftovers in a sealed container in the refrigerator for up to 3–4 days. Freezing is not recommended for the potatoes once they’ve become tender. Dietary swap: use a lactose-free Parmesan substitute if you need to avoid dairy while keeping the same coating.