Slow Cooker Garlic Parmesan Chicken and Potatoes

Instructions

Step 1: Place the baby potatoes in the bottom of the slow cooker.
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Step 2: Season the chicken thighs with salt, pepper, and paprika, then place them on top of the potatoes.
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Step 3: In a bowl, mix melted butter, garlic, Parmesan cheese, chicken broth, and Italian seasoning.
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Step 4: Pour the mixture evenly over the chicken and potatoes.
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Step 5: Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender and fully cooked.
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Step 6: Spoon some of the sauce over the chicken and potatoes before serving.
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Step 7: Garnish with fresh parsley if desired and serve warm.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop until warmed through. This dish can be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.