Ingredients:

  • 3 lbs boneless, skinless chicken thighs
  • 1.5 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp smoked paprika
  • 1 tbsp olive oil
  • 1/2 cup unsalted butter, softened
  • 6 cloves garlic, minced
  • 1 cup grated Parmesan cheese
  • 1 tsp dried Italian seasoning
  • 1.5 lbs baby gold potatoes, halved

Instructions:

  1. Prep the potatoes. Toss the halved baby gold potatoes with 1 tablespoon olive oil and 1/2 teaspoon salt directly in the slow cooker liner. Spread them in an even layer. Note: This creates the base that keeps the chicken elevated.
  2. Season the meat. Pat the chicken thighs dry with a paper towel. Season them generously with salt, black pepper, and smoked paprika.
  3. Layer the protein. Place the seasoned chicken thighs on top of the potato bed. Make sure they aren't overlapping too much so the heat circulates.
  4. Make the paste. In a small bowl, mash together softened butter, minced garlic, grated Parmesan, and dried Italian seasoning. Stir until a thick, uniform paste forms.
  5. Apply the coating. Spoon the garlic parmesan mixture evenly over each piece of chicken. Press it down slightly so it sticks.
  6. Start the cook. Cover and cook on Low for 6 hours. Alternatively, use High for 3 hours.
  7. Check for doneness. Cook until the chicken reaches an internal temperature of 165°F (74°C). The chicken should pull apart easily with a fork.
  8. Rest the meat. Remove the chicken and let it sit for 5 minutes before serving. This keeps the juices from running out the second you cut into it.