Ingredients
- 1.5 pounds of boneless, skinless chicken thighs
- 1 pound of baby potatoes, halved
- 4 cloves of garlic, minced
- 1 cup of grated Parmesan cheese
- 1/2 cup of chicken broth
- 1 tablespoon of olive oil
- 1 teaspoon of dried oregano
- 1 teaspoon of dried thyme
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Feel free to substitute the chicken thighs with boneless chicken breasts if that’s what you have on hand. The baby potatoes can also be swapped with Yukon Gold or red potatoes, cut into chunks. It’s all about using what you have and making it work for you.
Instructions
- Start by seasoning the chicken thighs with salt, pepper, oregano, and thyme. This step is crucial for building the foundational flavors, so take your time and make sure each piece is well coated.
- In a large skillet over medium heat, add olive oil and sear the chicken thighs on both sides until golden brown, about 3-4 minutes per side. This step adds an extra layer of flavor, reminiscent of my abuela’s way of building flavors.
- Transfer the seared chicken to the crockpot. Add the halved potatoes around the chicken, making sure they’re evenly distributed.
- In a small bowl, mix the minced garlic with chicken broth, then pour the mixture over the chicken and potatoes.
- Sprinkle the grated Parmesan cheese over the top, ensuring even coverage. This will melt into a creamy, tangy sauce as it cooks.
- Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and the potatoes are easily pierced with a fork.
- Before serving, sprinkle with fresh parsley for a pop of color and freshness. This step always reminds me of how my grandmother would finish her dishes with a final flourish — simple yet thoughtful.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International