Description
A comforting, slow-cooked dish featuring chicken pieces and baby potatoes in a garlic parmesan sauce.
Ingredients
- 2.5–3 lb halal bone-in, skin-on chicken pieces (thighs and drumsticks preferred)
- 1.5 lb baby potatoes, halved (or small whole if very small)
- 4 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 1/2 cup butter, melted
- 1/2 cup grated vegetarian Parmesan
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley (for garnish)
- Optional: 1 small onion, thinly sliced
Instructions
- Pat chicken dry and season both sides with salt, pepper, and smoked paprika.
- Place baby potatoes into the bottom of your crockpot. Add sliced onion if using.
- In a medium bowl, whisk together melted butter, minced garlic, chicken broth, lemon juice, Dijon, oregano, thyme, and half of the grated vegetarian Parmesan.
- Nestle seasoned chicken pieces on top of the potatoes. Pour the sauce evenly over the chicken and potatoes.
- Cover and cook on LOW for 240–300 minutes or on HIGH for 120–150 minutes, until chicken reaches an internal temperature of 165°F and potatoes are tender.
- For a golden top, transfer chicken to a baking sheet and broil 3–4 minutes or remove the crockpot lid and let rest 10 minutes to thicken the sauce slightly.
- Sprinkle remaining Parmesan and chopped parsley over the chicken and potatoes before serving.
Notes
For crispier skin, broil after slow cooking. Use gluten-free Dijon mustard for a gluten-free version.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Comfort Food