Slow Cooker Garlic Parmesan Chicken & Veggies
Slow Cooker Garlic Parmesan Chicken & Veggies is a weeknight dream meal. Browned chicken thighs with tender veggies, seasoned with garlic, Parmesan and herbs that you can throw in your slow cooker in the morning, and it's ready to serve up when you get home in the evening!
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Servings: 4 servings
Ingredients
- 2 Tbsp butter
- 2 lbs bone-in chicken thighs
- 1 lb baby red potatoes quartered
- 1 lb baby carrots
- 12 oz fresh green beans
- 4 garlic cloves, minced
- ½ cup shredded Parmesan cheese (plus more for serving)
- 1 Tbsp chopped fresh parsley (or 1/2 Tbsp dried)
- 1 Tbsp fresh thyme finely chopped (or 1/2 Tbsp dried)
- 1 Tbsp fresh oregano finely chopped (or 1/2 Tbsp dried)
- ⅓ cup olive oil
- salt and pepper, to taste
Instructions
- In a large skillet, over medium high heat, add the butter and melt. Season chicken with salt and pepper, and place in the skillet with the melted butter. Cook each side for 1-2 minutes or until they have a nice sear and are nicely brown.
- Add potatoes, carrots, green beans, garlic, Parmesan, parsley, thyme, and oregano to your slow cooker. Stir to mix well. Season with salt and pepper, drizzle with olive oil, and mix again to coat.
- Top the vegetables with the browned chicken and cover. Cook on low for 6 hours or high for 4, or until veggies are tender. Serve veggies and chicken topped with more Parmesan, if desired.
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