Ingredients:

  • 3 lbs bone-in, skin-on chicken thighs (approx. 6-8 pieces)
  • 1.5 lbs baby Yukon Gold potatoes, halved
  • 3 large carrots, peeled and cut into 2-inch chunks
  • 2 tbsp extra virgin olive oil
  • 6 cloves garlic, finely minced
  • 1 tbsp fresh rosemary, chopped
  • 1 tbsp fresh thyme leaves
  • 1 tsp smoked paprika
  • 1.5 tsp sea salt
  • 1 tsp cracked black pepper
  • 10 cloves whole garlic, peeled and smashed
  • 0.5 cup grated Parmesan cheese
  • 0.25 cup heavy cream
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. In a small mixing bowl, whisk together the extra virgin olive oil, minced garlic, rosemary, thyme, smoked paprika, sea salt, and black pepper to create the herb rub.
  2. Pat the chicken thighs completely dry with paper towels. Massage the herb rub thoroughly under and over the skin of each thigh.
  3. Optional: Heat a large skillet over medium-high heat and sear the chicken thighs skin-side down for 5 minutes until the skin is mahogany-colored and fat has rendered. This improves texture significantly.
  4. Place the halved potatoes and carrot chunks into the bottom of a 6-quart slow cooker. Place the seasoned (or seared) chicken thighs on top of the vegetables.
  5. Scatter the 10 smashed whole garlic cloves around the chicken. Do not add water or broth.
  6. Cover and cook on Low for 6 hours (or High for 4 hours) until the chicken reaches an internal temperature of 165°F and the potatoes are tender.
  7. During the last 15 minutes of cooking, gently stir in the grated Parmesan cheese and heavy cream into the natural juices surrounding the vegetables.
  8. Garnish with fresh parsley before serving.