How to make tender garlic parmesan herb chicken

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Slow cookers are great for getting juicy, tender meat out of rough cuts. The slow cook breaks down chewy fibers and is great for stewing everything in its natural juices. Still, even the biggest slow cooker fan will tell you that there are some things that just can't or shouldn't be done in a slow cooker. For example, there is no way of getting any kind of slow roasted crust in a slow cooker. ...or is there?
In this slow cooker recipe for tender garlic parmesan herb chicken, we do just that. Using forks as a makeshift roasting tray, we lift the chicken out of the juices. Rather than stewing, the chicken is able to cook very slowly and evenly as the hot air circulates around the chicken. What you get is a light crust and an effect fairly close to a slow rotating BBQ grill.
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Tender garlic parmesan herb chicken
4-6
15 minutes
2.5 hours
2 hours 45 minutes
2 pounds chicken thigh, skinless, bone-in
1½ cup powdered parmesan
7 cloves garlic, minced into a paste
1 tablespoon fresh thyme, finely chopped
2 teaspoon fresh rosemary, finely chopped
1 teaspoon salt
pepper to taste
Line a 6-quart slow cooker with 8-10 forks facing down, arrange them in a way that keeps the chicken lifted from the bottom of the slow cooker.
Season chicken with salt and pepper, rubbing into the meat, then set aside.
In a bowl mix parmesan, garlic, thyme and rosemary then sprinkle all over chicken pressing into the meat to create a crust.
Gently place chicken onto forks with the bone side down into slow cooker. Cook on high for 2 hours and 30 minutes.
Allow to rest for 5-10 minutes with lid partially open then serve.
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Pro tip: Put juices from bottom of slow cooker into a pot and bring to a boil, allow to simmer and reduce by half then turn off heat and add stir in 2 tablespoons of butter for a luscious sauce
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