This cozy slow cooker supper is the kind of dish that quietly slips into the family rotation and never leaves. It reminds me of the church potlucks I grew up with here in the Midwest—simple ingredients, big comfort. You just nestle chicken thighs into the slow cooker, pour over a creamy garlic parmesan sauce, add two trusty pantry partners, and let it putter away all afternoon. By dinnertime, the house smells like someone has been fussing at the stove for hours, even though you barely lifted a finger.
This chicken loves simple sides. Spoon it over mashed potatoes, buttered egg noodles, or hot cooked rice to catch every bit of that garlicky parmesan gravy. A side of steamed green beans, peas, or a simple tossed salad keeps things fresh. Warm dinner rolls or a slice of crusty bread are perfect for mopping up the sauce, and if you’re feeding a crowd, a pan of roasted carrots or corn on the cob will stretch the meal nicely.
Slow Cooker Garlic Parmesan Chicken ThighsServings: 4
Ingredients
2 pounds bone-in, skinless chicken thighs (about 4–6 thighs)
1 1/2 cups bottled garlic parmesan sauce (salad dressing or wing sauce style)
1 cup low-sodium chicken broth
1/2 cup grated parmesan cheese, plus extra for serving (optional)
Directions
Place the chicken thighs in a single layer in the bottom of a 4- to 6-quart slow cooker. If they won’t fit in a single layer, overlap them just slightly.
In a bowl or large measuring cup, whisk together the garlic parmesan sauce, chicken broth, and grated parmesan cheese until fairly smooth.
Pour the garlic parmesan mixture evenly over the raw chicken thighs in the slow cooker, making sure all the chicken is coated. Use a spoon to nudge the sauce around and under the pieces if needed.
Cover the slow cooker with the lid and cook on LOW for 5 to 6 hours, or on HIGH for 2 1/2 to 3 hours, until the chicken is very tender and easily pulls away from the bone.
Once cooked, taste the sauce and add a pinch of salt and black pepper if needed. If you’d like a slightly thicker sauce, remove the lid and let it cook on HIGH for another 15 to 20 minutes, or transfer some of the sauce to a small saucepan and simmer on the stove until slightly reduced.
Serve the chicken thighs hot, spooning plenty of the garlic parmesan sauce over the top. Sprinkle with a little extra grated parmesan at the table, if you like.
Variations & Tips
For boneless, skinless chicken thighs, reduce the cooking time slightly: 4 to 5 hours on LOW or about 2 hours on HIGH, checking for tenderness. If your garlic parmesan sauce is very thick, you can cut the chicken broth back to 3/4 cup for a richer, heavier sauce; if it’s quite salty, choose regular (not extra salty) parmesan and be cautious with any added salt at the end. To add a bit of color and vegetables without complicating the recipe, tuck a few handfuls of baby spinach into the slow cooker during the last 20 minutes of cooking so it wilts into the sauce. If you’d like a little tang, stir in a tablespoon of lemon juice right before serving. Leftovers reheat nicely and can be shredded and served over pasta, tucked into sandwich rolls, or layered onto baked potatoes for an easy second meal.
