Slow cookers are great for getting juicy, tender meat out of rough cuts. The slow cooking breaks down chewy fibers and is great for stewing meats in their 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 the slow cooker recipe below for tender garlic Parmesan herb chicken, we do just that. Using forks as a makeshift roasting tray, we lift the chicken out of its juices. Rather than stewing, the chicken cooks slowly and evenly as the hot air circulates around it. What you get is a light crust and an effect fairly close to a slow-rotating barbecue grill.
Tender garlic Parmesan herb chicken in a slow cookerServings: 4-6
Prep Time: 15 mins
Cook Time: 3 hrs
Total Time: 3 hrs, 25 mins
Ingredients2 pounds skinless, bone-in chicken thighs
1 teaspoon salt
Pepper to taste
1½ cups powdered Parmesan cheese
7 cloves garlic, minced into a paste
1 tablespoon finely chopped fresh thyme
2 teaspoons finely chopped fresh rosemary
Directions 1. Line a 6-quart slow cooker with 8 to 10 forks facing up or down, arranging them in a way that keeps the chicken lifted from the bottom of the slow cooker.
2. Season the chicken with salt and pepper, rubbing into the meat. Set aside.
3. In a bowl, mix Parmesan, garlic, thyme and rosemary. Sprinkle all over chicken, pressing into the meat to create a crust.
4. Gently place chicken onto the forks in the slow cooker, bone side down.
5. Cover and cook on high for 3 hours.
6. Rest for 5 to 10 minutes with lid partially open. Serve.
Pro tip: For a luscious sauce, pour the juices from the bottom of the slow cooker into a pot and bring to a boil. Lower heat and simmer until reduced by half. Turn off heat and stir in 2 tablespoons of butter. You're done!
