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Slow Cooker Garlic Parmesan Chicken
- Category: Budget |
This is a summery dish which goes really well with couscous and salad. It’s even more delicious when you can sit outside and enjoy it in the sunshine.
SERVES
4
CALORIES
535
COOKING TIME
4 hours
DIFFICULTY
simple
I LOVE the combination of potatoes and garlic. Add some Cajun-spiced chicken thighs and a buttery Parmesan sauce and I’m in heaven with every bite. The thought of the chicken falling off the bone into those garlicky juices is making salivate as I’m writing. For more delicious slow cooker recipes like this, you can pick up my first ever cookbook The Healthy Slow Cooker Book or my latest slow cooker book Slow Cooker Even Easier on Amazon today.
Tags:
- chicken |
- dinner |
- slow cooker |
Method
Step 1
Season the chicken thighs with salt, pepper and the Cajun seasoning. Heat a non-stick frying pan over a high heat on the hob, then place the chicken in the pan and sear for about 2 minutes, until browned all over.
Step 2
Place the potatoes in the slow cooker and sprinkle with salt, pepper, half of the Parmesan and the garlic. Dot with the butter, add the rosemary sprigs and arrange the chicken thighs on top. Sprinkle with the remaining Parmesan, the oregano and parsley. Throw in a slice of lemon and cook on high for 4 hours. If you would like the sauce to be thicker, stir in the cornflour paste.
Step 3
Garnish with the extra Parmesan and parsley and serve. I love this with some steamed green beans on the side.
Ingredients
8–10 chicken thighs
1 tbsp Cajun seasoning
500g (1lb 2oz) baby potatoes, cut into small cubes (skin left on)
70g (5/8 cup) Parmesan cheese, grated, plus extra to garnish
6 garlic cloves, crushed
150g (2/3 cup) low-fat butter
2 sprigs of fresh rosemary
1 tsp dried oregano
Handful of fresh parsley, plus extra to garnish
1 slice of lemon
1 tbsp cornflour, mixed to a paste with 1 tbsp water (optional)
Salt and pepper, to taste
