Crowd-Pleasing Crispy Garlic Parmesan Chicken Thighs – Easy Crockpot Recipe
Tender, juicy chicken thighs with a crispy garlic parmesan crust, made effortlessly in a slow cooker. Perfect for potlucks, dinner parties, and family gatherings.
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes (on HIGH) or 6 hours 30 minutes (on LOW)
- Total Time: 3 hours 50 minutes (on HIGH) or 6 hours 50 minutes (on LOW)
- Yield: 8 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 8 bone-in, skin-on chicken thighs (about 3 pounds)
- 1/2 cup grated Parmesan cheese (freshly grated Parmigiano-Reggiano recommended)
- 1/4 cup mayonnaise
- 4 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup low-sodium chicken broth
- 1 tablespoon butter
- Fresh parsley for garnish
Instructions
- Pat the chicken thighs dry with paper towels. Season both sides with salt and pepper.
- In a medium bowl, combine grated Parmesan, mayonnaise, minced garlic, Italian seasoning, and red pepper flakes (if using). Mix until it forms a thick, spreadable paste.
- Using a small spatula or the back of a spoon, spread a generous layer of the parmesan paste over the top of each chicken thigh, covering the skin completely. Place the coated thighs skin-side up in the slow cooker.
- Pour the chicken broth and butter around the edges of the chicken, being careful not to wash the paste off the tops.
- Cover and cook on HIGH for 3-4 hours or LOW for 6-7 hours, until the chicken is tender and registers 175-180°F on a meat thermometer.
- About 30 minutes before serving, carefully transfer the chicken thighs to a parchment-lined baking sheet or air fryer basket, skin-side up. If using the oven, broil on high for 3-5 minutes, watching closely, until the parmesan is golden brown and bubbling. If using an air fryer, cook at 400°F for 5-7 minutes.
- Let the chicken rest for 5 minutes before serving. Garnish with fresh parsley.
Notes
Pat chicken thighs dry for crispy skin. Use freshly grated Parmesan for best crust. Watch closely during broiling to prevent burning. Leftovers can be stored in the refrigerator for up to 4 days and reheated in the oven.
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 400
- Sodium: 650
- Fat: 30
- Saturated Fat: 9
- Carbohydrates: 3
- Protein: 30
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