Slow Cooker Garlic Parmesan Chicken
4 standard portions
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Ingredients
- 8โ10 chicken thighs
- 1 tbsp Cajun seasoning
- 500g (1lbย 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
Method
- 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.
- 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.
- Garnish with the extra Parmesan and parsley and serve. I love this with some steamed green beans on the side.