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Easy Crispy Garlic Parmesan Chicken Thighs (Best Crockpot Recipe)

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Tender, slow-cooked chicken thighs finished under the broiler for a shatteringly crispy, cheesy, garlicky crust. A set-it-and-forget-it meal that’s perfect for busy weeknights.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 2.5 lbs)
  • 1/4 cup unsalted butter, melted
  • 6 cloves garlic, minced (about 2 tablespoons)
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon paprika
  • 1/4 cup chicken broth
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Pat the chicken thighs dry with paper towels. Trim any excess fat or loose skin.
  2. In a small bowl, combine salt, pepper, garlic powder, onion powder, Italian seasoning, and paprika. Mix well.
  3. Rub the seasoning mixture all over the chicken thighs, including under the skin.
  4. Place the seasoned chicken thighs in the slow cooker, skin side up, in a single layer if possible.
  5. Sprinkle minced garlic over the chicken. Pour chicken broth around the edges, avoiding the tops.
  6. Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours, until internal temperature reaches 165°F and meat is tender.
  7. About 10 minutes before done, move an oven rack to the top position and preheat broiler to HIGH.
  8. Line a rimmed baking sheet with aluminum foil or parchment paper.
  9. Using tongs, transfer cooked chicken thighs to the prepared baking sheet, skin side up. Brush each with melted butter and sprinkle generously with Parmesan cheese.
  10. Broil for 3-5 minutes, watching closely, until cheese is bubbly and golden brown and skin is crispy.
  11. Remove from oven and let rest for 5 minutes. Sprinkle with fresh parsley before serving.

Notes

Pat chicken dry for crispy skin. Watch broiler closely to prevent burning. Let chicken rest 5 minutes before serving. Leftovers keep in fridge up to 4 days; reheat in oven or air fryer to re-crisp.

Nutrition

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