Print

Best Easy Crispy Parmesan Crockpot Chicken Thighs Recipe

crispy parmesan crockpot chicken thighs - featured image
Print Recipe

Crispy on the outside, fall-apart tender on the inside, and coated in a savory golden parmesan crust, these crockpot chicken thighs are the ultimate no-fuss comfort food. With just 15 minutes of prep, the slow cooker does all the work, and a final broil gives you that irresistible crunchy finish.

Ingredients

Scale
  • 6–8 bone-in, skin-on chicken thighs (about 2.5–3 lbs)
  • 1 cup grated parmesan cheese, divided
  • 1/2 cup panko breadcrumbs
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika (smoked or sweet)
  • 1/2 teaspoon dried oregano
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • Fresh parsley for garnish (optional)

Instructions

  1. Pat the chicken thighs dry with paper towels to remove as much moisture as possible.
  2. Season both sides of the thighs with salt, black pepper, garlic powder, paprika, and dried oregano. Let sit for 10 minutes.
  3. In a medium bowl, combine 3/4 cup of the grated parmesan cheese with the panko breadcrumbs. Reserve the remaining 1/4 cup for later.
  4. Drizzle the olive oil over the seasoned chicken thighs and rub it in. Press each thigh into the parmesan-panko mixture, coating the top and sides only (leave the bottom bare).
  5. Place the coated chicken thighs skin-side up in a 6-quart or larger slow cooker in a single layer. If stacking, rotate layers halfway through cooking.
  6. Cook on low for 6-7 hours or on high for 3-4 hours, until the internal temperature reaches 165°F and the meat pulls away from the bone.
  7. About 10 minutes before the chicken is done, preheat the broiler to high and line a baking sheet with aluminum foil.
  8. Carefully transfer the chicken thighs to the prepared baking sheet, skin-side up. Sprinkle the remaining 1/4 cup of parmesan cheese over the tops.
  9. Broil for 2-4 minutes, watching closely, until the coating is deep golden brown and crispy. Rotate the pan halfway through if needed.
  10. Let the chicken rest for 5 minutes before serving. Garnish with fresh parsley if desired.

Notes

Patting the chicken dry is crucial for crispy skin. Do not coat the bottom of the thighs to avoid sogginess. Watch the broiler closely to prevent burning. For best results, use freshly grated parmesan cheese. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days; reheat in a 375°F oven for 10-15 minutes. Freeze cooked chicken for up to 3 months.

Nutrition

Keywords: crispy parmesan chicken thighs, crockpot chicken, slow cooker chicken, easy chicken recipe, parmesan crusted chicken, comfort food, weeknight dinner

Find it online: https://lolaspoon.com/best-easy-crispy-parmesan-crockpot-chicken-thighs-recipe/