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Easy Crispy Parmesan Crockpot Chicken Thighs (Best Recipe)

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Tender, juicy chicken thighs with a crispy Parmesan crust that stays crunchy even after slow cooking. Finished under the broiler for a golden, crackly coating that converts even the biggest chicken thigh skeptics.

Ingredients

Scale
  • 1.5 pounds (680 grams) boneless, skinless chicken thighs
  • ½ cup (50 grams) grated Parmesan cheese (from a wedge, not pre-shredded)
  • ⅓ cup (30 grams) panko breadcrumbs
  • 1 teaspoon garlic powder
  • 1 teaspoon dried Italian seasoning
  • ½ teaspoon paprika (smoked paprika preferred)
  • ½ teaspoon kosher salt (¼ teaspoon if using table salt)
  • ¼ teaspoon black pepper (freshly ground preferred)
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter, melted
  • ¼ cup (60 ml) low-sodium chicken broth
  • Fresh parsley for garnish (optional)

Instructions

  1. Pat the chicken thighs dry with paper towels to remove excess moisture.
  2. In a shallow dish, combine grated Parmesan, panko breadcrumbs, garlic powder, Italian seasoning, paprika, salt, and pepper. Stir until evenly distributed.
  3. In a small bowl, whisk together melted butter and olive oil.
  4. Dredge each chicken thigh: dip first in the butter-oil mixture, letting excess drip off, then press firmly into the Parmesan coating, covering all surfaces.
  5. Pour chicken broth into the bottom of a 5-6 quart crockpot.
  6. Arrange coated thighs in the crockpot in a single layer (slight overlap is okay).
  7. Cook on low for 4-5 hours or on high for 2-3 hours, until tender.
  8. About 10 minutes before the chicken is done, preheat the broiler with the oven rack about 6 inches from the heating element.
  9. Using tongs, transfer cooked thighs to a foil-lined baking sheet.
  10. Broil for 3-4 minutes until the coating is golden brown and crispy, watching carefully to prevent burning.
  11. Let rest for 2-3 minutes before serving. Garnish with fresh parsley if desired.

Notes

Pat chicken very dry to ensure coating sticks. Use freshly grated Parmesan from a wedge, not pre-shredded. For extra crispiness, refrigerate coated thighs for 15-20 minutes before cooking. Watch carefully under the broiler as times vary by oven. Leftovers keep in the refrigerator for up to 4 days; reheat in oven or air fryer for best texture.

Nutrition

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

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