1st timer… bone-in chicken thighs w/potatoes — what can I prep in advance? How do I not mess this up? Recipe & questions in post.
I’ve never cooked bone-in chicken thighs in a slow cooker (or possibly ever), but plan to follow [this recipe for garlic parm chicken thigh & potatoes](https://damndelicious.net/2016/05/27/slow-cooker-garlic-parmesan-chicken-potatoes/). Few questions:
* Should I do anything to the chicken thighs in advance (tonight)? Like, a rub of some sort?
* Can I add yellow onion to this? If so, at what point?
* Per the recipe, I bought “baby red potatoes” but am afraid they’ll turn to mush… should I just cut them in half (not quarter)? I also got a couple large red potatoes and Yukon (just in case?).
* I also have boneless/skinless chx thighs…is that safer?
* I’ll sear the chicken as instructed, but is that what makes it “crispy” or do I need to broil after?
I’m a terrible cook and really want to make something that another human will want to eat… it’s so upsetting to try and fail, would love to get this right.
Appreciate any tips or guidance – thank you!!
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* Follow step 1 – use the ingredients suggested to make the rub, apply it to the chicken, cover with plastic wrap and store in fridge overnight
* You can cut the potatoes in advance, but you need to store them in a container with water overnight, so that they don’t change color (they sometimes turn gray)
* Bone-in vs. boneless – neither one is safer than the other
* Yes, the pan searing is what helps to make the chicken crispy
This recipe looks pretty tasty and easy. I think you should be fine! You could season the chicken in advance to save time but not necessary. I would not quarter the potatoes – think they would be too small. Searing the chicken will give it a bit of crisp – not necessary to broil. I prefer the bone-in – it’s tastier. I think onions would be fine but will alter the taste a bit. You could really add them at the same time.
First of all, relax.
It will all work out just fine.
Rub the thighs tonight if you want (that’s what SHE said, for the middle school crowd.).
Or not, I’d add a bit of smoked paprika to that recipe, but that’s just me, I got a deal, and I stock it in pantry.
Add whatever color onion you want, yellow has more “bite”, white has more sugars, and red onion is a favorite of mine. I have personally driven to Vidalia, Georgia to buy bags. Do what you will with onion, it will work out fine. I would add it after you are dome browning things.
For potatoes, it sounds like you bought some. use what the recipe calls for, and roast the leftover reds in bacon grease with leftover onions later (thanks again, Grandma).
Yukon golds mash up nicely with some butter and cream, garlic, leftover onions for later 🙂
Chicken needs to get to 165F and then it is ALL “safer” Cooked is cooked, go for that.
Crispy is done with time versus heat, minus water. Your recipe is fine, but after 7 hours in a crock pot, NOTHING is going to be “crispy”. But you can let deep flavors develop).
Mostly, relax. It will be fine.