Preparation

• Season chicken thighs all over and under skin with garlic powder, 2 tsp. salt, and 1 tsp. pepper. Let sit, uncovered, on a wire rack in the refrigerator, at least 2 hours and up to overnight.
• Meanwhile, in a slow cooker, toss potatoes, garlic, Parmesan, butter, and half of thyme; generously season with salt and pepper. Cook on High for 2 hours or on Low for 4 hours.
• In a large skillet over medium heat, arrange chicken skin side down. Cook, undisturbed, until fat has rendered and skin is golden brown, 12 to 14 minutes.
• Transfer chicken to slow cooker skin side up; discard fat. Pour cream into skillet to deglaze and cook over medium-low heat, scraping browned bits from bottom of skillet, until reduced by half, about 3 minutes.
• Pour cream from skillet into slow cooker. Top with remaining thyme. Cook on High for 2 hours or Low for 4 hours, until potatoes are tender and an instant-read thermometer inserted into thickest part of chicken registers 165°.
• Top with more Parmesan and parsley.