In a small bowl, combine the garlic salt, pepper, and paprika to make a seasoning blend for the chicken and potatoes.

Sprinkle half of the seasoning blend over the chicken thighs. In a medium skillet, heat 1 tablespoon olive oil over medium-high heat. Place the chicken thighs skin side down and sear for about 2 minutes, or until the skin is golden and starting to turn crispy. This step adds great flavor and texture to the finished dish, so don't skip it if you want that delicious crispy skin.

In the bowl with the remaining seasoning blend, add the minced fresh garlic and remaining 2 tablespoons olive oil, mixing well. Halve or quarter the baby potatoes as needed, then toss them thoroughly in the seasoned oil mixture until evenly coated.

Place the seasoned potatoes in the bottom of your slow cooker, creating an even layer. Arrange the seared chicken thighs (from Step 2) on top of the potatoes. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours until the chicken is cooked through and the potatoes are tender.

Just before serving, sprinkle the shredded Parmesan cheese over the hot chicken and potatoes in the slow cooker, allowing it to melt slightly. Top with freshly chopped parsley for a vibrant finish. I love adding plenty of parsley at the end for both color and extra freshness.