Slow Cooker Garlic Parmesan Chicken and Potatoes 

Ingredients:

  • 8 bone-in, skin-on chicken thighs
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried rosemary
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons unsalted butter
  • 2 pounds baby red potatoes, quartered
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1 cup freshly grated Parmesan
  • 2 tablespoons chopped fresh parsley leaves

Directions:

  1. Season chicken with basil, oregano, rosemary, salt and pepper, to taste.
  2. Melt butter in a large skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat and set chicken aside.
  3. Place potatoes into a 6-qt slow cooker. Stir in olive oil, garlic and thyme; season with salt and pepper, to taste. Add chicken to the slow cooker in an even layer.
  4. Cover and cook on low heat for 7-8 hours or high for 3-4 hours, or until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F.
  5. Serve immediately, sprinkled with Parmesan and garnished with parsley, if desired.
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