Slow Cooker Garlic Parmesan Chicken and Potatoes
8h 10m
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Ingredients
- 8 bone-in, skin-on chicken thighs
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ 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
- ½ teaspoon dried thyme
- 1 cup freshly grated Parmesan
- 2 tablespoons chopped fresh parsley leaves
Instructions
5 steps
- 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.
Progress
0 / 5 steps
