Slow Cooker Garlic Parmesan Chicken and Potatoes
Crisp-tender chicken cooked low and slow with baby red potatoes for a full meal! So easy and effortless!
Ingredients
- 8bone-in, skin-on chicken thighs
- ½ teaspoondried basil
- ½ teaspoondried oregano
- ¼ teaspoondried rosemary
- kosher salt and freshly ground black pepper (to taste
- 2 tablespoonsunsalted butter
- 2 poundsbaby red potatoes (quartered
- 2 tablespoonsolive oil
- 4 clovesgarlic (minced
- ½ teaspoondried thyme
- 1 cupfreshly grated parmesan
- 2 tablespoonschopped 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.