Name: Slow Cooker Parmesan Chicken Thighs and Potatoes
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Bone-in, skin-on chicken thighs - 8 (5 ounce); Dried basil - ½ teaspoon; Dried oregano - ½ teaspoon; Dried rosemary - ¼ teaspoon; Kosher salt and freshly ground black pepper to taste - ¼ teaspoon; Unsalted butter - 2 tablespoons; Baby red potatoes, quartered - 2 pounds; Olive oil - 2 tablespoons; Garlic, minced - 4 cloves; Dried thyme - ½ teaspoon; Freshly grated Parmesan cheese - 1 cup; Chopped fresh parsley - 2 tablespoons

Ingredients for - Slow Cooker Parmesan Chicken Thighs and Potatoes

1. Bone-in, skin-on chicken thighs 8 (5 ounce)

2. Dried basil ½ teaspoon

3. Dried oregano ½ teaspoon

4. Dried rosemary ¼ teaspoon

5. Kosher salt and freshly ground black pepper to taste ¼ teaspoon

6. Unsalted butter 2 tablespoons

7. Baby red potatoes, quartered 2 pounds

8. Olive oil 2 tablespoons

9. Garlic, minced 4 cloves

10. Dried thyme ½ teaspoon

11. Freshly grated Parmesan cheese 1 cup

12. Chopped fresh parsley 2 tablespoons

How to cook deliciously - Slow Cooker Parmesan Chicken Thighs and Potatoes

1 . Stage

Season chicken with basil, oregano, rosemary, salt, and pepper.

2 . Stage

Melt butter in a large skillet over medium-high heat. Add chicken, skin-side down, and sear until golden brown, 2 to 3 minutes per side. Drain excess fat and set chicken aside.

3 . Stage

Place potatoes in a 6-quart slow cooker. Stir in olive oil, garlic, and thyme, then season with salt and pepper. Add chicken in an even layer over top.

4 . Stage

Cover and cook until potatoes are tender and chicken is no longer pink at the bone and the juices run clear, 7 to 8 hours on Low or 3 to 4 hours on High. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

5 . Stage

Serve immediately, sprinkled with Parmesan cheese and garnished with parsley.