Slow Cooker Parmesan Chicken Thighs and Potatoes
Description
Easy to make and perfect for a weeknight dinner, these slow cooker Parmesan chicken thighs and potatoes will appeal to the whole family.
Ingredients
•
8 (5 ounce) bone-in, skin-on chicken thighs
•
1/2 teaspoon dried basil
•
1/2 teaspoon dried oregano
•
1/4 teaspoon dried rosemary
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kosher salt and freshly ground black pepper to taste
•
2 tablespoons unsalted butter
•
2 pounds baby red potatoes, quartered
•
2 tablespoons olive oil
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4 cloves garlic, minced
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1/2 teaspoon dried thyme
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1 cup freshly grated Parmesan cheese
•
2 tablespoons chopped fresh parsley
Directions
1
Season chicken with basil, oregano, rosemary, salt, and pepper.
2
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
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
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
Serve immediately, sprinkled with Parmesan cheese and garnished with parsley.