Slow Cooker Parmesan Potatoes And Tender Chicken Thighs

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 Land O’ Lakes unsalted butter

2 pounds baby red potatoes, quartered

2 tablespoons Bertolli olive oil

4 cloves garlic, minced

1/2 teaspoon dried thyme

1 cup freshly grated Parmesan

2 tablespoons chopped fresh parsley leaves

Instructions

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

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.

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.

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.

Serve immediately, sprinkled with Parmesan and garnished with parsley, if desired.

From: Recipe patch