Slow Cooker Parmesan Chicken Thighs and Potatoes

Contributed By: Marlene Nord

Ingredients:

8 (5 ounce) 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 cheese
2 tablespoons chopped fresh parsley

Method:

Step 1 Season chicken with basil, oregano, rosemary, salt, and pepper.
Step 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.
Step 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.
Step 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).
Step 5 Serve immediately, sprinkled with Parmesan cheese and garnished with
parsley.

Helpful Hints:

Prep: 15 mins
Cook: 7 hrs 5 mins
Total: 7 hrs 20 mins
Yield: 8 servings
Nutrition Facts
Per Serving: 402 calories; protein 28.2g; carbohydrates 19.2g; fat
23.3g; cholesterol 96.1mg; sodium 228.4mg. Full Nutrition


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