Slow Cooker Garlic Parmesan Chicken and Potatoes

• Gluten free

• Meat

  • 8 Chicken thighs, bone-in skin-on

• Produce

  • 2 lbs Baby red potatoes
  • 1/2 tsp Basil, dried
  • 4 cloves Garlic
  • 1/2 tsp Oregano, dried
  • 2 tbsp Parsley, fresh leaves
  • 1/4 tsp Rosemary, dried
  • 1/2 tsp Thyme, dried

• Baking & Spices

  • 1 Kosher salt and freshly ground black pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 2 tbsp Butter, unsalted
  • 1 cup Parmesan

Found on damndelicious.net

Description

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 unsalted butter
• 2 pounds baby red potatoes, quartered
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1/2 teaspoon dried thyme
• 1 cup freshly grated Parmesan
• 2 tablespoons chopped fresh parsley leaves

Directions

• 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.