Ingredients
2tbspbutter
2lbsbone in chicken thighs,(can also use boneless thighs or boneless chicken breasts)
2lbsbaby red potatoes,quartered
4clovesgarlic,minced
½cupparmesan cheese,grated
1tbspfresh parsley,chopped
1tbspfresh thyme,finely chopped
1tbsporegano,finely chopped
⅓cupolive oil
salt and pepper,to taste
parmesan cheese,freshly grated, for serving
garnish with fresh parsley
Preparation
In a large skillet over medium-high heat add the butter and melt. Salt and pepper the chicken and add to the skillet. Sear on each side for 1 to 2 minutes or until nicely brown on each side. Set aside.
In a 5 to 6-quart slow cooker add potatoes, garlic, parmesan cheese, parsley, thyme, oregano, and mix. Season with salt and pepper. Drizzle in olive oil and mix until coated.
Add the chicken to the slow cooker and cover. Cook on Low for 6 hours or High for 4 or until potatoes are tender.
Top generously with freshly grated parmesan cheese. Garnish with fresh parsley.
