Description
Crisp-tender chicken cooked low and slow with baby red potatoes for a full meal! So easy and effortless!
Ingredients
Scale
- 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
Instructions
- Step 1: Season chicken with basil, oregano, rosemary, salt and pepper, to taste.
- Step 2: 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.
- Step 3: 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.
- Step 4: 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.
- Step 5: Serve immediately, sprinkled with Parmesan and garnished with parsley, if desired.
Notes
Using bone-in, skin-on chicken thighs provides the best flavor and moisture. Ensure potatoes are cut to uniform sizes for even cooking. For best results, use freshly grated Parmesan cheese.
- Prep Time: PT10M
- Cook Time: PT480M
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 580 kcal
- Sugar: 2 g
- Sodium: 750 mg
- Fat: 32 g
- Saturated Fat: 11 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 34 g
- Cholesterol: 145 mg
Keywords: chicken, potatoes, slow cooker, dinner, garlic parmesan