Crisp-tender chicken cooked low and slow with baby red potatoes for a full meal!
Ingredients:
8 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
2 tablespoons chopped fresh parsley leaves
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
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.
more directions please visit: https://damndelicious.net/2016/05/27/slow-cooker-garlic-parmesan-chicken-potatoes/?utm_content=buffercd654&utm_medium=social&utm_source=pinterest.com&utm_campaign=buffer
