Slow Cooker Parmesan Chicken and Potatoes
Pan seared chicken cooked low and slow with seasoned baby red potatoes for an effortless weeknight meal!
Servings: 8
Ingredients
- 8 bone-in skin on chicken thighs
- 1/2 tsp. dried basil
- 1/2 tsp. dried oregano
- 1/4 tsp. dried rosemary
- Kosher salt and freshly ground black pepper to taste
- 2 T. unsalted butter
- 2 lbs. baby red potatoes quartered
- 2 T. olive oil minced
- 4 cloves garlic
- 1/2 tsp. dried thyme
- 1 c. freshly grated Parmesan cheese
- 2 T. 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 the 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 6 hours or HIGH for 3-4 hours, or until the chicken is completely cooked through, reaching an internal temperature of 165 degrees.
- Serve immediately, sprinkled with Parmesan and garnished with parsley, if desired.
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