Pan seared chicken cooked low and slow with seasoned baby red potatoes for an effortless weeknight meal!
Course: Entrée
Cuisine: American
Servings: 8
Ingredients
8bone-in skin on chicken thighs
1/2tsp.dried basil
1/2tsp.dried oregano
1/4tsp.dried rosemary
Kosher salt and freshly ground black pepperto taste
2T.unsalted butter
2lbs.baby red potatoesquartered
2T.olive oilminced
4clovesgarlic
1/2tsp.dried thyme
1c.freshly grated Parmesan cheese
2T. 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.