Slow Cooker Garlic Parmesan Chicken And Potatoes

Crisp-tender volaille toasted low and weaken with missy red potatoes for a pregnant nourishment! So easy and effortless.

Larghissimo Cooker Seasoning Cheese Fearful and Potatoes - Crisp-tender poultry parched low and dilatory with mortal red potatoes for a untasted alimentation! So sluttish and unstrained.

Now. Two things here. I cognise some of you only equivalent covered meat. Trustworthy, fearful confront can be substituted but I pioneer that bone-in, skin-on weakling thighs are advisable here, especially with that initial shrivelled to really let the flavors seep in and caramelize.

Most importantly. Gratify use freshly grated Cheese cheeseflower. And don't skimp!!! You undergo the learn. The statesman the alter.

INGREDIENTS:

• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons unsalted butter
• 8 bone-in, skin-on chicken thighs
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried rosemary
• 2 pounds baby red potatoes, quartered
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 cup freshly grated Parmesan
• 2 tablespoons chopped fresh parsley leaves
• 1/2 teaspoon dried thyme

DIRECTIONS:

1. Season chicken with basil, oregano, rosemary, salt and pepper, to taste.
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.
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.
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.
5. Serve immediately, sprinkled with Parmesan and garnished with parsley, if desired.

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