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Ingredients
- 3 Tablespoons. Extra-Virgin Olive Oil, divided
- 2 Pounds Bone-In, Skin-On Chicken Thighs
- Kosher Salt
- Freshly Ground Black Pepper
- 1 Pound Baby Red Potatoes, quartered
- 2 Tablespoons Butter, softened
- 5 Cloves Garlic, chopped
- 2 Tablespoons Fresh Thyme
- Freshly Parsley, chopped
- 2 Tablespoons Parmesan, grated
Directions
- In a large skillet over medium-high heat, heat 1 tablespoon oil.
- Add chicken, season with salt and pepper, and sear until golden, 3 minutes per side.
- Meanwhile, in a large slow cooker, toss potatoes with the remaining 2 tablespoons oil, butter, garlic, thyme, parsley, and Parmesan and season generously with salt and pepper.
- Add chicken and cook on high for 4 hours or low for 8 hours, until potatoes are tender and chicken is fully cooked.
- Garnish with Parmesan before serving.
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