Kosher salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter
2 pounds baby red potatoes, halved or quartered as needed
2 tablespoons olive oil
4 cloves garlic, minced
1/2 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; 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.
Serving
Suggestions
Serve immediately, sprinkled with Parmesan and garnished with parsley, if desired.
Originally Submitted
10/18/2016
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