Ingredients
8 bone-in, skin-on chicken thighs
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried rosemary
Kosher salt and freshly ground black pepper, to taste
2 tablespoons Land O’ Lakes unsalted butter
2 pounds baby red potatoes, quartered
2 tablespoons Bertolli 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; drain excess fat and 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.
Serve immediately, sprinkled with Parmesan and garnished with parsley, if desired.
From: Recipe patch
