Slow Cooker Parmesan Chicken Thighs and Potatoes

Prep: 15 mins Cook: 7 hrs 5 mins Total: 7 hrs 20 mins

Servings: 8

Ingredients

• 8 (5 ounce) bone-in, skin-on chicken thighs

• ½ teaspoon dried basil

• ½ teaspoon dried oregano

• ¼ teaspoon dried rosemary

• kosher salt and freshly ground black pepper to taste

• 2 tablespoons unsalted butter

• 2 pounds baby red potatoes, quartered

• 2 tablespoons grapeseed oil

• 4 cloves garlic, minced

• ½ teaspoon dried thyme

• 1 cup freshly grated dairy-free Parmesan cheese

• 2 tablespoons chopped fresh parsley

Directions

1. Step 1 - Season chicken with basil, oregano, rosemary, salt, and pepper.

2. Step 2 - Melt butter in a large skillet over medium-high heat. Add chicken, skin-side down, and sear until golden brown, 2 to 3 minutes per side. Drain excess fat and set chicken aside.

3. Step 3 - Place potatoes in a 6-quart slow cooker. Stir in grapeseed oil, garlic, and thyme, then season with salt and pepper. Add chicken in an even layer over top.

4. Step 4 - Cover and cook until potatoes are tender and chicken is no longer pink at the bone and the juices run clear, 7 to 8 hours on Low or 3 to 4 hours on High. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

5. Step 5 - Serve immediately, sprinkled with dairy-free Parmesan cheese and garnished with parsley.