SLOW COOKER GARLIC PARMESAN CHICKEN AND POTATOES

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 unsalted butter
• 2 pounds baby red potatoes, quartered
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1/2 teaspoon dried thyme
• 1 cup freshly grated Parmesan
• 2 tablespoons chopped fresh parsley leaves

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.