| Prep Time | 15 minutes |
| Cook Time | 4.25 hours |
| Servings |
people
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Ingredients
- 1/3 c extra virgin olive oil
- 2 lb chicken thighs
- kosher salt
- freshly ground black pepper
- 1 lb baby red potatoes cut in quarters
- 2 tbsp butter
- 5 cloves garlic, chopped
- 2 tbsp freshly chopped thyme
- freshly grated parmesan for serving
- freshly chopped parsley for serving
Ingredients
|
|
Instructions
- In a large skillet over medium-high heat, heat 1/3 cup oil. Add chicken, season with salt and pepper, and sear until golden, 3 to 4 minutes, then flip and sear 3 minutes more.
- Meanwhile, in a 6-quart slow-cooker, toss potatoes with remaining 2 tablespoons oil, butter, garlic, and thyme. Season generously with salt and pepper. Add chicken to slow cooker and toss gently, then cover and cook on high for 4 hours or low for 8 hours, until potatoes are tender and chicken is fully cooked.
- Garnish with Parmesan and parsley and serve.
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