Ingredients List
- ½ cup extra virgin olive oil
- 2 pounds chicken thighs with bone in
- Kosher salt
- Ground black pepper
- 1 pound quartered red potatoes
- 5 chopped cloves garlic
- 2 tablespoons chopped fresh thyme
- Parmesan cheese
- Fresh parsley
Method
Heat the olive oil over medium-high heat. Season the chicken thighs with salt and pepper, add them to the oil, and then sear them 3 to 4 minutes until golden brown. Flip the thighs and sear for an additional 3 minutes.
In a 6-quart or larger slow cooker, add the potatoes, 2 tablespoons olive oil, garlic, and thyme. Season the potatoes as desired with salt and pepper, tossing them gently to coat. Add the chicken. Place the lid on the slow cooker, and cook on high for 4 hours or on low for 8 hours or until the chicken is done and the potatoes are fork tender. Serve with garnishments of Parmesan cheese and freshly chopped parsley.
