INGREDIENTS

8 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 olive oil
4 cloves garlic, minced
½ teaspoon dried thyme
1 cup freshly grated Parmesan
2 tablespoons chopped fresh parsley leaves

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.

Happy Wednesday Everyone! It’s a new month which means it time for a new recipe. I’m so happy I was able to keep my new year resolution of try a new recipe out every month. This month I sharing a super easy recipe with you all.

We recently started to buy more chicken thighs. I would normally only buy them for chicken n dumplings. Since that the only recipe I would use them in. Now I started to come up with more dishes to make with them.

Like this slow cooker recipe. I love my slow cooker. Specially in the colder month. It’s so easy to put food in it and let it cook. While I’m at cook or busy cleaning the house. Then that night I know for a fact what we will be eating for dinner. This recipe was a win with the whole family. I will so be making it again.

HAVE A GREAT WEDNESDAY!