Slow Cooker Parmesan Chicken and Potatoes

Ingredients:

• 2 tbsp. extra-virgin olive oil, divided

• 2 lb. bone-in, skin-on chicken thighs

• Kosher salt

• Freshly ground black pepper

• 1 lb. baby red potatoes, quartered

• 1 tbsp. butter, softened

• 5 cloves garlic, chopped

• 2 tbsp. fresh thyme

• Freshly chopped parsley

• 2 tbsp. freshly grated Parmesan, plus more for serving

Instructions:

1. Pat the thighs dry before searing. Removing that extra moisture will help the skin render and brown quickly.

2. In a large skillet over medium-high heat, heat one tablespoon of oil. Add chicken, season with salt and pepper, and sear until golden, 3 minutes per side.

3. Meanwhile, in a large slow cooker, toss potatoes with the remaining one tablespoon of oil, butter, garlic, thyme, parsley, and Parmesan and season generously with salt and pepper. (Start with at least one tablespoon chopped for the freshly chopped parsley, but feel free to add more. You can also swap in your favorite woody herb here if you prefer.)

4. Add chicken on top of the potatoes, skin-side up, to allow for air flow. Cook on high for 4 hours or low for 8 hours, until potatoes are tender and chicken is fully cooked.

5. For serving: Sprinkle on a generous amount of parmesan with each portion and dive right in!