Ingredients
3 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
2 tbsp. butter softened
5 cloves garlic, chopped
2 tbsp.
fresh thyme
Freshly chopped parsley
2 tbsp.freshly grated Parmesan, plus more for serving
How to:
Meanwhile, in a large slow cooker, toss potatoes with the remaining 2 tablespoons of oil, butter, garlic, thyme, parsley, and Parmesan and season generously with salt and pepper. Add chicken and cook on high for 4 hours or low for 8 hours, until potatoes are tender and chicken is fully cooked.
Garnish with Parmesan before serving.
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