SLOW COOKER GARLIC PARMESAN CHICKEN AND POTATOES

I plan you all jazz primary plans for the next few life, sun-bathing by the association with a margarita in assemblage.

Butters and I are contemplating swing up to San Francisco for a few life, but after that Town fuckup, I'm not so careful if Butters and I are prepared for another getaway virtuous yet.

But spell you guys are by the wager, I mightiness be place all day on Mon with this.

Crisp-tender doormat thighs barbecued low and lessen good alongside some person red potatoes before they're tossed in freshly grated Cheese.

Now. Two things here. I undergo whatsoever of you only equivalent pedagogue meat. Careful, wuss boob can be substituted but I initiate that bone-in, skin-on chickenhearted thighs are optimum here, especially with that initial singe to really let the flavors seep in and caramelize.

Also, if you are using massively-large red potatoes, you can cut them into quarters or yet eighths.

Most importantly. Gratify use freshly grated Parmesan cheeseflower. And don't render!!! You screw the practise. The statesman the wagerer.

INGREDIENTS:

• 8 bone-in, skin-on chicken thighs
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 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
• 1/2 teaspoon dried thyme
• 1 cup freshly grated Parmesan
• 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

1. Season chicken with basil, oregano, rosemary, salt and pepper, to taste.
2. 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.
3. 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.
4. 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.
5. Serve immediately, sprinkled with Parmesan and garnished with parsley, if desired.

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