Parmesan Chicken and Potatoes

​Parmesan Chicken and Potatoes
 
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
 
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.
submitted by Betty Jo Richards, Smiths Grove

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