by Lindsay Funston
This recipe is taking over Pinterest and it’s no surprise why—It’s just one of 90+ recipes in our new cookbook Insanely Easy Chicken Dinners. With under 20 minutes of hands-on time, most of the cooking takes place in the slow-cooker while you are living your best life elsewhere.
Bone-in skin-on chicken thighs ensure a flavor-packed and tender result—paired with a few pats of butter, some garlic and thyme, the savoriness of the chicken and its sidekicks seeps into the baby potatoes for a fully satisfying, comforting meal. If there’s any chicken fat that remains in your skillet after searing, be sure to funnel it all into the slow-cooker—that’s flavor you don’t want to leave behind! Serve each portion with a generous sprinkling of freshly grated Parmesan and dive right on in—the best things in life are simple.
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Yield: 4 servings
Prep Time: 15 min.
Total Time: 4 hours 15 min.
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 of garlic, chopped
- 2 Tbsp. Fresh thyme
- Freshly chopped parsley
- 2 Tbsp. Freshly grated Parmesan, plus more for serving
Directions:
- In a large skillet over medium-high heat, heat 1 tablespoon oil. Add chicken, season with salt and pepper, and sear until golden, 3 minutes per side.
- Meanwhile, in a large slow cooker, toss potatoes with remaining 2 tablespoons 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.
