Ingredients
1/3 c. plus 2 tbsp extra-virgin olive oil
2 pounds bone-in chicken thighs
2 teaspoon kosher salt
1 teaspoon Freshly ground black pepper
1 pound baby red potatoes, quartered
5 cloves Garlic, Chopped
2 tablespoons chopped fresh thyme
1/2 pound Grated Parmesan, for serving
3 sprigs Chopped fresh parsley, for serving
Preparation
n a large skillet over medium-high heat, heat oil. Add chicken, season with salt and pepper, and sear until golden, 3 to 4 minutes, then flip and sear 3 minutes more.
Meanwhile, in a 6-quart slow-cooker, toss potatoes with olive oil, garlic, and thyme. Season generously with salt and pepper. Add chicken to slow cooker and toss gently, then cover and cook on high for 4 hours or low for 8 hours, until potatoes are tender and chicken is fully cooked.
Garnish with Parmesan and parsley and serve.
