Crock Pot Garlic Parmesan Chicken

Ingredients

• 4 tbsp. extra-virgin olive oil, divided
• 2 lb. bone-in chicken thighs
• kosher salt (to taste remember parmesan has quite a bit of salt)
• freshly ground black pepper
• 1 lb. baby red potatoes, quartered
• 2-3 tbsp. unsalted butter, melted
• 5 cloves garlic, chopped/pressed
• 2 tbsp. freshly chopped thyme
• freshly chopped parsley, for serving
• 2 tbsp. freshly chopped parsley
• 2 tbsp. freshly grated parmesan, plus more for serving

Directions

1. In a large skillet over medium-high heat, heat 2 tablespoons oil. Add chicken, season with salt and pepper, and sear until golden, 3 to 4 minutes, then flip and sear 3 minutes more.
2. Meanwhile, in a 6-quart slow-cooker, toss potatoes with remaining 2 tablespoons oil, butter, garlic, parsley, thyme, and Parmesan and season with salt and pepper. Add chicken to Crock Pot 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.
3. Optional: Garnish with a little extra Parmesan and parsley and serve. Lay the chicken on top of the potatoes, adding a little extra chopped garlic, Parmesan, thyme, & parsley on the chicken before covering & cooking. The juices from the chicken run down into the potatoes & give them such a good flavor.