Ingredients:

  • 3 lbs bone-in skinless chicken thighs
  • 1.5 lbs red or Yukon Gold potatoes, halved or quartered into 1-inch chunks
  • 1/4 cup extra virgin olive oil
  • 6 cloves fresh garlic, minced
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp dried rosemary
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/2 tsp smoked paprika
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. In a large mixing bowl, whisk together the extra virgin olive oil, minced garlic, 1/2 cup Parmesan, dried oregano, dried basil, and dried rosemary.
  2. Add the potato chunks to the bowl and toss thoroughly until every piece is evenly coated in the herb and oil mixture.
  3. Transfer the seasoned potatoes to the bottom of a 6-quart slow cooker, spreading them into an even layer.
  4. Add the chicken thighs to the remaining herb oil in the bowl and coat them thoroughly. Arrange the chicken on top of the potato layer in the cooker.
  5. Sprinkle any remaining bits of Parmesan and garlic from the bowl over the top of the chicken.
  6. Close the lid tightly and set the temperature to LOW. Cook for 6 hours until the chicken is tender and potatoes are soft. Use a fork to test the thickest part of a potato; it should slide in with zero resistance.
  7. Ensure the internal temperature of the chicken reaches at least 175°F for the best texture.
  8. Immediately before serving, sprinkle the chopped parsley over the hot chicken and potatoes.