Ingredients

The following ingredients have 4 Servings
  • 5 in chicken thighs (, bone-in and skin-on)
  • kosher salt
  • black pepper
  • 6 red potatoes (, quartered)
  • 5 cloves garlic (, chopped)
  • 1 tablespoon fresh thyme (, chopped)
  • 1/2 cup shaved Parmesan Cheese

Instruction

  • In your slow cooker aluminum insert (do not heat a ceramic insert, use a skillet instead).
  • Heat the skillet/insert on medium high heat.
  • Season the chicken to taste with Kosher salt and black pepper (I used 1/2 teaspoon of Kosher salt and 1/4 teaspoon of black pepper).
  • Add the chicken thighs skin side down and brown for 5-7 minutes on each side or until golden brown.
  • Add in the potatoes and stir amongst the chicken fat in the pan.
  • Add in the chopped garlic and thyme and season as desired with salt and pepper (again I used 1/2 teaspoon Kosher salt and 1/4 teaspoon black pepper).
  • Cook on high for 4 hours or low for 8 hours.
  • Add half the Parmesan cheese and cook on high for 15 minutes.
  • Serve and top with remaining Parmesan cheese.
  • If your slow cooker runs hot or you use inserts and the chicken steams instead of crisps, finish it in the oven at 400 degrees for 5-7 minutes to crisp up the potatoes and the chicken.