It happens quite often with the new recipes I’m trying, that the chicken turns out kind of dry and tasteless. That’s why I love slow cooker chicken recipes! When everything gets to cook in the crock pot, low and slow, it always ends up so tender and delicious.
This is one of those recipes that I find myself making over and over again. I always try to make a little extra, to get leftovers. To be honest with you, they taste even better the next day when all the flavors have so deliciously come together!
INGREDIENTS
- 1/3 c. plus 2 tbsp. extra-virgin olive oil
- 2 lb. bone-in chicken thighs
- kosher salt
- Freshly ground black pepper
- 1 lb. baby red potatoes, quartered
- 5 cloves Garlic, Chopped
- 2 tbsp. chopped fresh thyme
- Grated Parmesan, for serving
- Chopped fresh parsley, for serving
Instructions:
Heat oil in a skillet over medium-high heat. Add chicken, season to taste, 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 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.
Quick Tip: Even a little bit of leftovers will make a full meal the next day, when you serve it with whole grain brown rice and green salad.
Thanks to Delish for this slow cooker meal that is super crave-worthy!
