Makes 4 servings
- 8 boneless, skinless chicken thighs
- 1 tsp. dried basil
- 1 tsp. dried oregano
- ½ tsp. dried rosemary
- Sea salt and freshly ground black pepper, to taste
- 2 Tbsp. olive oil, divided
- 2 lb. baby red potatoes, quartered
- 4 cloves garlic, minced
- 1 tsp. dried thyme
- 1½ cup freshly grated parmesan
- 2 Tbsp. chopped fresh parsley leaves
Season chicken with basil, oregano, rosemary, salt and pepper, to taste.
Pour one tablespoon olive in a large skillet over medium high heat. Add chicken and sear both sides until golden brown, about two to three minutes per side. Drain excess fat and set chicken aside.
Place potatoes into a six-quart slow cooker. Stir together remaining olive oil, garlic and thyme; season with salt and pepper, to taste. Add chicken to the slow cooker in an even layer. Cover and cook on low heat for seven to eight hours or high for three to four hours or until the chicken is completely cooked through, reaching an internal temperature of 165°F.
Serve immediately. Sprinkle with parmesan and garnish with parsley, if desired.
Nutrition analysis per serving: 370 calories, 14 g fat, 36 g protein, 22 g carbohydrates, 0 g fiber, 560 mg sodium
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