Crockpot Chicken Thighs and Red Potatoes

 I went to Aldi and saw some boneless chicken thighs, being a breast person myself (aren’t we all) I was curious to know if I’d like this simple Crockpot Chicken Thighs and Red Potatoes recipe. I suppose you could substitute the thighs for breasts, as it wouldn’t change any of the other ingredients or directions. Be it may, allow 4 hours or high and 6 hours for a low crockpot setting. Make sure your chicken’s internal temperature reaches 165 degrees, before serving. Serves: 4 

Ingredients: 

3 tablespoons olive oil, divided 

2 lbs chicken thighs (boneless or bone-in)

Salt and pepper, to taste 

1 lbs med sized red potatoes, quartered

2 tablespoons butter 

2 tablespoons minced garlic 

2 tablespoons thyme 

2 tablespoons parsley 

2 tablespoons freshly grated Parmesan cheese + some for garnish 

Freshly chopped parsley, for garnish 

Directions:

In a skillet add 1tablespoon of oil on med/high heat. Season chicken with salt and pepper, to taste. Sear until golden brown, 3 minutes on each side. 

In your crockpot add in the potatoes and combine with the remaining 2 tablespoons of olive oil, butter, garlic, thyme, parsley and Parmesan cheese. Top with seared chicken and cook 4 hours on high or 6 hours on low. It’s done when potatoes are tender and chicken has reached 165 degrees. Garnish with cheese and freshly chopped parsley.