INGREDIENTS:

• 8 pieces of chicken (thighs, legs, wings, etc.)
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried rosemary
• Salt and pepper to taste
• 3 tablespoons butter
• 4 russet potatoes, peeled and halved
• 1 onion, chopped
• 3 green onions, chopped
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1/2 teaspoon dried thyme
• 1 cup parmesan, grated
• 2 tablespoons parsley, chopped

DIRECTION:

1. Season chicken with basil, oregano, rosemary, salt, and pepper.
2. In a large skillet, melt butter and add seasoned chicken, searing until golden brown. About 1-2 minutes per side.
3. Place potatoes in a 6 quart slow cooker. Drizzle in olive oil, garlic, and thyme, stirring to coat evenly. Place seared chicken on top of potatoes.
4. Cover and cook on low for 7-8 hours. Serve up hot, tossed with fresh grated parmesan and parsley.