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  • 2 Tablespoons butter
  • 2 pounds bone in chicken thighs, can also use boneless thighs or boneless chicken breasts
  • 2 pounds baby red potatoes, quartered
  • 4 garlic cloves, minced
  • ½ cup grated parmesan cheese
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon fresh thyme, finely chopped
  • 1 tablespoon oregano, finely chopped
  • ⅓ cup olive oil
  • salt and pepper to taste
  • freshly grated parmesan cheese for serving
  • garnish with fresh parsley


  • In a large skillet over medium high heat add the butter and melt. Salt and pepper the chicken and add to the skillet. Sear on each side for 1-2 minutes or until nicely brown on each side. Set aside.
  • In a 5-6 quart slow cooker add potatoes, garlic, parmesan cheese, parsley, thyme, oregano, and mix. Season with salt and pepper. Drizzle in olive oil and mix until coated.
  • Add the chicken to the slow cooker and cover. Cook on low for 6 hours or high for 4 or until potatoes are tender. Top generously with freshly grated parmesan cheese. Garnish with fresh parsley.

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PIN IT.. TO Remember it!