Ingredients
5inchicken thighsbone-in and skin-on
kosher salt
black pepper
6pcsred potatoesquartered
5garliccloves
1tbspthymefresh
½cupparmesan cheeseshaved
Preparation
In your slow cooker aluminum insert.
Heat the skillet on medium-high heat.
Season the chicken to taste with Kosher salt and black pepper.
Add the chicken thighs skin side down and brown for 5 to 7 minutes on each side or until golden brown.
Add in the potatoes and stir amongst the chicken fat in the pan.
Add in the chopped garlic and thyme and season as desired with salt and pepper.
Cook on High for 4 hours or Low for 8 hours.
Add half the Parmesan cheese and cook on high for 15 minutes.
Serve and top with remaining Parmesan cheese.
