Recipe
2 lbs bone-in chicken thighs
1 lb baby red potatoes, quartered
5 cloves garlic, minced
2 tbsp fresh thyme, chopped
lots of grated Parmesan cheese
parsley, chopped
olive oil, salt & pepper
Heat 1/3 c or so of oil in a large skillet, season your chicken with salt & pepper, and sear golden-brown on both sides, about 3-4 minutes.
In your slow cooker, toss the potatoes with garlic, thyme, some parm, salt & pepper, and a couple tbsps of olive oil. Chicken goes on top; feel free to toss more, and sprinkle with more garlic and cheese. Cover and cook on high 4 hours or low 8 hours. Garnish with more cheese and parsley.
Notes
Browning the chicken takes away from some of the appeal of one-pot crockpot recipes. But the crispy chicken skin is pretty worth it.
I bumped up the veggie / produce quotient a bit with the remainder of a bag of baby carrots and an onion.
Awesome garlic smell; not so awesome burned crust on my crockpot...
