INGREDIENTS

1/3 c. plus 2 tbsp. extra-virgin olive oil

2 lb. bone-in chicken thighs

kosher salt

Freshly ground black pepper

1 lb. baby red potatoes, quartered

5 cloves Garlic, Chopped

2 tbsp. chopped fresh thyme

Grated Parmesan, for serving

Chopped fresh parsley, for serving

DIRECTIONS

1. In a large skillet over medium-high heat, heat oil. Add chicken, season with salt and pepper, and sear until golden, 3 to 4 minutes, then flip and sear 3 minutes more.
2. Meanwhile, crockpot, toss potatoes with olive oil, garlic, and thyme. Season generously with salt and pepper. Add chicken to the crockpot and toss gently, then cover and cook on high for 4 hours or low for 8 hours, until potatoes are tender and chicken is fully cooked.
3. Garnish with Parmesan and parsley and serve.
4. Enjoy!