Crock Pot Parmesan Chicken and Potatoes
- 3 tbsp. extra-virgin olive oil, divided
- 4 boneless chicken breasts
- 1 lb. baby red potatoes, quartered
- 2 tbsp. butter, softened
- 5 cloves garlic, minced
- 2 tbsp. freshly chopped thyme
- 1 tbsp. oregano, dried
- Freshly chopped parsley
- salt and pepper to taste
- 2 tbsp. freshly grated Parmesan, plus more for serving
In a large skillet over medium-high heat, heat 1 tablespoon oil. Add chicken, season with salt and pepper, and sear until golden brown.
Meanwhile, in a large slow cooker or dutch oven, toss potatoes with remaining 2 tablespoons oil, butter, garlic, thyme, oregano and parsley. Add parmesan and season generously with salt and pepper. Add chicken and cook on high for 4 hours or low for 8 hours, until potatoes are tender and chicken is fully cooked.
This is super easy and a great addition to the busier season now that kids are back to school. You can use a traditional crock pot as mentioned above or a dutch oven at 300 degrees for approximately 3- 4 hours.