Ingredients:

  • 2 lbs Yukon Gold potatoes, cut into 1-inch cubes
  • 2 lbs boneless, skinless chicken thighs
  • 2 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • 1/2 tsp coarsely ground black pepper
  • 1/2 cup unsalted butter, melted
  • 6 cloves garlic, minced
  • 3/4 cup freshly grated Parmesan cheese, divided
  • 1 tbsp fresh thyme leaves
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1 tbsp fresh parsley, chopped for garnish

Instructions:

  1. Prep the potatoes. Wash and cut 2 lbs of Yukon Gold potatoes into 1 inch (2.5 cm) cubes. Note: Keeping the sizes consistent ensures they all finish cooking at the same time.
  2. Season the base. Toss the cubes with 2 tbsp olive oil, 1 tsp sea salt, and 1/2 tsp pepper in your large bowl until every side is glistening.
  3. Layer the bottom. Pour the potatoes into the 6 quart slow cooker and spread them out. Note: This creates a rack for the chicken to sit on.
  4. Create the sauce. Whisk together 1/2 cup melted butter, 6 minced garlic cloves, 1/2 cup Parmesan, thyme, oregano, and red pepper flakes until the mixture is thick and fragrant.
  5. Coat the protein. Dip 2 lbs of chicken thighs into the butter mixture, ensuring they are fully submerged.
  6. Arrange the chicken. Place the coated thighs directly on top of the potatoes until the potatoes are mostly covered.
  7. Set and forget. Cover the lid and cook on Low for 6 hours. Note: You can use High for 3 hours if you are in a rush, but Low yields better texture.
  8. The final touch. Once the timer ends, sprinkle the remaining 1/4 cup Parmesan and parsley over the top until the cheese begins to melt into the sauce. If you enjoy the flavor profile of this dish but want a crispier finish, you might love my [Chicken Parmesan recipe](https://hellorecipes.net/recipes/crispy-panko-chicken-parmesan/) which uses a classic frying technique for that perfect crunch.