slow cooker days

I have been using the slow cooker much more on this trip to Chicago than on my month-long visit when Max was born in June. Mostly because I am his primary caregiver on weekdays while Marissa and Jeff are working. His longest nap is the first one in the morning, so I get everything prepped and into the cooker during that nap so that I don’t need to think about cooking for the rest of the day. The following recipe could easily be done in the oven, but then it would need more attention and I’d rather give all my attention to Max! *I made a half recipe, using only four chicken thighs. I found a Brussels spout sauté pack at Trader Joe’s that I served as the side dish.

Slow Cooker Garlic Chicken & Potatoes

• 8 bone-in, skin-on chicken thighs
• 1/2 teaspoon dried oregano
• 1 teaspoon dried Italian seasoning
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons unsalted butter
• 2 pounds baby red potatoes, quartered
• 1 tablespoon olive oil
• 4 cloves garlic, peeled and minced
• 1/2 teaspoon dried thyme
• 1 cup freshly grated Parmesan
• 2 tablespoons chopped fresh parsley leaves

Season chicken on all sides with the dried oregano and Italian seasoning, along with salt and pepper, to taste.

Melt the butter in a large skillet over medium-high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 3 minutes per side.

Place potatoes into a 6-qt slow cooker. Stir in olive oil, garlic, and thyme; season with salt and pepper, to taste. Add chicken atop the potatoes in an even layer, and drizzle with the pan juices from searing the chicken.

Cover and cook on low heat for 7 hours or high for 3 hours, or until the chicken is completely cooked through, reaching an internal temperature of 165 degrees.

Serve generously sprinkled with Parmesan and garnished with parsley.

Serves 4