Ingredients:

  • 2 lbs (900g) Yukon Gold Potatoes, cut into 1-inch cubes
  • 2 lbs (900g) Bone-in skinless chicken thighs
  • 2 tbsp (30ml) Extra virgin olive oil
  • 8 cloves fresh garlic, minced
  • 1/2 cup (50g) Freshly grated Parmesan cheese
  • 1 tbsp (15g) Italian seasoning
  • 1 tsp (5g) Smoked paprika
  • 1/2 tsp (2g) Red pepper flakes
  • 1 tsp (6g) Salt
  • 1/2 tsp (2g) Freshly cracked black pepper
  • 1/4 cup (10g) Fresh parsley, finely chopped

Instructions:

  1. Wash and cut your 900g of Yukon Gold potatoes into 1 inch cubes.
  2. Place the potatoes in the bottom of the crockpot.
  3. In a small bowl, whisk together 30ml olive oil, 8 minced garlic cloves, 15g Italian seasoning, 5g smoked paprika, 2g red pepper flakes, 6g salt, and 2g black pepper.
  4. Place the 900g of bone in skinless chicken thighs on top of the potatoes.
  5. Pour the garlic oil mixture over the chicken and potatoes, tossing them gently until every piece is glistening and coated.
  6. Cover and cook on LOW for 6 hours until the chicken is tender and potatoes are soft.
  7. Stir in 50g of freshly grated Parmesan cheese and 10g of chopped parsley. Wait 2 minutes until the cheese melts into a velvety sauce