Slow cooker Garlic Parmesan Chicken and another loaf of Outback bread

In an attempt to keep the kitchen cooler this week I tried out a new slow cooker recipe.  It wasn't a complete hit as the chicken dried out but now I know for next time, cook it in 5 hours instead of 7 or 8.  

It's quite easy and we liked the way the potatoes and garlic came, all flavors mingling together for hours.  I would make this again but as I said, I would adjust the cooking time.

Ok, I did heat the kitchen for a short period to make a loaf of Outback Bread...totally worth it.

 

Here is a pictorial of some of the steps I took for this slow cooker meal.

The chopped potatoes with seasonings, garlic and two fat slabs of butter.

 

 Then add chicken and more garlic, nestling atop the potatoes.

 

Here we have it plated.  I also made a squash casserole and cold pea salad for accompaniments. The Outback bread went very well with this meal, it's so malty and hearty.

Here is the recipe below.  If you are interesyted in the cold pea salad or Outback bread I put links in above.

Garlic Parmesan Chicken - Slow Cooker style

INGREDIENTS

3 tbsp. 

extra-virgin olive oil, divided

2 lb. 

bone-in, skin-on chicken thighs

Kosher salt

Freshly ground black pepper

1 lb. 

baby red potatoes, quartered

2 tbsp. 

butter, softened

5 

cloves garlic, chopped

2 tbsp. 

fresh thyme

Freshly chopped parsley

2 tbsp. 

freshly grated Parmesan, plus more for serving

Directions

1. In a large skillet over medium-high heat, heat 1 tablespoon oil. Add chicken, season with salt and pepper, and sear until golden, 3 minutes per side. 
2. Meanwhile, in a large slow cooker, toss potatoes with remaining 2 tablespoons oil, butter, garlic, thyme, parsley, and 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. 
3. Garnish with Parmesan before serving.

Sharing with Marg at The Intrepid Reader for Weekend Cooking!