Slow-Cooker Tuscan Chicken
Rabu, 17 Juli 2019
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
potatoes, halved
1 red
bell pepper, sliced
1/2 c. low-sodium
chicken broth
1/2 c. heavy
cream
1/2 c. grated
Parmesan
2 tbsp. melted
butter
1 tsp. dried
oregano
1 tsp. garlic
powder
Thinly sliced basil, for serving
METHODS
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, combine potatoes, bell pepper, broth, cream, Parmesan,
butter, and spices. Season with salt and pepper, then place chicken on
top.
3. Cook on high
for 3 to 4 hours or on low for 6 to 8 hours, until potatoes are tender and
chicken fully cooked.
4. Garnish with
parsley and more Parmesan, before serving.