Directions
- 1Throw some chicken thighs in a bowl.
- 2Add four tablespoons of olive oil, salt and pepper.
- 3Add five or six minced garlic cloves, two teaspoons of garlic salt and two teaspoons of paprika.
- 4Mix all together to get it nicely coated.
- 5Ploop them into a hot cast iron pan and spread evenly.
- 6Keep an eye on them until they get a good sear.
- 7In the same bowl from earlier, add a pound of baby potatoes cut in half, olive oil, garlic salt, paprika, salt and pepper.
- 8Mix it all together until it's completely coated.
- 9Drop the potatoes in your crock-pot, and add what's left of the juices.
- 10Drop the seared chicken thighs on top.
- 11Put the lid on, set your crock-pot to high for three to four hours.
- 12Once the time is up, take the lid off and check your chicken to make sure it is tender and falling apart.
- 13Throw some chicken and potatoes on a plate, grate some fresh parmesan cheese on top, and bring that fork back in.
Ingredients
- 8 chicken thighs
- 4 tablespoons olive oil
- 6 salt
- 6 pepper
- 5 minced garlic cloves
- 2 teaspoons garlic salt
- 2 teaspoons paprika
- 1 pound baby potatoes
- 0 fresh parmesan cheese
Equipment
bowlcast iron pancrock-pot
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