The greatest thing about this recipe is that it is so simple and can be altered to fit your taste buds. With very little prep I was able to throw all of these items into a crockpot in about 10 minutes and get one with my day. By supper time, it was ready to go. I prepped the chicken with lemon and through some in the pot as well. I chopped up the red potatoes and washed and chopped the Asparagus.
I used an Italian seasoning and added in crushed red pepper flakes for flavor (I like the spice!). It was delicious and will be great meals for the week for a quick reheat.
YIELD: 4 SERVINGS
INGREDIENTS:
8 bone-in, skin-on chicken thighs
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried rosemary
Kosher salt and freshly ground black pepper, to taste
2 pounds baby red potatoes, quartered
2 tablespoons olive oil
4 cloves garlic, minced
1/2 teaspoon dried thyme
1 fresh lemon
1 cup freshly grated Parmesan (I used an Asiago/Parmesan mix)
DIRECTIONS:
Season the chicken with basil, oregano, rosemary, salt & pepper. Lay the chicken on the bottom and top with fresh squeezed lemons.
Layer next with chopped potatoes and asparagus and minced garlic.
Sprinkle the parmesan across the top.
Cook on low for 6-8 hours or high for 3-4 or until the chicken is cooked all the way through.
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