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Recipe Card
ingredients
- 1 package Alexia Foods Roasted Ready Baby Golden Potatoes with Pink Himalayan salt
- 1 bone in skin on chicken breasts
- 1 tablepoons olive oil, add 1 tablespoon as needed
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 2 bulbs garlic, papery layers removed, and pointed tops sliced off to expose cloves
- 6 tablespoon butter
- 1 bunch sage
- 1 sprig of rosemary
- 1 bunch thyme
- 1 cup chicken stock
Method
Step 1
Brush olive oil over both sides of chicken thighs. Season with salt, pepper, dried herbs & garlic powder on both sides. Place in crockpot, skin side up.
Step 2
Place garlic bulbs in crockpot, clove exposed side up.
Step 3
Add butter, fresh thyme, fresh sage, and fresh rosemary into crockpot.
Step 4
Add chicken stock (about one cup) to halfway cover chicken.
Step 5
Set to cook on high for 4 hours, or low for 6 hours.
Step 6
When chicken is cooked through, remove from crockpot & set on baking sheet.
Step 7
Preheat oven to 425ºF.
Step 8
Remove garlic bulbs, and herbs from crockpot… Carefully squeeze garlic cloves back into crockpot, and whisk well or use immersion blender to combine & create your garlic butter sauce.
Step 9
Add frozen potatoes to baking sheet with chicken, and bake according to package instructions.
Step 10
Serve chicken and potatoes with fresh grated parmesan, and parsley.