Сhicken with potatoes in a slow-cooker

In a large skillet over medium-high heat, heat 1 tablespoon extra-virgin olive oil.

Add chicken, season with kosher salt and freshly ground black pepper, and sear until golden, 3 minutes per side.

Young red potatoes cut into quarters. In a large slow cooker, toss potatoes with remaining 2 tablespoons extra-virgin olive oil, softened butter,  chopped garlic, fresh thyme, freshly chopped parsley, and freshly grated Parmesan and season generously with kosher salt and freshly ground black pepper.

.

Add chicken and cook on high for 4 hours or low for 8 hours, until potatoes are tender and chicken is fully cooked.

Garnish with freshly grated Parmesan before serving.