You don’t need to sear the chicken first, but it’s key for crispy skin. If you’d like to skip this step, we recommend using boneless skinless chicken thighs instead.

Slow-Cooker Tuscan Chicken

YIELDS: 6 SERVINGS

PREP TIME: 0 HOURS 15 MINS

TOTAL TIME: 4 HOURS 20 MINS

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

DIRECTIONS

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.

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