1. In a large skillet over medium-high heat, heat 2 tablespoons oil. Add chicken, season with salt and pepper, and sear until golden, 3 to 4 minutes, then flip and sear 3 minutes more.
2. Meanwhile, in a 6-quart slow-cooker, toss potatoes with remaining 2 tablespoons oil, butter, garlic, parsley, thyme, and Parmesan and season generously with salt and pepper. Add chicken to slow cooker and toss gently, then cover and cook on high for 4 hours or low for 8 hours, until potatoes are tender and chicken is fully cooked.
3. Garnish with Parmesan and parsley and serve.
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|Serving Size: 1 (1882g)|
|Recipe Makes: 1|
|Calories from Fat: 5037 (84%)|
|Amt Per Serving||% DV|
|Total Fat 559.7g||746 %|
|Saturated Fat 279.6g||1398 %|
|Monounsaturated Fat 193.5g|
|Polyunsanturated Fat 50.4g|
|Cholesterol 1733.8mg||533 %|
|Sodium 3475.1mg||120 %|
|Potassium 3978.1mg||105 %|
|Total Carbohydrate 77.5g||23 %|
|Dietary Fiber 8.1g||32 %|
|Sugars, other 69.4g|
|Protein 170.1g||243 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 5973
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