Crock Pot Parmesan Potatoes Recipes

Steps:

• Layer all ingredients in lightly greased 3 1/2-quart crock pot; cover and cook on low for 7 to 9 hours.
• Adjust seasonings as needed.

Steps:

• Season chicken with basil, oregano, rosemary, salt, and pepper.
• Melt butter in a large skillet over medium-high heat. Add chicken, skin-side down, and sear until golden brown, 2 to 3 minutes per side. Drain excess fat and set chicken aside.
• Place potatoes in a 6-quart slow cooker. Stir in olive oil, garlic, and thyme, then season with salt and pepper. Add chicken in an even layer over top.
• Cover and cook until potatoes are tender and chicken is no longer pink at the bone and the juices run clear, 7 to 8 hours on Low or 3 to 4 hours on High. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Serve immediately, sprinkled with Parmesan cheese and garnished with parsley.

Steps:

• In a bowl, toss the halved potatoes in the melted butter, olive oil and minced garlic.
• Add the potatoes to a 5 quart or larger slow cooker.
• In another bowl, mix the dry seasoning (oregano, basil, dill, salt and pepper).
• Sprinkle the potatoes with the seasoning and toss lightly.
• Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours or until the potatoes can easily be pierced with a fork.
• Remove the potatoes from the slow cooker and sprinkle with the Parmesan cheese before serving.
• RECIPE NOTES: In this recipe I used Dutch yellow baby potatoes, however you can use any other type of baby potatoes (also known as "new potatoes". Baby potatoes are a small thin skinned potato that does not require peeling before cooking or eating. You can use yellow, red or they even now sell multi-colored baby potatoes in a bag in most American grocery stores.