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 red potatoes, quartered 2 tbsp. butter, softened 5 cloves garlic, chopped 2 tbsp. fresh thyme Freshly chopped parsley 2 tbsp. freshly grated Parmesan, plus more for serving This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.
Add chicken, season with salt and pepper, and sear until golden, 3 to 4 minutes, then flip and sear 3 minutes more. Meanwhile, in a 6-quart slow-cooker, toss potatoes with olive oil, garlic, and thyme. 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
Place chicken wings in a large slow-cooker. Pour mixture over chicken wings and stir to coat. In a large bowl, mix together chipotle in adobo sauce, water, and lime juice and zest, and season with salt and pepper
Add chicken. Remove chicken from slow cooker using slotted spoon. Place chicken on cutting board. Shred chicken using 2 forks, removing any bits of fat. Return chicken and 1 1/2 cups of the sauce to slow cooker
skinless chicken thighs. chicken stock. 1 Slash each piece of chicken 2 or 3 times with a sharp knife. 3 Shake the chicken pieces in it to coat them thinly. 4 Heat the oil in a frying pan, add the chicken and cook until browned on all sides. 11 Pack the chicken joints into the slow cooker and pour in the hot stock mixture. (made from 2 chicken Oxo cubes)