The Lactose-free Kitchen

Ingredients

• 2 Tbsp. extra-virgin olive oil, divided
• 2 lb. bone-in, skin-on chicken thighs
• 1 Lb. baby red potatoes, quartered or fingerling potatoes halved
• 2 Tbsp. lactose-free butter, softened
• 5-8 Cloves garlic, chopped
• 2 Tbsp. fresh thyme
• 2 Tbsp. herbs de provence seasoning
• 1 Handful freshly chopped parsley
• Generous amount of salt
• Black pepper to taste
• Lactose-free parmesan cheese (optional)

Directions

1. Wash your hands
2. In a large skillet over medium-high heat, heat 2 tablespoons of oil. Add chicken, season with salt and pepper, and sear until golden, about 3 minutes per side. 
3. Meanwhile, in a large slow cooker, combine potatoes with remaining ingredients: butter, garlic, thyme, parsley, herbs de provence seasoning, and season generously with salt and pepper.
4. Add chicken to the slow cooker and cook on high for 4 hours or low for 8 hours (until potatoes are tender and chicken is fully cooked.) I recommend doing low for 8 instead of high for 4 because high tends to dry out the chicken slightly more.
5. Serve hot and enjoy!  Optional: Garnish with lactose-free parmesan cheese.