3 tbsp. extra-virgin olive oil, divided
8 skinless, boneless chicken thighs
Freshly ground black pepper
1 lb. baby potatoes, halved
1 bag baby bell peppers, trimmed
1 cp grape tomatoes
1 cp low-sodium chicken broth
1 cp heavy cream
1/2 cp grated Parmesan
2 tbsp. melted butter
1 tsp. dried oregano
1 tsp. garlic powder
2 tbsp. cornstarch
Thinly sliced basil, for serving
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.
Meanwhile, in a slow cooker, combine the broth, cream, Parmesan, butter, and spices. Whisk together. Put the potatoes in the bottom, baby bell peppers on top of them, season with salt and pepper. Place chicken on top and season with salt and pepper again. 30 min before the end dump the cherry tomatoes on top and cover.
Cook on high for 2 - 2 1/2 hours or on low for 4 - 5 hours, until potatoes are tender and chicken fully cooked. Remove the chicken to a serving plate, spoon out the veggies and place around the chicken. Cover and keep warm. Whisk the cornstarch into the crock pot, turn to High and let it thicken about 10-15 min. Pour a little over the chicken on the plate and serve the rest on the side.
Garnish with basil and more Parmesan, before serving.