Step 1

Season both sides of the chicken thighs with the Italian seasoning, garlic powder, salt and pepper.

Step 2

Melt the butter in a large skillet over medium high heat.

Step 3

Place the chicken in the skillet, skin side down.  Brown both sides of the chicken thighs by cooking them in the skillet for 2-3 minutes.

Step 4

Place the browned chicken thighs in the slow cooker.

Step 5

Add baby potatoes and diced onion to the slow cooker.

Step 6

Add minced garlic to the slow cooker and pour chicken broth over everything.

Step 7

Cover and cook on low for 6-8 hours until chicken is tender and potatoes are soft.

Step 8

In the last 30 minutes of cooking, stir in 1/2 cup of Parmesan cheese.

Step 9

Before serving, sprinkle the remaining 1/2 cup of Parmesan cheese and chopped parsley on top.

Step 10

Serve warm and enjoy!