Season the chicken with salt, garlic powder, and half of the black pepper.
½ teaspoon black pepper, ¼ teaspoon salt, ½ teaspoon garlic powder, 6 chicken thighs
Heat up olive oil in a frying pan on medium to high heat. Add the chicken thighs, with the skin side down. Sear until the chicken is golden brown, then flip and cook the thighs until they are cooked on the bottom too.
1 teaspoon olive oil
Cut the potatoes into large chunks. If you're using small baby potatoes, you can use them whole. Add these to the slow cooker, along with the remaining seasoning and finely chopped garlic. Stir to combine.
1 pound potatoes, ½ teaspoon garlic powder, 1 teaspoon dried herbs
Add chicken stock to the slow cooker. Place the chicken thighs on top of the potatoes, with the skin side up. Cover with a lid, and set to cook on LOW for 6-8 hours, or on high for 3-4 hours.
2 cups chicken stock, 3 garlic cloves
Add grated Parmesan cheese to the top of the chicken thighs a few minutes before serving. Cover the slow cooker with a lid to allow the cheese to melt slightly.
½ cup Parmesan cheese