Crockpot Herb-Infused Chicken with Lemon-Basil Cream and Roasted Garlic Potatoes

Begin by seasoning the chicken thighs with salt, pepper, and a blend of dried herbs including thyme, rosemary, and oregano.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Sear the seasoned chicken thighs for 3-4 minutes on each side until golden brown.

Transfer the chicken to the crockpot. In the same skillet, add 1 diced onion and sauté until translucent, about 5 minutes.

Add 4 minced garlic cloves and cook for an additional minute until fragrant. Pour in 1 cup of chicken broth and 1 tablespoon of Dijon mustard, scraping up any browned bits from the skillet.

Stir in the juice of 1 lemon and 1/4 cup of fresh basil, chopped. Pour this mixture over the chicken in the crockpot.

For the roasted garlic potatoes, wash and cut 1.5 pounds of baby potatoes in half. Toss them with 2 tablespoons of olive oil, 1 teaspoon of garlic powder, salt, and pepper.

Place the potatoes around the chicken in the crockpot. Cover and cook on low for 6-8 hours or on high for 4 hours.

Once cooked, remove the chicken and potatoes from the crockpot. In a small saucepan, combine 1 cup of heavy cream and the remaining 1/4 cup of chopped fresh basil.

Heat gently until warmed through, then pour over the chicken. Serve the chicken and potatoes on a platter, garnished with additional basil leaves and lemon slices for an elegant presentation.