Dutch Oven Cauliflower & Chicken Thighs
Season thighs w/1T Italian seas, 1/4t pepper, 1/2t salt. Heat 1T butter & oil. Sear thighs skin down 4 min, remove, add cauliflower, 2 garlic cloves.
Cover & transfer to RockCrok slow cooker stand. 3 hrs high or 6 hrs low.
Remove thighs, drain and mash cauliflower, add thighs back, cover with Parmesan cheese. Broil 1-2 min, remove, add parsley and serve.
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