Chop Red Potatoes into 1 inch chunks. Add Potatoes to the Crock Pot. Season with salt, pepper, thyme and rosemary. Turn heat on high.

Heat 2 tablespoons of olive oil in a pan. Add sliced shallots or a small amount of onion. Heat until softened. Add minced garlic and heat for about 1-2 minutes. Turn heat off before garlic turns brown.

Add the shallots and garlic to the potatoes. Heat the chicken thighs in the frying pan and add about 1/2 cup of water. If there is skin on the chicken, allow the chicken to brown on both sides. The chicken does not need to be cooked all the way through. Add the chicken to the Crock pot. Do not add any liquids to the Crock pot.

You have the option of cooking the chicken and potatoes on high for about 3-4 hours, or you can start it on high for one hour and then turn to low for 4-5 hours. When you are ready to serve, shred Parmesan cheese oven the chicken and potatoes. Serve warm and enjoy!