Here’s a simple, comforting recipe for chicken and potatoes in a slow cooker—perfect for an easy, hands-off dinner:
Slow Cooker Chicken and Potatoes
Ingredients
- 4 chicken thighs or breasts (bone-in or boneless)
- 1.5 lbs (700 g) baby potatoes, halved or quartered
- 1 medium onion, sliced
- 3–4 garlic cloves, minced
- 1–2 tbsp olive oil
- 1 tsp paprika
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 1/2 cup chicken broth or water
- Optional: 1 cup carrots or green beans for extra veggies
Instructions
- Prepare the ingredients:
- Toss potatoes with 1 tbsp olive oil, paprika, thyme, rosemary, salt, and pepper.
- Pat chicken dry and season with salt and pepper.
- Layer in the slow cooker:
- Place potatoes and onions at the bottom.
- Lay the chicken on top.
- Add minced garlic and drizzle a little olive oil.
- Pour chicken broth around the sides (not directly over the chicken to keep the seasoning intact).
- Cook:
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is cooked through (165°F / 74°C) and potatoes are tender.
- Serve:
- Spoon chicken and potatoes onto plates and drizzle with juices from the slow cooker.
- Garnish with fresh parsley if desired.
Tips
- For crispy chicken skin, sear chicken in a skillet for 2–3 minutes per side before adding to the slow cooker.
- You can add other root vegetables like carrots, parsnips, or sweet potatoes for variety.
- Leftovers store well in the fridge for 2–3 days and can be reheated in the oven or microwave.
If you want, I can give a one-pot version with creamy sauce that makes it almost like a chicken-potato casserole in the slow cooker—super rich and flavorful.
Do you want me to give that version?
