Here’s a simple, comforting Slow Cooker Chicken and Potatoes recipe—perfect for a hands-off, hearty meal.
Slow Cooker Chicken and Potatoes
Ingredients
- 4 bone-in, skin-on chicken thighs or breasts (can use boneless if preferred)
- 1½ lbs (about 700 g) small potatoes, halved or quartered
- 1 onion, sliced
- 3–4 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika (smoked or sweet)
- 1 tsp dried thyme or rosemary
- ½ cup chicken broth (or water)
- Optional: 1 cup baby carrots or chopped celery for extra veggies
Instructions
- Prepare ingredients:
- Season chicken with salt, pepper, paprika, and thyme/rosemary.
- Toss potatoes (and optional vegetables) with a little olive oil, salt, and pepper.
- Layer in slow cooker:
- Place onions and garlic at the bottom.
- Add potatoes on top.
- Place chicken on top of vegetables.
- Add liquid:
- Pour chicken broth around the edges (not directly on top, so seasoning stays).
- Cook:
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender and potatoes are soft.
- Optional crisping:
- If you want crispy skin, transfer chicken to a baking sheet and broil for 3–5 minutes before serving.
- Serve:
- Spoon the chicken and potatoes onto plates. Drizzle with pan juices.
- Pair with a green salad or steamed vegetables.
Tips
- Bone-in vs. boneless: Bone-in gives more flavor and stays juicier.
- Vegetables: Root vegetables like carrots, parsnips, or sweet potatoes work beautifully.
- Make it creamy: Add ¼ cup cream or sour cream in the last 30 minutes for a richer sauce.
If you want, I can also give you a one-pot slow cooker version with minimal prep or a lemon-herb variation that’s bright and Mediterranean-style.
Do you want me to do that?
