Slow Cooker Chicken and Potatoes

by

“My husband loved this meal and rated it 5 stars! He insists I don’t change a thing.”

 Description

This Slow Cooker Chicken and Potatoes is a wholesome, hearty one-pot meal. Tender, juicy chicken thighs and buttery baby potatoes cook low and slow in a flavorful garlic-herb broth. Perfect for busy weeknights, Sunday dinners, or meal prepping—it’s comfort food made easy!

 Ingredients

  • 6–8 bone-in, skin-on chicken thighs (or boneless if preferred)

  • 2 lbs (900 g) baby potatoes, halved

  • 3 tbsp olive oil (or melted butter)

  • 4 cloves garlic, minced

  • 1 ½ tsp salt

  • ½ tsp black pepper

  • 1 tsp paprika

  • 1 tsp dried thyme (or 2 sprigs fresh)

  • 1 tsp dried rosemary (or 2 sprigs fresh)

  • ½ cup chicken broth (or white wine for depth)

  • Optional: 1 lemon, sliced (for freshness)

Instructions

  1. Prep Chicken – Pat chicken dry. Season with salt, pepper, paprika, and a drizzle of olive oil.

  2. Brown (optional but recommended) – In a skillet, sear chicken thighs skin-side down for 3–4 minutes until golden. This adds flavor.

  3. Prepare Potatoes – Toss halved potatoes with olive oil, garlic, rosemary, and thyme.

  4. Assemble in Slow Cooker – Add potatoes at the bottom. Place chicken on top. Pour in chicken broth.

  5. Cook

    • LOW for 6–7 hours

    • HIGH for 3–4 hours
      (Chicken should reach 165°F / 74°C internal temp.)

  6. Finish & Serve – Garnish with fresh herbs and lemon slices if desired. Serve hot.

 Notes

  • You can swap chicken thighs with drumsticks or breasts (but thighs stay juicier).

  • Use Yukon gold or red potatoes—they hold shape better than russet.

  • For a creamier twist, add ½ cup heavy cream and ½ cup Parmesan at the end.

  • Add veggies (carrots, green beans, mushrooms) in the last 1–2 hours of cooking.

 Tips

  • Always season chicken generously for maximum flavor.

  • Browning the chicken is optional but gives a beautiful golden crust.

  • Don’t overfill the slow cooker; leave some room for circulation.

  • Leftovers reheat well and can be stored for 3–4 days in the fridge.

Servings

  • Serves: 4–6 people

  • Prep Time: 15 minutes

  • Cook Time: 6–7 hours (low) or 3–4 hours (high)

Nutritional Info (per serving, approx.)

  • Calories: 420

  • Protein: 27 g

  • Carbohydrates: 28 g

  • Fat: 21 g

  • Fiber: 3 g

  • Sodium: 690 mg

Benefits

  • High in protein – Supports muscle and energy.

  • Rich in potassium & fiber – From potatoes, good for heart health.

  • Slow cooker convenience – Minimal effort, maximum flavor.

  • Balanced meal – Protein + carbs + healthy fats in one pot.

 Q&A

Q: Can I make this with frozen chicken?
A: It’s not recommended. Always thaw chicken first for even cooking and food safety.

Q: Can I cook this in the oven instead?
A: Yes! Bake at 375°F (190°C) for 45–55 minutes in a covered dish.

Q: How can I make it spicier?
A: Add ½ tsp chili flakes, cayenne, or smoked paprika.

Q: Can I use sweet potatoes instead of regular potatoes?
A: Yes, but cut them larger since they cook faster than white potatoes.

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