Here’s a simple and flavorful recipe for Slow Cooker Chicken and Potatoes that’s comforting and easy to make:
Ingredients (Serves 4)
- 4 bone-in, skinless chicken thighs (or chicken breasts)
- 1.5 lbs (≈700 g) baby potatoes, halved
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 2 carrots, cut into chunks (optional)
- 1/2 cup chicken broth
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp dried thyme (or 1 tbsp fresh)
- 1 tsp dried rosemary
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Prep the Chicken:
Pat the chicken dry and season with salt, pepper, paprika, thyme, and rosemary. - Layer Vegetables:
Place the potatoes, carrots (if using), and onions at the bottom of the slow cooker. Sprinkle with a little salt and pepper. - Add Chicken:
Place the seasoned chicken on top of the vegetables. Add the minced garlic over the chicken. - Add Liquid:
Pour the chicken broth and olive oil around (not directly on) the chicken so the seasoning stays on top. - Cook:
- Low: 6–7 hours
- High: 3–4 hours
The chicken should be tender and reach an internal temperature of 165°F (74°C).
- Serve:
Garnish with fresh parsley. You can serve it with a simple salad or steamed greens on the side.
💡 Tips:
- For extra flavor, sear the chicken in a pan for 2–3 minutes per side before adding it to the slow cooker.
- You can toss in green beans or peas in the last 30 minutes for a one-pot meal.
If you want, I can also give you a creamy version with a garlic-herb sauce that turns this into a “comfort food” style slow cooker dish. Do you want me to do that?
