CrockPot Chicken and Potatoes Recipe

Introduction

This CrockPot Chicken and Potatoes recipe offers a comforting, hands-off meal perfect for busy days. Tender chicken thighs cooked with flavorful baby potatoes and carrots create a hearty dish that’s full of warmth and easy to prepare.

Ingredients

• 1 tablespoon olive oil
• 2 pounds bone-in skin-on chicken thighs (about 6 to 8 thighs)
• 1 ½ pounds baby potatoes (halved)
• 3 medium carrots (chopped in 1-inch pieces)
• ¼ cup diced onion
• 1 ½ teaspoons Italian seasoning
• 2 tablespoons butter (melted)
• 1 cup chicken stock
• 2 sprigs fresh rosemary (or ½ teaspoon dried)
• ½ teaspoon salt (or to taste)
• ¼ teaspoon black pepper (or to taste)

Instructions

1. Step 1: Heat olive oil in a large pan over medium heat. Season chicken with salt and pepper to taste. Add chicken, skin-side down, and brown for 3-5 minutes until golden.
2. Step 2: In a bowl, combine potatoes, carrots, onions, melted butter, Italian seasoning, and salt and pepper to taste. Toss well to coat.
3. Step 3: Place the potato mixture at the bottom of a 6-quart slow cooker. Top with rosemary sprigs and arrange chicken thighs over the vegetables. Pour in chicken stock evenly.
4. Step 4: Cover with the slow cooker lid and cook on high for 4 hours or low for 7-8 hours, until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

Tips & Variations

• For extra flavor, add garlic cloves or swap rosemary for thyme.
• Use boneless chicken thighs for quicker cooking, reducing low heat time by about an hour.
• To thicken the sauce, remove chicken and vegetables and stir a slurry of cornstarch and water into the slow cooker, cooking on high for 10 more minutes.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop until warmed through. This dish can also be frozen for up to 2 months; thaw in the refrigerator overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken thighs?

It’s best to use thawed chicken thighs to ensure even cooking and food safety. Cooking from frozen in a slow cooker is not recommended.

Can I add other vegetables?

Yes, vegetables like green beans, bell peppers, or mushrooms can be added in the last hour of cooking to avoid overcooking.

CrockPot Chicken and Potatoes Recipe

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A comforting and easy CrockPot Chicken and Potatoes recipe featuring tender bone-in, skin-on chicken thighs slow-cooked with baby potatoes, carrots, and aromatic herbs for a flavorful, hands-off meal perfect for busy weeknights.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 4 hours (high) or 7-8 hours (low)
• Total Time: 4 hours 15 minutes (high) or 7 hours 15 minutes (low)
• Yield: 6 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American

Ingredients

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Chicken and Seasoning

• 1 tablespoon olive oil
• 2 pounds bone-in skin-on chicken thighs (about 6 to 8 thighs)
• ½ teaspoon salt (or to taste)
• ¼ teaspoon black pepper (or to taste)

Vegetables and Herbs

• 1 ½ pounds baby potatoes (halved)
• 3 medium carrots (chopped in 1-inch pieces)
• ¼ cup diced onion
• 1 ½ teaspoons Italian seasoning
• 2 sprigs fresh rosemary (or ½ teaspoon dried)
• 2 tablespoons butter (melted)

Liquids

• 1 cup chicken stock

Instructions

1. Brown the Chicken: Heat olive oil in a large pan over medium heat. Season the chicken thighs with salt and pepper. Place them skin-side down in the pan and brown for 3-5 minutes until the skin is crispy and golden.
2. Prepare the Vegetable Mixture: In a bowl, combine the halved baby potatoes, chopped carrots, diced onion, melted butter, Italian seasoning, and salt and pepper. Mix well to evenly coat the vegetables with butter and seasoning.
3. Assemble in Slow Cooker: Spread the vegetable mixture evenly on the bottom of a 6-quart slow cooker. Place the rosemary sprigs on top of the vegetables, then arrange the browned chicken thighs over the vegetables. Pour the chicken stock over everything.
4. Cook Slowly: Cover with the lid and cook on high heat setting for 4 hours or on low for 7-8 hours. The dish is done when the chicken reaches an internal temperature of 165°F and the vegetables are tender.

Notes

• Browning the chicken before slow cooking enhances flavor and texture but can be skipped for convenience.
• You can substitute fresh rosemary with dried rosemary for a similar taste.
• Check seasoning before serving, and adjust salt and pepper as needed.
• Use a meat thermometer to ensure the chicken is fully cooked for safety.
• This recipe works well with bone-in chicken breasts or drumsticks as alternatives to thighs.

Keywords: CrockPot chicken, slow cooker chicken, chicken and potatoes, easy crockpot dinner, slow cooker recipe, one pot meal, comfort food