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Slow Cooker Chicken and Potatoes Recipe: Tender Crockpot Comfort Food

Slow Cooker Chicken and Potatoes

Tender chicken, baby potatoes, carrots, and onion cook slowly in a garlicky herb broth for an easy Crockpot meal. Finish the cooking juices as a simple gravy for a cozy dinner served straight from the slow cooker.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 5 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 1/2 pounds Boneless, skinless chicken thighs or breasts
  • 1 1/2 pounds Baby potatoes, halved; quarter larger potatoes
  • 1 cup Baby carrots
  • 1 small Small yellow onion, cut into wedges
  • 3 cloves Garlic cloves, minced
  • 1 cup Low-sodium chicken broth
Seasoning and Fat
  • 2 tablespoons Olive oil or melted butter
  • 1 teaspoon Paprika
  • 1 teaspoon Italian seasoning or dried parsley
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Black pepper
Optional Gravy
  • 1 tablespoon Cornstarch
  • 2 tablespoons Cold water

Method
 

Step-by-Step
  1. Wash the baby potatoes and halve them. Quarter any larger potatoes so all pieces are as evenly sized as possible.
  2. Place the potatoes, optional baby carrots, and onion wedges in the bottom of a 5- to 6-quart slow cooker.
  3. Rub the chicken with olive oil or melted butter, then season with paprika, Italian seasoning or dried parsley, kosher salt, black pepper, and minced garlic.
  4. Arrange the seasoned chicken over the vegetables and pour the low-sodium chicken broth into the cooker.
  5. Cover and cook on LOW for 5 to 6 hours or HIGH for 2 1/2 to 3 1/2 hours. Cook until the thickest part of the chicken reaches 165°F (74°C) and the potatoes are fork-tender.
  6. For thicker juices, transfer the cooking liquid to a saucepan or leave it in the slow cooker on High. Mix the cornstarch with cold water, stir in the slurry, and cook for several minutes until thickened.

Notes

Chicken thighs generally stay moister than chicken breasts during long slow cooking. Keep the lid closed as much as possible, and check chicken breasts toward the lower end of the cooking range. Refrigerate leftovers promptly in a covered container.