There is something steady about coming home to Slow Cooker Chicken and Red Potatoes that has been cooking all day. The onion and thyme settle into a rich, spoonable sauce, and all I really do is add the ingredients in the morning. My family tends to go back for seconds before I have sat down.
With just a few ingredients and the convenience of a slow cooker, you can enjoy a hearty dinner without spending hours in the kitchen. This recipe is a great addition to your collection of crockpot recipes.
Easy Slow Cooker Chicken and Red Potatoes
This dish features juicy chicken thighs or breasts paired with red potatoes, seasoned with herbs and spices. The slow cooking process allows the flavors to meld beautifully, making it a comforting meal that serves approximately 4 people.
Ingredients
- 4 chicken thighs or breasts, skinless
- 1.5 pounds red potatoes, halved
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 cup chicken broth
- 2 tablespoons olive oil
Instructions
- Prep the Ingredients: Rinse and halve the red potatoes, chop the onion, and mince the garlic.
- Layer the Ingredients: In the slow cooker, place the halved red potatoes at the bottom. Add the chopped onion and minced garlic on top.
- Season the Chicken: Rub the chicken with olive oil, thyme, rosemary, salt, and pepper. Place the seasoned chicken on top of the vegetables in the slow cooker.
- Add Broth: Pour the chicken broth over the chicken and potatoes.
- Cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and the potatoes are tender.
- Serve: Once cooked, serve the chicken and potatoes warm, spooning some of the broth over the top for added flavor.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 6-7 hours on low or 3-4 hours on high
- Total Time: 6-7 hours 15 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 350kcal
- Fat: 10g
- Protein: 30g
- Carbohydrates: 35g
Whenever I make Slow Cooker Chicken and Red Potatoes, I set aside a portion for lunch the next day since it seems to taste even better then. Feel free to swap in whatever vegetables you have on hand. Small changes like that are how this became a recipe I actually rely on.
