Here’s a simple, comforting Slow Cooker Chicken and Potatoes recipe—perfect for busy days and very customizable 🍗🥔
Slow Cooker Chicken and Potatoes
Ingredients
- 1½–2 lbs chicken (thighs or breasts; thighs stay juicier)
- 1½ lbs baby potatoes, halved (or quartered)
- 3 tbsp olive oil or melted butter
- 3 cloves garlic, minced
- 1 tsp paprika
- 1 tsp Italian seasoning
- ½ tsp onion powder
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
- ½ cup chicken broth
Instructions
- Prep potatoes:
Place potatoes in the bottom of the slow cooker. - Season chicken:
In a small bowl, mix olive oil, garlic, paprika, Italian seasoning, onion powder, salt, and pepper.
Rub seasoning over chicken. - Assemble:
Place chicken on top of the potatoes. Pour chicken broth around (not over) the chicken. - Cook:
- Low: 6–7 hours
- High: 3–4 hours
Chicken should be tender and reach 165°F.
- Optional crisping:
For crispy skin, place chicken under the broiler for 3–5 minutes after cooking.
Easy Variations
- Creamy: Stir in ½ cup heavy cream or cream of chicken soup during the last 30 minutes.
- Lemon garlic: Add juice of 1 lemon + lemon slices.
- Ranch-style: Use 1 packet ranch seasoning instead of spices.
- Veggies: Add carrots or green beans in the last 2 hours.
Serving Ideas
- Serve with a simple salad or steamed green beans.
- Spoon the cooking juices over everything for extra flavor.
If you want a dump-and-go version, boneless-only, or a specific flavor (BBQ, garlic parmesan, honey mustard), I can tailor it for you.
