Name: Crockpot Chicken and Potatoes
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 25 min
Yield: 4
Cuisine: American
Ingredients: 4 bone-in, skinless chicken thighs; 1 pound baby potatoes, halved; 2 large carrots, sliced; 1 onion, diced; 3 garlic cloves, minced; 1 cup chicken broth; 1 teaspoon dried rosemary; 1 teaspoon thyme; 1 teaspoon smoked paprika; Salt and pepper, to taste; Optional: 1 tablespoon olive oil (for searing)

This Crockpot Chicken and Potatoes recipe is a one-pot wonder that delivers juicy chicken, soft, flavorful potatoes, and aromatic seasonings. Perfect for busy days, the slow cooker does all the work, giving you a delicious, fuss-free meal. Healthy, hearty, and full of comfort, this dish will quickly become a family favorite.

Why You’ll Love This Recipe:

You’ll adore this recipe because it’s a true timesaver, letting your slow cooker do the heavy lifting while you enjoy the aroma of dinner simmering. With simple, wholesome ingredients, it’s an easy way to feed your family a nourishing, home-cooked meal without stress. Versatile and forgiving, it’s perfect for tweaking to suit your taste.

Ingredients Notes:

Chicken: Use skinless, bone-in chicken thighs for maximum flavor and moisture, or boneless breasts for a leaner option.
Potatoes: Yukon gold or baby red potatoes hold their shape well and absorb flavors beautifully. Leave the skins on for added texture and nutrients.
Vegetables: Onions, carrots, and celery add depth. Optional: green beans or mushrooms for variety.
Seasonings: A mix of garlic, rosemary, thyme, and paprika delivers an earthy, aromatic touch. Adjust seasonings to your preference.
Broth: Chicken broth ensures the dish stays juicy and flavorful. Opt for low-sodium to control salt levels.

Yield: Serves 4

Crockpot Chicken and Potatoes

A hearty, comforting meal featuring tender chicken and flavorful potatoes, slow-cooked to perfection with herbs and seasonings.

Prep Time 15 minutes

Cook Time 8 hours

Additional Time 10 minutes

Total Time 8 hours 25 minutes

Ingredients

4 bone-in, skinless chicken thighs
1 pound baby potatoes, halved
2 large carrots, sliced
1 onion, diced
3 garlic cloves, minced
1 cup chicken broth
1 teaspoon dried rosemary
1 teaspoon thyme
1 teaspoon smoked paprika
Salt and pepper, to taste
Optional: 1 tablespoon olive oil (for searing)

Instructions

Prepare Ingredients: Wash and halve the potatoes, slice the carrots, and dice the onion. Mince garlic.
Optional Step: Heat olive oil in a skillet over medium-high heat. Sear chicken thighs for 2-3 minutes per side until lightly browned.
Assemble in Crockpot: Add potatoes, carrots, onion, and garlic to the slow cooker. Sprinkle with salt, pepper, rosemary, thyme, and paprika. Pour chicken broth over the vegetables.
Add Chicken: Place the seared (or raw) chicken thighs on top of the vegetables. Cover with the lid.
Cook: Cook on low for 6-8 hours or high for 3-4 hours. Check chicken for doneness (internal temperature of 165°F).
Finish: Taste and adjust seasonings as needed. For a thicker sauce, mix cornstarch with water and stir it in during the last 20 minutes.
Serve: Plate the chicken and potatoes, garnished with fresh parsley if desired. Enjoy!

Notes

This dish pairs beautifully with a side salad or crusty bread.
Leftovers taste even better as the flavors meld overnight.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 347Total Fat 13gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 9gCholesterol 138mgSodium 529mgCarbohydrates 30gFiber 4gSugar 4gProtein 31g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks:

Sear the chicken briefly before adding it to the slow cooker for extra flavor and a golden crust.
Cut potatoes evenly to ensure they cook at the same rate.
Layer ingredients with chicken on top to avoid overcooking the vegetables.
For a thicker sauce, remove some liquid at the end and mix it with cornstarch before returning it to the crockpot.

Variations and Substitutions:

Protein: Swap chicken for turkey, pork chops, or even tofu for a vegetarian twist.
Potatoes: Sweet potatoes or parsnips can replace regular potatoes for a unique flavor.
Seasonings: Add a touch of curry powder or smoked paprika for a flavor twist.
Broth Alternatives: White wine or vegetable stock works beautifully.
Low-Carb Option: Substitute potatoes with cauliflower florets or rutabaga.

Storage Options:

Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop or microwave.
Freezer: Freeze in meal-sized portions for up to 3 months. Thaw overnight in the fridge before reheating.
Meal Prep: Assemble all ingredients in a freezer bag, then dump and cook when ready.