Tender Slow Cooker Chicken and Potatoes
A delicious and easy slow cooker chicken and potatoes recipe, perfect for busy families.
Equipment
- 1 slow cooker 6-quart
- 1 cutting board
- 1 knife
Ingredients
Main Ingredients
- 4 boneless skinless chicken thighs
- 1 1/2 pounds baby potatoes halved
- 1 onion chopped
- 3 cloves garlic minced
- 1 cup chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon paprika
Instructions
Preparation
- Wash and halve the baby potatoes. Chop the onion and mince the garlic. Season the chicken thighs with salt, pepper, thyme, and paprika.
- Place the seasoned chicken thighs at the bottom of the slow cooker. Add the potatoes, onion, and garlic on top.
- Pour the chicken broth over the ingredients in the slow cooker.
Cooking
- Cover the slow cooker and set it to cook on low for 6-7 hours, or until the chicken is tender and the potatoes are fully cooked.
- After the cooking time, check the chicken for doneness to ensure it is cooked through.
Serving
- Once cooked, serve the chicken and potatoes on a plate, garnishing with fresh herbs if desired.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat leftovers in the microwave or on the stovetop until warmed through before serving.
Notes
Pro Tips: Sear the chicken for added flavor before slow cooking.
Ingredient Substitutions: Use chicken breast instead of thighs for a leaner option.
How to Serve: Pair with a green salad or roasted vegetables.
Storage & Freshness: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Make-Ahead Tips: Prepare ingredients the night before and store in the refrigerator, then start the slow cooker in the morning.
Ingredient Substitutions: Use chicken breast instead of thighs for a leaner option.
How to Serve: Pair with a green salad or roasted vegetables.
Storage & Freshness: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Make-Ahead Tips: Prepare ingredients the night before and store in the refrigerator, then start the slow cooker in the morning.