Crockpot Chicken and Potatoes with Garlic Herb Sauce
By Emma Collins
Prep
15 min
Cook
360 min
Total
375 min
Servings
6
Level
Easy
Bone-in, with-skin chicken thighs are the type I use in my crockpot chicken and potatoes recipe. I pat the chicken dry before cooking in the crockpot. The chicken and potatoes cook in garlic and herb sauce. The savory juices can be spooned over dinner. The potatoes are below the chicken in the crockpot.
I use a 6-quart slow cooker. It's a good size, I don't have to worry about too many ingredients in the cooker at once. I place the potatoes at the bottom of the slow cooker and the chicken thighs on top of the potatoes before pouring the sauce into the cooker. This arrangement keeps things neat while they cook.
To enhance the flavor, I sometimes sauté the thighs in olive oil in a pan over high heat for 2-3 minutes per side before placing them and other vegetables in the slow cooker. At serving time, I take the chicken out of the slow cooker and broil it briefly for crispy skin, if desired, and serve it straight onto the plates.
I eat this dish hot with parsley. I also enjoy eating it with a side salad and vinaigrette for a change of pace. Steamed green beans are another choice. A crusty roll is helpful for absorbing garlic sauce from the bottom of the bowl.
Why this recipe works
- Bone-in thighs provide extra flavor for the stew. The skin on bone-in thighs can be broiled after cooking to provide a crunchy texture.
- Garlic and other dry herbs are cooked in the broth. The sauce is ready at dinner.
- Yukon Gold or red potatoes hold their shape when cooked and absorb sauce.
- Carrots and onions are cooked with the chicken. There is no separate pan by the sink.
- A small amount of chicken broth is stirred into the chicken and vegetables before serving.
- Adding new parsley and thyme to the dish can enhance its herb flavor.
Ingredients
- •3 lbs bone-in, skin-on chicken thighs (about 6-8 thighs)
- •2 lbs Yukon Gold potatoes (scrubbed and cut into 1.5-inch chunks)
- •1 lb carrots (peeled and chopped into 1-inch pieces)
- •1 large yellow onion (quartered)
- •5 cloves garlic (smashed)
- •½ cup low-sodium chicken broth
- •2 tbsp olive oil
- •1 tsp dried rosemary
- •1 tsp dried thyme
- •1 tsp paprika
- •1 tsp salt (plus more for seasoning the chicken)
- •½ tsp black pepper (plus more for seasoning the chicken)
- •fresh parsley (optional, for garnish)
Instructions
- 1
Put the potatoes, carrots, and onion in the bottom of a 6-quart slow cooker, then scatter the smashed garlic over them.
- 2
Whisk the chicken broth, olive oil, rosemary, thyme, paprika, 1 tsp salt, and 1/2 tsp black pepper in a small bowl.
- 3
Pat the chicken thighs dry with a paper towel, then season all sides with additional salt and pepper.
- 4
Arrange the seasoned chicken thighs over the vegetables in the slow cooker.
- 5
Pour the sauce mixture evenly over the chicken and vegetables.
- 6
Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is cooked through and the potatoes are tender.
- 7
For crispier skin, carefully move the cooked chicken thighs to a baking sheet and broil for 2-4 minutes, until the skin is golden and crisp.
- 8
Serve hot, garnished with fresh parsley if desired.
FAQ
Nutrition (per serving)
Calories
520
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