Crockpot Chicken and Potatoes
Ingredients
- 1 tbspolive oil
- 6bone-in skin-on chicken thighs
about 3 pounds
- salt and pepper
- 1yellow onion
chopped
- 4 clovesgarlic cloves
minced
- 1 tspdried thyme
- ½ tspdried rosemary
- 1 tbsptomato paste
- ¼ call purpose flour
- 1 clow sodium chicken broth
- 4 largecarrots
halved lengthwise and cut into ½-inch pieces
- 1 ½ lbbaby potatoes
halved or quartered as needed to make ¾-inch pieces
- 2bay leaves
- chopped fresh parsley
optional, for serving
Directions
- 1
Heat the olive oil in a large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Put the chicken in the skillet, skin side down, and brown on both sides, about 4 to 5 minutes per side. Remove chicken to a clean plate.
- 2
Add the onion to the hot skillet. Cook for 2 to 3 minutes, until onion starts to soften. Stir in the garlic, thyme, rosemary, tomato paste and flour and cook, stirring, for 30 seconds.
- 3
Stir in the chicken broth. Cook for 1 to 2 minutes, until sauce thickens, scraping up any browned bits stuck to the bottom of the pan. Remove pan from the heat.
- 4
Place the potatoes and carrots in the bottom of the slow cooker. Add the onion mixture from the skillet and spread it out into an even layer over the vegetables. Add the bay leaves. Place the chicken on top of everything else, skin side up.
- 5
Cover and cook on low for 5 to 6 hours or on high for 2 ½ to 3 hours, until chicken is cooked through to an internal temperature of 165 degrees F and potatoes and carrots are tender. Remove bay leaves and serve.
Crockpot Chicken and Potatoes
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Ratings & Reviews
Based on 14 ratings
Rating Breakdown
About this Recipe
Imagine coming home to the comforting aroma of a home-cooked meal, ready and waiting. This Crockpot Chicken and Potatoes recipe delivers just that, making weeknight dinners effortless and incredibly satisfying.
The beauty of this slow cooker chicken and potatoes dish lies in its simplicity and the deep, rich flavors that develop over hours. Bone-in, skin-on chicken thighs become incredibly juicy, while the vegetables slowly tenderize in a savory gravy, all with minimal hands-on effort.
You'll discover tender, fall-off-the-bone chicken, perfectly cooked baby potatoes, and sweet carrots, all enveloped in a deeply flavorful gravy. Seasoned with aromatic dried thyme, rosemary, and bay leaves, the dish offers a wonderfully comforting texture that warms you from the inside out.
While fantastic as is, you can easily adapt this Crockpot chicken recipe. For a leaner option, you could consider boneless, skinless chicken thighs, though you'll miss some of the richness and skin texture. Try adding other root vegetables like parsnips alongside the carrots and potatoes for more variety.
This hearty Crockpot Chicken and Potatoes is a complete meal on its own, perfect for a cozy family dinner or feeding a small crowd. Garnish with fresh chopped parsley just before serving for a pop of color and fresh flavor.