Here’s a simple, hearty Crockpot Chicken and Potatoes recipe—perfect for a hands-off, comforting meal:
🍗 Crockpot Chicken and Potatoes
🧾 Ingredients:
- 4–6 bone-in chicken thighs or breasts
- 6–8 small potatoes (Yukon gold or baby potatoes, halved)
- 1 onion (sliced)
- 3–4 garlic cloves (minced)
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- 1 tsp dried thyme or rosemary
- ½ cup chicken broth (or water)
👩🍳 Instructions:
- Prep the chicken
Pat chicken dry. Rub with olive oil, salt, pepper, paprika, and herbs. - Layer in Crockpot
- Bottom: potatoes and onions
- Top: chicken
- Add garlic on top and pour chicken broth around (not over) the chicken.
- Cook
- LOW: 6–7 hours
- HIGH: 3–4 hours
Cook until chicken is fully cooked (75°C / 165°F) and potatoes are tender.
- Optional crisp
For crispy skin, place cooked chicken under broiler for 3–5 minutes before serving.
🍽️ Serving Ideas:
- Serve with steamed vegetables or a fresh salad
- Spoon some of the cooking juices over the chicken and potatoes for extra flavor
- Pair with crusty bread to soak up the juices
🔥 Tips:
- Baby potatoes work best—they cook evenly without falling apart
- You can add carrots or parsnips for extra flavor
- For a creamy version, stir in ½ cup cream or sour cream 30 minutes before serving
I can also give you a garlic butter Crockpot version or a one-pot herb and lemon version that’s even more flavorful. Do you want me to share that?
