Here’s a complete, easy-to-follow recipe for Crockpot Italian Chicken and Potatoes that’s juicy, flavorful, and hands-off:
Ingredients (Serves 4–6)
- 4–6 bone-in chicken thighs (or drumsticks)
- 1½ pounds baby potatoes or red potatoes, halved
- 1 medium onion, sliced
- 3–4 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp dried thyme or rosemary
- ½ tsp paprika (optional, for color)
- Salt and pepper to taste
- ½ cup chicken broth or water
- Optional: Lemon slices or cherry tomatoes for extra flavor
Instructions
- Prep the Crockpot:
Lightly grease the slow cooker with olive oil or nonstick spray. - Layer the vegetables:
Place the halved potatoes and sliced onions at the bottom of the Crockpot. Sprinkle with half the garlic, a pinch of salt, pepper, and a little dried herbs. - Season the chicken:
Pat the chicken dry, then rub with olive oil, salt, pepper, paprika, and the remaining herbs and garlic. - Arrange the chicken:
Place the seasoned chicken on top of the potatoes and onions. Pour the chicken broth around (not over) the chicken to keep the seasoning in place. - Cook:
- Low for 6–8 hours or high for 3–4 hours, until chicken is tender and cooked through (internal temp 165°F / 74°C).
- Optional: Add cherry tomatoes in the last 30 minutes of cooking for color and sweetness.
- Optional finishing step:
For a golden-brown finish, transfer chicken and potatoes to a baking sheet and broil in the oven for 5–10 minutes. - Serve:
Spoon the potatoes and chicken onto plates, drizzle with the pan juices, and garnish with fresh parsley or lemon slices if desired.
Tips:
- Using bone-in thighs or drumsticks keeps the chicken extra juicy.
- If you like crispy potatoes, parboil them for 5–7 minutes before adding to the Crockpot.
- You can add other veggies like carrots or bell peppers for variety.
If you want, I can also make a shortcut version with just 1 pot, minimal chopping, and maximum flavor, perfect for a weekday dinner.
Do you want me to do that?
