CrockPot Chicken and Potatoes
User Reviews
5.0
117 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
5 hrs
-
Total Time
5 hrs 15 mins
-
Servings
8
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Calories
454 kcal
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Course
Main Course
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Cuisine
American
CrockPot Chicken and Potatoes
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CrockPot Chicken and Potatoes offers the perfect combination of flavorful chicken and hearty veggies for a complete one-pot meal.
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Ingredients
- 1 tablespoon olive oil
- 2 pounds bone-in skin-on chicken thighs about 6 to 8 thighs
- 1 ½ pounds baby potatoes halved
- 3 medium carrots chopped in 1-inch pieces
- ¼ cup diced onion
- 1 ½ teaspoons Italian seasoning
- 2 tablespoons butter melted
- 1 cup chicken stock
- 2 prigs fresh Rosemary or ½ teaspoon dried
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
Instructions
- Heat olive oil in a large pan over medium heat. Season chicken with salt & pepper to taste. Add chicken, skin-side down, and brown for 3-5 minutes.
- Combine potatoes, carrots, onions, melted butter, Italian seasoning, and salt & pepper.
- Add potato mixture to the bottom of a 6-quart slow cooker. Top with the rosemary sprigs and chicken thighs. Pour in chicken stock.
- Place the lid on the slow cooker and cook on high for 4 hours or low for 7-8 hours or just until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
Notes
- To Crisp Skin (optional): Once cooked, remove chicken from the slow cooker and place on a foil lined pan. Broil on high for 3-4 minutes or until browned and crisp.
- To make a gravy/sauce (optional): In a medium saucepan, combine ¼ cup butter and ¼ cup flour over medium heat. Cook the flour for 3 to 4 minutes or until the butter starts to lightly brown. Place the drippings in a measuring cup and add enough liquid to make 1 1/2 cups. Slowly add the liquid into the flour mixture a little bit at a time, whisking until smooth after each addition. Boil 1 minute and season with salt and pepper to taste.
- In a medium saucepan, combine ¼ cup butter and ¼ cup flour over medium heat. Cook the flour for 3 to 4 minutes or until the butter starts to lightly brown. Place the drippings in a measuring cup and add enough liquid to make 1 1/2 cups. Slowly add the liquid into the flour mixture a little bit at a time, whisking until smooth after each addition. Boil 1 minute and season with salt and pepper to taste.
- Keep leftovers in a covered container in the fridge for up to 4 days.
Nutrition Information
Show Details
Calories
454
(23%)
Carbohydrates
18g
(6%)
Protein
26g
(52%)
Fat
31g
(48%)
Saturated Fat
9g
(45%)
Cholesterol
150mg
(50%)
Sodium
174mg
(7%)
Potassium
736mg
(21%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
2884IU
(58%)
Vitamin C
18mg
(20%)
Calcium
37mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 454 kcal
% Daily Value*
| Calories | 454 | 23% |
| Carbohydrates | 18g | 6% |
| Protein | 26g | 52% |
| Fat | 31g | 48% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 150mg | 50% |
| Sodium | 174mg | 7% |
| Potassium | 736mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 2884IU | 58% |
| Vitamin C | 18mg | 20% |
| Calcium | 37mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
117 reviews
Excellent
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