CrockPot Chicken and Potatoes
User Reviews
5
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Prep Time
15 mins
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Cook Time
5 hrs
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Total Time
5 hrs 15 mins
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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
Description
The CrockPot Chicken and Potatoes recipe features bone-in, skin-on chicken thighs browned in olive oil before being slow-cooked alongside halved baby potatoes, chopped carrots, diced onions, and fragrant rosemary. Italian seasoning and melted butter add aromatic depth, while chicken stock keeps the ingredients moist during cooking. The slow cooker method results in tender vegetables and juicy chicken with a rich, savory base.
The chicken, skin crisped optionally under the broiler after cooking, offers a pleasing contrast of textures. This one-pot meal complements well with simple side salads or steamed greens if desired but can stand alone as a complete meal. The earthy potatoes and sweet carrots soak up the chicken’s flavor.
Leftovers keep well in the fridge for up to four days, and the included instructions offer a way to make a gravy from the cooking drippings to enhance serving. This makes it practical for batch cooking and meal prep without sacrificing taste or texture.
Ingredients
- 1 tablespoon olive oil
- 2 pounds chicken thighs about 6 to 8 thighs, bone-in, skin-on
- 1 ½ pounds baby potato halved
- 3 medium carrot chopped in 1-inch pieces
- ¼ cup onion diced
- 1 ½ teaspoons Italian seasoning
- 2 tablespoons butter melted
- 1 cup chicken stock
- 2 prigs rosemary or ½ teaspoon dried, fresh
- 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 add crispness to the chicken skin, broil the chicken for 3-4 minutes after slow cooking.
- Make a gravy by cooking butter and flour, then whisk in drippings and liquid for added sauce.
- Store leftovers covered in the refrigerator for up to four days.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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