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5.0 from 117 votes

CrockPot Chicken and Potatoes

CrockPot Chicken and Potatoes offers the perfect combination of flavorful chicken and hearty veggies for a complete one-pot meal.

Prep Time
15 mins
Cook Time
5 hrs
Total Time
5 hrs 15 mins
Servings: 8
Calories: 454 kcal
Course: Main Course
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. Combine potatoes, carrots, onions, melted butter, Italian seasoning, and salt & pepper.
  3. Add potato mixture to the bottom of a 6-quart slow cooker. Top with the rosemary sprigs and chicken thighs. Pour in chicken stock.
  4. 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

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

% 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.