Slow Cooker Chicken With Garlic and Potatoes
User Reviews
5
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Prep Time
45 mins
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Cook Time
4 hrs
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Total Time
4 hrs 45 mins
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Servings
6 servings
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Calories
898 kcal
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Course
Main Course
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Cuisine
American
Slow Cooker Chicken With Garlic and Potatoes
Description
The recipe starts by layering carrots or celery in the slow cooker. Chicken leg quarters are trimmed of skin and excess fat, then rubbed with a mixture of fresh rosemary, sweet smoked Spanish paprika, salt, and freshly ground black pepper. Garlic cloves are sautéed in olive oil until golden, then removed, and half the chicken is browned in this garlic-infused oil for a rich flavor and appealing color.
After searing, the browned chicken pieces are placed in the slow cooker. The process repeats with the remaining chicken. The garlic and chicken drippings in the skillet are cooked with chicken broth and poured over the chicken. The potatoes are added to the slow cooker next. The dish is then covered and cooked on low, allowing the flavors to meld as the chicken becomes tender and juicy while the potatoes soften without losing shape.
This method yields a hearty, comforting meal that can be served with the cooking juices spooned over for added moisture and flavor. The interplay of paprika, rosemary, and garlic provides a robust taste profile balanced by the creamy texture of the Yukon Gold and fingerling potatoes.
Ingredients
- 3 carrot or celery ribs
- 5 pounds chicken leg quarters
- 2 tablespoons rosemary chopped, fresh
- 2 teaspoons sweet smoked paprika Spanish (pimentón
- 2 1/2 teaspoons kosher salt
- 1 1/4 teaspoons black pepper freshly ground
- 3 tablespoons plus 1 teaspoon olive oil
- 12 garlic sliced, cloves
- 1/2 cup chicken broth store-bought or homemade
- 2 pounds fingerling potatoes halved lengthwise
- 2 pounds Yukon Gold potatoes halved lengthwise
Instructions
- Haul out your slow cooker—preferably a 5-quart (4.7-liter) baby—and place the carrots or celery in a single layer in it.
- Remove the skin as well as any excess fat from the chicken. In a small bowl, stir together the rosemary, sweet smoked Spanish paprika, 1 1/2 teaspoons salt, and 1 teaspoon pepper. Rub the mixture all over the chicken.
- In a large skillet over medium heat, warm 3 tablespoons oil. When the oil is hot, add the garlic and sauté until golden brown, 1 1/2 to 2 minutes. Use a slotted spoon to place the garlic in a bowl, reserving the oil in the skillet.
- Add half of the chicken to the reserved oil and cook until deep golden brown, 3 to 5 minutes per side. Place the seared chicken in the slow cooker, leaving the drippings in the skillet. Repeat with the remaining chicken.
- Add the broth and garlic to the reserved drippings in the skillet. Cook, stirring and scraping the skillet, for 1 minute. Pour the mixture over the chicken in the slow cooker. Cover and cook on HIGH for 2 hours.
- In a medium bowl, toss the potatoes with 1 teaspoon oil, 1 teaspoon salt, and 1⁄4 teaspoon pepper. At the end of the 2 hours, add the potatoes to the slow cooker. Cover and cook until the potatoes are cooked through and the chicken is very tender, about 2 hours more.
- Pile the chicken and potatoes onto a platter. Strain the juices from the slow cooker into a bowl. Skim the fat from the juices, if desired, and pass on the side with the chicken and potatoes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 898 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 898kcal | 45% |
| Carbohydrates | 30g | 10% |
| Protein | 56g | 112% |
| Fat | 61g | 94% |
| Saturated Fat | 15g | 75% |
| Monounsaturated Fat | 28g | 140% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 315mg | 105% |
| Sodium | 1301mg | 54% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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