Crock Pot Chicken and Potatoes
Get ready for the ultimate comfort food with this Crock Pot Chicken and Potatoes recipe—your one-pot solution for a hearty, wholesome meal. Tender, flavorful chicken thighs are slow-cooked to perfection alongside baby potatoes, sweet carrots, and aromatic onions, all drenched in a savory chicken broth infused with garlic, thyme, and rosemary. A quick sear on the chicken adds mouthwatering richness, while optional butter takes the dish to indulgent new heights. With just 15 minutes of prep and a crock pot doing all the work, this fuss-free recipe is perfect for busy weeknights or cozy family dinners. Garnished with fresh parsley for a pop of color and freshness, it’s a satisfying, no-fail dish that brings everyone to the table.
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Ingredients
- 4 pieces chicken thighs (bone-in, skin-on or boneless, skinless)
- 1.5 pounds baby potatoes (halved if large)
- 3 pieces carrots (peeled and sliced into chunks)
- 1 medium yellow onion (sliced)
- 3 cloves garlic (minced)
- 1 cup chicken broth
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons butter (optional, for added flavor)
- 2 tablespoons fresh parsley (chopped, for garnish)
Directions
Step 1
Prepare the chicken: Pat chicken thighs dry with paper towels and season both sides with salt, pepper, paprika, thyme, and rosemary.
Step 2
In a large skillet over medium heat, heat olive oil. Sear the chicken thighs skin-side down (if using skin-on) until golden brown, about 3-4 minutes per side. Remove and set aside. (This step is optional but adds extra flavor.)
Step 3
Layer the vegetables in the crock pot: Add the baby potatoes, carrots, onion slices, and garlic to the bottom of the crock pot. Sprinkle lightly with salt and pepper.
Step 4
Place the seared chicken thighs on top of the vegetables.
Step 5
Pour the chicken broth evenly over the chicken and vegetables. Optionally, add a couple of small butter slices on top of the chicken for extra richness.
Step 6
Cover the crock pot with the lid and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender.
Step 7
Before serving, taste and adjust seasoning with additional salt and pepper if needed.
Step 8
Garnish with chopped fresh parsley and serve warm. Enjoy!
Nutrition Facts
| Serving size | (1740.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2001.6 |
| Total Fat 105.9g | 0% |
| Saturated Fat 33.5g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 438.9mg | 0% |
| Sodium 3445.2mg | 0% |
| Total Carbohydrate 158.9g | 0% |
| Dietary Fiber 25.1g | 0% |
| Total Sugars 22.0g | |
| Protein 102.9g | 0% |
| Vitamin D 46.3IU | 0% |
| Calcium 271.2mg | 0% |
| Iron 12.5mg | 0% |
| Potassium 5057.4mg | 0% |
Source of Calories