Garlic Chicken and Potatoes Crock Pot
Indulge in the comforting flavors of this Garlic Chicken and Potatoes Crock Pot recipe, a dish that brings tender, juicy chicken thighs and buttery, melt-in-your-mouth baby potatoes together in one easy-to-make meal. Infused with the rich aroma of whole garlic cloves, paprika, and thyme, this slow-cooked dinner offers a perfect balance of savory and earthy notes. With minimal prep and the magic of a Crock Pot, the chicken turns irresistibly tender while the potatoes absorb the flavorful chicken broth. Optional broiling adds a crispy finish to the chicken skin, elevating this comforting classic to dinner-table perfection. Perfect for busy weeknights or cozy family dinners, this recipe is as effortless as it is satisfying—just set it, forget it, and enjoy a hearty meal everyone will love.
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Ingredients
- 6 pieces Bone-in, skin-on chicken thighs
- 1.5 pounds Baby potatoes
- 6 whole Garlic cloves
- 4 tablespoons Unsalted butter
- 0.5 cups Low-sodium chicken broth
- 2 tablespoons Olive oil
- 1 teaspoons Dried thyme
- 1 teaspoons Paprika
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Directions
Step 1
Wash the baby potatoes thoroughly and slice them in half (or quarters if they are large). Set aside.
Step 2
Peel the garlic cloves, leaving them whole, and set them aside.
Step 3
Season the chicken thighs on both sides with salt, pepper, paprika, and thyme.
Step 4
Heat olive oil in a large skillet over medium-high heat. Sear the chicken thighs, skin-side down, for 2-3 minutes or until golden brown. Flip and sear the other side for another 2 minutes. Remove from heat and set aside.
Step 5
In the Crock Pot, add the baby potatoes and garlic cloves. Season with a pinch of salt and pepper, then drizzle with 2 tablespoons of melted butter.
Step 6
Place the seared chicken thighs on top of the potatoes and garlic in the Crock Pot.
Step 7
Pour the chicken broth over the chicken and potatoes.
Step 8
Cover and cook on the high setting for 3-4 hours or on low for 6-8 hours, until the chicken is fully cooked and tender, and the potatoes are soft.
Step 9
Optional: To crisp up the chicken skin, place the cooked chicken thighs on a baking sheet and broil in the oven for 3-5 minutes before serving.
Step 10
Garnish with freshly chopped parsley, if desired, and serve hot.
Nutrition Facts
| Serving size | (1813.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3272.9 |
| Total Fat 231.5g | 0% |
| Saturated Fat 76.5g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 853mg | 0% |
| Sodium 3184.6mg | 0% |
| Total Carbohydrate 128.8g | 0% |
| Dietary Fiber 11.3g | 0% |
| Total Sugars 5.3g | |
| Protein 178.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 252.9mg | 0% |
| Iron 14.9mg | 0% |
| Potassium 5022.6mg | 0% |
Source of Calories