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–+ servings
Crockpot Chicken and Potatoes

Crockpot Chicken and Potatoes for Cozy Family Comfort

A comforting crockpot recipe featuring tender chicken and potatoes, perfect for family dinners.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 tablespoons Olive Oil Consider using vegetable oil for a milder flavor.
  • 4 pieces Bone-in Skin-on Chicken Thighs Can substitute with bone-in chicken breasts.
  • to taste Salt
  • to taste Pepper
For the Vegetables
  • 1 large Yellow Onion Shallots or leeks can be used instead.
  • 4 cloves Garlic Minced fresh garlic is best.
  • 3-4 pieces Carrots Can be replaced with parsnips.
  • 1 pound Baby Potatoes Use regular or sweet potatoes cut into similar sizes.
For the Gravy
  • 1 teaspoon Dried Thyme Fresh thyme may be used—double the amount.
  • 1 teaspoon Dried Rosemary Fresh rosemary is a suitable substitute.
  • 2 tablespoons Tomato Paste Can substitute with tomato sauce, reduce liquid proportionally.
  • 2 tablespoons All-Purpose Flour Cornstarch or gluten-free flour can substitute.
  • 1 cup Low Sodium Chicken Broth Vegetable broth can be used for a vegetarian version.
  • 2-3 pieces Bay Leaves Optional but recommended for flavor.
For Garnish
  • to taste Chopped Fresh Parsley Can be omitted if desired.

Equipment

  • Crockpot
  • skillet

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add bone-in, skin-on chicken thighs and sear for 4 to 5 minutes per side until golden brown.
  2. In the same skillet, add chopped yellow onion and sauté for about 2 to 3 minutes. Then, add minced garlic, thyme, rosemary, tomato paste, and flour. Cook for an additional 30 seconds.
  3. Pour in 1 cup of chicken broth while stirring to combine all ingredients. Cook for 1 to 2 minutes until the mixture thickens slightly.
  4. Lay the bottom of the slow cooker with 1 pound of baby potatoes and 3-4 chopped carrots. Pour the onion and gravy mixture over the vegetables, and place bay leaves on top. Arrange the browned chicken thighs skin-side up.
  5. Cover the slow cooker and cook on low for 5 to 6 hours or high for 2.5 to 3 hours.
  6. Once cooked, carefully remove the bay leaves and serve hot. Garnish with chopped parsley.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 400mgPotassium: 800mgFiber: 4gSugar: 3gVitamin A: 150IUVitamin C: 10mgCalcium: 30mgIron: 2mg

Notes

This meal is great for meal prep! Assemble everything in the crockpot the night before and refrigerate.

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