Chicken Potato Crock Pot
This slow cooker chicken and potato meal is the ultimate set-it-and-forget-it comfort food. Perfect for busy weeknights and family dinners with minimal cleanup!
Equipment
- Crock Pot
Ingredients
- 2-3 pounds bone-in chicken thighs
- 2 pounds Yukon Gold potatoes cut into 1.5-inch chunks
- 1 medium onion diced
- 3 cloves garlic minced
- 1 cup baby carrots
- 1 cup chicken broth
- 1 tablespoon Dijon mustard
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 2-3 sprigs fresh rosemary
- 2-3 sprigs fresh thyme
- 1 teaspoon Worcestershire sauce
- Fresh parsley for garnish (optional)
Instructions
- Place diced onions in an even layer at the bottom of your crock pot.
- In a large bowl, drizzle chicken thighs with olive oil and season with salt, pepper, paprika, and garlic powder. Massage seasonings into the meat.
- Arrange seasoned chicken on top of the onions in a single layer.
- In a separate bowl, toss potato chunks with a little oil and a pinch of salt and pepper.
- Arrange potatoes and carrots around the sides of the chicken, not directly on top.
- In a small bowl, mix chicken broth, minced garlic, Dijon mustard, and Worcestershire sauce.
- Pour liquid mixture around the edges of the crock pot, not directly over the chicken.
- Tuck rosemary and thyme sprigs alongside the chicken and vegetables.
- Cover and cook on LOW for 6-7 hours until chicken reaches 165°F and potatoes are fork-tender.
- Remove chicken and vegetables with a slotted spoon and arrange on a serving platter.
- Optional: Make gravy by transferring 2 cups of cooking liquid to a saucepan, whisking in a cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons cold water), and simmering for 2-3 minutes until thickened.
- Garnish with fresh parsley before serving. Allow dish to rest for 10 minutes before serving.
Notes
Use frozen chicken if needed, just extend the cooking time slightly. Don't cut potatoes too small to prevent them from overcooking.
