Crockpot Herb & Garlic Chicken and Potatoes

by

Crockpot Herb & Garlic Chicken and Potatoes

  • Prep time: 15 minutes

  • Cook time: 4 hours (High) or 7-8 hours (Low)

  • Servings: 4–6

Ingredients

  • Chicken: 2 lbs boneless, skinless chicken thighs (breasts work, but thighs stay juicier).

  • Potatoes: 1.5 lbs baby Yukon Gold or red potatoes, halved.

  • Vegetables: 1 lb baby carrots (optional) and 1 small yellow onion, diced.

  • The Sauce:

    • 1/2 cup low-sodium chicken broth

    • 1/4 cup melted butter or olive oil

    • 4 cloves garlic, minced

    • 1 tsp dried thyme

    • 1 tsp dried rosemary

    • 1 tsp paprika

    • Salt and black pepper to taste

  • Garnish: Fresh parsley and a squeeze of lemon juice.

Instructions

  1. Prep the Slow Cooker: Lightly grease your crockpot with cooking spray.

  2. Layer the Base: Place the halved potatoes, carrots, and onions at the bottom. These take longer to cook than the meat, so they need to be closest to the heat source.

  3. Add Chicken: Season the chicken with salt, pepper, and paprika, then lay it on top of the vegetables.

  4. Whisk & Pour: In a small bowl, mix the chicken broth, melted butter/oil, garlic, thyme, and rosemary. Pour this mixture evenly over the chicken and potatoes.

  5. Cook: Cover and cook on Low for 7-8 hours or High for 4 hours.

  6. Finish: Once the potatoes are fork-tender and the chicken reaches an internal temperature of $165^\circ\text{F}$, it’s done. Shred the chicken slightly or leave the pieces whole.

Tips for Success

  • Size Matters: Cut your potatoes into uniform sizes (about 1-inch chunks) so they cook at the same rate.

  • Don’t Over-liquid: It might look like there isn’t enough broth at first, but the chicken and vegetables will release their own juices as they cook.

  • Crispy Finish: If you prefer crispy skin/edges, transfer the cooked chicken and potatoes to a baking sheet and broil for 3–5 minutes before serving.

Nutritional Info (Per Serving)

Approximate values based on 6 servings:

  • Calories: 380 kcal

  • Protein: 28g

  • Carbohydrates: 24g

  • Fat: 18g

  • Fiber: 3g

Benefits of This Dish

  • High Protein: Supports muscle repair and keeps you full longer.

  • Complex Carbs: Potatoes provide steady energy and are naturally gluten-free.

  • Vitamin Rich: Carrots and onions provide Vitamin A and antioxidants to support your immune system.

  • Low Effort: Minimal active prep time reduces kitchen stress.

Q&A

Q: Can I use frozen chicken?

A: It is generally recommended to thaw chicken first for food safety. Frozen meat takes too long to reach a “safe” temperature in a slow cooker, which can allow bacteria to grow.

Q: How do I prevent the potatoes from getting mushy?

A: Use waxy potatoes like Yukon Gold or Red Bliss. Starchy potatoes (like Russets) tend to break down and become grainy in the slow cooker.

Q: Can I add other vegetables?

A: Absolutely. Green beans or bell peppers are great additions, but add them in the last 30–60 minutes of cooking so they don’t turn to mush.

Leave a Comment