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Crockpot Chicken and Potatoes

Crockpot Chicken and Potatoes Recipe

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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 2 lbs boneless skinless chicken thighs
  • 1.5 lbs baby potatoes, halved if large
  • 3 carrots, peeled and cut into 1-inch chunks
  • 1 small yellow onion, sliced
  • 4 cloves garlic, minced
  • 1/3 cup unsalted butter, melted
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1.5 tsp salt, divided
  • 1/2 tsp black pepper
  • 1/2 cup low-sodium chicken broth

Method
 

  1. Whisk melted butter, garlic, thyme, rosemary, 1 tsp salt, and pepper. Toss chicken until coated.
  2. Layer potatoes, carrots, and onion in a 6-quart slow cooker. Sprinkle with remaining salt, pour in broth, then place chicken on top. Drizzle any leftover butter mixture over the chicken.
  3. Cover and cook on low 4 to 5 hours until chicken is fork-tender and potatoes are soft.
  4. Transfer to a platter with a slotted spoon, spoon cooking juices on top, and serve hot.

Notes

For a golden finish, you can broil skin-on thighs for a few minutes afterward. If the sauce seems thin, use the cornstarch thickener tip in the article before serving.