Crock Pot Chicken and Potatoes
Get ready for the ultimate comfort food with this Crock Pot Chicken and Potatoes recipe—your one-pot solution for a hearty, wholesome meal. Tender, flavorful chicken thighs are slow-cooked to perfection alongside baby potatoes, sweet carrots, and aromatic onions, all drenched in a savory chicken broth infused with garlic, thyme, and rosemary. A quick sear on the chicken adds mouthwatering richness, while optional butter takes the dish to indulgent new heights. With just 15 minutes of prep and a crock pot doing all the work, this fuss-free recipe is perfect for busy weeknights or cozy family dinners. Garnished with fresh parsley for a pop of color and freshness, it’s a satisfying, no-fail dish that brings everyone to the table.
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on or boneless, skinless)
- 1.5 pounds baby potatoes (halved if large)
- 3 pieces carrots (peeled and sliced into chunks)
- 1 medium yellow onion (sliced)
- 3 cloves garlic (minced)
- 1 cup chicken broth
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons butter (optional, for added flavor)
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Prepare the chicken: Pat chicken thighs dry with paper towels and season both sides with salt, pepper, paprika, thyme, and rosemary.
In a large skillet over medium heat, heat olive oil. Sear the chicken thighs skin-side down (if using skin-on) until golden brown, about 3-4 minutes per side. Remove and set aside. (This step is optional but adds extra flavor.)
Layer the vegetables in the crock pot: Add the baby potatoes, carrots, onion slices, and garlic to the bottom of the crock pot. Sprinkle lightly with salt and pepper.
Place the seared chicken thighs on top of the vegetables.
Pour the chicken broth evenly over the chicken and vegetables. Optionally, add a couple of small butter slices on top of the chicken for extra richness.
Cover the crock pot with the lid and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender.
Before serving, taste and adjust seasoning with additional salt and pepper if needed.
Garnish with chopped fresh parsley and serve warm. Enjoy!
Nutrition Facts
Calories |
2002 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.9 g | 136% | |
| Saturated Fat | 33.5 g | 168% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 439 mg | 146% | |
| Sodium | 3445 mg | 150% | |
| Total Carbohydrate | 158.9 g | 58% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 22.0 g | ||
| Protein | 102.9 g | 206% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 271 mg | 21% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 5057 mg | 108% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
