Easy Italian Chicken and Potato Slow Cooker Recipe
Transform your weeknight dinners with this Easy Italian Chicken and Potato Slow Cooker Recipe, a hearty and flavorful meal that practically cooks itself! Featuring tender, juicy bone-in chicken thighs and perfectly seasoned baby potatoes and carrots, this dish is infused with bold Italian herbs, garlic, and smoky paprika for irresistible depth of flavor. Cooked low and slow with a splash of chicken broth, the ingredients meld beautifully for a comforting, one-pot meal. For added flair, garnish with fresh parsley and serve with a squeeze of zesty lemon. With minimal prep, this slow cooker recipe is the perfect solution for busy days, offering a wholesome dinner with just 15 minutes of hands-on time. Whether it's a family dinner or a meal prep favorite, this recipe is as easy as it is delicious!
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skinless)
- 1.5 pounds Baby potatoes (halved or quartered if large)
- 3 pieces Carrots (peeled and cut into chunks)
- 2 tablespoons Olive oil
- 1 tablespoon Italian seasoning
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 0.5 cups Chicken broth
- 2 tablespoons Fresh parsley (chopped, for garnish)
- 1 piece Lemon (optional, for serving)
Instructions
Rinse and pat the chicken thighs dry with paper towels. Set aside.
In a small bowl, mix the Italian seasoning, garlic powder, paprika, salt, and black pepper.
Rub the seasoning mixture evenly over both sides of the chicken thighs.
Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Sear the chicken thighs for 2-3 minutes per side until lightly golden. (This step is optional but adds extra flavor.)
In a 6-quart slow cooker, add the baby potatoes and carrots. Drizzle with the remaining 1 tablespoon of olive oil and toss to coat.
Place the seared chicken thighs on top of the vegetables in the slow cooker.
Pour the chicken broth over the chicken and vegetables.
Cover the slow cooker with the lid and set it to cook on high for 4 hours or low for 6-8 hours, until the chicken is tender and fully cooked, and the vegetables are soft.
Once done, carefully remove the chicken and vegetables to a serving platter.
Garnish with fresh chopped parsley and serve with lemon wedges on the side, if desired.
Nutrition Facts
Calories |
1727 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.7 g | 94% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 376 mg | 125% | |
| Sodium | 4288 mg | 186% | |
| Total Carbohydrate | 145.7 g | 53% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 14.7 g | ||
| Protein | 122.7 g | 245% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 254 mg | 20% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 4627 mg | 98% | |
*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.
