Garlic Chicken and Potatoes Crock Pot
Indulge in the comforting flavors of this Garlic Chicken and Potatoes Crock Pot recipe, a dish that brings tender, juicy chicken thighs and buttery, melt-in-your-mouth baby potatoes together in one easy-to-make meal. Infused with the rich aroma of whole garlic cloves, paprika, and thyme, this slow-cooked dinner offers a perfect balance of savory and earthy notes. With minimal prep and the magic of a Crock Pot, the chicken turns irresistibly tender while the potatoes absorb the flavorful chicken broth. Optional broiling adds a crispy finish to the chicken skin, elevating this comforting classic to dinner-table perfection. Perfect for busy weeknights or cozy family dinners, this recipe is as effortless as it is satisfying—just set it, forget it, and enjoy a hearty meal everyone will love.
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Recipe Information
Ingredients
- 6 pieces Bone-in, skin-on chicken thighs
- 1.5 pounds Baby potatoes
- 6 whole Garlic cloves
- 4 tablespoons Unsalted butter
- 0.5 cups Low-sodium chicken broth
- 2 tablespoons Olive oil
- 1 teaspoons Dried thyme
- 1 teaspoons Paprika
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Wash the baby potatoes thoroughly and slice them in half (or quarters if they are large). Set aside.
Peel the garlic cloves, leaving them whole, and set them aside.
Season the chicken thighs on both sides with salt, pepper, paprika, and thyme.
Heat olive oil in a large skillet over medium-high heat. Sear the chicken thighs, skin-side down, for 2-3 minutes or until golden brown. Flip and sear the other side for another 2 minutes. Remove from heat and set aside.
In the Crock Pot, add the baby potatoes and garlic cloves. Season with a pinch of salt and pepper, then drizzle with 2 tablespoons of melted butter.
Place the seared chicken thighs on top of the potatoes and garlic in the Crock Pot.
Pour the chicken broth over the chicken and potatoes.
Cover and cook on the high setting for 3-4 hours or on low for 6-8 hours, until the chicken is fully cooked and tender, and the potatoes are soft.
Optional: To crisp up the chicken skin, place the cooked chicken thighs on a baking sheet and broil in the oven for 3-5 minutes before serving.
Garnish with freshly chopped parsley, if desired, and serve hot.
Nutrition Facts
Calories |
3273 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 231.5 g | 297% | |
| Saturated Fat | 76.5 g | 382% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 853 mg | 284% | |
| Sodium | 3185 mg | 138% | |
| Total Carbohydrate | 128.8 g | 47% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 5.3 g | ||
| Protein | 178.9 g | 358% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 253 mg | 19% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 5023 mg | 107% | |
*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.
