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A slow cooker full of garlic-herb chicken and baby potatoes with parsley

Slow Cooker Chicken and Potatoes

Juicy garlic-herb chicken and tender baby potatoes cooked low and slow until everything is fork-tender. A true dump-and-go dinner with only 15 minutes of prep.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 2 lb boneless skinless chicken thighs (or breasts)
  • 1.5 lb baby potatoes, halved
  • 3 tbsp butter, melted (or olive oil)
  • 4 cloves garlic, minced
  • 1 tsp paprika
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp onion powder
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 cup chicken broth
  • 2 tbsp fresh parsley, chopped

Method
 

  1. Add the halved potatoes (and carrots or green beans, if using) to the bottom of the slow cooker.
  2. In a bowl, toss the chicken with the melted butter, garlic, paprika, thyme, rosemary, onion powder, salt, and pepper.
  3. Lay the seasoned chicken over the potatoes and pour in the chicken broth.
  4. Cover and cook on low for 6–7 hours or high for 3–4 hours, until the potatoes are fork-tender and the chicken reaches 165°F (74°C).
  5. For golden color, broil the chicken for 3–4 minutes. Garnish with parsley and serve.

Notes

Add 2 cups carrots or green beans with the potatoes for a full one-pot meal. For a ranch version, toss the chicken with a ranch seasoning packet; for garlic-parmesan, stir grated Parmesan into the sauce at the end. Keep the potatoes at the bottom so they cook through.