Description

This crockpot chicken and potatoes recipe is the ultimate comfort food—juicy chicken, tender potatoes, and a savory medley of vegetables, all cooked low and slow to perfection. It’s a simple yet flavorful meal that requires minimal effort but delivers maximum satisfaction. Perfect for busy weeknights, cozy family dinners, or even meal prepping for the week, this recipe is versatile, forgiving, and endlessly delicious.

Ingredients

Scale

6 bone-in, skin-on chicken thighs
2 lbs Yukon Gold or red potatoes, cut into chunks
1 large onion, sliced
4 garlic cloves, whole or crushed
2 tbsp olive oil or melted butter
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1 tsp dried thyme
Fresh parsley or rosemary for garnish
Optional vegetables: carrots, parsnips, bell peppers

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Instructions

Pat chicken dry and season with salt, pepper, garlic powder, onion powder, smoked paprika, and thyme.
Chop potatoes and slice onions; place in the bottom of the crockpot.
Add garlic and optional vegetables on top of potatoes.
Place chicken thighs on top and drizzle with olive oil or melted butter.
Cover and cook on low for 6-7 hours or high for 4-5 hours.
Garnish with fresh herbs before serving.

Notes

Broil chicken for 3-5 minutes for crispier skin.
Use fresh herbs at the end for maximum aroma.
Avoid lifting the lid frequently to maintain cooking temperature.

Prep Time: 20 minutes
Cook Time: 6 hours on low / 4 hours on high
Category: Main Course
Method: Crockpot / Slow Cooker
Cuisine: American

Nutrition

Serving Size: 4-6
Calories: 420
Sugar: 3g
Sodium: 580mg
Fat: 22g
Saturated Fat: 6g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 4g
Protein: 35g
Cholesterol: 120mg