Slow Cooker Herb-Infused Chicken and Potatoes

Ingredients:

• 4 bone-in, skin-on chicken thighs (or breasts)

• 1½ lbs baby potatoes, halved

• 1 medium onion, sliced

• 4 garlic cloves, minced

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp dried thyme

• 1 tsp dried rosemary

• 1 tsp dried oregano

• ½ tsp paprika (optional, for color)

• 2 tbsp olive oil

• ½ cup chicken broth

• 2 tbsp fresh parsley, chopped (for garnish)

 

 

Instructions:

1. Prep Ingredients:
   In a small bowl, mix together salt, pepper, thyme, rosemary, oregano, and paprika.

2. Season Chicken:
   Rub the seasoning blend all over the chicken thighs. Set aside.

3. Layer the Slow Cooker:
   Add the sliced onion and baby potatoes to the bottom of the slow cooker. Sprinkle with half the minced garlic and drizzle with 1 tbsp olive oil.

4. Add Chicken:
   Place the seasoned chicken on top of the potatoes and onions. Add remaining garlic and drizzle with the other tablespoon of olive oil.

5. Add Broth:
   Pour chicken broth around (not over) the chicken to keep the seasoning intact.

6. Cook:
   Cover and cook on Low for 6-7 hours or High for 3½-4 hours, until the chicken is cooked through and potatoes are tender.

7. Optional Crisping:
   For crispy skin, broil chicken thighs in the oven for 3-5 minutes after cooking.

8. Garnish and Serve:
   Sprinkle with fresh parsley and serve warm.

 

 

Tips:

• Add carrots or green beans for extra veggies.

• You can swap in boneless chicken, but reduce cooking time slightly to avoid drying out.