Slow Cooker Herb-Infused Chicken and Potatoes
Introduction
This Slow Cooker Herb-Infused Chicken and Potatoes recipe is the ultimate comfort meal. Juicy, tender chicken breasts or thighs are cooked low and slow with flavorful herbs, garlic, and a medley of vegetables. The slow cooker does all the work, leaving you with a hearty, aromatic dish perfect for busy weekdays or relaxed weekends. Every bite is infused with the earthy goodness of rosemary, thyme, and parsley, perfectly complementing the buttery potatoes.
Ingredients
For the Chicken and Potatoes:
- 4 boneless, skinless chicken breasts or thighs
- 1.5 lbs baby potatoes, halved
- 1 medium onion, sliced
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried parsley (or fresh for garnish)
- ½ cup chicken broth
Optional Add-ins:
- Carrots, cut into chunks
- Green beans or peas for added vegetables
Instructions
- Prepare the ingredients: Wash and halve the baby potatoes, slice the onion, and mince the garlic.
- Season the chicken: In a small bowl, mix salt, pepper, paprika, thyme, rosemary, and parsley. Rub the mixture evenly over the chicken.
- Layer in the slow cooker: Drizzle olive oil at the bottom of the slow cooker. Place the potatoes and onion slices first, then lay the chicken on top. Sprinkle minced garlic over the chicken and potatoes.
- Add liquid: Pour the chicken broth around (not over) the chicken to keep the seasoning on top intact.
- Cook:
- Low setting: 6–7 hours
- High setting: 3–4 hours
Check that the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender.
- Serve: Garnish with fresh parsley before serving. Optionally, drizzle a little olive oil or melted butter for extra richness.
Description
This dish combines the comforting warmth of slow-cooked chicken with herbaceous aromas and tender, flavorful potatoes. The slow cooking process ensures the chicken is juicy while the potatoes absorb the savory herb blend. Perfect as a family dinner or a make-ahead meal for busy days. It’s simple, wholesome, and satisfying, with minimal prep and maximum flavor.
Tips
- Uniform potato size: Halve or quarter potatoes so they cook evenly.
- Use bone-in chicken: For deeper flavor, bone-in chicken thighs work beautifully.
- Crispy finish (optional): After slow cooking, broil the chicken for 3–5 minutes for a lightly browned top.
- Make it creamy: Add a splash of cream or a dollop of sour cream before serving for a richer sauce.
- Fresh herbs: If using fresh herbs, add them in the last hour of cooking to preserve flavor.
Corrections / Common Mistakes
- Under-seasoning: Don’t skimp on herbs and salt—they really elevate the flavor.
- Overcrowding: Give the chicken and potatoes some space in the slow cooker for even cooking.
- Skipping liquid: A little broth prevents dryness and keeps potatoes soft.
Enjoy!
Serve your herb-infused chicken and potatoes with a crisp green salad, crusty bread, or steamed vegetables. Every bite is savory, comforting, and infused with the aromatic essence of herbs—making this slow cooker recipe a family favorite.
