Slow cooker chicken thighs and potatoes

Name: Slow cooker chicken thighs and potatoes
Prep time: 15 min
Cook time: 360 min
Total time: 375 min
Yield: 4 servings
Cuisine: American
Ingredients: 1½ lb baby potatoes, halved; 2 cups baby carrots; 1 yellow onion, cut into wedges; ½ cup chicken broth; 1½ tsp salt, divided; 2 lb boneless chicken thighs, about 8 thighs; 2 tsp Italian seasoning; 1 tsp paprika; ½ tsp black pepper; 4 cloves garlic, minced; 2 tbsp butter; 2 tbsp fresh parsley, chopped (optional)

Chicken, potatoes and carrots go into the slow cooker in the morning and come out tender, buttery and ready to eat.

375 min total
15 min hands-on
Anyone can make this
Serves 4
About $3.33 a serving
490 calories
Good the next day
Gluten-free

Dolly says: Make the full amount. It’s just as good for lunch the next day.

Ingredients

For 4 servings.

1½ lb baby potatoes, halved
2 cups baby carrots
1 yellow onion, cut into wedges
½ cup chicken broth
2 lb boneless chicken thighs, about 8 thighs
4 cloves garlic, minced
2 tbsp butter
2 tbsp fresh parsley, chopped (optional)

From your pantry

1½ tsp salt, divided
2 tsp Italian seasoning
1 tsp paprika
½ tsp black pepper

Each serving has about 490 calories, 49 g protein, 38 g carbs and 15 g fat, and costs about $3.33 at typical US grocery prices. Both are estimates from what the recipe uses.

Missing something?

No baby potatoes? Red potatoes or Yukon Gold potatoes work.
No yellow onions? White onions or red onions work.
No chicken broth? Vegetable broth or bone broth works.
No boneless chicken thighs? Chicken breasts or chicken tenderloins work.
No butter? Ghee works.
No fresh parsley? Cilantro works.

Steps

Tap an underlined word for a quick explanation.

Put the potatoes, carrots and onion in the slow cooker, pour the broth over, and sprinkle with ½ teaspoon of salt.
Dolly’s tip: Potatoes go on the bottom, where the heat is strongest. On top they’d still be firm when the chicken is done.
the Italian seasoning, paprika, pepper and remaining salt together, and rub it all over the chicken.
Food safety: Wash your hands, the board and the knife with hot soapy water after touching raw meat, and don’t rinse raw chicken in the sink.
Lay the chicken on top of the vegetables, scatter the garlic over, and dot the butter on top.
Cover and cook on LOW for 5 to 6 hours, until a potato slides off a fork and the thickest thigh reads 165°F.
Timer: 330 min
Dolly’s tip: Try not to lift the lid. Every peek lets out heat and adds about 20 minutes.
Food safety: Chicken and turkey are done at 165°F in the thickest part. A thermometer is the only sure check. Without one, cut into the thickest piece: it should be white all the way through, with no pink.
Spoon the chicken and vegetables into bowls with plenty of the buttery juices, and scatter the parsley on top.