Slow Cooker Garlic Herb Chicken and Potatoes

Ingredients

For the Chicken and Potatoes:

• 6 bone-in, skin-on chicken thighs (or boneless chicken thighs)

• 1½ pounds baby potatoes, halved

• 1 medium yellow onion, chopped

• 6 cloves garlic, minced

• 2 cups chicken broth

• 3 tablespoons olive oil

• 1 teaspoon dried thyme

• 1 teaspoon dried Italian seasoning

• 1 teaspoon paprika

• 1 teaspoon salt, or to taste

• ½ teaspoon black pepper

• 2 tablespoons fresh parsley, chopped

• 1 tablespoon butter (optional, for extra richness)

For the Garlic Herb Broth:

• 2 tablespoons olive oil

• 4 cloves garlic, finely minced

• ½ teaspoon dried thyme

• ½ teaspoon Italian seasoning

• ¼ teaspoon black pepper

• 1 tablespoon lemon juice (optional)

Instructions

Step 1: Prepare the Ingredients

Wash the baby potatoes thoroughly and cut them in half. If using larger potatoes, cut them into bite-sized chunks. Peel and chop the onion, mince the garlic, and pat the chicken thighs dry with paper towels. Drying the chicken helps the seasonings stick better.

Step 2: Season the Chicken

In a small bowl, combine the salt, black pepper, paprika, dried thyme, and Italian seasoning. Drizzle the chicken thighs with olive oil, then rub the seasoning mixture evenly over all sides of the chicken. Make sure each piece is well coated for maximum flavor.

Step 3: Prepare the Slow Cooker

Lightly grease the inside of your slow cooker with a little olive oil or nonstick cooking spray. Place the chopped onion and halved baby potatoes in the bottom. Add half of the minced garlic and sprinkle with a little extra thyme and black pepper.

Step 4: Arrange the Chicken

Place the seasoned chicken thighs on top of the potatoes and onions in a single layer if possible. Keeping the chicken on top allows its juices to drip down into the vegetables as everything cooks, making the potatoes tender and flavorful.

Step 5: Make the Garlic Herb Broth

In a bowl, combine the chicken broth, olive oil, remaining minced garlic, thyme, Italian seasoning, and black pepper. Stir well to distribute the garlic and herbs. Pour the mixture evenly over the chicken and potatoes.

For extra richness, add small pieces of butter over the chicken and potatoes. You can also add a tablespoon of lemon juice for a fresh, bright flavor.

Step 6: Slow Cook Until Tender

Cover the slow cooker with its lid and cook according to the following guidelines:

• LOW: 6–7 hours

• HIGH: 3–4 hours

Cooking time depends on the size of the chicken pieces and your slow cooker. Avoid lifting the lid unnecessarily because this releases heat and can extend cooking time.

The potatoes should be fork-tender, and the chicken should be fully cooked. Check the thickest part of each chicken piece with a food thermometer; chicken must reach an internal temperature of 165°F (74°C).

Step 7: Thicken the Sauce (Optional)

If you prefer a thicker garlic herb sauce, carefully transfer the cooking liquid to a small saucepan. Simmer it for several minutes until slightly reduced. Alternatively, mix 1 tablespoon of cornstarch with 1 tablespoon of cold water, stir it into the hot liquid, and simmer until thickened.

Step 8: Garnish and Serve

Sprinkle freshly chopped parsley over the chicken and potatoes. Spoon the flavorful garlic herb broth over everything before serving.

Serve hot with steamed green beans, roasted vegetables, a fresh garden salad, or crusty bread to soak up the delicious sauce.

Tips for the Best Results

• Use baby potatoes: They hold their shape well and absorb the garlic herb broth.

• Choose chicken thighs: They tend to stay juicy during slow cooking.

• Avoid excess liquid: The chicken and vegetables release moisture as they cook, so follow the recommended broth quantity.

• For crispy chicken skin: Slow cooking does not crisp the skin. For a golden finish, place the cooked chicken under a broiler briefly until the skin is crisp, watching carefully.

• Adjust the seasoning: Taste the broth before serving and add salt, pepper, or lemon juice as needed.

• Store leftovers safely: Refrigerate within two hours in airtight containers and use within 3–4 days. Reheat leftovers to 165°F (74°C).

Serving Suggestions

This slow cooker garlic herb chicken and potatoes is a complete, comforting family dinner. The chicken becomes tender and flavorful, while the potatoes soak up the savory broth infused with garlic, onion, thyme, and Italian herbs.

It is perfect for busy weeknights, cozy Sunday dinners, meal preparation, or feeding the whole family with minimal effort.

Approximate Nutrition Information

Per serving, assuming 6 servings:

• Calories: 450–550

• Protein: 30–40 g

• Carbohydrates: 25–35 g

• Fat: 22–32 g

• Fiber: 3–5 g

• Sugar: 3–5 g

• Sodium: 500–800 mg

Nutrition values are estimates and vary with chicken size, skin, potato portions, broth, and added butter.