There’s nothing like coming home to the comforting aroma of a hearty, home-cooked meal. This Slow Cooker Herb-Infused Chicken and Potatoes is a cozy, all-in-one dish that’s perfect for busy weeknights or lazy weekends. Tender chicken, baby potatoes, and savory herbs simmer together all day, creating a meal that’s full of flavor with minimal effort. Just set it, forget it, and come back to a delicious dinner ready to enjoy!
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:
Prep Ingredients:
In a small bowl, mix together salt, pepper, thyme, rosemary, oregano, and paprika.Season Chicken:
Rub the seasoning blend all over the chicken thighs. Set aside.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.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.Add Broth:
Pour chicken broth around (not over) the chicken to keep the seasoning intact.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.Optional Crisping:
For crispy skin, broil chicken thighs in the oven for 3-5 minutes after cooking.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.
