Imagine coming home to a kitchen filled with the most mouthwatering aroma of tender, perfectly seasoned chicken and golden potatoes that practically melt in your mouth. This Slow Cooker Chicken Thighs and Potatoes recipe is your ticket to an effortless, delicious meal that looks like you've been cooking all day, but requires minimal prep time. Whether you're a busy professional, a parent juggling a million tasks, or simply someone who loves incredible home-cooked meals without spending hours in the kitchen, this recipe is about to become your new secret weapon in the culinary world!
Prep Time: 15 mins
Cook Time: 6 hrs
Total Time: 6 hrs 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 1 lb baby potatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 tsp paprika
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 4 chicken thighs, 1 lb of baby potatoes, 1 chopped onion, 2 minced garlic cloves, 1 cup of chicken broth, 1 tsp of paprika, and salt and pepper to taste.
- Rinse the baby potatoes under cold water to remove any dirt. If they are larger than a golf ball, consider cutting them in half for even cooking.
- In a large mixing bowl, combine the chicken thighs with the paprika, salt, and pepper. Make sure to coat the chicken evenly with the spices.
- In the slow cooker, place the chopped onion and minced garlic at the bottom. This will create a flavorful base for the dish.
- Add the seasoned chicken thighs on top of the onions and garlic in the slow cooker.
- Next, add the baby potatoes around and on top of the chicken thighs in the slow cooker.
- Pour the chicken broth over the chicken and potatoes, ensuring everything is moistened. The broth will help keep the chicken juicy and create a delicious sauce.
- Cover the slow cooker with its lid and set it to cook on low for 6 hours. This slow cooking process will tenderize the chicken and infuse the flavors.
- After 6 hours, check the chicken for doneness. The internal temperature should reach at least 165°F (75°C). If it's not done, continue cooking for an additional 30 minutes.
- Once cooked, carefully remove the chicken thighs and potatoes from the slow cooker and place them on a serving platter.
- Optional: If desired, you can thicken the remaining broth by transferring it to a saucepan and simmering it over medium heat until it reduces to your desired consistency.
- Serve the chicken thighs and potatoes warm, drizzled with the thickened broth if you made it. Enjoy your hearty meal!
Tips
- Choose bone-in, skin-on chicken thighs for maximum flavor and juiciness. The bones help retain moisture during the long, slow cooking process.
- Don't skip seasoning your chicken beforehand. The paprika, salt, and pepper create a flavor base that penetrates the meat during cooking.
- For extra crispy potatoes, consider broiling them for 3-5 minutes after slow cooking to give them a golden-brown exterior.
- Use low-sodium chicken broth to control the salt content of your dish.
- If you want to add more depth to the flavor, consider adding herbs like thyme or rosemary to the seasoning mix.
- Always check the internal temperature of the chicken to ensure it reaches 165°F (75°C) for food safety.
- Let the dish rest for 10 minutes after cooking to allow the juices to redistribute, ensuring maximum tenderness.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 15g
Protein: 25g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 120mg
