CrockPot Chicken and Potatoes

Name: CrockPot Chicken and Potatoes
Prep time: 15 min
Cook time: 300 min
Total time: 315 min
Yield: 8 porsi
Cuisine: Indonesian
Ingredients: 1 tablespoon olive oil; 2 pounds bone-in skin-on chicken thighs (about 6 to 8 thighs); 1 ½ pounds baby potatoes (halved); 3 medium carrots (chopped in 1-inch pieces); ¼ cup diced onion; 1 ½ teaspoons Italian seasoning; 2 tablespoons butter (melted); 1 cup chicken stock; 2 sprigs fresh rosemary (or ½ teaspoon dried); ½ teaspoon salt (or to taste); ¼ teaspoon black pepper (or to taste)

CrockPot Chicken and Potatoes offers the perfect combination of flavorful chicken and hearty veggies for a complete one-pot meal.

⏱️ 315 min 🔪 Prep: 15 min 🔥 Cook: 300 min 📊 Hard ⭐ 5.0 (39) 👁️ 1 views

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Foto: Spend With Pennies

Ingredients

8 servings

1 tablespoon olive oil
2 pounds bone-in skin-on chicken thighs (about 6 to 8 thighs)
1 ½ pounds baby potatoes (halved)
3 medium carrots (chopped in 1-inch pieces)
¼ cup diced onion
1 ½ teaspoons Italian seasoning
2 tablespoons butter (melted)
1 cup chicken stock
2 sprigs fresh rosemary (or ½ teaspoon dried)
½ teaspoon salt (or to taste)
¼ teaspoon black pepper (or to taste)

Steps

Heat olive oil in a large pan over medium heat. Season chicken with salt & pepper to taste. Add chicken, skin-side down, and brown for 3-5 minutes.
Combine potatoes, carrots, onions, melted butter, Italian seasoning, and salt & pepper.
Add potato mixture to the bottom of a 6-quart slow cooker. Top with the rosemary sprigs and chicken thighs. Pour in chicken stock.
Place the lid on the slow cooker and cook on high for 4 hours or low for 7-8 hours or just until the chicken reaches an internal temperature of 165°F and the vegetables are tender.