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