Easy Crockpot Chicken Potatoes (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 boneless, skinless chicken fillets
02 -
4 medium waxy potatoes, diced
03 -
1 large onion, chopped
04 -
2 cloves garlic, minced
→ Seasonings
05 -
1 teaspoon salt
06 -
0.5 teaspoon black pepper
07 -
1 teaspoon paprika
08 -
1 teaspoon dried thyme
→ Liquids
09 -
240 millilitres chicken broth
10 -
1 tablespoon olive oil
# Instructions:
01 -
Place the chicken fillets in a single layer at the bottom of the slow cooker.
02 -
Scatter the diced potatoes, chopped onion, and minced garlic over and around the chicken.
03 -
In a small bowl, mix together the salt, black pepper, paprika, and dried thyme. Sprinkle the seasoning mixture evenly over all ingredients in the slow cooker.
04 -
Pour the chicken broth and olive oil evenly over the contents of the slow cooker.
05 -
Cover and cook on low heat for 6 hours or on high for 3 to 4 hours, until the chicken is thoroughly cooked and potatoes are tender.
06 -
Serve hot, spooning some of the herb-infused broth over each portion.
# Notes:
01 -
For richer flavour, sear the chicken fillets in a hot, oiled skillet for 2–3 minutes per side before placing in the slow cooker.
02 -
Use waxy potatoes such as Yukon Gold or red varieties, as they maintain shape better during extended cooking.
03 -
To include more vegetables, add 1–2 cups chopped carrots, celery, or green beans during the final hour of cooking.
04 -
Stir in 60 millilitres heavy cream during the last 15 minutes for a creamy variation.