chicken and potatoes slow cooker recipe
- The Best chicken and potatoes slow cooker recipe
- Slow Cooker Honey Garlic Chicken and Potatoes
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Slow Cooker Honey Garlic Chicken and Potatoes Works
- ❓ Frequently Asked Questions About Slow Cooker Honey Garlic Chicken and Potatoes
The Best chicken and potatoes slow cooker recipe
I’ve been making this chicken and potatoes slow cooker recipe for years, and it’s one of those dishes that just feels like home. There’s something about the tender, juicy chicken falling apart in your mouth while the potatoes soak up all the flavorful broth—it’s simple, but it’s also deeply satisfying. My kids used to beg for it after school, and honestly, it’s the kind of meal that makes you feel like you’ve done something good with your time. It’s not fancy, but it’s never boring, and it’s always a hit whether it’s a weeknight dinner or a meal for a family gathering. The slow cooker does all the work, so you can just walk away, and by the time you’re ready to eat, it’s already perfect.
What I love most about this recipe is how adaptable it is. You can throw in whatever vegetables you have—carrots, peas, or even zucchini—and it’ll still turn out great. It’s also a great way to use up extra chicken from a roast or grill, and the potatoes soak up the broth so well that they’re almost like a side dish on their own. My husband always says it’s the only meal he can eat without thinking about how much he ate, because it’s just so comforting. And the health benefits? Well, it’s packed with lean protein from the chicken and fiber from the potatoes, and the slow cooking keeps everything tender without needing extra oil. It’s a meal that’s easy to make, easy to eat, and easy on the wallet—perfect for when you want something hearty but not heavy. Plus, it’s always a crowd-pleaser, whether you’re feeding a family or just yourself.
Slow Cooker Honey Garlic Chicken and Potatoes
A flavorful and tender slow cooker dish featuring juicy chicken thighs and crispy potatoes bathed in a sweet and savory honey garlic sauce. This recipe is a must-try for any occasion.
🥘Ingredients
- 4 boneless, skinless chicken thighs
- 4 large russet potatoes, cubed
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- ½ cup honey
- 3 tbsp soy sauce (or tamari for gluten-free)
- 3 cloves garlic, minced
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp cornstarch mixed with 2 tbsp water
- 1 tsp red pepper flakes (optional)
👨🍳Directions
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1 In a large bowl, toss cubed potatoes with olive oil, garlic powder, onion powder, paprika, salt, and black pepper. Transfer to the slow cooker.
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2 Place chicken thighs on top of the potatoes in the slow cooker.
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3 In a small bowl, whisk together honey, soy sauce, minced garlic, apple cider vinegar, Dijon mustard, and red pepper flakes (if using). Stir in cornstarch slurry.
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4 Pour the sauce over the chicken and potatoes in the slow cooker. Stir gently to combine.
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5 Cover and cook on LOW for 3 hours or HIGH for 2 hours, until chicken is cooked through and potatoes are tender.
🔧Equipment
- Slow cooker
- Mixing bowls
- Knife and cutting board
- Measuring cups
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Slow Cooker Honey Garlic Chicken and Potatoes Works
This slow cooker chicken and potatoes dish is always a reliable choice for family gatherings because it’s simple to prepare ahead of time while still tasting fresh and flavorful. Whether you’re feeding a crowd or just making a quick weeknight meal, the tender chicken and crispy potatoes hold up well, making it perfect for busy cooks who want minimal effort with maximum satisfaction. Plus, it’s hearty enough to stretch for multiple servings, so you won’t be left with leftovers that feel like a chore to reheat.
❓ Frequently Asked Questions About Slow Cooker Honey Garlic Chicken and Potatoes
1. What ingredients should I use for the classic Chicken and Potatoes Slow Cooker recipe?
For a delicious and hearty dish, you’ll need about 2 lbs boneless, skinless chicken breasts or thighs, 2 lbs baby potatoes (halved), 1 large onion (sliced), 3 cloves garlic (minced), 2 cups chicken broth, 1 cup shredded cheddar cheese (optional), 1 tbsp olive oil, 1 tsp dried thyme, 1 tsp dried rosemary, salt, and pepper to taste. You can also add carrots or celery if you prefer a more vegetable-packed meal.
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2. How long should I cook the chicken and potatoes in the slow cooker?
For a tender chicken and well-cooked potatoes, cook on Low for 6-7 hours or High for 3-4 hours. If you prefer a more tender chicken, you can also cook it on Low for 6-8 hours or High for 4-5 hours. Always check the chicken’s internal temperature—it should reach 165°F (74°C) before serving.
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3. Can I substitute any of the ingredients in this recipe?
Yes! Here are some common substitutions: – Chicken: Swap for chicken thighs, ground beef, or even turkey for a different flavor profile. – Potatoes: Use sweet potatoes, Yukon Golds, or even diced cauliflower for a lighter option. – Cheese: Replace cheddar with Monterey Jack, feta, or even a dash of hot sauce for extra flavor. – Broth: Use vegetable broth or water if you prefer a less savory taste. – Vegetables: Add bell peppers, zucchini, or mushrooms for extra texture and nutrients.
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4. How do I make sure the chicken stays moist and tender in the slow cooker?
To keep chicken juicy and tender, follow these tips: – Cut chicken evenly so it cooks uniformly. – Don’t overcrowd the slow cooker—add enough liquid (broth) to cover about ½ inch of the bottom. – Baste occasionally by spooning the juices from the pot back over the chicken. – Use a moisture-retaining method like wrapping half the chicken in foil before cooking (if using thighs). – Let it rest for 5-10 minutes before serving to redistribute juices.
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5. Can I make this recipe ahead of time and reheat it?
Yes! You can prepare the chicken and potatoes in advance: – Make ahead: Cook the dish on Low for 6 hours, then store in an airtight container in the fridge for up to 3 days. – Reheat: Bring to a simmer on the stovetop (add a splash of broth to prevent drying) or microwave on high for 2-3 minutes, stirring halfway. For best results, reheat with the onions and garlic to brighten the flavor.
