This Slow Cooker Chicken and Potatoes consists of juicy chicken thighs and tender potatoes served up with a quick and delicious gravy. It’s an easy, flavorful dinner the whole family will love!
Coming home to the aroma of dinner is one of the best feelings after a long day! I love a good slow cooker meal and this one is definitely one of them!
Satisfying, easy to prepare and so delicious!
What more can you ask for in a meal?
The slow cooker takes care of the hard part, producing succulent chicken thighs and perfectly cooked potatoes. Whip up a quick gravy and a salad and you have a dinner that is sure to impress!
Ingredients in Slow Cooker Chicken and Potatoes
- chicken thighs (bone-in, skin-on)
- salt and pepper
- olive oil
- potatoes, sliced into wedges
- shallot, finely chopped
- Italian seasoning
- paprika
- chicken broth
- lemon zest
- lemon juice
How to make Slow Cooker Chicken and Potatoes
- Season chicken with salt and pepper. Heat olive oil in a skillet and brown chicken for a couple of minutes on both sides. You may have to do this in batches.
- Place the sliced potato wedges and shallot into the slow cooker. Season with Italian seasoning, paprika, salt and pepper.
- Add the chicken broth, lemon zest, and lemon juice and stir to coat the potatoes.
- Place the seared chicken thighs on top of the potatoes and place the lid on the slow cooker. Cook on low for 5-6 hours (or high for 2.5-3 hours), or until the chicken is cooked through and the potatoes are tender.
Step by step guide to making chicken gravy from scratch
- Melt the butter and add the flour.
- Whisk them together to create a roux (approx. 1-2 minutes).
- Add chicken broth and continue to whisk.
- Once thickened, season with salt and pepper. Serve!
Tips for making Slow Cooker Chicken and Potatoes
- Add veggies for a complete meal! We often serve up this meal with a simple salad or veggie side dish, but you can skip having to whip up another meal component but adding veggies directly into the slow cooker. Depending on your vegetable choice, you can probably get away with adding veggies like broccoli or green beans in the last half hour of cooking. Another veggie option I have done before is to add chopped carrots in with the potatoes at the start of the meal. So good and then you don’t have to worry about whipping up a side dish!
- Use a meat thermometer to test if chicken is done. The best way to check if your chicken is cooked is to use a meat thermometer. I always do this when cooking proteins to ensure it is cooked through and meats safety standards.
- Bone-in and skin-on chicken thighs work best. I find this cut produces the most juicy chicken that doesn’t dry out like other chicken cuts. The bone and skin help to lock in moisture and produce the most tender and flavourful results. Can you use other cuts of chicken instead or even a skinless chicken thigh? Yes, you can, but in my opinion, the results won’t be as good and it may dry out.
- Save time by prepping the potatoes a day ahead. If you are like me, you probably want to keep things as simple as possible in the morning. To simplify the prepping of this slow cooker meal, I often wash, peel and slice my potato wedges the night before. Then I submerge them in a bowl of water and refrigerate overnight. All that is left to do in the morning is drain the potatoes, add the seasoning and sear the chicken!
- The gravy is entirely optional, but highly recommended! I love chicken with gravy, but if that is not your thing, feel free to skip it or replace with your favourite sauce!
What to serve with Slow Cooker Chicken and Potatoes
I love to serve this dish up with a fresh, light salad like a garden salad or Radish Cucumber Salad.
Veggie side dishes are another great option. I love these Baked Green Bean Fries, Oven Roasted Corn on the Cob or Roasted Sugar Snap Peas.
Also recommended: some dinner rolls or biscuits to sop up all that gravy! These Cheddar Chive Biscuits or Easy Dinner Rolls are perfect for the job!
I hope you enjoy this recipe as much as we do!
-Cathy
You may also like:
Slow Cooker Roast Beef
Slow Cooker Creamy Lemon Chicken Thighs
Baked Potato Soup
Slow Cooker Chicken and Potatoes
Ingredients
- 5-6 chicken thighs bone-in, skin-on
- salt and pepper
- 2 tablespoons olive oil
- 2 lbs yellow potatoes sliced into wedges
- 1 shallot finely chopped
- 1 1/2 teaspoons Italian seasoning
- 1/2 teaspoon paprika
- 1/2 cup chicken broth
- 1/2 teaspoon lemon zest
- 1 tablespoon lemon juice
For the gravy (optional)
- 1 tablespoon butter
- 1 tablespoon flour (can sub a gf flour to keep this dish gf)
- 1 cup chicken broth
Instructions
- Season chicken with salt and pepper. Heat olive oil in a skillet and brown chicken for a couple of minutes on both sides. You may have to do this in batches.
- Place the sliced potato wedges and shallot into the slow cooker. Season with Italian seasoning, paprika, salt and pepper.
- Add the chicken broth, lemon zest, and lemon juice and stir to coat the potatoes.
- Place the seared chicken thighs on top of the potatoes and place the lid on the slow cooker. Cook on low for 5-6 hours (or high for 2.5-3 hours), or until the chicken is cooked through and the potatoes are tender.
- Once the chicken is cooked, make the gravy by melting butter in a saucepan and adding flour. Whisk together to create a roux and then add chicken broth. Continue whisking until the gravy thickens.
- Serve the chicken and potatoes with gravy.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
Nutrition
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.
