Slow Cooker Chicken with Potatoes and Carrots

Description

This Slow Cooker Chicken with Potatoes and Carrots is a cozy, satisfying one-pot dinner featuring tender chicken, buttery potatoes, sweet carrots, garlic, herbs, and a savory seasoned broth. Slow cooking gives the chicken plenty of time to become juicy and tender while the potatoes and carrots soak up the flavorful cooking liquid. It’s an easy family-friendly recipe that requires only a little preparation before the slow cooker does the rest of the work. The combination of chicken, vegetables, and broth makes it hearty enough to serve on its own, but you can also pair it with crusty bread, a fresh green salad, or steamed vegetables. It’s especially convenient for busy weekdays, Sunday dinners, meal prep, or any evening when you want classic comfort food without spending hours at the stove.

Ingredients For the Chicken

• 5–6 bone-in chicken thighs or drumsticks
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1 tsp dried Italian seasoning
• ½ tsp dried thyme
• 1 tsp salt
• ½ tsp freshly ground black pepper

For the Vegetables

• 1½ lbs Yukon Gold or baby potatoes, cut into chunks
• 4 large carrots, peeled and cut into thick rounds
• 1 medium yellow onion, chopped
• 4 garlic cloves, minced

For the Savory Broth

• 1½ cups low-sodium chicken broth
• 2 tbsp melted unsalted butter
• 1 tbsp Worcestershire sauce
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• ½ tsp dried rosemary
• ½ tsp dried parsley

For Garnish

• 2 tbsp fresh parsley, chopped
• Freshly ground black pepper

Step-by-Step Instructions

1. Pat the chicken dry with paper towels. Removing excess moisture helps the seasonings stick to the chicken.
2. In a small bowl, combine garlic powder, onion powder, paprika, Italian seasoning, thyme, salt, and black pepper.
3. Rub the chicken lightly with olive oil, then coat each piece evenly with the seasoning mixture.
4. Place the chopped potatoes, carrots, onion, and minced garlic in the bottom of a 6-quart slow cooker.
5. Arrange the seasoned chicken pieces over the vegetables in a single layer whenever possible.
6. In a measuring jug, whisk together chicken broth, melted butter, Worcestershire sauce, lemon juice, Dijon mustard, rosemary, and dried parsley.
7. Pour the seasoned broth around the chicken and vegetables. You don’t need to completely cover the chicken with liquid.
8. Cover the slow cooker with the lid.
9. Cook on LOW for approximately 5–6 hours or HIGH for 3–4 hours, until the chicken is fully cooked and the vegetables are fork-tender.
10. Check the chicken with an instant-read thermometer inserted into the thickest part without touching the bone. Chicken should reach at least 165°F (74°C).
11. If the potatoes aren’t completely tender when the chicken is done, transfer the chicken to a covered plate and continue cooking the vegetables until tender.
12. Taste the broth and adjust the salt and black pepper if necessary.
13. For crispier chicken skin, carefully transfer the cooked chicken to a foil-lined baking sheet and place it under the broiler for approximately 2–4 minutes, watching closely to prevent burning.
14. Return the chicken to the slow cooker or arrange it over the potatoes and carrots on a large serving platter.
15. Spoon some of the warm seasoned broth over the chicken and vegetables.
16. Sprinkle with freshly chopped parsley and black pepper before serving.

Tips

• Cut potatoes into similar-sized chunks so they cook evenly.
• Keep carrot pieces relatively thick because thin slices can become overly soft during slow cooking.
• Bone-in chicken thighs and drumsticks work especially well because they remain juicy during longer cooking.
• Don’t add too much broth. The chicken and vegetables release additional liquid while cooking.
• Avoid repeatedly lifting the slow-cooker lid because this releases heat and may increase cooking time.
• For deeper flavor, brown the chicken briefly in a skillet before adding it to the slow cooker.
• If you prefer a thicker gravy, whisk 1 tablespoon cornstarch with 1 tablespoon cold water, stir it into the cooking liquid after removing the chicken, and cook on HIGH for another 10–15 minutes.

Notes

This recipe can be customized with celery, mushrooms, green beans, or sweet potatoes. If using green beans, add them closer to the end so they don’t become too soft. Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Keep some cooking broth with the chicken when storing to help maintain moisture. Reheat thoroughly before serving.

Q&A

Can I use boneless chicken?
Yes. Boneless chicken thighs work well, but they may cook faster, so begin checking for doneness earlier.
Can I use chicken breasts?
Yes, although chicken breasts are leaner and can become dry if cooked too long. Monitor their internal temperature carefully.
Should I peel the potatoes?
No. Yukon Gold and baby potatoes have thin skins and can simply be scrubbed well before cutting.
Can I add more vegetables?
Absolutely. Celery, mushrooms, green beans, or parsnips are all good choices.
Can I make this without Worcestershire sauce?
Yes. Simply omit it or replace it with a small amount of soy sauce for extra savory flavor.

Servings

Serves 5–6

Nutrition (Approx. Per Serving, Based on 6 Servings)

• Calories: 425
• Protein: 31g
• Carbohydrates: 35g
• Fat: 19g
• Saturated Fat: 6g
• Fiber: 5g
• Sugar: 6g
• Sodium: 590mg
• Cholesterol: 115mg
• Potassium: 1,020mg
• Calcium: 6% DV
• Iron: 13% DV
  Nutritional values are estimates and may vary depending on the chicken pieces, portion sizes, broth, and other ingredients used.