Slow Cooker Garlic Chicken Thighs & Potatoes
Easy Slow Cooker Garlic Chicken Thighs & Potatoes everyone will enjoy. Hearty and delicious tender chicken served with filling potatoes.
Servings: 6
Calories:
Equipment
Ingredients
- 6 bone-in chicken thighs with skin
- 8 garlic cloves sliced
- 1 tbsp extra virgin olive oil
- 2 lbs yukon gold potatoes peeled & cut into cubes
- ½ cup unsalted or low sodium chicken broth/stock
- 1 tsp salt
- ½ tsp black pepper
- 1 red onions cut into cubes
- 3 celery ribs chopped
- 4 sprigs fresh thymes
- 1 sprig fresh rosemary
Instructions
- Heat the sauce pan to medium heat. Wait for 1-2 minutes. Add sliced garlic and sauté until fragrant (do not burn the garlic). Remove and set aside.
- Trim off fat from the chicken thighs. Coat both sides with salt & pepper.
- Place chopped potatoes, celery & red onions in the slow cooker and mix. Add chicken broth. Add chicken thighs on top of the vegetables. Add sauté garlic, fresh rosemary & thyme on top. Place lid on.
- Slow cook on low for 4-6 hours (2-4 hours on high) or until the chicken is fully cooked (internal temperature 165°F).
- Discard rosemary & thyme. Season the vegetables if needed.
- Optional: crispy chicken skin. Place chicken on a baking sheet. Broil in the oven on high for 3-5 minutes or until the skin begins to look crispy. Make sure to keep a close eye on it.