AI-generated serving inspiration; not a photograph of a tested recipe.
This is a practical dinner for an afternoon at home: put the vegetables underneath the chicken so they sit closest to the heat. Boneless thighs stay tender, and a little lemon stirred in at the end brightens the cooking juices.
An original demonstration recipe, not independently kitchen-tested. Images are AI-generated serving inspiration, not photographs of tested recipes. Our editorial approach.
Why you’ll love this recipe
The potatoes cook in the chicken juices.
Thighs are forgiving during a long, gentle cook.
Ingredient notes
Choose similarly sized potatoes so they finish together.
Start with thawed chicken; do not put frozen poultry into a slow cooker.
Equipment you’ll need
6-quart slow cooker
Instant-read thermometer
Chef’s knife
Helpful cooking tips
Keep the lid closed until the first doneness check.
Cut large carrots in half lengthwise before slicing.
Make it your own
Variations
Add 1 cup frozen peas during the last 15 minutes.
Substitutions
Use boneless chicken breasts if preferred; begin checking them earlier and remove at 165°F / 74°C.
What to serve with it
Serve with steamed green beans and a spoonful of the broth.
Storage, freezing & reheating
In the refrigerator
Divide leftovers into shallow containers and refrigerate within 2 hours (within 1 hour if above 90°F / 32°C). Keep at 40°F / 4°C or colder and use within 3–4 days.
In the freezer
Freeze cooled portions in sealed freezer containers for up to 2 months for best quality. Thaw overnight in the refrigerator.
To reheat
Reheat a single portion in the microwave, loosely covered, stirring or turning halfway through. Heat to 165°F / 74°C throughout; add a spoonful of water if needed.
Frequently asked questions
Do I need to brown the chicken first?
No. Browning adds flavor, but this version cooks the chicken directly in the slow cooker.
Why are my potatoes still firm?
Large pieces and a crowded pot cook more slowly. Remove fully cooked chicken, cover, and continue cooking the vegetables until tender.
Let’s get cooking
Slow Cooker Chicken and Potatoes
Tender chicken thighs, golden potatoes, and carrots share one pot of lightly seasoned broth.
Prep time
20 min
Cook time
6 hrs
Total time
6 hrs 20 min
Servings
6
Difficulty
Easy
Cuisine
American home cooking
Original demonstration recipe, developed with AI assistance and not independently kitchen-tested.
US customary measurements. Check off ingredients as you go.
Step-by-step instructions
Place potatoes, carrots, and onion in a 6-quart slow cooker.
Add chicken, broth, garlic, thyme, salt, and pepper. Spread the chicken in an even layer and cover.
Cook on LOW for about 6 hours, checking at 5 hours. The potatoes should be fork-tender and the thickest chicken pieces must reach 165°F / 74°C.
Lift the chicken out briefly. Stir lemon juice into the vegetables and juices; taste before adding more salt.
Return the chicken and spoon the cooking juices over each serving.
Cook’s notes
Keep the lid closed until the first doneness check.
Cut large carrots in half lengthwise before slicing.
Store: Divide leftovers into shallow containers and refrigerate within 2 hours (within 1 hour if above 90°F / 32°C). Keep at 40°F / 4°C or colder and use within 3–4 days.
Reheat: Reheat a single portion in the microwave, loosely covered, stirring or turning halfway through. Heat to 165°F / 74°C throughout; add a spoonful of water if needed.
The Everyday Table · https://theeverydaytable.xyz/recipes/slow-cooker-chicken-and-potatoes.php
A reliable food thermometer takes the guesswork out of cooking. Choose sturdy measuring cups and lidded, shallow containers for leftovers. Use the pan size listed in the recipe for the best fit.
