Slow Cooker Herb-Infused Chicken and Potatoes: A Comforting Dish That Brings Warmth and Flavor to Your Dinner Table

Nothing says comfort like a hearty, home-cooked meal that fills your kitchen with irresistible aromas. Slow cooker herb-infused chicken and potatoes is the ultimate example of this: tender, juicy chicken paired with perfectly seasoned, melt-in-your-mouth potatoes. This dish is not only flavorful but also incredibly easy to prepare, making it perfect for busy weeknights or relaxed weekend dinners. Here’s a detailed guide to crafting this comforting masterpiece, step by step.

Ingredients

To make this dish, you’ll need the following ingredients for 4-6 servings:

Chicken: 4-6 bone-in, skin-on chicken thighs (or breasts if preferred)
Potatoes: 1.5 pounds baby potatoes or cubed russet potatoes
Aromatics: 4 cloves garlic, minced; 1 medium onion, sliced
Herbs: 2 teaspoons dried rosemary, 2 teaspoons dried thyme, 1 teaspoon dried oregano, and a handful of fresh parsley for garnish
Seasonings: Salt and freshly ground black pepper to taste
Liquids: 1/2 cup chicken broth, 2 tablespoons olive oil, 1 tablespoon lemon juice
Optional Add-ins: Carrots, celery, or parsnips for added depth

Step-by-Step Method

Step 1: Prep the Ingredients

Start by washing and drying the chicken. Season both sides generously with salt, pepper, and half of your dried herbs. Then, wash the potatoes and cut them into bite-sized chunks if they are larger than bite size. Slice the onion and mince the garlic.

Step 2: Sear the Chicken (Optional but Recommended)

Although slow cooking allows for tender chicken without searing, browning the chicken in a skillet for 3-4 minutes per side adds a depth of flavor and a slightly crisp exterior. Use 1 tablespoon of olive oil for this step. Once seared, transfer the chicken to the slow cooker.

Step 3: Layer the Vegetables

Place the potatoes, onions, and garlic at the bottom of the slow cooker. This helps the vegetables cook evenly and absorb the flavorful juices from the chicken. Sprinkle the remaining herbs over the vegetables and drizzle with the remaining olive oil and lemon juice.