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CROCKPOT CHICKEN AND POTATOES

CROCK POT POTATO SOUP
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A comforting one-pot meal featuring tender chicken, baby potatoes, and carrots slow-cooked in a flavorful butter mixture with garlic, lemon, and Italian herbs.

Ingredients

Scale
  • 1 lb baby potatoes (Yukon gold or red), halved or quartered
  • 1 lb petite carrots
  • 1.5 lb boneless, skinless chicken breasts or thighs, cut into 2-inch pieces
  • 5 tablespoons unsalted butter
  • 5 cloves garlic, freshly minced
  • Juice from 1.5 lemons
  • Zest from 1 lemon
  • 2 tablespoons honey
  • 1 tablespoon Italian herbs
  • 1 teaspoon kosher salt
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper, optional
  • 1/2 cup shredded parmesan cheese
  • Chopped fresh parsley

Instructions

  1. Cut potatoes into 1-inch pieces and layer evenly in slow cooker. Add carrots in even layer, then arrange chicken pieces on top in center.
  2. Melt butter in small saucepan over medium-low heat. Remove from heat and stir in garlic, lemon juice and zest, Italian seasoning, onion powder, cayenne, salt, and pepper. Pour half over chicken and vegetables, reserving the rest.
  3. Cover and cook on HIGH for 1.5 to 2 hours or LOW for 4 to 5 hours. Check chicken with instant-read thermometer for 165°F. Once done, remove chicken to plate and cover with foil.
  4. Check vegetables for tenderness with fork. If not tender, re-cover and cook up to 1 additional hour on HIGH, checking every 30 minutes. Return chicken once vegetables are ready.
  5. Reheat remaining butter mixture over low heat, add honey and stir until dissolved. Pour honey butter over chicken and vegetables, combining gently. Season to taste. Sprinkle with Parmesan and parsley before serving.

Notes

  • Use baby Yukon gold or red potatoes as they hold their shape best. Avoid russet potatoes.
  • Chicken thighs stay juicier than breasts during longer cooking times.
  • Layer potatoes on bottom as they take longest to cook.
  • Cut all pieces to similar 1-inch size for even cooking.
  • If vegetables take longer, your slow cooker may run cool or pieces were too large.

Nutrition

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