Slow cooker recipes to the rescue yet again. When you want something that will impress guests long before they’re even at the table, let this rosemary- and garlic-infused chicken thighs and drummies do the work for you while filling the kitchen with what we’re hearing is an aroma that’s impossible to resist.–Jenny Latreille
Slow Cooker Chicken With Garlic and Potatoes
- 3 carrots or celery ribs
- 5 pounds chicken leg quarters
- 2 tablespoons chopped fresh rosemary
- 2 teaspoons sweet smoked Spanish paprika (pimentón)
- 2 1/2 teaspoons kosher salt
- 1 1/4 teaspoons freshly ground black pepper
- 3 tablespoons plus 1 teaspoon olive oil
- 12 garlic cloves, sliced
- 1/2 cup store-bought or homemade chicken broth
- 2 pounds fingerling Yukon gold potatoes, halved lengthwise
- Haul out your slow cooker—preferably a 5-quart (4.7-liter) baby—and place the carrots or celery in a single layer in it.
- Remove the skin as well as any excess fat from the chicken. In a small bowl, stir together the rosemary, sweet smoked Spanish paprika, 1 1/2 teaspoons salt, and 1 teaspoon pepper. Rub the mixture all over the chicken.
- In a large skillet over medium heat, warm 3 tablespoons oil. When the oil is hot, add the garlic and sauté until golden brown, 1 1/2 to 2 minutes. Use a slotted spoon to place the garlic in a bowl, reserving the oil in the skillet.
- Add half of the chicken to the reserved oil and cook until deep golden brown, 3 to 5 minutes per side. Place the seared chicken in the slow cooker, leaving the drippings in the skillet. Repeat with the remaining chicken.
- Add the broth and garlic to the reserved drippings in the skillet. Cook, stirring and scraping the skillet, for 1 minute. Pour the mixture over the chicken in the slow cooker. Cover and cook on HIGH for 2 hours.
- In a medium bowl, toss the potatoes with 1 teaspoon oil, 1 teaspoon salt, and 1⁄4 teaspoon pepper. At the end of the 2 hours, add the potatoes to the slow cooker. Cover and cook until the potatoes are cooked through and the chicken is very tender, about 2 hours more.
- Pile the chicken and potatoes onto a platter. Strain the juices from the slow cooker into a bowl. Skim the fat from the juices, if desired, and pass on the side with the chicken and potatoes.
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Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Testers’ Reviews
Comfort Chicken. That’s what I think this is. It has all the prerequisites. Tender, moist, fall-off-the-bone chicken, spices, garlic, juices to die for, and topped off with fingerling potatoes that have sopped up all of those juices and flavors. It’s well worth the time involved. I could have said work, but really, it’s not. It’s quite the opposite.
This dish practically makes itself. If you are trying to sell your house, forget the cookies in the oven and put this in a crockpot. Roasting chicken juices. That’s your hook. Guests, husband, housemate, significant other, amateur food critics, Mickey (you remember him), your picky, picky kids, teenagers, yes, even the judgy, judgy teenagers, heck if it’s just you and the cat, you’ll receive praise and there will be seconds and it will be gone.
So double it for a large dinner party. It was the perfect meal for a cloudy, chilly Memorial Day weekend when grilling was close to impossible. A little forethought and a slow cooker, some chicken thighs, and a French bottle of Sauvignon Blanc. That’s not difficult!
I wound up with about 6 servings. I did some very easy broiled string beans in my Ninja Toaster Oven. A little olive oil, sea salt, and fresh cracked pepper. Columbard Sauvigon Blanc 2018. A perfect end to the cold, cloudy, blah holiday weekend in NJ.
I was skeptical of trying this recipe as it didn’t sound exciting, but as soon as I rubbed the chicken quarters with the spice mixture, I knew it would become a favorite. It smelled wonderful as it was cooking and the flavor did not disappoint in the end.
I served this with additional steamed baby carrots and a Caesar salad. Next time I’ll add some baby carrots to the slow cooker about an hour before the end so that they’re flavored by the chicken and spices.