Ingredients
2 pounds boneless skinless chicken thighs
1.5 pounds baby potatoes, halved
1 medium yellow onion, sliced
4 garlic cloves, minced
1 cup chicken broth
3 tablespoons olive oil
1 tablespoon Italian seasoning
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon paprika
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon red pepper flakes (optional)
1 tablespoon lemon juice
2 tablespoons fresh parsley, chopped
½ cup grated parmesan cheese (optional)
Instructions
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Wash and cut the baby potatoes in halves, then place them at the bottom of the crockpot.
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In a bowl, combine olive oil, Italian seasoning, oregano, basil, thyme, paprika, salt, pepper, and minced garlic.
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Coat the chicken thighs with the herb mixture until evenly seasoned.
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Place the seasoned chicken on top of the potatoes in the slow cooker.
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Add the sliced onion over the chicken and potatoes.
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Pour the chicken broth into the crockpot to create a flavorful cooking liquid.
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Cover and cook crockpot Italian herb chicken with potatoes on LOW for 6–7 hours or HIGH for 3–4 hours until the chicken becomes tender and the potatoes are fork-soft.
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During the final 10 minutes of cooking, add the lemon juice and sprinkle chopped parsley over the dish.
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Taste the sauce and adjust seasoning if needed.
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Serve crockpot Italian herb chicken with potatoes hot with optional grated parmesan cheese on top
Notes
For best flavor, use chicken thighs because they stay juicy during slow cooking.
Baby potatoes hold their shape better than large potatoes when making crockpot Italian herb chicken with potatoes.
If you want crispier chicken, place the cooked chicken under a broiler for 2–3 minutes before serving.
You can add carrots, green beans, or mushrooms for a more complete slow cooker meal.
Leftovers store well in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Italian
- Diet: Gluten Free