Healthy Crock Pot Chicken Thighs and Potatoes
This Healthy Crock Pot Chicken Thighs and Potatoes is the ultimate weeknight dinner! Throw it all in the slow cooker before heading out for the day and come home to garlicky potatoes and extra tender chicken!
- Prep Time: 20
- Cook Time: 8 hours
- Total Time: 8 hours 20 minutes
- Yield: 4-5
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Ingredients
- 2.5 lbs bone-in skin on chicken thighs (5-6 thighs)
- 1 1/2 lbs baby dutch yellow potatoes (the pewee potato medley is also delicious)
- 1 tsp garlic powder
- 3 T butter, melted
- 1 cup chicken broth
- 3 T GF all purpose flour (regular all purpose works as well)
- Juice of 1 large lemon, plus wedges for serving if desired
- 1 shallot, thinly sliced
- 15 cloves of garlic, peeled (I know it’s a lot but trust me!)
- 3 T dry white wine
- 10-12 sprigs thyme
- Salt and Pepper
- Fresh parsley and lemon for serving
Instructions
- Spray slow cooker with cooking spray (I prefer avocado oil spray) and season both sides of chicken thighs generously with salt, pepper, and garlic powder.
- In a bowl, create a slurry by whisking flour with a little bit of broth until a paste forms and no clumps remain. Stir in remaining chicken broth, wine, and the juice of 1 lemon.
- Add seasoned chicken thighs to slow cooker, skin side down.
- Arrange potatoes, shallots, garlic, and thyme over chicken. Pour melted butter over everything followed by the slurry we made. Season potatoes with salt and pepper.
- Cover and cook on low for 7-8 hours, until potatoes are fork tender and chicken is fall off the bone delicious!
- Remove thyme before serving and serve with remaining juice from the crock pot (don’t forget all of those garlic cloves!), fresh parsley, and lemon.
