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Crockpot Lemon Chicken and Potatoes

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Tender chicken thighs and baby potatoes are slow-cooked in a zesty lemon-garlic broth with fresh herbs for a comforting, fuss-free dinner. This set-and-forget crockpot meal is perfect for busy weeknights or cozy family gatherings.

Ingredients

Scale
  • 2 pounds skinless chicken thighs (bone-in preferred, boneless works too)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika (smoked or sweet)
  • 1.5 pounds baby potatoes, halved (Yukon Gold or red potatoes preferred; peel russets if using)
  • 2 tablespoons olive oil, divided
  • 1/2 teaspoon salt
  • 1 large lemon, zested and juiced (about 2 tablespoons juice, 1 tablespoon zest)
  • 3 cloves garlic, minced
  • 1 cup low-sodium chicken broth
  • 2 tablespoons chopped fresh parsley (optional)
  • 1 teaspoon dried thyme or Italian seasoning
  • 1 tablespoon capers (optional)
  • 1/4 cup dry white wine (optional)
  • Extra lemon slices for garnish (optional)

Instructions

  1. Pat chicken thighs dry with paper towels. Sprinkle both sides with salt, pepper, garlic powder, and paprika.
  2. Heat 1 tablespoon olive oil in a large skillet over medium-high. Brown chicken thighs for 2-3 minutes per side until golden (optional, but recommended).
  3. Halve baby potatoes. Toss in a mixing bowl with 1 tablespoon olive oil and 1/2 teaspoon salt until evenly coated.
  4. Place potatoes at the bottom of the crockpot. Lay browned (or raw) chicken thighs on top.
  5. In a small bowl, combine chicken broth, lemon juice, zest, minced garlic, dried thyme, and optional white wine. Pour over chicken and potatoes. Add extra lemon slices if desired.
  6. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until chicken is fork-tender and potatoes are soft but not mushy.
  7. Stir in chopped parsley and optional capers. Taste broth and adjust seasoning with extra salt or lemon if needed.
  8. Serve chicken and potatoes with broth spooned over top. Garnish with extra lemon slices and parsley.

Notes

For extra flavor, brown the chicken before slow cooking. Always layer potatoes on the bottom for even cooking. Adjust lemon and salt to taste at the end. For dairy-free, skip any butter finish. You can prep everything ahead and refrigerate overnight. Leftovers freeze well for up to 2 months.

Nutrition

Keywords: crockpot, slow cooker, lemon chicken, potatoes, easy dinner, gluten-free, family meal, comfort food

Find it online: https://bitematrix.com/crockpot-lemon-chicken-and-pot/