Hearty Crockpot Lemon Chicken and Potatoes (Print Version)

Make effortless Crockpot Lemon Chicken and Potatoes for a comforting meal. This simple recipe brings bright flavors with minimal fuss.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 4 Hours minutes
Total Time: 19 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free

# Ingredients:

→ Main Players

01 - 6 bone-in, skin-on chicken thighs
02 - 1.5 lbs baby potatoes (red or gold), scrubbed and halved if large
03 - 2 medium lemons, one zested and sliced, one sliced

→ Aromatics & Flavor

04 - 6 cloves garlic, minced
05 - 1 large yellow onion, roughly chopped
06 - 3 sprigs fresh rosemary
07 - 1.5 cups chicken broth (low sodium preferred)

→ Seasonings & Finishing Touches

08 - 1 tbsp olive oil
09 - 1 tsp salt (or to taste)
10 - 0.5 tsp black pepper (or to taste)
11 - 1 tsp smoked paprika
12 - 2 tbsp fresh parsley, chopped (for garnish)

→ Optional Extras

13 - Pinch of red pepper flakes
14 - Chopped carrots or celery

# Instructions:

01 - First things first, let's get that chicken ready. Pat your chicken thighs dry with paper towels – this really helps with searing later, giving you that lovely golden skin. Season them generously with salt, pepper, and that fantastic smoked paprika. While you're at it, give your baby potatoes a good scrub; no need to peel! Roughly chop your onion and mince your garlic. I usually get all these bits ready on one big cutting board, embracing the organized chaos, you know? It smells so good already, just the raw ingredients promising something delicious.
02 - Now, this step is optional if you're *really* pressed for time, but honestly, it makes a world of difference for your Crockpot Lemon Chicken and Potatoes. Heat a tablespoon of olive oil in a large skillet over medium-high heat. Once it’s shimmering, carefully place the chicken thighs skin-side down. Let them sear for about 3-4 minutes until the skin is beautifully golden and crispy. You’re not cooking them through, just building flavor and texture. Flip them and sear for another minute or two on the other side. This step adds so much depth; I skipped it once, and the chicken just didn't have that rich, developed taste. Oops, never again!
03 - Time to get everything into your slow cooker. Start by placing the chopped onions, minced garlic, and baby potatoes at the bottom. This creates a flavorful bed for the chicken and helps the potatoes cook evenly in the liquid. Then, nestle those seared chicken thighs right on top of the potatoes. I always try to arrange them so the skin is facing up, hoping for some magical crisping action (it rarely happens in a slow cooker, but a girl can dream!). Scatter a few sprigs of fresh rosemary over everything. It's looking good, right?
04 - Next, grab your lemons. Zest one of them directly over the chicken and potatoes – that citrusy aroma is just heavenly! Then, slice both lemons into thick rounds and arrange them amongst the chicken and potatoes. Pour the chicken broth over everything, making sure it covers most of the potatoes. You want enough liquid for those potatoes to cook through and to create a lovely sauce. I've accidentally added too little broth before, and the potatoes weren't as tender as I like, so don't be shy!
05 - Put the lid on your slow cooker and set it to low for 4-5 hours or high for 2.5-3 hours. The beauty of this Hearty Crockpot Lemon Chicken and Potatoes is that it's mostly hands-off from here. Go about your day, let those wonderful smells fill your home. You'll know it's ready when the chicken is fall-off-the-bone tender and the potatoes are easily pierced with a fork. I usually give it a little peek around the 3-hour mark on low, just to stir things gently and make sure nothing’s sticking, though it rarely does.
06 - Once everything is cooked to tender perfection, carefully remove the rosemary sprigs and lemon slices (some people like to leave them, but I find the lemon can get a bit bitter if left in too long). Give the sauce a taste and adjust seasonings if needed – maybe a little more salt or pepper. Ladle the chicken, potatoes, and plenty of that flavorful broth into bowls. Garnish generously with fresh chopped parsley. The vibrant green really brightens up the dish and adds a lovely fresh note. It should look, smell, and taste like pure comfort, a truly satisfying Crockpot Lemon Chicken and Potatoes meal.

# Notes:

01 - Always pat your chicken dry before searing; it makes a huge difference in getting that golden skin.
02 - Leftovers reheat best gently on the stovetop to keep the sauce cohesive.
03 - No fresh rosemary? Dried works, but use less and consider adding a sprig of fresh thyme instead.
04 - Serve with crusty bread to soak up all that incredible lemony sauce - seriously, don't skip it!

# Equipment Needed:

01 - 6-quart slow cooker
02 - large skillet
03 - cutting board
04 - sharp knife

# Nutrition (Per Serving):

Calories: 450-550
Total Fat: 25-35g
Total Carbohydrate: 30-40g
Protein: 35-45g

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