Slow Cooker Chicken and Potatoes

Black slow cooker with a whole chicken resting on top of red potatoes and brussels.

Slow Cooker Chicken and Potatoes

Slow Cooker Chicken and Potatoes is the most delicious meal with the minimal amount of effort. The entire meal takes only ten minutes of prep and 8 hours to let the slow cooker do the cooking.

Course Main Course, Slow Cooker

Cuisine American

Diet Gluten Free, Low Lactose

Prep Time 10

Cook Time 8

Total Time 8 10

Servings

Calories 1103kcal

Author Katie

Equipment

Slow Cooker

Ingredients

Cooking Spray
12 Carrots
3 pounds Baby Red Potatoes cleaned and pat dry
5 pounds Whole Chicken Neck and organs removed
2 tablespoons McCormick Garlic and Herb Seasoning
1 pound Brussles Sprouts Ends trimmed
1 cup Chicken Stock
⅛ teaspoon Black Pepper
1 tablespoon Butter
1 tablespoon Cornstarch

Instructions

Spray a 6.5-quart slow cooker with cooking spray. Lay carrots on the bottom of the slow cooker followed by potatoes.
Remove the neck and organs from the whole chicken. Rinse and pat dry.
Place the chicken in the slow cooker.
Sprinkle with McCormick garlic and herb seasoning and black pepper. Rub all over the chicken. Add in the Brussels sprouts into the slow cooker as well as the one cup of chicken stock.
Place the lid on and cook on low for 8 hours.
Once the internal temperature reaches 175°F, carefully removed the cooked chicken.
Grab 1 cup of the stock from the slow cooker and mix with 1-tablespoon cornstarch.
Heat a saucepan on high and add the butter. Melt the butter, then whisk in the stock slurry. Whisk until thick. Add salt and pepper to taste and remove off heat once thick.
Cut the chicken into 6 pieces, serve with vegetables and top with pan gravy.

Notes

Prep - The night before you cook you can rub the chicken and prep the carrots and brussels.
Dairy Free - Make this dairy free by using a non-dairy butter substitute.

*Nutritional calculations are estimated and may vary depending on serving size and ingredients.

Nutrition