Slow Cooker Rosemary Chicken and Potatoes
Tender chicken thighs and russet potatoes simmered with onion, garlic, rosemary, and tomato sauce in a savory broth.
- Calories
- 690
- Protein
- 40g
- Carbs
- 59g
- Fat
- 31g
Per serving
Ingredients
For 4 servings · 255 min total
- chicken thighspatted dry24 oz
- russet potatocut into 1-inch chunks32 oz
- oniondiced8 oz
- garlicminced2 clove
- tomato sauce12 oz
- chicken broth12 oz
- olive oil2 tbsp
- dried rosemary1/2 tsp
- kosher salt1 tsp
- black pepper1/2 tsp
Instructions
- 1Dice the onion and cut the russet potato into 1-inch chunks. Mince the garlic.
- 2Do not rinse the chicken thighs. Pat them dry, then season all over with the kosher salt and black pepper. Wash the board, knife, and hands with soap and water before touching anything else.
- 3Warm the olive oil in a skillet over medium heat. Sear the chicken thighs for 3-4 minutes per side, until golden brown and they release from the pan, then transfer them to the slow cooker. The chicken will finish cooking in the slow cooker.
- 4Add the onion to the skillet and cook for 4-5 minutes, until translucent and softened. Stir in the garlic and dried rosemary for 30-60 seconds, until fragrant.
- 5Add the russet potato, tomato sauce, and chicken broth to the slow cooker. Stir, cover, and cook on low for 4-5 hours, until the potatoes are fork-tender and the thickest part of the chicken reads 165°F (74°C) on an instant-read thermometer.
- 6Taste the sauce and adjust with kosher salt and black pepper. Serve the chicken with the potatoes and sauce.
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Let's Get Hot provides general wellness and nutrition planning, not medical advice. Calorie targets, timelines, and grocery costs are estimates. Always verify product labels and ingredients yourself when managing serious allergies, and consult a healthcare or nutrition professional before making significant dietary changes.