Another thing to consider is that potatoes are 79% water. As they cook, some of this water is going to be released into the environment of the slow cooker. Placing the potatoes on the bottom of your slow cooker and arranging the chicken on top of the potatoes will enhance this effect.

But really, it is best if you leave the potatoes mixed in with the chicken. This way, when the potatoes release their moisture, the chicken will be bathed in it. Regardless of how you arrange your ingredients, rest assured they will cook perfectly and come out juicy and tender.

 

INGREDIENTS

4 boneless skinless chicken breasts or 4-6 chicken thighs

3 cups chopped potatoes (about 1½ inch pieces)

3 tablespoons oil

1 tablespoon Italian seasoning blend

1 teaspoon garlic powder

Salt and pepper to taste,

Fresh herbs for garnish (optional)

 

INSTRUCTIONS

In a large bowl combine chicken and potatoes. Drizzle with oil and stir to coat. Sprinkle salt, pepper, garlic powder and Italian seasoning over the chicken and potatoes, then toss to coat well.

Transfer to slow cooker (OR optional step: cook chicken and potatoes in a large skillet/pan over medium high heat for 2-3 minute to brown before transferring to slow cooker to cook all the way through), cover and cook on low for 4-6 hours until chicken is cooked through and potatoes are fork tender.

Garnish with fresh herbs like oregano and thyme (optional) and serve hot.

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Quick Tip:   If you don’t have any Italian seasoning blend on your spice rack, you can make your own by combining 1 Tbsp. dried basil, 1 Tbsp. dried oregano, 1 Tbsp. dried rosemary, 1 Tbsp. dried marjoram, 1 Tbsp. dried cilantro, and 1 Tbsp. dried thyme in an airtight container that will hold ½ cup. Shake well to mix.

Recipe and image courtesy of Tiffany at Crème de la Crumb