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Slow Cooker Chicken and Potatoes
Recipe by Grit & Soul · Save to D!NNER PLAN$
360 minBase: 6 servingsSlow Cookeramerican
Meal History
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Ingredient amounts scale from this recipe's base of 6 servings.
4 people
Ingredients
- chicken breastNeed: 1.33 lb
- potatoesNeed: 1.33 lb
- carrotsNeed: 1.33 cup
- onionNeed: 0.67 item
- chicken brothNeed: 1.33 cupBuy: 1 carton
- garlicNeed: 2 cloveBuy: 1 head
Instructions
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Before you start
Gather the ingredients and the pan or pot before turning on the heat. These steps keep the cooking efficient while still spelling out the key heat settings, doneness cues, and safe handling details.
Safe temp: Poultry
165°F · Use a food thermometer
1. Step 1
Cook the vegetables in the listed fat over medium heat, keeping them in a mostly even layer. Stir every few minutes and continue until they are browned or fork-tender as the recipe describes; add a splash of water and cover briefly if they need help softening.
2. Step 2
Pat the meat or fish dry, season every side with the listed ingredients, and transfer it to the cooking surface. Wash the board and your hands after handling raw food.
3. Step 3
Cook the vegetables in the listed fat over medium heat, keeping them in a mostly even layer. Stir every few minutes and continue until they are browned or fork-tender as the recipe describes; add a splash of water and cover briefly if they need help softening.
4. Finish and serve
Preheat a 10- to 12-inch skillet over medium-high heat, then add the listed butter or oil. Cook the seasoned meat in a single layer, turning once it is browned, and continue until the thickest piece reaches 165°F. Rest it on a clean plate before slicing or shredding.
Poultry: 165°F. Use a food thermometer and check the center of the thickest piece without touching bone.