My husband thoroughly enjoyed this dish and gave it a perfect rating! He insists that I keep it exactly as it is.

Slow cooker herb-roasted chicken and potatoes is a delightful dish that marries the convenience of modern cooking with the timeless flavors of rustic herbs and hearty ingredients. This recipe is perfect for those busy days when you want to come home to a warm, comforting meal without spending hours in the kitchen. The origins of this dish can be traced back to traditional European country cooking, where simple, fresh ingredients were slow-cooked to perfection, allowing the flavors to meld beautifully. It's a dish that not only satisfies the palate but also fills the home with an inviting aroma.

This slow cooker herb-roasted chicken and potatoes pairs wonderfully with a crisp green salad dressed with a light vinaigrette. You might also consider serving it with a side of steamed green beans or roasted Brussels sprouts to add a pop of color and additional nutrients to your meal. A warm, crusty bread on the side can help soak up the delicious juices, making for a complete and satisfying dinner.

Servings: 4-6 servings

4 chicken breasts or thighs, skin-on
1.5 pounds of baby potatoes, halved
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 lemon, sliced
Fresh rosemary or thyme sprigs for garnish

1. Begin by seasoning the chicken breasts with salt, pepper, garlic powder, and onion powder.

2. In a large skillet, heat the olive oil over medium-high heat. Sear the chicken on both sides until golden brown, about 3-4 minutes per side. This step adds a caramelized glaze to the chicken.

3. Place the halved baby potatoes in the bottom of the slow cooker. Drizzle with a bit of olive oil and sprinkle with salt, pepper, thyme, and rosemary.

4. Arrange the seared chicken on top of the potatoes. Add lemon slices on top of the chicken for a hint of citrus flavor.

5. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and the potatoes are tender.

6. Once done, garnish with fresh rosemary or thyme sprigs before serving.

For a different flavor profile, try adding a tablespoon of Dijon mustard to the olive oil before searing the chicken. You can also substitute sweet potatoes for baby potatoes for a sweeter taste. If you prefer a more Mediterranean twist, add some olives and sun-dried tomatoes to the slow cooker. For a spicier kick, include a pinch of red pepper flakes in the seasoning mix.