Layers of potatoes, mushrooms, and chicken make dill potatoes and herb chicken in the same slow cooker possible, giving you two different flavors and a full meal that's sure to please. You can also mix and match the optional mushrooms, replacing them with chopped onion and sliced carrots, depending on your preferences.
When preparing the marinade for the chicken the night or day before, chop the dill and garlic for the potatoes and store it separately in the refrigerator until you're ready to assemble the dish; this way all your prep will be done in one step and you'll only have to clean your cutting board and knife once.
Slow cooker garlic herb chicken and potatoes
6-8
20 mins
7 hours
7 hours 20 mins
2 sage leaves, sliced into ribbons
1 sprig rosemary, herbs removed from stem
4 sprigs thyme, herbs removed from stem
1 teaspoon salt plus 1/2 teaspoon salt, divided
4 garlic cloves, 1 sliced, 2 minced, divided
2 Tablespoons dill, chopped
1 cup chicken stock, divided
1 Tablespoon olive oil
1/2 teaspoon pepper
3 lb. boneless chicken thighs
3 lb. medium red or golden potatoes, halved
16 oz. sliced mushrooms, optional
Combine sage, rosemary, thyme, garlic slices, 1/2 teaspoon salt, 1/2 cup of stock, and olive oil in a bag or airtight container with chicken and marinade in the refrigerator overnight.
To assemble, coat the inside of a slow cooker with non-stick spray and add potatoes. Pour remaining 1/2 cup stock over potatoes.
Sprinkle potatoes with dill, minced garlic, 1 teaspoon salt, and 1/2 teaspoon pepper. Toss to coat.
Cover potatoes with mushrooms, if including them.
Using tongs, arrange the marinaded chicken over the mushrooms or potatoes and pour the remaining marinade over the chicken.
Cover and cook on low for 7 hours.