There is something mighty comforting about a supper that asks almost nothing of you and still comes out tasting like you fussed over it half the day. This slow cooker 4-ingredient chicken and potatoes reminds me of the kind of practical summer cooking an older Amish neighbor might pass along over a fence line—simple pantry staples, a crock set on low, and by suppertime you have tender chicken, buttery potatoes, and savory juices all in one pot. It is the sort of meal busy families lean on when the garden is calling, the laundry is flapping on the line, and nobody wants to heat up the kitchen.
Serve this with green beans, sweet corn, or a crisp cucumber salad to balance the richness of the chicken and potatoes. A slice of warm bread or a buttered dinner roll is just right for sopping up the flavorful juices, and if you want to stretch the meal a little further, a simple applesauce or coleslaw on the side makes it feel like a full country supper.
Slow Cooker 4-Ingredient Chicken and Potatoes
Servings: 4 to 6
Ingredients
2 pounds bone-in, skin-on chicken thighs
1 1/2 pounds yellow baby potatoes, halved if large
1 packet dry onion soup mix, about 1 ounce
1/2 cup unsalted butter, melted
Directions
1. Lightly grease the slow cooker insert. Scatter the baby potatoes in an even layer across the bottom.
2. Place the chicken thighs on top of the potatoes, skin side up, fitting them in a snug single layer as best you can.
3. Sprinkle the dry onion soup mix evenly over the chicken and potatoes, then drizzle the melted butter all across the top.
4. Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the chicken is very tender and the potatoes are soft all the way through.
5. If you would like crispier chicken skin, carefully transfer the chicken to a baking sheet and broil for 2 to 4 minutes, then return it to the potatoes or serve right away with plenty of the buttery juices spooned over top.
Variations & Tips
Add a little garlic: If you do not mind stepping beyond the strict four-ingredient version, tuck a few whole garlic cloves among the potatoes. They soften beautifully and give the buttery juices extra depth.
Use different chicken pieces: Drumsticks or bone-in split breasts also work well here. Just be sure the pieces are similar in size so everything cooks evenly, and always check that the chicken is fully cooked before serving.
Make it with ranch seasoning: For a different country-supper flavor, swap the onion soup mix for a dry ranch-style seasoning packet. The result is a little creamier tasting and especially popular with children.
For the best texture: Keep the potatoes on the bottom so they can soak up the juices and cook gently underneath the chicken. If your baby potatoes are large, halve them so they finish at the same time as the meat.
Save the juices: Those drippings in the slow cooker are too good to waste. Spoon them over the plated chicken and potatoes, or stir a little into cooked green beans or corn on the side for extra flavor.