Is there anything better than throwing a few ingredients into a slow cooker and enjoying a delicious meal a few hours later? Even though I love to cook, it’s nice to let the crockpot do it for me ever once in a while. And since I seem to be cooking non-stop lately, since March if we are being honest, I’m going to be using the ‘ole crockpot more often. I mentioned this cookbook last week, but I didn’t tell you about all of the great slow cooker recipes. Perfect timing also because fall seems to call for more savory dishes and fall is approaching sooner than I’d care to admit. Chicken and potatoes might sound boring, but the leeks, capers, and rosemary add tons of flavor. I served this with a chopped salad and had plenty of leftovers the next day. Enjoy!
Rosemary Chicken With Potatoes
Ingredients
- 1 tbsp olive oil
- 2 lbs boneless, skinless chicken thighs
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 6 small red potatoes, halved
- 1 medium leek (white and pale green parts only), cleaned and sliced into 1" pieces
- 6 sprigs rosemary, divided
- 1 clove garlic, minced
- 1/2 cup chicken broth
- 1/4 cup capers
Instructions
- Heat olive oil in a large skillet over medium heat until hot but not smoking. Add chicken and season with salt and pepper. Cook 5 minutes on each side.
- Place potatoes and leek in a 4-5 quart slow cooker. (I used a 6- quart cooker and it was fine.). Top with 5 rosemary sprigs and garlic.
- Place chicken thighs on rosemary. Pour broth over chicken and potatoes.
- Cover and cook on high 3-4 hours or until juices run clear from chicken. Arrange on a serving dish. Sprinkle with capers just before serving and garnish with remaining rosemary sprig.
