I’m not a fantastic cook, but I can make some deliciously simple dishes. My absolute favorite appliance these days is my Crock Pot followed by my deep freezer. The end of the day is often challenging for my to cook while my kids enter the witching hour. They tend to be more cooperative in the morning. Well, after we’re done getting ready, anyway.
I now use my slow cooker nearly everyday because I can get the food into it, set it, and dinner is done around the time Brian gets home. Yay! I feel more productive and less stressed on those days.
The other day I didn’t quite have what I needed on hand for the meal on our menu plan. Instead of giving up, I tried something I figured should work. After getting used to the basics in a lot of Crock Pot recipes, it was pretty easy. And tasty!
My favorites are complete meals. I’ve been known to forget about side dishes a lot. So if I can make a full meal in the slow cooker I’m very happy. This recipe is basically a full meal, though a side salad is the perfect addition.
This was well received and eaten way too quickly to get a plated picture for you. Luckily I took a pic after getting everything into the Crock Pot!
Slow Cooker Chicken and Potatoes Recipe
4-5 chicken thighs (we used bone in thighs) – thawed
4 medium to large yellow potatoes
1 can cream of soup (chicken or mushroom)
Wash and chop potatoes. Put them in the bottom of the slow cooker.
Sprinkle salt/pepper or seasoning salt (or whatever seasoning you prefer) over them.
Drop spoonfuls of your “cream of” soup on the potatoes.
Place chicken thighs (skin side up) on top of potatoes. Sprinkle with poultry seasoning or Italian seasoning to your liking. (I was fairly generous in covering mine)
Cook on low about 6 hours.
Enjoy! The chicken should be falling off the bone and the potatoes should be fork tender.