Instructions
Prep the potatoes – Cut potatoes into thick rounds and arrange in the bottom of your slow cooker in overlapping layers.
Season the base – Drizzle 2 tablespoons olive oil over potatoes and sprinkle with half the salt, pepper, garlic powder, and onion powder. Toss gently to coat.
Add the chicken – Place chicken fillets on top of the seasoned potatoes.
Season the chicken – Brush with remaining olive oil and sprinkle with remaining salt, pepper, garlic powder, and onion powder.
Herb everything – Scatter the rosemary and thyme evenly over the chicken and potatoes.
Add moisture – Pour chicken stock around the edges of the slow cooker, avoiding pouring directly onto the chicken.
Butter dots – Scatter the butter cubes over the top of everything.
Slow cook – Cover and cook on LOW for 6-7 hours, until chicken is tender and potatoes are easily pierced with a fork.
Rest and serve – Let rest for 5 minutes, then serve hot with the cooking juices spooned over.
RECIPE NOTES & TIPS
Potato prep: Cut rounds about 2cm thick so they hold their shape during cooking.
Oil distribution: Make sure potatoes are well coated to prevent sticking and ensure even cooking.
Stock placement: Adding liquid around edges prevents washing seasoning off the chicken.
Timing flexibility: Check at 6 hours – some slow cookers cook faster than others.
Browning option: For golden chicken, place under grill for 3-4 minutes after slow cooking.
Make ahead: Can prep everything the night before – just add stock and butter in the morning.
Herb substitutions: Fresh herbs work too – use 3 times the amount and add in the last hour.
Storage: Keeps 4 days refrigerated, freeze for up to 3 months.
Serving tip: Don’t waste those pan juices – they’re packed with flavour!
Nutrition
Calories: 365kcal | Carbohydrates: 28g | Protein: 35g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 95mg | Sodium: 580mg | Fiber: 3g | Sugar: 2g
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