Slow Cooker Salsa Verde Chicken Drumsticks and Potatoes

This is the kind of dinner that saves a busy weeknight: a handful of ingredients, a slow cooker, and a few hours of hands-off cooking.

Chicken drumsticks turn meltingly tender in a bright, tangy salsa verde, while baby potatoes soak up all that flavor. A sprinkle of cumin adds warmth, and the whole thing comes together without a single sauté or stir.

Slow cooker meals are the ultimate set-it-and-forget-it dinner, and this salsa verde chicken is a perfect example. Bone-in drumsticks stay juicy and tender as they cook low and slow in a bath of tangy tomatillo salsa.

Halved red baby potatoes cook right alongside, absorbing the sauce and turning creamy. With just four ingredients and about ten minutes of prep, this is a meal that practically makes itself.

Ingredients

Why this recipe works

Cooking chicken drumsticks in the slow cooker at a low temperature for several hours breaks down the connective tissue, resulting in meat that is incredibly tender and falls easily from the bone.

The skin softens and melds into the sauce, keeping the meat moist without any browning. The salsa verde provides both liquid and flavor, so no extra broth or water is needed.

Red baby potatoes are ideal for the slow cooker because their waxy texture holds up well during long cooking. They absorb the salsa verde and cumin, becoming creamy on the inside and slightly tangy on the outside. Because everything cooks together, the flavors meld into a cohesive dish with minimal effort and cleanup.

Notes and substitutions

Salsa verde is the star here, so choose one you like. Look for a tomatillo-based salsa with a bright, tangy flavor and a little heat. Store-bought is perfectly fine, or use a homemade batch if you have it. The cumin adds an earthy note that complements the green sauce without overpowering it.

Chicken drumsticks are forgiving and hard to overcook in the slow cooker, but you can also use thighs. Red baby potatoes are best because they hold their shape; if you only have larger red potatoes, cut them into quarters.

The slow cooker does not need to be preheated, and there is no need to brown the chicken first—this is a true dump-and-go meal.

• chicken drumsticks: Chicken thighs or a mix of drumsticks and thighs work well; adjust cooking time if pieces are larger.
• red baby potatoes: Yukon Gold or new potatoes can be used; cut larger ones into halves or quarters so they cook evenly.
• salsa verde: Use a tomatillo-based salsa for the classic flavor; a green enchilada sauce can be substituted in a pinch.
• ground cumin: Ground coriander or a pinch of smoked paprika can add a different but complementary spice note.

Equipment

• Slow cooker (5 to 6 quart)
• Cutting board
• Chef's knife
• Measuring spoons
• Liquid measuring cup
• Serving plate