Slow Cooker Salsa Verde Chicken Drumsticks and Potatoes Step-by-step instructions

Before you start

Before starting, make sure the slow cooker is clean and ready. If using store-bought salsa verde, give it a stir to combine any separated liquid. Rinse the chicken drumsticks and pat them dry with paper towels, then trim any excess skin if you like.

Scrub the baby potatoes and halve them, or quarter any larger ones so they cook evenly. Measure the cumin and have the salsa verde measured and ready to pour.

Instructions

Prep and Load

1. 1Prep the ingredients
   Place the chicken drumsticks in the slow cooker in a single layer, nestling them close together. Scatter the halved red baby potatoes around and between the drumsticks so they sit in the bottom of the pot. Sprinkle the ground cumin evenly over everything, then pour the salsa verde over the chicken and potatoes, making sure the sauce coats the tops. No need to stir; the slow cooker will do the work.
   Look for The drumsticks and potatoes are nestled in the pot with cumin and salsa verde covering them.
   Tip For even cooking, try to keep the potatoes in a single layer as much as possible.
2. 2Set the slow cooker
   Cover the slow cooker with the lid and set it to low heat. Cook for 4 to 5 hours, or until the chicken is cooked through and the potatoes are fork-tender. Avoid opening the lid during cooking, as this releases heat and extends the cooking time. The exact time will depend on the size of the drumsticks and the slow cooker model.
   Look for The aroma of cumin and salsa fills the kitchen as the chicken cooks.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the slow cooker runs hot, check at the 3 1/2-hour mark for doneness.

At this point, the raw chicken and potatoes are in the slow cooker, dusted with cumin and covered in green salsa. The sauce should coat the tops of the drumsticks and settle around the potatoes. The pot is full but not overflowing, and the aroma of cumin and tomatillo is already promising.

Cook and Check

3. 3Check for doneness
   After 4 hours, check the chicken by inserting an instant-read thermometer into the thickest part of a drumstick, avoiding the bone. The temperature should read at least 165°F (74°C). The potatoes should be easily pierced with a fork. If not done, continue cooking and check again in 30 minutes.
   Look for The chicken is opaque, the skin is soft, and the potatoes yield easily to a fork.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the potatoes are still firm, give the pot another 30 minutes and check again.
4. 4Rest the chicken
   Once the chicken reaches 165°F (74°C), turn off the slow cooker. Let the drumsticks rest in the sauce for 5 to 10 minutes. This allows the juices to redistribute and the flavors to meld. The chicken will be very tender; handle gently when serving.
   Look for The drumsticks are moist and tender, and the sauce has thickened slightly.
   Tip Resting helps the chicken stay juicy and makes it easier to lift without falling apart.

After 4 to 5 hours, the kitchen smells warmly of cumin and cooked salsa. The chicken skin is soft and pale, the meat is pulling away from the bone, and the potatoes are tender when pierced.

The sauce has thickened and darkened slightly. The chicken should register 165°F (74°C) on an instant-read thermometer.

Rest and Serve

5. 5Serve the dish
   Using tongs, carefully transfer the drumsticks and potatoes to a serving plate or individual plates. Spoon the salsa verde sauce from the slow cooker over the top. Serve hot, with extra salsa verde on the side if desired. The chicken should be so tender it nearly falls off the bone, and the potatoes should be creamy inside with a slight tang from the salsa.
   Look for The plate is filled with glossy chicken and potatoes coated in green sauce.
   Tip For a complete meal, serve with warm tortillas or rice to soak up the sauce.

The rested dish is glossy and fragrant. The drumsticks are deeply tender, the potatoes are creamy, and the sauce clings to everything. When lifted, the chicken nearly falls off the bone. The plate is colorful and inviting, with the green sauce contrasting with the golden skin and red potatoes.

Common mistakes

One common mistake is opening the slow cooker lid too often to check on the food, which lets out heat and extends cooking time. Another is using chicken that is still frozen, which can lead to uneven cooking.

Adding extra liquid is also unnecessary—the salsa verde provides enough moisture. Finally, resist the urge to stir the pot during cooking, as this can break up the potatoes and make the chicken fall apart too soon.

How to tell it’s done

The chicken is done when an instant-read thermometer inserted into the thickest part of a drumstick (avoiding the bone) reads at least 165°F (74°C). The meat should be opaque and the skin soft, not crispy.

The potatoes should be fork-tender, meaning a fork slides in easily with little resistance. The salsa verde should have thickened slightly and coated the chicken and potatoes.

• Poultry: 165°F (74°C) in the thickest part