Slow Cooker Salsa Verde Chicken Drumsticks and Potatoes Tips, FAQ & printable recipe

Tips for success

For the most flavorful result, choose a salsa verde that is not too watery. Chunky salsas with visible tomatillo pieces work especially well.

If you prefer a thicker sauce, you can simmer the slow cooker juices on the stovetop for a few minutes after removing the chicken and potatoes, then spoon the reduced sauce over the dish.

To make this dish even easier, you can assemble everything in the slow cooker insert the night before and store it covered in the refrigerator. In the morning, just set the insert in the base and turn it on. This is a great option for busy mornings when you want dinner ready by the time you get home.

Variations

• Add onions and garlic: Thinly slice a yellow onion and a few garlic cloves and scatter them in the bottom of the slow cooker before adding the chicken. They will soften and sweeten as they cook, adding depth to the sauce.
• Make it spicier: Stir in a minced jalapeño or a teaspoon of chipotle powder along with the cumin. For extra heat, serve with sliced fresh chiles or a drizzle of hot sauce at the table.
• Use chicken thighs: Substitute bone-in, skin-on chicken thighs for the drumsticks. They cook in the same amount of time and are equally juicy. Adjust the cooking time if the thighs are very large.
• Add bell peppers: Cut one or two bell peppers into thick strips and add them with the potatoes. They will soften and absorb the salsa, adding color and sweetness to the dish.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezer

Freeze cooled leftovers in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a covered skillet over medium-low heat or in the microwave until heated through. Add a little water or salsa to keep the sauce from drying out.

Store leftover chicken and potatoes in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld, making the leftovers even more delicious. Reheat gently in the microwave or in a covered skillet over medium-low heat, adding a splash of water or salsa if needed to loosen the sauce.

This recipe can be assembled up to 24 hours ahead. Place the chicken, potatoes, cumin, and salsa verde in the slow cooker insert, cover, and refrigerate.

When ready to cook, place the insert in the slow cooker base and cook on low for 4 to 5 hours. If starting from cold, you may need to add 30 minutes to the cooking time.

Serving ideas

Serve the chicken and potatoes straight from the slow cooker with a generous spoonful of the sauce. The dish is satisfying on its own, but it also pairs well with warm flour tortillas, rice, or a simple green salad.

A dollop of sour cream or a sprinkle of fresh cilantro would be nice, but the recipe is complete as is.

For a more substantial meal, serve the chicken and potatoes over a bed of rice or with crusty bread to soak up the sauce. The leftovers are excellent in tacos or as a filling for burritos.

The mild heat of the salsa makes this dish family-friendly, and you can always serve extra salsa or hot sauce on the side for those who want more spice.

Frequently asked questions

Recipe card

Slow Cooker Salsa Verde Chicken Drumsticks and Potatoes

Prep 10 minCook 4 hTotal 4 h 10 minServes 4

Ingredients

• 8 bone-in, skin-on chicken drumsticks
• 1 1/2 lb red baby potatoes, halved
• 1 tbsp ground cumin
• 2 cups salsa verde (store-bought or homemade)

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Estimated nutrition per serving

Calories

480

Protein

32 g

Carbohydrates

30 g

Fat

25 g

Automatic estimate from the ingredient list, not laboratory-verified.