Slow Cooker Herbes de Provence Chicken and Potatoes Step-by-step instructions

Before you start

Before beginning, ensure all ingredients are properly prepared. Wash the baby potatoes thoroughly to remove any surface dirt and pat them dry. Peel the garlic cloves carefully, keeping them whole to ensure they infuse the broth without disintegrating completely during the long cooking process.

Ensure the chicken drumsticks are patted dry with paper towels to remove excess moisture. Clear a dedicated space on the countertop for the slow cooker and ensure it is plugged into a reliable power source before starting the assembly process.

Instructions

Assembly of ingredients

1. 1Prepare the slow cooker
   Place the raw chicken drumsticks into the base of the slow cooker, ensuring they are arranged in a single layer for even cooking. Add the baby potatoes and peeled garlic cloves around and over the chicken pieces.
   Look for The chicken should be arranged at the bottom of the slow cooker to ensure it cooks thoroughly in the liquid.
   Tip Ensure the chicken is fully thawed before placing it into the slow cooker to maintain food safety.

At the end of this phase, all ingredients should be neatly arranged within the slow cooker. The chicken should be at the base, topped with the potatoes, garlic, and herbs.

The broth should be poured in, creating a uniform base for the slow-cooking process. Ensure the lid is securely in place to begin the cooking cycle.

Seasoning and broth infusion

2. 2Season and add liquid
   Sprinkle the herbes de Provence evenly over the chicken and potatoes. Carefully pour the chicken broth into the slow cooker, making sure it coats the ingredients and settles at the bottom.
   Look for The broth should partially cover the chicken and potatoes without overflowing the slow cooker.
   Tip Use a low-sodium broth if you prefer to control the final salt content of the dish.

By the end of this phase, the herbes de Provence should be evenly distributed, and the broth should have settled around the ingredients. The slow cooker is now ready to begin the long, gentle cooking process that will marry the flavors of the herbs, garlic, and chicken together into a cohesive and delicious meal.

Slow cooking and final resting

3. 3Cook and serve
   Cover the slow cooker and cook on high for 4 hours or on low for 7-8 hours. Ensure the chicken reaches an internal temperature of 165°F (74°C). Allow the chicken to rest for 5 minutes before serving.
   Look for The chicken meat should be tender and easily pull away from the bone, and the potatoes should be fork-tender.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Check the temperature of the thickest part of the drumstick to verify it is fully cooked through.

The dish is complete when the chicken is fully cooked through and the potatoes are soft. The final result should feature tender, glossy chicken and potatoes coated in a fragrant, savory sauce. Ensure the chicken rests briefly before serving to allow the juices to redistribute for the best possible texture.

Common mistakes

Avoid lifting the lid of the slow cooker frequently during the cooking process, as this releases heat and moisture, significantly increasing the total cooking time and potentially affecting the tenderness of the chicken.

Additionally, do not overcrowd the slow cooker, as this can prevent even circulation of the broth. Ensure the chicken is placed at the bottom to ensure it cooks thoroughly. Finally, do not add too much liquid, as the chicken and potatoes will release their own juices.

How to tell it’s done

The chicken is considered fully cooked when it reaches an internal temperature of 165°F (74°C) as measured by a meat thermometer inserted into the thickest part of the drumstick, avoiding the bone.

At this point, the meat should be opaque and pull away easily from the bone with minimal pressure. The baby potatoes should be completely fork-tender, indicating they have absorbed the seasoned broth and are ready to be served.

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