Slow Cooker Montreal Chicken and Potatoes Tips, FAQ & printable recipe

Tips for success

For a deeper flavor profile, consider searing the chicken thighs in a hot skillet for 2 minutes per side before placing them in the slow cooker. This step, while optional, adds a rich, caramelized depth to the sauce that develops during the slow cooking process.

If you choose to do this, ensure the skillet is cleaned properly after handling the raw poultry to prevent cross-contamination. This extra effort results in a more complex, restaurant-quality braising liquid that coats the chicken beautifully.

The Montreal steak seasoning can vary in salt content depending on the blend. It is recommended to taste the braising liquid toward the end of the cooking time and adjust with additional salt or cracked black pepper if needed. Since the beef broth also contributes sodium, avoid adding extra salt at the beginning. If the sauce is too thin for your preference, you can remove the lid for the final 30 minutes of cooking to allow some of the liquid to evaporate and concentrate the flavors.

Variations

• Root Vegetable Medley: Replace half the baby potatoes with chopped carrots and parsnips. The natural sweetness of these root vegetables pairs beautifully with the peppery Montreal steak seasoning and adds extra color and texture to the finished dish.
• Herbed Garlic Chicken: Add 4 cloves of smashed fresh garlic and a sprig of fresh rosemary to the slow cooker before cooking. These aromatics infuse the broth with a fragrant, earthy depth that complements the chicken perfectly.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Store in a freezer-safe container for up to 2 months.

Reheat

Reheat in a saucepan over medium-low heat or in the microwave until steaming hot throughout, adding a splash of broth if the sauce has thickened too much.

Store any leftovers in an airtight container to maintain freshness and prevent the chicken from drying out. Ensure the food has cooled to room temperature, but do not leave it out for more than 2 hours. Once cooled, place the container in the refrigerator immediately.

The chicken and potatoes will stay fresh for up to 3 days. When ready to eat, ensure the leftovers are heated thoroughly until steaming hot throughout before consuming, as this ensures both safety and the best possible texture for the reheated meal.

This dish is an excellent candidate for advance preparation. You can assemble the ingredients in the slow cooker basin the night before, cover it, and keep it in the refrigerator overnight. In the morning, simply place the basin into the slow cooker base and start the cooking cycle.

This saves valuable time during busy mornings. Ensure the basin is brought to room temperature for about 20 minutes before turning on the heat to avoid thermal shock to the ceramic insert, which could cause it to crack.

Serving ideas

Serve this meal in wide, shallow bowls to showcase the chicken and potatoes alongside the savory sauce. A simple garnish of fresh chopped parsley or chives adds a bright, fresh finish that cuts through the richness of the beef broth and the bold spices of the Montreal seasoning.

The sauce is the highlight of the dish, so ensure each serving includes a generous ladle of the braising liquid over the chicken and potatoes. This keeps the meat moist and ties the components of the meal together perfectly.

Pair this hearty meal with a side of crusty bread or a light, crisp green salad to balance the savory, warm notes of the slow-cooked chicken. A piece of bread is particularly useful for soaking up the remaining sauce in the bowl. If serving for a larger group, you can easily double the recipe provided the slow cooker has sufficient capacity. Ensure that the chicken pieces are arranged in a single layer even if increasing the quantity to maintain the integrity of the cooking process.

Frequently asked questions

Recipe card

Slow Cooker Montreal Chicken and Potatoes

Prep 10 minCook 6 hRest 5 minTotal 6 h 15 minServes 6

Ingredients

• 6 pieces bone-in skinless chicken thighs
• 1 1/2 lbs baby potatoes, halved
• 1 large yellow onion, cut into wedges
• 2 tbsp Montreal steak seasoning
• 1 cup beef broth

Instructions

1. Place the bone-in skinless chicken thighs into the basin of the slow cooker, arranging them in an even layer to ensure consistent heat distribution during the long cooking process.
2. Arrange the halved baby potatoes and onion wedges over the chicken. Sprinkle the Montreal steak seasoning evenly over the top of the vegetables to provide a bold, peppery flavor base.
3. Pour the beef broth over the ingredients. Cover and cook on low for 6 hours until the chicken reaches an internal temperature of 165°F (74°C). Allow to rest for 5 minutes before serving.

Estimated nutrition per serving

Calories

420

Protein

32 g

Carbohydrates

35 g

Fat

16 g

Fiber

4 g

Sugar

3 g

Sodium

780 mg

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