Slow Cooker Rosemary Garlic Chicken and Potatoes Step-by-step instructions

Before you start

Before beginning, ensure your slow cooker is clean and positioned on a level, heat-resistant surface. Gather all ingredients, including the chicken, potatoes, and seasoning. Thoroughly wash the potatoes and pat them dry before cutting them into uniform halves to ensure they cook at the same rate.

Have your measuring cup and whisk ready for mixing the broth and oil. Organize your workstation to allow for a smooth assembly process, keeping all ingredients within easy reach.

Instructions

Layering the ingredients

1. 1Prepare the slow cooker base
   Place the raw chicken drumsticks into the bottom of the slow cooker. Arrange the halved baby red potatoes around the drumsticks to ensure even cooking throughout the process.
   Look for Chicken is arranged in a single layer at the bottom.
   Tip Ensure the potatoes are cut into uniform halves for even cooking.

The chicken drumsticks should be distributed evenly across the base of the slow cooker, and the halved potatoes should be tucked into the spaces between the chicken pieces.

This arrangement ensures that the potatoes are surrounded by the cooking liquid, which is essential for them to absorb the flavors and cook through properly. Check that the drumsticks are not stacked too high to maintain an even cooking environment.

Adding the seasoning and liquid

2. 2Season and add liquid
   Sprinkle the garlic herb seasoning evenly over the chicken and potatoes. In a glass measuring cup, whisk together the chicken broth and olive oil, then pour the mixture over the seasoned ingredients in the slow cooker.
   Look for Liquid covers the base of the ingredients.
   Tip Whisking the oil and broth before pouring ensures the seasoning distributes evenly.

The garlic herb seasoning should be sprinkled uniformly over the top of the chicken and potatoes to ensure every piece is coated. When pouring the mixture of chicken broth and olive oil, ensure it is distributed across the entire surface so that it reaches the bottom of the cooker. The liquid should be visible around the edges but does not need to fully submerge the ingredients, as they will release their own juices.

Slow cooking to completion

3. 3Cook and serve
   Cover the slow cooker and cook on high for 4 hours until the chicken reaches an internal temperature of 165°F (74°C). Allow the chicken to rest for at least 5 minutes before serving.
   Look for Chicken is tender and pulls away from the bone.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Use a meat thermometer to check for the proper internal temperature.

After the cooking time has elapsed, the chicken should look golden and moist, and the potatoes should be soft and tender. The sauce at the bottom of the slow cooker should be fragrant with rosemary and garlic. Before serving, verify the internal temperature of the chicken has reached 165°F (74°C). The dish should be steaming and aromatic, with the meat easily separating from the bone when tested with a fork.

Common mistakes

A common mistake is overcrowding the slow cooker, which can prevent the ingredients from cooking evenly. Ensure there is enough space for the heat to circulate properly.

Another error is removing the lid too frequently during the cooking process; every time the lid is lifted, heat and steam escape, which increases the total cooking time significantly. Resist the urge to check on the dish until the final hour of cooking to maintain the required temperature and moisture levels.

How to tell it’s done

The chicken is done when the internal temperature reaches 165°F (74°C) as measured by a meat thermometer inserted into the thickest part of the drumstick, away from the bone. The meat should pull away from the bone easily, and the juices should run clear.

The potatoes should be tender enough to be pierced easily with a fork. If the chicken is not yet at the required temperature, continue cooking and check again in 15-minute intervals.

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