Chicken baked in a slow cooker with potatoes

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to bake chicken with potatoes in a slow cooker? Prepare the food. You can take any parts of the chicken, or you can cut the whole carcass into pieces. I'll use chicken thighs. Rinse the meat under running water and pat dry with a paper towel to remove excess moisture. Peel the onions and potatoes and rinse them to remove dirt.

2. STEP 2

   

   Chop the onion, not very finely. Pour a little vegetable oil into the multicooker bowl and add the chopped onion.

3. STEP 3

   

   Cut the chicken thighs into 2 pieces each and place in the multicooker bowl. Sprinkle with salt and spices. For spices, I recommend ground black pepper and a little paprika. But in general, you can take your favorite ones to suit your taste.

4. STEP 4

   

   Cut the peeled potatoes into large pieces and also place in the bowl. Place the bowl with the prepared dish in the multicooker, cover with a lid and turn on the “Baking” mode for 40 minutes. If you do not have such a function, then select another suitable mode. After 15 minutes of cooking, open the lid, pour in hot water and stir everything. Leave the dish to cook for the remaining time. After the beep, do not open the bowl immediately, but let it sit for another 15 minutes.

5. STEP 5

   

   If you have the “Warming” mode, then leave the dish to simmer on it. This is what is needed for the dish to finish a little. Place the finished chicken and potatoes on plates and serve. The finished dish can be sprinkled with a little fresh herbs. Bon appetit!

Comments on the recipe

Little bear

16.09.2023

4.7

I cook this dish, it’s delicious. I add garlic for flavor.

Natalia M

16.09.2023

4.6

My whole family liked the chicken baked in a slow cooker with potatoes according to this recipe. To prepare this, I used wings and thighs from two chickens. Each thigh was cut in half. I decided to lightly fry them together with the onions first, for which I set the multicooker to the “fry” mode for 15 minutes. Then I added potatoes, cut into large pieces, bay leaves, allspice and a little vegetable seasoning. Salted at the end of cooking. What I ended up with was more of a stew, even though I cooked it using a “baking machine”). The potatoes turned out to be very boiled. But I’m even glad about it! The dish turned out incredible! The potatoes absorbed the meat juice and became so tender and tasty. The chicken was steamed and became soft. We were satisfied with everything, very tasty! I think in order for the dish to bake, the potatoes need less starchy varieties than mine. And maybe you need less water. Thanks for the recipe!