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Slow-Cooker Chicken with Mashed Potatoes

By Lawman Johnson

Published on February 26, 2021

Time

4¾ hours

Yield

Serves 4

Slow-Cooker Chicken with Mashed Potatoes

Ingredients

2 pounds Yukon Gold potatoes, peeled and sliced ¼ inch thick2 ½ teaspoons table salt, divided1 cup boiling water 8 (5- to 7-ounce) bone-in chicken thighs, trimmed½ teaspoon pepper ½ cup half-and-half ¼ cup sour cream 4 tablespoons unsalted butter, softened2 garlic cloves, minced2 scallions, green parts only, sliced thin2 tablespoons extra-virgin olive oil 2 teaspoons minced fresh thyme

Before You Begin

Be sure to use Yukon Gold or yellow potatoes here. Russet potatoes will discolor as they cook in the slow cooker. Broilers behave differently, hence the 5-minute range in the broiling time in step 5. Keep a close watch on the chicken as it broils; the skin can go from golden brown to burnt in just a few seconds. For an accurate measurement of boiling water, bring a kettle of water to a boil and then measure out the desired amount.

Instructions

  1.  Arrange potatoes in even layer in bottom of slow cooker. Sprinkle with 1 teaspoon salt and pour boiling water over top.
  2.  Pat chicken dry with paper towels and sprinkle with ¾ teaspoon salt and pepper. Transfer chicken to slow cooker, skin side up, on top of potatoes. Cover and cook until chicken and potatoes are tender, 4 to 5 hours on low.
  3.  Set wire rack in aluminum foil–lined rimmed baking sheet and spray with vegetable oil spray. Transfer chicken to prepared rack, skin side up; set aside.
  4.  Drain potatoes in colander and return to slow cooker. Add half-and-half, sour cream, butter, garlic, and ½ teaspoon salt to potatoes in slow cooker and mash with potato masher until almost smooth. Stir in scallions and season with pepper to taste. Set slow cooker to warm setting and cover potatoes until ready to serve.
  5.  Adjust oven rack 6 inches from broiler element and heat broiler. Combine oil, thyme, and remaining ¼ teaspoon salt in small bowl. Brush chicken skin with oil mixture. Broil chicken until skin is golden brown, 5 to 10 minutes. Serve with potatoes.
Slow-Cooker Chicken with Mashed Potatoes
Photography by Steve Klise. Styling by Ashley Moore.

Slow-Cooker Chicken with Mashed Potatoes

Headshot of Lawman Johnson
By Lawman Johnson
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Time

4¾ hours

Yield

Serves 4

Ingredients

2 pounds Yukon Gold potatoes, peeled and sliced ¼ inch thick
2 ½ teaspoons table salt, divided
1 cup boiling water
8 (5- to 7-ounce) bone-in chicken thighs, trimmed
½ teaspoon pepper
½ cup half-and-half
¼ cup sour cream
4 tablespoons unsalted butter, softened
2 garlic cloves, minced
2 scallions, green parts only, sliced thin
2 tablespoons extra-virgin olive oil
2 teaspoons minced fresh thyme

Test Kitchen Techniques

Ingredients

2 pounds Yukon Gold potatoes, peeled and sliced ¼ inch thick
2 ½ teaspoons table salt, divided
1 cup boiling water
8 (5- to 7-ounce) bone-in chicken thighs, trimmed
½ teaspoon pepper
½ cup half-and-half
¼ cup sour cream
4 tablespoons unsalted butter, softened
2 garlic cloves, minced
2 scallions, green parts only, sliced thin
2 tablespoons extra-virgin olive oil
2 teaspoons minced fresh thyme

Test Kitchen Techniques

Ingredients

2 pounds Yukon Gold potatoes, peeled and sliced ¼ inch thick
2 ½ teaspoons table salt, divided
1 cup boiling water
8 (5- to 7-ounce) bone-in chicken thighs, trimmed
½ teaspoon pepper
½ cup half-and-half
¼ cup sour cream
4 tablespoons unsalted butter, softened
2 garlic cloves, minced
2 scallions, green parts only, sliced thin
2 tablespoons extra-virgin olive oil
2 teaspoons minced fresh thyme

Test Kitchen Techniques

Why This Recipe Works

Our goal was a perfect meal of chicken and mashed potatoes made in the slow cooker. We chose versatile Yukon Gold potatoes for their tender, buttery texture and rich flavor. Slicing the potatoes thin helped ensure even cooking, and adding a cup of boiling water to the slow cooker gave them a jump start. Using chicken thighs instead of breasts provided more flavor, and they remained tender and juicy even after the long cooking time. While the chicken cooked on top of the potatoes, the thighs' fat rendered and they released their juices right onto the spuds, adding even more flavor to the potatoes. We drained the potatoes and mashed them right in the slow cooker with some sour cream and plenty of butter. Minced garlic brought a little kick, and sliced scallions added a fresh punch. For crispy, golden-brown chicken skin, we brushed the skin side with a mixture of olive oil, fresh thyme, and salt and slid the thighs under the broiler before serving.

Before You Begin

Be sure to use Yukon Gold or yellow potatoes here. Russet potatoes will discolor as they cook in the slow cooker. Broilers behave differently, hence the 5-minute range in the broiling time in step 5. Keep a close watch on the chicken as it broils; the skin can go from golden brown to burnt in just a few seconds. For an accurate measurement of boiling water, bring a kettle of water to a boil and then measure out the desired amount.

Instructions

  1.  Arrange potatoes in even layer in bottom of slow cooker. Sprinkle with 1 teaspoon salt and pour boiling water over top.
  2.  Pat chicken dry with paper towels and sprinkle with ¾ teaspoon salt and pepper. Transfer chicken to slow cooker, skin side up, on top of potatoes. Cover and cook until chicken and potatoes are tender, 4 to 5 hours on low.
  3.  Set wire rack in aluminum foil–lined rimmed baking sheet and spray with vegetable oil spray. Transfer chicken to prepared rack, skin side up; set aside.
  4.  Drain potatoes in colander and return to slow cooker. Add half-and-half, sour cream, butter, garlic, and ½ teaspoon salt to potatoes in slow cooker and mash with potato masher until almost smooth. Stir in scallions and season with pepper to taste. Set slow cooker to warm setting and cover potatoes until ready to serve.
  5.  Adjust oven rack 6 inches from broiler element and heat broiler. Combine oil, thyme, and remaining ¼ teaspoon salt in small bowl. Brush chicken skin with oil mixture. Broil chicken until skin is golden brown, 5 to 10 minutes. Serve with potatoes.

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