Name: Slow Cooker Italian Chicken and Potatoes recipe
Ingredients: Chicken: 2.5 – 3 lbs Bone-in, skin-on chicken thighs (about 6-8 thighs) – Thighs stay moist and flavorful during long cooking; breasts can be used but may dry out (see FAQ).; Potatoes: 2 lbs Baby potatoes (Yukon Gold or Red recommended), halved or quartered if large (about 1.5-inch pieces) – Waxy potatoes hold their shape best.; Yellow Onion: 1 large, roughly chopped; Bell Peppers: 2 medium (any color combination – red, yellow, orange recommended for sweetness), cut into 1-inch chunks; Garlic: 4-6 cloves, minced (about 1.5 tablespoons); Crushed Tomatoes: 1 can (28 oz) OR Tomato Passata/Puree – Provides the saucy base.; Chicken Broth: 1/2 cup (low-sodium recommended) – Adds moisture and flavor.; Olive Oil: 2 tablespoons; Dried Italian Seasoning Blend: 2 tablespoons – Or use a mix of dried oregano, basil, thyme, rosemary.; Dried Oregano: 1 teaspoon (optional, if your blend isn’t oregano-heavy); Red Pepper Flakes: 1/4 – 1/2 teaspoon (optional, adjust to your heat preference); Salt: 1.5 teaspoons (adjust to taste, considering broth salinity); Black Pepper: 1 teaspoon, freshly ground; Kalamata Olives: 1/2 cup, pitted and halved (add during the last 30 minutes); Capers: 2 tablespoons, rinsed (add during the last 30 minutes); Fresh Rosemary Sprig: 1-2 sprigs added during cooking (remove before serving); Dry White Wine: Substitute 1/4 cup of the chicken broth with dry white wine (like Pinot Grigio) for extra depth.; Fresh Parsley: Chopped; Fresh Basil: Chopped or torn; Grated Parmesan Cheese

Ingredients

Proteins & Produce:

Chicken: 2.5 – 3 lbs Bone-in, skin-on chicken thighs (about 6-8 thighs) – Thighs stay moist and flavorful during long cooking; breasts can be used but may dry out (see FAQ).

Potatoes: 2 lbs Baby potatoes (Yukon Gold or Red recommended), halved or quartered if large (about 1.5-inch pieces) – Waxy potatoes hold their shape best.

Yellow Onion: 1 large, roughly chopped

Bell Peppers: 2 medium (any color combination – red, yellow, orange recommended for sweetness), cut into 1-inch chunks

Garlic: 4-6 cloves, minced (about 1.5 tablespoons)

Sauce & Seasonings:

Crushed Tomatoes: 1 can (28 oz) OR Tomato Passata/Puree – Provides the saucy base.

Chicken Broth: 1/2 cup (low-sodium recommended) – Adds moisture and flavor.

Olive Oil: 2 tablespoons

Dried Italian Seasoning Blend: 2 tablespoons – Or use a mix of dried oregano, basil, thyme, rosemary.

Dried Oregano: 1 teaspoon (optional, if your blend isn’t oregano-heavy)

Red Pepper Flakes: 1/4 – 1/2 teaspoon (optional, adjust to your heat preference)

Salt: 1.5 teaspoons (adjust to taste, considering broth salinity)

Black Pepper: 1 teaspoon, freshly ground

Optional Additions:

Kalamata Olives: 1/2 cup, pitted and halved (add during the last 30 minutes)

Capers: 2 tablespoons, rinsed (add during the last 30 minutes)

Fresh Rosemary Sprig: 1-2 sprigs added during cooking (remove before serving)

Dry White Wine: Substitute 1/4 cup of the chicken broth with dry white wine (like Pinot Grigio) for extra depth.

For Garnish (Optional):

Fresh Parsley: Chopped

Fresh Basil: Chopped or torn

Grated Parmesan Cheese

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Instructions

Prepare the Vegetables: Wash and chop the potatoes, onion, and bell peppers as directed. Mince the garlic.

Layer the Slow Cooker: Scatter the chopped potatoes, onions, and bell peppers evenly across the bottom of your slow cooker insert (6-quart size recommended). Drizzle 1 tablespoon of the olive oil over the vegetables and toss lightly. Spreading the vegetables on the bottom helps them cook evenly and absorb flavor from the sauce.

Season the Chicken: Pat the chicken thighs dry with paper towels (this helps with flavor absorption). In a small bowl, combine the Italian seasoning blend, dried oregano (if using), red pepper flakes (if using), 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Rub the remaining 1 tablespoon of olive oil over the chicken thighs, then sprinkle the seasoning mixture evenly over all sides of the chicken, pressing gently to adhere.

Arrange Chicken: Place the seasoned chicken thighs on top of the vegetable layer in the slow cooker. Try to arrange them in a single layer as much as possible, though some overlap is okay.

Add Liquids and Remaining Seasonings: Sprinkle the minced garlic over the chicken and vegetables. Pour the crushed tomatoes and chicken broth (or wine/broth combo) evenly over the contents of the slow cooker. Add the remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper. If using fresh rosemary sprigs, tuck them in now.

Cover and Cook: Secure the lid on the slow cooker. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours. The chicken should be cooked through (internal temperature reaching 165°F or 74°C) and very tender, and the potatoes should be easily pierced with a fork. Cooking on LOW generally yields more tender results for chicken thighs. Avoid lifting the lid frequently, as this releases heat and increases cooking time.

Final Touches (Optional Additions): If adding Kalamata olives or capers, stir them gently into the slow cooker during the last 30 minutes of the cooking time.

Check Seasoning and Serve: Once cooked, carefully remove the chicken and potatoes/vegetables using a slotted spoon if you prefer less sauce, or ladle everything together. Remove and discard rosemary sprigs, if used. Taste the sauce and adjust seasoning with additional salt, pepper, or red pepper flakes if needed.

Garnish: Sprinkle generously with fresh chopped parsley, basil, and/or grated Parmesan cheese just before serving.

Nutrition

Serving Size: one normal portion
Calories: 400 to 600