Slow Cooker Chicken Potato Casserole

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Let's call this a win-win: The kids loved the chicken cooked this way, my husband liked the vegetables. I think the whole thing would be much improved with a little mustard sauce or chutney on my plate, but this is a serviceable slow-cooker recipe, perfect for keeping the kitchen cool.

I found this easy recipe all over the web, but I think it originated at Southern Living a few years back.

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It's also a no-brown, layer-everything-in-and-turn-it-on kind of slow-cooker recipe. First you mix carrots, potatoes and onions in the slow cooker. I used 3 large red-skinned potatoes cut into about 6 pieces, 4 carrots that I halved lengthwise then cut into 2-inch sticks, and 1 onion that I halved from root to tip and then sliced into half-rings. Then I mixed 1/4 cup each water and dry vermouth (I didn't have white wine) with some thyme, salt and pepper and poured that over the vegetables.

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Next I mixed 1/2 teaspoon each salt and paprika, then added a bit of black pepper. I rubbed this over the top of 6 boneless, skinless chicken thighs, then placed them in a single layer on top of the vegetables. I put on the lid and cooked on high for 5 hours. You can cook on high for 1, then low for 6 or 7 hours, if you prefer. Use a slotted spoon to remove the chicken and vegetables from the cooker.

This is just a massive list of slow-cooker suppers. Check it out.

Slow-Cooker Suppers

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