How do you keep chicken from falling apart in a slow cooker?

Name: Crock Pot Chicken Thighs and Potatoes Recipe
Prep time: 10 min
Cook time: PT-494809H9M24S
Total time: 4 h
Cuisine: American
Ingredients: 2 tsp. sea salt, divided; 1 tsp. dried thyme; 1 tsp. garlic powder; 1 tsp. onion powder; 1 tsp. paprika; 1/2 tsp. black pepper, divided; 2 ½ lbs. chicken thighs (about 6 skin-on, bone-in thighs); 1 Tbsp. olive oil; 2 lbs. small-medium golden yukon or red potatoes; 2 Tbsp. butter

The best way to keep chicken from falling apart in the slow cooker is to give it a quick sear before you cook it, which we do before placing the chicken thighs into the slow cooker. You also want to make sure that you don't overcook the chicken as that will also cause it to fall apart completely. We don't want mush, so be careful to not overcook it.

Crockpot Chicken & Potatoes (10-Min Prep, Bone-In Thighs)

Description

The BEST crockpot chicken and potatoes recipe! Just 10 minutes to prep and perfectly juicy chicken thighs with flavorful, tender potatoes.

Ingredients

Scale

2 tsp. sea salt, divided
1 tsp. dried thyme
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. paprika
1/2 tsp. black pepper, divided
2 1/2 lbs. chicken thighs (about 6 skin-on, bone-in thighs)
1 Tbsp. olive oil
2 lbs. small-medium golden yukon or red potatoes
2 Tbsp. butter

Instructions

Prep ingredients:
Mix together the chicken seasoning. In a small bowl, stir together 1 teaspoon sea salt, thyme, garlic powder, onion powder, paprika, and 1/4 teaspoon black pepper.
Season chicken on both sides with the remaining 1 teaspoon sea salt and 1/4 teaspoon black pepper.
Place potatoes in the bottom of 6 qt. slow cooker. (Cut in half if necessary, if they are bigger than 4-5 inches long)
Heat oil in a large skillet over medium heat. Sear chicken, skin side down first, for about 2-3 minutes per side, or until golden brown. Cook in batches if necessary.
While the chicken is searing, dot butter over the potatoes and sprinkle with 1/2 of the dried seasoning mix.
Add chicken and any juices from the pan over the potatoes in a single layer (skin side up) and sprinkle with the remaining chicken seasoning mix.
Cover and cook on high for 3 hours or low for 6 hours, or until chicken reaches a minimum internal temperature of 165 degrees F, but for the most tender and juicy chicken, cook to 175-185 degrees F.

Notes

Storage: Refrigerate leftovers for up to 4 days or freeze in portion-sized containers for up to 3 months. Reheat chicken and potatoes in a 350 degrees F oven for best results, or reheat in the microwave, just until heated through.

Ingredients: Bone-in, skin-on thighs are worth it here — the skin renders during the sear and the bone keeps the meat from drying out over the long cook. Searing skin-side down first is what builds the golden, savory flavor before everything goes in the crock.

Prep ahead: You can prep all ingredients the night before and store in the refrigerator, then dump everything in the crockpot in the morning.

Helpful tools: A 6-quart slow cooker works best for this recipe size, and a meat thermometer ensures perfectly cooked chicken every time.

Serve with: Crusty bread for soaking up the delicious sauce, steamed green beans, or a simple side salad to round out the meal