Today I am sharing another SIMPLE, but delicious, Crockpot Chicken Recipe! While this recipe calls for chicken thighs, you may easily substitute boneless chicken breasts…or even thick cut pork chops!

Crockpot Chicken / Potato Dinner

Ingredients

4 – 6 chicken thighs
3 T. olive oil
2 T. butter
4-5 red potatoes, skin on, quartered or halved, depending on size
1 large sweet onion, peeled and quartered
salt and pepper, to taste
1/2 cup brown sugar
2 t. minced garlic
1/2 cup soy sauce, I use low-sodium
1/4 cup ketchup
1/2 t. red pepper flakes
1/2 t. dry mustard

Instructions

Rinse chicken thighs, leave skin on, and season with pepper and salt as desired. Skip the salt if you are watching your sodium intake.
In a large skillet, heat olive oil and butter over medium-heat. Add chicken and brown on all sides, about 4 – 5 minutes each side, but watch to avoid burning the skin!
Place chicken in large Crockpot…we prefer to use an oval or rectangle shaped pot for even cooking.
Add potatoes and onion to the Crockpot.
In small bowl, combine the brown sugar, garlic and remaining ingredients; stir well to combine.
Pour brown sugar sauce over the chicken, potatoes and onion.
Place lid on Crockpot and cook on HIGH 3-4 hours, or LOW 4-6 hours. Check at earliest time listed to avoid over-cooking chicken.
If you would like a thicker sauce to serve with your dinner, make a slurry by combining 1 tablespoon of cornstarch with 1 tablespoon of water. Pour slurry into Crockpot and let cook for 8 – 12 minutes until sauce is thickened as desired.

Recipe Notes

If using boneless chicken breasts or pork chops as a substitute, use a meat thermometer to check for doneness as cooking times will vary.

This is a great dish to serve for a family Sunday lunch…and the sauce is excellent over rice and steamed broccoli!

Enjoy!