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Slow Cooker Rosemary Balsamic Chicken + White Cheddar Mashed Potatoes

rosemary balsamic chicken and mashed potatoes in orange serving bowl with rosemary sprigs on topAnd it’s all done in ONE slow cooker! Is there anybody here who doesn’t love how easy that is? It’s like a perfectly old-fashioned family chicken dinner but updated! The flavors are are stepped up a notch with balsamic, rosemary and sharp white cheddar cheese. But still delicious enough the whole family will dig in. My favorite kind of meal.

rosemary balsamic chicken and potatoes in slow cooker with rosemary sprigs on top

Start out with your favorite pieces of chicken. We used drumsticks, wings and thighs. Rub them down with a good but simple seasoning blend of rosemary, mustard, salt and pepper and brown them up nice and quick in a super hot skillet. Finish it all if with a nice drizzling of balsamic and let it cook into the chicken for just a bit.

rosemary balsamic chicken and mashed potatoes in orange serving bowl with rosemary sprigs on topAdd potatoes and broth to the slow cooker and top with the browned up chicken. Add some fresh rosemary if you like for even more great flavor and let everything cook away.

rosemary balsamic chicken and mashed potatoes in orange serving bowl with rosemary sprigs on topCome home to a complete dinner done! Just mash up your potatoes and add a steamed veggie side if you like. An amazing dinner is done!

rosemary balsamic chicken and mashed potatoes in orange serving bowl with rosemary sprigs on top

Slow Cooker Balsamic Chicken

Slow Cooker Rosemary Balsamic Chicken + White Cheddar Mashed Potatoes

Jennifer Draper
Start out with your favorite pieces of chicken, browned with a simple seasoning blend of rosemary and a nice drizzling of balsamic, and then placed in slow cooker with potatoes for a delicious dinner in one pot!
 
5 from 1 vote
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Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 596 kcal

Ingredients
  

For chicken:

  • 2 1/2 pounds chicken pieces bone-in, skin-on (I used thighs, wings and drumsticks)
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1/2 teaspoon dried crushed rosemary
  • 1/4 teaspoon dried ground mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup balsamic vinegar

For potatoes:

  • 1 1/2 pounds red skinned potatoes
  • 2 1/2 cups chicken broth
  • 1/2 cup heavy whipping cream
  • 1 tablespoon butter
  • 1 cup shredded sharp white cheddar cheese
  • salt and pepper to taste

Instructions
 

  • Heat olive oil in butter in large skillet (or multicooker) over medium high to high heat
  • Season chicken on both sides with rosemary, mustard, salt and pepper
  • Place chicken skin side down in skillet and let cook without moving for 6-8 minutes or until nicely browned
  • Flip chicken and pour balsamic vinegar all over chicken in pan
  • Let simmer/brown for another 4 - 5 minutes
  • Peel and dice potatoes (the smaller they are the faster they cook)
  • Place in slow cooker and add broth - be sure potatoes are completely covered (add water if needed)
  • Top with chicken
  • Cover and cook on high for 3-4 hours or low for 6-8 until chicken is fully cooked through
  • Remove chicken and drain potatoes
  • Place potatoes in large mixing bowl
  • Add cream, butter and cheese
  • Mix with potato masher or electric mixer if you want them more whipped
  • Add salt and pepper to taste and give a final mix

Notes

I browned the chicken and then cooked on high for 3 hours all in my 4 quart multicooker

Nutrition

Calories: 596kcalCarbohydrates: 21gProtein: 33gFat: 41gSaturated Fat: 18gCholesterol: 158mgSodium: 413mgPotassium: 888mgFiber: 1gSugar: 3gVitamin A: 835IUVitamin C: 11.8mgCalcium: 181mgIron: 2.4mg
Tried this recipe?Mention @slowcookergourmet or tag #slowcookergourmet!
Important nutritional disclaimer

rosemary balsamic chicken and mashed potatoes in orange serving bowl with rosemary sprigs on top

10 Comments

  1. This turned out ALMOST perfect. The potatoes were amazing (and having never made them in a slow cooker before, my lazy girl heart was delighted). The chicken (I used drummies because that’s all my grocery store had) literally slid off the bone, it was so tender.
    The one things I will change in the future is to double the spice amount, and to sear/simmer the chicken over medium heat, not medium high. Parts of the skin ended up blackened, and the balsamic vinegar burnt off before it could infuse the chicken with any of its flavor (though the spices still flavored the chicken).
    To be fair, my husband referred to the burnt bits as “char” and enjoyed them immensely, but he orders his steak medium well while I order mine blue, so we clearly have differing opinions on what overcooked looks like 😉

    1. I Niki! I wouldn’t recommend cooking chicken for that long in the slow cooker, it would likely become overdone and possibly dry. Your best bet would be to use a slow cooker that switches to warm after a set amount of time (in this case 6-8 hours) so that the food stops cooking and just maintains at the proper temperature until you are home and ready to eat!

    1. You could, but for best flavor I don’t recommend in for this recipe. The skin on chicken will stay much more juicy and you will be able to sear in so much more flavor. You can always remove the skin before eating and the meat will still have so much more flavor.

  2. Today will be my second time making this recipe. It is absolutely fantastic! If your thinking about trying it you should!

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