Slow Cooker Rosemary Balsamic Chicken + White Cheddar Mashed Potatoes
And 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.
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.
Add 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.
Come 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!
Slow Cooker Rosemary Balsamic Chicken + White Cheddar Mashed Potatoes
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
Nutrition
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 😉
Made with chicken breast. Best mashed taters yet! Next time I’m ditching the crock pot tho.
Can this be cooked for 8-10 hours on low while I’m at work? Thanks!
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!
Can you make this without the skin on the chicken?
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.
Today will be my second time making this recipe. It is absolutely fantastic! If your thinking about trying it you should!
Awesome!!! I know it’s one of my favorites! 🙂
This is a great idea to do it all in the slow cooker! Next time I do a roast I’ll whip up the potatoes. I have put veggies like broccoli or bell pepper in foil on top of the meat for steamed veggies in the crock.
Love the tip on the veggies in foil! What a great idea!