Slow Cooker Rosemary Balsamic Chicken + White Cheddar Mashed Potatoes

Slow Cooker Rosemary Balsamic Chicken + White Cheddar Mashed Potatoes

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!

Course Main Course

Cuisine American

Prep Time 20

Cook Time 5

Total Time 5 20

Servings servings

Calories 596kcal

Author Jennifer Draper

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