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Peppery Chicken with Potatoes

Total Time

Prep: 20 min. Cook: 5 hours + standing


4 servings

We like this recipe because while we go to church on Sundays the chicken cooks and is ready for us when we get home.—Lori Draves, Highland, Wisconsin
Peppery Chicken with Potatoes Recipe photo by Taste of Home


  • 1 pound red potatoes (about 6 medium), cut into wedges
  • 1 large onion, chopped
  • 2 teaspoons salt
  • 1 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon pepper
  • 1 broiler/fryer chicken (3-1/2 to 4 pounds)


  1. Place potatoes and onion in a 6-qt. slow cooker. In a small bowl, mix seasonings. Tuck wings under chicken; tie drumsticks together. Rub seasoning mixture over outside and inside of chicken. Place chicken over vegetables.
  2. Cook, covered, on low 5-6 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. Remove chicken from slow cooker; tent with foil. Let stand 15 minutes before carving.
  3. Transfer vegetables to a platter; keep warm. If desired, skim fat and thicken cooking juices for gravy. Serve with chicken.

Nutrition Facts

8 ounces cooked chicken with 3/4 cup potato mixture : 616 calories, 30g fat (8g saturated fat), 183mg cholesterol, 1346mg sodium, 23g carbohydrate (3g sugars, 3g fiber), 61g protein.

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