Peppery Chicken with Potatoes
Total TimePrep: 20 min. Cook: 5 hours + standing
This recipe is excellent. I don’t add too many potatoes because I find we don’t eat them as leftovers. They have a different appearance then a roasted potato which doesn’t seem to go over as well the second time around. Always well received straight out of the slow cooker!
I also used chicken breasts as that is what I had on hand. I should have cooked them for only 4 hours since the chicken was a little dry; not too much though. The flavor was outstanding. It had just the right heat and the potatoes were out of this world. My husband accidentally bought small purple potatoes, but it didn't matter at all. The potatoes were the best part! I'll be making this again for sure.
I used chicken breasts instead and added baby carrots and a little bit of vegetable broth. Will definitely make again.
This is wonderful!! I used just legs and thighs and added just a little splash of chicken broth. The chicken is so juicy, one bite and the juices were running down my chin!! Outstanding flavor as well!!
My potatoes turned out gray looking and not very appetizing. Any suggestions?
I just put everything together to make this, and realized there is no liquid of any kind! Shouldn't there be some liquid? So I added a can of cream of chicken soup and a 1/4 cup of milk. Next time I will probably just add a little chicken broth. But it was very good, the flavor of the chicken was wonderful! And because the potatoes cooked in the liquid with the onions, they had a great taste too. Would I make this again? Yes.
Hubby loved it. You don't need to add liquid, the chicken provides the juices. This is a keeper. Flavorful but not hot spicy.