Slow Cooker Portuguese Chicken and Potatoes

Ingredients

• •2½ lb chicken thighs, bone-in and skin-on
• •1½ lb yellow potatoes, cut into chunks
• •1 onion, sliced
• •4 cloves garlic, minced
• •1 can (398 ml) tomatoes, diced
• •½ cup chicken broth
• •2 tsp smoked paprika
• •1 tsp sweet paprika
• •1 bay leaf
• •½ cup green olives, pitted
• •2 tbsp red wine vinegar
• •½ cup parsley, chopped

Directions

1. 1Arrange potatoes and onion in the slow cooker and place chicken thighs over them.
2. 2Combine garlic, tomatoes, broth, smoked paprika, sweet paprika, and bay leaf; spoon over the chicken.
3. 3Cover and cook on LOW for 5–6 hours, until the chicken and potatoes are tender.
4. 4Transfer chicken to a baking sheet and broil for 4 minutes to re-crisp the skin.
5. 5Stir olives and red wine vinegar into the potatoes and sauce.
6. 6Return the chicken to the dish, finish with parsley, and serve.

💡 The brief broiler finish gives slow-cooked skin-on chicken the texture it otherwise misses.

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