Slow Cooker Chicken Vesuvio with Potatoes
Bone-in chicken thighs braised low and slow with red potatoes, capers, and shallots in a white wine and chicken broth sauce. The chicken becomes tender and infused with thyme while potatoes absorb the savory, briny flavors. Finished with fresh lemon juice for brightness, this rustic one-pot meal requires minimal hands-on time.
Ingredients
- 8 chicken thighs, bone-in, skin-onchicken breasts1:1Full guide →
- 1 ½ tablespoons olive oil
- salt, to taste(optional)
- pepper, to taste(optional)
- 3 pounds red potatoes, cut into 2 inch chunksYukon gold potatoes1:1Full guide →
- 3 ½ ounces capers, undrainedgreen olives1:0.75similar brine flavor but less sharpFull guide →
- 3 shallots, large, peeled and minced
- ¾ cup white winedry vermouth0.75:0.75Full guide →
- 2 cups chicken broth
- 3 tablespoons butter
- 2 teaspoons dried thymefresh thyme2:1 teaspoons to 2 tablespoonsadjusts intensityFull guide →
- 1 tablespoon fresh lemon juicewhite wine vinegar1:0.5adjusts acidity differentlyFull guide →
Instructions
- 1
Season chicken thighs with salt and pepper on both sides.
- 2
Brown chicken thighs in a large skillet over medium-high heat in batches of four on both sides.
- 3
Place four browned chicken thighs in the bottom of a slow cooker.
- 4
Layer half the potatoes over chicken, season with salt and pepper.
- 5
Add remaining browned chicken thighs and remaining seasoned potatoes.
- 6
Scatter capers and shallots over the potatoes.
- 7
Deglaze the skillet with wine over medium-low heat, scraping up browned bits.
- 8
Stir in chicken broth, thyme, and butter until melted.
- 9
Pour pan sauce over chicken and potatoes in slow cooker.
- 10
Cover and cook on low.
- 11
Before serving, stir in fresh lemon juice.
- 12
Remove chicken and potatoes with a slotted spoon and serve.
Tips
Browning the chicken develops fond that enriches the braising liquid; scrape it up when deglazing.
Use a slow cooker liner for easy cleanup.
Good to Know
Refrigerate in airtight container up to 3 days. Freezes well up to 2 months.
Prepare through step 5 and refrigerate up to 8 hours before cooking. Prepare pan sauce separately and add cold; increase cooking time by 30 minutes.
Serve directly from slow cooker or transfer to serving platter. Spoon pan sauce over chicken and potatoes. Pairs with crusty bread or steamed green vegetables.
Common Mistakes
Skip browning to avoid bland, pale chicken and flat-tasting sauce.
Overcrowd skillet when browning to avoid steaming instead of searing chicken.
Add lemon juice at start to avoid dulling brightness; add only at end.