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Celebration Chicken Slow Cooker. Just four simple ingredients and your slow cooker do all the work in this easy, delicious chicken dinner. Tender chicken leg quarters and soft potato wedges soak in a warm, buttery lemon-garlic sauce that tastes like you cooked all day long. Perfect for busy weeknights when you want a meal that feels special without the stress.
This slow cooker chicken dinner is pure comfort food made simple. Frozen chicken leg quarters and golden potato wedges slow-cook together in a rich, lemony butter sauce. Four ingredients, almost zero effort, and a meal your whole family will ask for again and again.
Why You Will Love This Celebration Chicken
This is the kind of meal that saves your busy days. You do not need to thaw anything or spend time chopping a million things. Just layer everything in the pot, turn it on, and walk away. By dinner time, the chicken is so soft it slides right off the bone. The potatoes underneath drink up all that warm, garlicky, lemony juice and taste absolutely amazing. It looks and tastes like a fancy dinner, but it is easy enough to make on the most hectic Tuesday of your life.
Serving Ideas
When everything is done, spoon the chicken and potatoes into bowls and pour that warm, garlicky, lemony butter juice right over the top. Here are some great things to serve alongside it:
- A fresh green salad
- Steamed green beans
- Roasted broccoli
- Crusty bread or soft dinner rolls to soak up the sauce
- Plain white rice or buttered noodles if you want to feed a bigger group
- A cold glass of sparkling lemon water or a light wine to make it feel extra special
Servings: 4
Ingredients
- 4 frozen chicken leg quarters (about 3 to 3 and a half pounds total)
- 1 and 1/2 pounds small yellow potatoes, cut into thick wedges
- 1/3 cup lemon-garlic vinaigrette or salad dressing
- 2 tablespoons salted butter, cut into small pieces
Celebration Chicken Slow Cooker
Celebration Chicken: Directions
- Spray the inside of a 5 to 6 quart slow cooker with cooking spray, or rub it with a little butter so nothing sticks and cleaning up is easier later.
- Spread the yellow potato wedges out in one flat, even layer across the bottom of the slow cooker. They will soak up all the good juices as the chicken cooks on top.
- Place the frozen chicken leg pieces on top of the potatoes in one layer as evenly as possible. Do not thaw the chicken first because this recipe is built to work perfectly with frozen chicken.
- Pour the lemon-garlic vinaigrette slowly and evenly over the chicken and potatoes so it drips down between all the pieces and gives everything a lot of great flavor.
- Scatter the small butter pieces on top of the chicken and over some of the potatoes, spreading them around so they melt evenly and help everything stay nice and moist while it cooks.
- Put the lid on tight. Cook this food on HIGH flame for 4 – 5 hrs or on LOW heat for 7 to 8 hrs. The chicken is fully cooked when a meat thermometer stuck into the thickest part reads at least 165 degrees F and the potatoes feel very soft when poked with a fork.
- When everything is done, taste a potato and a little bit of the juice. Add a pinch of salt and black pepper if it needs more flavor. Stir very gently around the edges so the tender chicken does not fall apart.
- If you want crispy skin on the chicken, place the cooked chicken pieces on a foil-lined baking sheet. Slide it under the broiler on high for 3 to 5 minutes and watch it closely until the skin turns golden and crispy. This step is optional, but it will make the food taste even better.
- Place the chicken pieces on top of the potato wedges on each plate. Spoon a big scoop of the warm, lemony, buttery juice from the pot over everything right before serving.
