Slow Cooker Rosemary Chicken and Potatoes make a quick, simple, and delicious dinner!

I have a confession to make, I am addicted to Rosemary! I love the smell and being that I’m pregnant that’s a huge plus!

So, when I looked in my freezer to find chicken drumsticks and in my fridge to see new potatoes and lemon plus rosemary in my pantry, I knew I was on to something!

These Slow Cooker Rosemary Chicken and Potatoes are a delicious way to do dinner in a pinch.

Lately, we have been so busy. Is it that way for you? I feel like that’s basically the story of our lives at this point. I am just starting to realize how hard it is to really get dinner on the table now that both my kids are in activities.

I originally posted this recipe back in 2012, it’s fun to read back on what I had wrote then with it too. My daughter was still a bun in the oven then and now she’s 5! She’s about to start Kindergarten this next year.

I just enrolled her last week. That was more emotional than what I expected. It seems like when they start elementary the years just start passing by.

When this was originally posted, my son was just about to start Pre-K and now he’s in 3rd grade!

How to Make Slow Cooker Rosemary Chicken & Potatoes

Let’s get back to this meal, it’s similar to a pantry style meal. I almost always have everything I need for this on hand. If you prefer a crispier chicken, you can lightly brown the chicken in a skillet before adding to the slow cooker.

If you are like me though, I like to just put it all in and let the slow cooker do all the work.

I typically will add some green beans to this as well for a little more veggies, but you can also serve it as is or with a salad.

Looking for an Instant Pot Recipe?

Be sure to also try these Instant Pot Teriyaki Chicken Drumsticks!

Note: This post has been updated in 2018.

Pin it for later –

Steps

In a 5 quart slow cooker, being by spraying it with non stick spray. Next, place the potatoes on the bottom of the slow cooker.

Then, top the potatoes with the chicken drumsticks. Pour the olive oil evenly over the potatoes and chicken then add in the rosemary, oregano, and garlic.

Adjust the measurements as well if you use more or less potatoes and chicken.

Lastly, squeeze the lemon juice of half a lemon evenly over the potatoes and chicken.

Cover and cook on low for 8 hours.

Serve with sliced lemon to garnish.

This serves 4-6, if you prefer 2 drumsticks each then up the drumsticks and potatoes to 8 and it will serve 4.