Slow Cooker Chicken Quarters with Potatoes & Carrots
Slow Cooker Chicken Quarters with Potatoes & Carrots

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, slow cooker chicken quarters with potatoes & carrots. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Slow Cooker Chicken Quarters with Potatoes & Carrots is one of the most popular of current trending meals in the world. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. Slow Cooker Chicken Quarters with Potatoes & Carrots is something that I’ve loved my whole life. They’re fine and they look fantastic.

To get started with this particular recipe, we must prepare a few ingredients. You can have slow cooker chicken quarters with potatoes & carrots using 8 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Slow Cooker Chicken Quarters with Potatoes & Carrots:
  1. Get 1 lb baby carrots
  2. Make ready 1 lb baby red potatoes -halved
  3. Prepare 2 large chicken leg quarters - skin on
  4. Make ready 2/3 cup water
  5. Get 4 tbs unsalted butter - cold, cut into 12 slices
  6. Prepare 3 tsp chicken seasoning
  7. Get 1 tbs cornstarch (optional)
  8. Make ready 1 tbs cold water (optional)
Steps to make Slow Cooker Chicken Quarters with Potatoes & Carrots:
  1. Pour 2/3 cup water into the bottom of a 5-6 quart slow cooker. Spread baby carrots out in an even layer. Place halved baby red potatoes evenly over carrots. Sprinkle veggies with 1 tsp chicken seasoning.
  2. Place chicken leg quarters so they don't overlap each other on top of veggies skin side up.
  3. Arrange 6 slices butter on each leg quarter. Sprinkle 1 tsp chicken seasoning over each leg quarter.
  4. Place lid on slow cooker. Let cook on low for 6 hrs or on high for 4 hrs.
  5. Optional: When dish is done you can make a gravy with the juices if you wish. Remove chicken and veggies to a separate platter and cover with foil to keep warm. Wisk together 1 tbs cornstarch and 1 tbs cold water. Switch slow cooker to high if not already. Stir cornstarch slurry into juices. Let cook uncovered for 15 minutes or until thickened.

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