Chicken, potatoes, and veggies cook all at once! This one-pot chicken dinner can be made in the slow cooker or Instant Pot.
What Cut Of Chicken To Use
This recipe was written to use chicken thighs. Dark meat works better in the slow cooker because it’s less likely to dry out. Having said that, like as with the majority of my recipes, it technically doesn’t matter what cut of chicken you use. If you do choose to use white meat, lower the cooking time by an hour or more in the slow cooker and 2-3 minutes for the Instant Pot. This is so the chicken doesn’t overcook. When I use my electric pressure cooker (Instant Pot) and skinless chicken, I don’t sauté the meat first. I just add it in to the appliance raw. I pretty much only sauté my chicken in my pressure cooker if it’s skin-on chicken. You can use anywhere between 2-3 pounds of chicken without having to modify any measurements. What you see here is 2.4 pounds of bone-in, skin-on chicken thighs.
What Type Of Potatoes To Use
I used 4 medium-size Idaho potatoes that I pierced with a fork and cooked whole. You can use your preferred potato whether it be Idaho potatoes, waxy potatoes like red or yellow potatoes, or even sweet potatoes. Waxy potatoes always work best in these type of recipes because they hold their shape during the long cooking process. If you use a non-waxy potato, I suggest you chop them into larger chunks than you usually would. This will help them hold their shape during the cooking process and not turn mushy on you.
Using a Different Vegetable
This one-pot chicken dinner is written to use asparagus, but I understand that’s not everyone’s favorite vegetable. If you don’t want to use asparagus, I encourage you to use your favorite vegetables but some work better than others. Green beans are a great substitution for the asparagus. If you’re going to use a more delicate veggie like zucchini squash, cut it into larger chunks than you normally would. This will help them hold their shape. I like to use fresh vegetables. If you want to use frozen vegetables, add them at the end of cooking time just as you would with fresh vegetables.
This recipe is really all about the sauce. Homemade sauces really make or break a good slow cooker or Instant Pot recipe. I wanted this to be healthy so I used all natural ingredients in the sauce. I know coconut aminos can be expensive so if you’re not following a strict paleo or whole30 diet, substitute low-sodium soy sauce. Don’t have red wine vinegar? Use balsamic vinegar instead.
Other one-pot dinners you might enjoy:
Notes About This Recipe
- If you’re using the Instant Pot to cook this, you will need to chop your potatoes, do not leave them whole unless they are baby potatoes.
- If you don’t want your potatoes to have the sauce on them, wrap your potatoes in aluminum foil before adding them to the slow cooker or Instant Pot.
- If you’re using skin-on chicken, in order to get crispy skin you will need to remove the chicken from the appliance and BROIL it in the oven after it’s done cooking.
- 2–3 pounds thighs chicken
- 1 1/2 pounds potatoes
- 1 pound asparagus, trimmed
- 1 tablespoon oil (for Instant Pot)
- 1/2 cup coconut aminos for slow cooker, 3/4 cup for Instant Pot
- 2 tablespoons red wine vinegar
- Juice of 1 lemon (approximately 3 tablespoons)
- 1 garlic clove, minced
- 1 1/2 teaspoon dried oregano
- Pinch salt & pepper
- Add chicken and potatoes to the slow cooker.
- In a small bowl, mix together the sauce ingredients. Pour the sauce on top of the food in the slow cooker.
- Cook HIGH 2-3 hours or Low 4-6.
- Carefully remove potatoes using tongs. Add asparagus and cook an additional 30 minutes.
- Turn the pressure cooker to saute. Once hot, add the oil and chicken skin-side down and sear, few minutes until browned. If you are using skinless chicken skip this step and add the chicken directly to the pressure cooker. Add potatoes on top of chicken.
- In a small bowl, mix together the sauce ingredients. Pour the sauce on top of the chicken and potatoes.
- Close lid and seal valve. Set high pressure and cook 8 minutes. When done, quick release the pressure.
- Remove potatoes if they are tender. If not, leave them in there. Add asparagus on top of the food. . Close lid and seal valve and cook another 3 minutes on high pressure. When done, quick release the pressure (make sure internal temperature for the chicken is 165° Fahrenheit).
If you are using the Instant Pot, do not leave large potatoes whole. You will need to chop them first.
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