Crock-Pot Crispy Chicken and Potatoes
Servings: 4

4 chicken thighs bone-in, skin on, approximately 2.25 pounds
3 Russet potatoes large, peeled or unpeeled
1 package Ranch seasoning
1 stick unsalted butter ½ cup
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 tablespoon vegetable oil

Season the chicken thighs all over with salt and pepper. Preheat a non-stick skillet over medium-high heat, add the vegetable oil, and place the chicken skin side down. Let it pan-sear for a few minutes or until the skin is golden brown. Remove the thighs from the skillet and set aside. (The chicken will not be done at this point.)

Peel the potatoes if you prefer (I don’t usually peel mine) and cut them into uniform size cubes about three-quarters inch square.

Melt the butter in a medium bowl in the microwave. Add the Ranch seasoning and stir to combine. Add the potatoes and toss, ensuring they are coated with the butter/Ranch mixture.

Use a slotted spoon to scoop the potatoes into the bowl of your crock-pot, spreading them out evenly. Add the chicken in a single layer, skin side up. Pour any remaining butter mixture over the chicken.

Place a double layer of paper towels over the bowl, then add the lid. Make sure the paper towels don’t touch the food. They catch the condensation that forms on the lid, preventing it from dripping back into the chicken and helping to keep the skin crispy.

Cook on low for 4-5 hours or high for 2-3 hours. The chicken is done when an instant-read meat thermometer reads 165°F when inserted in the thickest part of the thigh, not touching any bone. The potatoes are done when a fork can easily be inserted in the middle.

When the meal is done, preheat the broiler to high. Place the thighs on a small rimmed baking sheet about 6-7 inches under the broiler, and broil for one minute to crisp the skin. (This step is optional, but it makes a big difference in the taste and texture of the chicken.)

Notes
Cut the potatoes into uniform pieces, about three-quarter-inch cubes. This helps them cook evenly and ensures they’ll be tender when the chicken is done.

When you pan-sear your chicken, it will likely splatter and make a mess on your stovetop. If you have a splatter screen, this is an excellent time to use it to minimize any grease splatter.

If your chicken is done before the potatoes, remove it and cover it with foil to keep it warm. Then, recover the Crock-Pot and continue cooking the potatoes until you can easily pierce them with a fork.

Don’t skip the last step: broiling the cooked chicken for a minute or two before serving. Although this step is optional, I recommend it because it really crisps up the skin and adds even more color.