Chicken and Potatoes Slow-Cooker

A great one-dish slow cooker meal: chicken, potatoes, mushrooms, spinach and roasted red peppers simmered slowly in our savory broth.


  • 1 small chicken (about 3 pounds), cut into 6 pieces (legs, thighs and breasts without
  • All-purpose flour for coating
  • 2 tablespoons vegetable oil
  • 1 small onion, diced
  • 3 tablespoons all-purpose flour
  • 8 ounces mushrooms, sliced
  • 4 teaspoons Kitchen Accomplice Chicken Broth Concentrate or 8 teaspoons Kitchen Accomplice Organic Chicken Bone Broth Concentrate dissolved in 2 cups hot water
  • 3/4 pound baby red potatoes, left whole
  • 1 small bag (9 ounces) baby spinach
  • 2 jarred roasted red peppers, diced
  • Salt and ground black pepper


Coat chicken with flour and pat off the excess. Heat oil in large skillet over medium heat. Add chicken and brown lightly on all sides, 8 to 10 minutes. Remove chicken from the pan and transfer to a 6- to 8-quart slow cooker.

Discard all but 1 tablespoon of oil from the skillet. Add onion and cook, stirring for 1 to 2 minutes. Add mushrooms and cook, stirring for 3 to 4 minutes. Stir in 3 tablespoons of flour. Add reconstituted Kitchen Accomplice Chicken Broth Concentrate or Chicken Bone Broth Concentrate and bring the mixture to a simmer, stirring until it thickens.

Add potatoes to the chicken in the slow cooker, and pour stock mixture over chicken and potatoes. Cover and cook for 3 to 3 1/2 hours on high, or 6 to 6 1/2 hours on low.

Adjust the cooker to high and add spinach and diced roasted red peppers, stirring to combine. Cover and cook about 5-10 minutes more, or until the spinach is wilted. Season to taste with salt and pepper.

Serves 4.

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