This 4-ingredient slow cooker Cajun chicken and potatoes is the kind of no-fuss supper that’s carried many a Midwestern family through busy harvest seasons and long winters. You simply season your chicken and red potato wedges, add just two more pantry staples, and let the slow cooker do the work. The Cajun seasoning brings a little Southern kick to the sturdy, stick-to-your-ribs meat-and-potatoes my neighbors have always loved. It’s the sort of meal you can throw together in the morning, then sit down to later with friends or family who will swear you fussed over it all day.
Serve the Cajun chicken and potatoes straight from the slow cooker with a simple green side—steamed green beans, a tossed salad, or buttered peas all work well. A slice of crusty bread or warm dinner rolls is handy for soaking up the flavorful juices at the bottom of the pot. If you like a little extra freshness, sprinkle chopped parsley or green onion over each plate just before serving, and set out a small bowl of sour cream or plain yogurt for anyone who wants to cool the Cajun heat.
4-Ingredient Slow Cooker Cajun Chicken and Red Potato Wedges
Servings: 4
Ingredients
1 1/2 pounds boneless, skinless chicken breasts (about 3–4 medium breasts)
1 1/2 pounds small red potatoes, cut into thick wedges
3 tablespoons Cajun seasoning (use a salt-containing blend)
1/3 cup low-sodium chicken broth
Directions
Rinse and pat dry the chicken breasts. Trim any excess fat. Scrub the red potatoes well and cut them into thick wedges, about 6–8 wedges per potato depending on size.
Place the red potato wedges in an even layer in the bottom of a 4- to 6-quart slow cooker. Nestle the raw chicken breasts right on top of the potatoes so everything fits snugly in a single, slightly overlapping layer.
Sprinkle the Cajun seasoning generously and evenly over the chicken and potatoes, making sure every piece gets a good dusting. Use your fingers or a spoon to lightly toss and turn the potatoes in the bottom so they are well coated with the seasoning, then smooth them back into an even layer under the chicken.
Pour the chicken broth around the edges of the slow cooker, trying not to wash the seasoning off the top of the chicken and potatoes. You just want a little liquid in the bottom to help everything stay moist as it cooks.
Cover the slow cooker with the lid and cook on LOW for 5–6 hours, or on HIGH for 2 1/2–3 hours, until the chicken is cooked through (reaches 165°F in the thickest part) and the potatoes are very tender when pierced with a fork.
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