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Round white plate offering chicken, potatoes, and prunes in a caramelized sauce plus a green salad and sugar snap peas.

Slow-Cooker Chicken with Potatoes and Prunes

Jani H. Leuschel
This Mediterranean-inspired sweet and savory chicken dinner is a low-effort slow cooker meal that gets high marks for flavor and nutrition.
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Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Course Mains
Cuisine Any
Servings 4
Calories 414 kcal

Equipment

Ingredients
  

  • cooking spray olive oil or avocado oil
  • 1.5 pounds boneless, skinless chicken thighs
  • ½ large onion sliced
  • 1½ pounds Yukon gold potatoes cut into cubes or 2-inch pieces
  • ½ teaspoon Kosher salt
  • ½ teaspoon cracked black pepper
  • ½ cup prunes halved
  • 2 teaspoons dried ginger
  • 3 cloves garlic halved, green sprout removed
  • 2 Tablespoons soy sauce low sodium or use coconut aminos
  • 1 Tablespoon cornstarch optional
  • 1 bunch green onions sliced

Instructions
 Start Cooking 

  • Wash hands thoroughly, lathering with soap and rinsing with running water before beginning recipe.
  • Spray the inside of a Crockpot or slow cooker with non-stick olive oil or avocado oil. Pat chicken dry and place in the slow cooker. Surround it with onion slices.
    cooking spray 1.5 pounds boneless, skinless chicken thighs ½ large onion
  • Wash and cut potatoes into cubes or 2-inch pieces. Place the potatoes on top of the onions. Sprinkle the vegetables with salt and pepper.
    1½ pounds Yukon gold potatoes ½ teaspoon Kosher salt ½ teaspoon cracked black pepper
  • Cut the prunes in half and nestle them into the potato-onion mixture.
    ½ cup prunes
  • Peel the garlic cloves and cut in half, removing any green sprout. Sprinkle the garlic over the contents of the slow cooker.
    3 cloves garlic
  • Combine the soy sauce (or coconut aminos) and ginger in a small liquid measuring cup. Whisk briefly before pouring over the vegetables.
    2 Tablespoons soy sauce 2 teaspoons dried ginger
  • Set the slow cooker to high for 3 hours or on low for 4 hours. Wash and slice the green onions and refrigerate.
    1 bunch green onions
  • When the chicken is done it should be tender almost shreddable. Push the chicken and vegetables aside so you can ladle out 2 to 4 Tablespoons of juices. Let the juices cool briefly and then, mix the cornstarch into the juices. Stir into the slow cooker.
    Mix everything together and cook on high for 10 minutes or so to slightly thicken the sauce.
    1 Tablespoon cornstarch
  • Serve the chicken on plates or bowls sprinkled with green onions.

Notes

Coconut aminos are a good swap for soy sauce if you are watching salt intake. They have a slightly sweet taste and will intensify the sweetness the dish gets from the prunes. You'll save about 120 mg of sodium per serving.

Nutrition

Calories: 414kcalCarbohydrates: 50gProtein: 38gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 162mgSodium: 743mgPotassium: 1386mgFiber: 6gSugar: 11gVitamin A: 275IUVitamin C: 37mgCalcium: 62mgIron: 3mg
Nutrition Facts
Slow-Cooker Chicken with Potatoes and Prunes
Amount per Serving
Calories
414
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
2
g
Cholesterol
 
162
mg
54
%
Sodium
 
743
mg
32
%
Potassium
 
1386
mg
40
%
Carbohydrates
 
50
g
17
%
Fiber
 
6
g
25
%
Sugar
 
11
g
12
%
Protein
 
38
g
76
%
Vitamin A
 
275
IU
6
%
Vitamin C
 
37
mg
45
%
Calcium
 
62
mg
6
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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