Slow-cooked Chicken with Potato, Carrot and Onion

This recipe is PERFECT for those who: (1) love fall-off-the-bone chicken, (2) healthy (and to be honest a little one-dimensional) yet delightful taste of broth and thyme, and (3) own a slow cooker (slow-cooking is not at all big in Malaysia).

I must say though, this chicken dish isn't the prettiest around and the fact that I'm a bad photographer doesn't help at all. These photos were taken the very first time I tried this recipe out, so it was just the four drumsticks for Shah and I.

It could have looked nicer if I had used other parts of chicken and not just the thigh, and adding some fresh thyme sprigs on top of the cooked dish could add to the whole look too; both of which I've done from second time making this dish onwards, but I was always too ravenous to take photos, so we have to stick with my first-time photos I guess! 

Believe me, this chicken tastes REALLY GOOD. Very, very homeyI've cooked this for my family a couple of times and a few more times for Shah and they all LOVE this chicken. Some more than others, though; after the first time making this slow-cooked chicken for my parents and siblings, my brother Hazri pestered me a few times to make it again for him, of which I ignored, until he left this comment on my Facebook timeline:


A few days after that comment, I invited my family again for dinner and served them this same slow-cooked chicken.

OK, let's move on to the recipe!

Note: Like I mentioned earlier, the photos taken in this post were taken during my first time trying out this recipe, so the amount of chicken and some of the ingredients do not match up with the recipe I am giving below, which will be for 8-9 people. However the steps will be exactly the same as shown in the photos!

Ingredients (for 8-9 people):

- 1 1/2 chicken
- 1 cup chicken broth; I wasn't entirely sure if the chicken broths found in my local supermarket were halal, so I mixed 1 cup of Campbell's vegetable broth (the one in the juice-like box) and about a teaspoon of Maggi Concentrated Chicken Stok (Maggi Stok Ayam Pekat, in a bottle)
- 3 tablespoons extra virgin olive oil (EVOO); plain olive oil is fine too
- 1 1/2 carrot
- 6 medium potatoes
- 1 onion
- 2 cloves of garlic
- 1 tablespoon chopped fresh thyme
- Paprika seasoning
- Salt
- Pepper


1. Drizzle EVOO in slow cooker.

2. Slice onion, potatoes and carrot. Place them at the bottom of slow cooker.

3. Here is where I mix my vegetable broth and concentrated chicken stock in small bowl.

Chop the garlic cloves.

Add garlic cloves, chopped fresh thyme, about 1/2 teaspoon of salt and 1/2 teaspoon of black pepper into the broth.

Pour the content of bowl into slow cooker, on top of onion, potato and carrot slices.

4. Rub paprika, salt and pepper all over chicken. Brown them in a pan.

We're not cooking the chicken here, we're just browning them, so it's alright to use high heat. Browning the chicken pieces will make sure they come out nice and brown even after they're deliciously cooked! I've never tried not browning them and as delicious as I know the chicken would still be, they just wouldn't look as nice (and might not taste as good too).

Pop those browned chicken pieces on top of the all the veggies.

My slow cooker is actually a part of my rice cooker. You can see "Slow Cook" as one of the menu selections, in the photo below. However, the timing of slow-cooking in my cooker cannot be manually set; anything I slow cook will be automatically done in exactly 3 1/2 hours.
(p/s: in case you're wondering, the time setting seen in the photo below sadly does not apply to slow cooking).

Slow cookers are supposed to have different heat settings, e.g. low to high and you should be able to set a time for each setting too e.g. cook on low for 3 hours and on high for a further 3 hours. But my slow cooker is like this chicken recipeis one dimensional. But my slow cooker, like this recipe, is still very, very good!

So now I just let them cook!

Note: I got this recipe originally on; the original recipe states that the chicken should be cooked on LOW for 3 1/2 hours, so I hope that helps those with proper, multi-dimensional slow cooker!

After 3 1/2 hours, the chickens are all cooked and juicy!

Time to eattt.

The chicken is truly good here; the potatoes and carrot are so, so soft and tasty, and the chicken meat easily falls off the bone and is oh-so-delish!

Garnish with extra fresh thyme if you want an extra colour in your dish.

Have fun trying out the recipe! I hope you love it as much as my family and I do.


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Hi, I'm Liyana

I'm a style & lifestyle blogger based in sunny (and ever humid) Malaysia. On The Good Weekender, you can find typed journals of my evolving modest personal style, travel adventures, skincare/beauty updates, home decor things, and stories of other bits and pieces of my everyday life. I hope you'll enjoy flipping through these pages of my virtual book!