This little slow cooker supper takes me right back to summer evenings on the patio, when we’d stretch a dollar but still feed a crowd well. I call these patio quarters because the whole meal—meat, potatoes, and flavor—comes together in one pot while you sit outside and enjoy the evening. You start by lining the bottom of the slow cooker with big, unpeeled raw Idaho potato quarters, just like my mother did when she wanted the potatoes to soak up all the good juices. Then you add only four other humble ingredients, clamp on the lid, and let time do the work. It’s the kind of hearty, no-fuss Midwestern cooking that has folks going back for seconds and asking what your secret is.
Spoon the potatoes and chicken onto a big platter and drizzle with the garlicky, buttery juices from the bottom of the slow cooker. This dish pairs nicely with a simple green salad, buttered peas, or steamed green beans. A pan of warm dinner rolls or a loaf of crusty bread is perfect for soaking up the extra sauce. For a fuller spread on the patio, add sliced garden tomatoes with a sprinkle of salt and pepper, and finish with something simple and cool for dessert, like fresh berries or vanilla ice cream.
5-Ingredient Slow Cooker Patio QuartersServings: 4
Ingredients
2 pounds unpeeled Idaho potatoes, scrubbed and cut into large quarters
2 pounds bone-in, skin-on chicken thighs or drumsticks
4 tablespoons unsalted butter, cut into small pieces
1 packet (about 1 ounce) dry ranch seasoning mix
4 cloves garlic, peeled and lightly smashed
Directions
Place the raw Idaho potato quarters in an even layer on the bottom of the slow cooker, unpeeled sides down as much as possible so the skins help keep them sturdy.
Nestle the chicken pieces on top of the potatoes in a single layer, skin side up if possible, so they can baste in their own juices as they cook.
Sprinkle the dry ranch seasoning mix evenly over the chicken and potatoes, making sure to cover as much surface as you can for good flavor in every bite.
Tuck the smashed garlic cloves down among the potatoes and chicken so they can gently perfume the whole pot as it cooks.
Dot the butter pieces evenly over the top of the chicken and potatoes; as the butter melts, it will combine with the chicken juices and seasoning to create a rich, savory sauce.
Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the potatoes are very tender when pierced with a fork and the chicken reaches an internal temperature of at least 165°F (74°C).
Once done, taste a bit of the cooking liquid and add a pinch of salt and freshly ground black pepper if needed, stirring gently around the edges so you don’t break up the potatoes too much.
Serve the chicken and potato quarters hot, spooning some of the buttery, ranch-scented juices from the bottom of the slow cooker over each serving.
Variations & Tips
You can nudge this basic patio supper in a few directions without losing its humble, five-ingredient charm. If you like a little color, scatter a handful of sliced green onions or chopped fresh parsley over the top right before serving (this doesn’t change the core five-ingredient base). For extra richness, you can replace 2 tablespoons of the butter with 2 tablespoons of olive oil, which gives a slightly different, more robust flavor. If you prefer white meat, use bone-in, skin-on chicken breasts, but watch the cooking time; they can dry out more quickly, so check for doneness on the earlier side and remove them once they hit 165°F, letting the potatoes continue if they need a bit more time. For a slightly lighter version, you can use skinless chicken pieces; you’ll have less rendered fat, so you may want to add 2 extra tablespoons of butter or a splash (about 1/4 cup) of low-sodium chicken broth to keep everything moist. If sodium is a concern, choose a reduced-sodium ranch mix and avoid adding extra salt at the end until you’ve tasted the juices. Food safety tips: Always start with thoroughly scrubbed potatoes, since you are leaving the skins on. Do not soak cut potatoes in water and then place them in the slow cooker still wet; pat them dry so they don’t water down the dish. Make sure the chicken is fully thawed before cooking in the slow cooker so it comes up to a safe temperature quickly and evenly. Use a food thermometer to confirm that the thickest part of the chicken reaches at least 165°F (74°C). Once the meal is finished, refrigerate leftovers within 2 hours in shallow containers, and reheat only once to 165°F before eating.
