Crock Pot BBQ Chicken and Potatoes pairs seasoned drumsticks in barbecue sauce with ranch-coated red potatoes in a single slow cooker. The chicken cooks next to a glass bowl of potatoes so both components finish at the same time. It serves 4 and takes just 10 minutes of prep before 4 hours on high.
I like cooking the potatoes in a separate bowl inside the crock pot because it keeps the ranch seasoning from washing into the barbecue sauce. That small move gives you two distinct flavours on one plate without any extra dishes. Most one-pot chicken recipes lose that kind of contrast, so this method earns its extra step.
Keeping the lid closed for the full 4 hours matters more than you might expect. Every time you lift it, the slow cooker loses heat and moisture that take around 20 minutes to recover. The potatoes rely on trapped steam to cook through evenly, so even one peek can leave them firm in the centre.
Crock Pot BBQ Chicken And Potatoes
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings10
4
hours698
kcalCrock Pot BBQ Chicken and Potatoes with ranch-seasoned red potatoes and saucy drumsticks
Ingredients
- For the Ranch Potatoes
1 ½ pounds red potatoes, ½ inch dice
2 tablespoon olive oil or canola oil
1 oz. packet ranch dressing dry mix
¼ cup water
- For the Chicken
2 lbs. raw chicken drumsticks, about 6 drumsticks
1 cup sweet baby rays bbq sauce
1 tsp. salt
½ tsp. black pepper
1 tsp. garlic powder (or onion powder)
1 tsp. paprika
¼ cup water
Directions
- Add the potatoes, oil, and ranch mix to a large ziplock bag and shake until evenly coated. Transfer to an oven-safe glass bowl, add ¼ cup of water, and place the bowl inside the slow cooker.
- Season the drumsticks with salt, pepper, garlic powder, and paprika. Arrange them around the glass bowl in the slow cooker.
- Pour the barbecue sauce over the chicken and add ¼ cup of water to the bottom of the slow cooker around the chicken.
- Cover and cook on HIGH for 4 hours without opening the lid.
- Stir the potatoes before serving and spoon the extra barbecue sauce liquid from the pot over the chicken.
FAQs
Can I use chicken thighs instead of drumsticks?
Chicken thighs work, though they take up more horizontal space in the pot. Drumsticks stand upright and fit neatly around the bowl, which is why they suit this layout better. If you use thighs, check that the lid still closes comfortably with the bowl inside.
Why do the potatoes cook in a separate bowl?
Separating them stops the barbecue sauce from diluting the ranch coating during the long cook. Without the bowl, the potatoes absorb the sweet sauce and lose their savoury, herby flavour entirely. Tossing them in a ziplock bag first locks the ranch seasoning onto every surface before they go in.
Can I cook this on LOW instead of HIGH?
Cooking on low for roughly 6 hours produces similar results, though the potatoes may soften a bit more. The longer, gentler heat lets the drumstick meat fall cleanly off the bone, which some people actually prefer. Check the potatoes with a fork at the 5-hour mark to catch them before they turn mushy.
What sides go well with this meal?
Steamed green beans or roasted carrots balance the richness of the barbecue sauce nicely. A simple coleslaw adds crunch and cuts through the sweetness on the plate. If you want another slow cooker dish running alongside, a five-ingredient pulled pork fills out a bigger spread.
How should I store and reheat leftovers?
Place the chicken and potatoes in separate airtight containers and refrigerate for up to three days. Reheating on a sheet pan at 180°C for 10 to 12 minutes restores the texture far better than a microwave does. If you want something different the next evening, a slow-cooked beef stew makes a satisfying follow-up.