Potato selection: Baby Yukon Gold or red potatoes work especially well because they hold their shape during slow cooking. Leave the skins on for additional texture.

Chicken thighs: Substitute boneless, skinless chicken thighs for chicken breasts for a slightly richer flavor and tender texture.

Creamy variation: Stir in a little heavy cream during the final 20–30 minutes of cooking to create a creamy sauce.

Garlic butter variation: Replace the olive oil with melted butter and add an extra clove of minced garlic.

Lemon herb variation: Add fresh lemon juice, lemon zest, thyme, or rosemary near the end of cooking for a brighter flavor.

Extra vegetables: Add carrots, mushrooms, green beans, or peas. Place firm vegetables near the bottom and add delicate vegetables toward the end of cooking.

Spicy variation: Add red pepper flakes, cayenne pepper, or chili powder to the seasoning mixture according to taste.

Food safety: Always use completely thawed chicken and verify that the thickest part reaches 165°F (74°C).

Make ahead: Prepare the potatoes, onion, and seasonings in advance. Refrigerate raw chicken separately and assemble the ingredients immediately before cooking.

Refrigeration: Transfer leftovers to airtight containers within two hours of cooking and refrigerate for up to 3–4 days. Add some cooking broth to keep the chicken moist.

Freezing: Freeze cooled portions in freezer-safe containers for up to 2–3 months for best quality. Potatoes may soften slightly after thawing.

Reheating: Reheat with a splash of chicken broth in the microwave, a covered skillet, or a 350°F (175°C) oven until the center reaches 165°F (74°C).

Serving suggestion: Serve with steamed green vegetables, a fresh garden salad, or crusty bread to soak up the savory cooking broth.