This Crockpot Italian Chicken and Veggies is a simple, hands-off dinner made with tender chicken, hearty potatoes, and classic Italian flavors. Everything cooks together in one slow cooker for minimal prep and easy cleanup. It’s a perfect choice for busy families, beginners, or anyone who wants a stress-free weeknight meal.
- Prep Time: 5 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 5 minutes
- Servings: 4
- Category: Dinner, Slow Cooker
- Cuisine: American, Italian-inspired
Ingredients
- 2 lb skinless boneless chicken breasts
- 4–6 medium red potatoes, cut into large chunks
- 1 tablespoon dry Italian seasoning
- 1 (14.5-ounce) can chicken broth
- 1/2 cup bottled Italian salad dressing
Ingredient Notes (Optional)
- Red potatoes hold their shape well, but Yukon gold potatoes also work.
- Chicken breasts are lean, but chicken thighs can be used for extra juiciness.
- Use your favorite Italian dressing for slightly different flavor profiles.
How to Make Crockpot Italian Chicken and Veggies
- Prep the slow cooker
Place the chicken breasts in the bottom of a 6-quart slow cooker. Add the potato chunks evenly around the chicken. - Season everything
Sprinkle the dry Italian seasoning evenly over the chicken and potatoes. - Add the liquids
Pour the chicken broth and Italian salad dressing over all the ingredients. - Slow cook
Cover and cook on LOW for 7–8 hours or HIGH for 3–4 hours, until the chicken is fully cooked and tender. - Serve
Gently stir before serving and spoon the juices over the chicken and potatoes.
Variations & Substitutions
- Add carrots or green beans for more vegetables
- Use chicken thighs instead of breasts for richer flavor
- Sprinkle grated parmesan on top before serving
- Add garlic powder or onion powder for extra seasoning
- Make it creamy by stirring in a little cream cheese at the end
Storage & Reheating
Fridge: Store leftovers in an airtight container for up to 3–4 days.
Freezer: Freeze cooled portions for up to 2 months. Thaw overnight in the fridge.
Reheating: Reheat in the microwave or in a skillet over medium heat until warmed through.
What to Serve With Crockpot Italian Chicken and Veggies
- Simple green salad with vinaigrette
- Steamed broccoli or green beans
- Crusty bread or dinner rolls
- Side of rice or pasta to soak up the sauce
FAQ
Can I use chicken thighs instead of chicken breasts?
Yes, boneless skinless chicken thighs work very well and stay extra tender during slow cooking.
Can I make this recipe ahead of time?
Yes, this dish is great for meal prep and can be cooked ahead and reheated throughout the week.
Do I need to brown the chicken first?
No, this is a true dump-and-go recipe. Browning is optional but not required.
How long does this recipe last in the fridge?
Stored properly, leftovers will last 3–4 days in the refrigerator.
Nutrition (Estimated)
Calories: 230
Protein: 32g
Carbs: 18g
Fat: 4g
Fiber: 3g
Sugar: 2g
Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. For precise dietary advice, please consult a nutrition professional.