Delicious Crockpot Chicken and Potatoes

There’s something comforting about walking through the door after a long day and smelling dinner already done. That’s why this crockpot chicken and potatoes recipe has become my go-to meal for busy weeknights. I can toss everything in before heading out in the morning, and by the time we’re all home, dinner’s ready and waiting.

As a mom juggling work and family life, I’ve learned that simple ingredients often make the best meals. Chicken and potatoes might sound basic, but when they slow cook together all day, they turn into something that’ll make everyone happy. Plus, cleanup is a breeze – just one pot to wash after dinner.

Maybe it’s because it reminds me of the home-cooked meals my mom used to make, but there’s just something about this combination that feels like a warm hug at the end of a busy day. And let’s be honest – any dinner that practically cooks itself is a winner in my book.

What Kind of Potatoes Should I Use?

Baby Yukon gold or red potatoes are perfect for this crockpot recipe because they hold their shape well during long, slow cooking without turning mushy. While the recipe specifically calls for baby potatoes, you can actually use regular-sized Yukon golds or reds – just cut them into 1-2 inch chunks so they cook evenly with the other ingredients. If you’re in a pinch, white potatoes will work too, but try to avoid russet potatoes as they tend to break down too much in the slow cooker. Just remember to scrub your potatoes well before using them, and there’s no need to peel them since their skins are thin and tender.

Options for Substitutions

This easy crockpot recipe is super adaptable – here’s how you can switch things up:

• Potatoes: Any small potato variety works here – baby reds, fingerlings, or even regular potatoes cut into 1-inch chunks. Just keep the pieces similar in size for even cooking.
• Chicken: You can use either breasts or thighs interchangeably. If you prefer dark meat, go for thighs – they tend to stay juicier. Just avoid bone-in pieces as they’ll change the cooking time.
• Italian herbs: Don’t have a pre-made blend? Mix equal parts dried basil, oregano, thyme, and rosemary. Or use any single herb you have on hand – dried thyme or oregano alone works great too.
• Butter: You can swap butter with olive oil or even ghee. If using olive oil, use about 4 tablespoons instead of 5.
• Cheese: Parmesan, feta, or Grana Padano all work well here. You could even try pecorino romano or asiago. If you skip the cheese altogether, add an extra pinch of salt to make up for the lost salty flavor.
• Lemon: If you’re out of fresh lemons, use 3 tablespoons of bottled lemon juice. No zest? Add an extra tablespoon of juice or a tiny splash of white wine vinegar for brightness.

Watch Out for These Mistakes While Cooking

The biggest mistake when making crockpot chicken and potatoes is throwing all ingredients in at once – instead, layer your vegetables on the bottom since they take longer to cook than the chicken. Another common error is lifting the lid too frequently during cooking, which can add 15-20 minutes to your cooking time each time you peek. To ensure even cooking, cut your potatoes and chicken into similar-sized pieces (about 1-1.5 inches), and don’t forget to pat your chicken dry before adding it to prevent excess liquid from making your dish watery. For the best flavor development, brown your chicken briefly in a pan before adding it to the crockpot – this extra step creates a richer taste and better texture in the final dish.

What to Serve With Crockpot Chicken and Potatoes?

Since this crockpot meal already includes meat, potatoes, and carrots, you really just need a few simple sides to round out your dinner. A fresh green salad with a light vinaigrette works perfectly to balance out the richness of the buttery, garlicky chicken. If you’re looking to add some extra veggies, steamed green beans or roasted broccoli would fit right in with the Mediterranean flavors of this dish. For bread lovers, warm dinner rolls or crusty French bread are perfect for soaking up the tasty sauce at the bottom of the slow cooker.

Storage Instructions

Keep Fresh: This crockpot chicken and potatoes makes great leftovers! Just transfer everything to an airtight container and pop it in the fridge – it’ll stay good for up to 4 days. The flavors actually get even better as they hang out together in the fridge.

Freeze: If you want to save some for later, this dish freezes pretty well. Place it in a freezer-safe container and it’ll keep for up to 3 months. Just keep in mind that the potatoes might be a bit softer after thawing, but they’ll still taste great!

Reheat: When you’re ready to enjoy your leftovers, warm them up in the microwave in short intervals, stirring in between. Or pop it in a covered dish in the oven at 350°F until heated through. If it seems a bit dry, you can add a splash of chicken broth to bring back some moisture.

Preparation Time	15-20 minutes
Cooking Time	90-150 minutes
Total Time	105-170 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1600-1800
• Protein: 140-150 g
• Fat: 90-100 g
• Carbohydrates: 120-130 g

Ingredients

For the main dish:

• 1 lb petite carrots
• 1.5 lb boneless, skinless chicken (cut into 2-inch pieces)
• 1 lb baby potatoes (halved or quartered if larger)

For the butter mixture:

• 1 tbsp Italian herbs
• 1 tsp kosher salt
• 5 cloves garlic (freshly minced for best flavor)
• 2 tbsp honey
• juice from 1.5 lemons
• 1/8 tsp cayenne pepper (optional, for a touch of heat)
• 1/2 tsp onion powder
• zest from 1 lemon
• 1/4 tsp black pepper
• 5 tbsp unsalted butter (I use Kerrygold unsalted butter)

For the garnish:

• 1/2 cup shredded parmesan cheese
• chopped fresh parsley

Step 1: Prepare and Arrange the Vegetables

Begin by cutting any potatoes that are larger than a ping pong ball into quarters and those smaller than a ping pong ball in half, aiming for a roughly 1-inch dice.

Lay the potato pieces evenly into a 6-quart or larger slow cooker.

Stir in the carrots and spread them into an even layer.

Arrange the chicken pieces in the center, on top of the vegetables.

Step 2: Make and Pour the Butter Mixture

In a small saucepan, melt some butter over medium-low heat.

Once melted, remove the saucepan from the heat and stir in garlic, lemon juice and zest, Italian seasoning, onion powder, cayenne/red pepper flakes, salt, and pepper.

Pour half of this flavorful mixture over the chicken and vegetables in the slow cooker, reserving the rest in the saucepan.

Step 3: Cook the Chicken and Vegetables

Cover the slow cooker and cook on HIGH for 1 1/2 to 2 hours or on LOW for 4 to 5 hours.

Monitor for doneness using an instant-read thermometer, ensuring that the chicken reaches 165°F in the center.

Once done, carefully remove the chicken to a plate and cover with foil to keep warm.

Step 4: Check and Finish the Vegetables

Check the vegetables for tenderness by piercing them with a fork.

If they are not yet tender, stir them, re-cover the slow cooker, and continue to cook until soft, up to 1 additional hour on high or 2 hours on low.

Once the vegetables are ready, return the chicken to the slow cooker.

Step 5: Add Final Touches and Serve

Reheat the remaining butter mixture over low heat in the saucepan.

Add honey and stir until dissolved.

Pour this honey butter over the chicken and vegetables in the slow cooker, combining everything gently.

Season to taste with salt and pepper.

For a finishing touch, sprinkle with Parmesan and parsley before serving.

Enjoy your dish warm.