Crockpot Chicken and Potatoes
This Crockpot Chicken and Potatoes recipe is the kind of meal that makes life easier.
It’s hearty, comforting, and requires minimal effort while delivering tender chicken, buttery potatoes, and flavorful carrots.
Whether you’re prepping for a busy day or just want a fuss-free dinner, this dish delivers. With a little prep, your slow cooker does all the work, and dinner is ready when you need it!
Crockpot Chicken and Potatoes Recipe Highlights
- A true dump-and-go meal that makes dinner effortless.
- Chicken turns out fall-apart tender with golden, flavorful skin.
- Potatoes and carrots soak up the rich, savory seasoning in every bite.
- Just a few minutes of prep before your slow cooker takes over.
- Perfect for leftovers that taste just as good the next day.
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
CHICKEN – Bone-in, skin-on chicken thighs are the best choice for this recipe because they stay tender and juicy while slow cooking. The skin adds flavor, and the bone helps keep the meat moist. If you prefer boneless thighs or chicken breasts, keep in mind that they cook faster and may need a shorter cooking time.
POTATOES – Baby Dutch potatoes work well because they hold their shape and absorb all the seasoning without turning mushy. If using russet or Yukon gold potatoes, cut them into evenly sized chunks so they cook at the same rate as the other ingredients.
CARROTS – Carrots become tender and slightly sweet as they cook, complementing the savory flavors of the dish. If you want to switch things up, try parsnips for a similar texture with a slightly earthier taste or sweet potatoes for a richer, slightly sweeter contrast.
OLIVE OIL – Coats the chicken and vegetables, helping the seasoning stick while adding richness. Butter can be used instead for a slightly deeper, more indulgent flavor.
SEASONING – A simple mix of salt, black pepper, garlic powder, and Italian seasoning enhances the dish without overpowering it. The garlic powder adds a warm, savory depth, while the Italian seasoning adds balance. If you prefer a little extra heat, a pinch of red pepper flakes would be a great addition.
How To Make Crockpot Chicken and Potatoes
Please check the printable recipe card below for more detailed instructions.
- Mix the salt, pepper, garlic powder, and Italian seasoning in a small bowl.
- Pat the chicken dry, season both sides, and sear in a skillet with olive oil for 2-3 minutes per side.
- Add the potatoes and carrots to the slow cooker, drizzle with olive oil, and toss with the remaining seasoning.
- Place the seared chicken on top and cook on low for 3-4 hours until the chicken reaches 165º Fahrenheit and the potatoes are fork-tender.
Leftovers and Storage
STORE – Leftovers keep well and taste just as good the next day. Transfer the chicken and vegetables to an airtight container and refrigerate for up to three days. The flavors continue to develop, making for an easy and flavorful meal later.
FREEZE – If you want to save some for later, let everything cool completely before transferring to a freezer-safe container. The chicken and vegetables will stay fresh for up to two months. For the best results, thaw overnight in the refrigerator before reheating.
REHEAT – For the juiciest chicken, warm it in a covered skillet over low heat with a splash of broth. This keeps the meat from drying out while keeping the flavors intact. If using the microwave, reheat in 30-second intervals, stirring as needed to heat evenly.
MAKE AHEAD – To save time, season the chicken and chop the vegetables the night before. Store them separately in airtight containers in the refrigerator, so when it’s time to cook, all you have to do is add everything to the slow cooker and let it do the work.
More Easy Crockpot Chicken Recipes
Serving Suggestions
GREEN BEANS – A simple side of sautéed or roasted green beans adds freshness and a bit of crunch, balancing the richness of the slow-cooked chicken and potatoes.
CUCUMBER SALAD – A cool and refreshing cucumber salad—whether creamy or light with vinegar—brightens up the meal and adds a crisp contrast to the tender chicken.
OATMEAL DINNER ROLLS – These soft, homemade rolls are perfect for soaking up the flavorful juices from the chicken and potatoes, making sure none of that delicious seasoning goes to waste.
Recipe Success Tips
SEARING LOCKS IN FLAVOR – Don’t skip the quick sear before slow cooking! Browning the chicken first adds depth and helps create that rich, golden color. It only takes a few minutes but makes a huge difference in taste.
CUT VEGGIES EVENLY – Keep the potatoes and carrots in similar-sized pieces so they cook at the same rate. Larger chunks will take longer, while smaller pieces may turn mushy.
LAYERING MATTERS – Place the vegetables on the bottom and the chicken on top. This prevents the chicken from getting too soft while allowing the vegetables to soak up all the flavorful juices.
CHECK THE TEMPERATURE – Slow cookers can vary in heat, so always use a meat thermometer to confirm the chicken has reached 165º Fahrenheit before serving. This guarantees perfectly cooked, juicy chicken every time.
DON’T OVERCOOK – If your slow cooker runs hot, check for doneness on the earlier side of the cooking range. Chicken thighs stay juicy longer than chicken breasts, but it’s always best to avoid overcooking for the most tender results.
Commonly Asked Questions
Can I use chicken breasts instead of thighs?
Yes, but they cook faster and can dry out if overcooked. If using chicken breasts, check for doneness after about 2.5 to 3 hours on low. Bone-in, skin-on thighs are best for juicy, flavorful results, but if you prefer white meat, you can keep chicken breasts moist by adding a splash of broth to the slow cooker.
Can I add more vegetables to the slow cooker?
Absolutely! Bell peppers, onions, or mushrooms would all add great flavor. Just keep in mind that softer vegetables like zucchini or spinach should be added in the last 30 minutes of cooking to avoid becoming too mushy. If adding extra root vegetables, cut them into smaller pieces so they cook evenly with the potatoes and carrots.
More Easy and Delicious Slow Cooker Recipes
Crockpot Broccoli and Cheddar Soup
Crockpot Chicken and Potatoes
Ingredients
- 2 tablespoons olive oil divided
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons Italian seasoning
- 4-6 pieces chicken thighs about 2 pounds, bone-in, skin-on
- 1 ½ pounds baby Dutch potatoes
- 4-5 medium carrots cut into 1-inch pieces
Instructions
- Combine the salt, pepper, garlic powder, and Italian seasoning in a small bowl.
- Dry the chicken with paper towels and sprinkle with half the seasoning mixture over the chicken making sure to season both sides of the chicken.
- Heat a skillet on the stovetop over medium-high heat and add 1 tablespoon of olive oil.
- Place the chicken, skin side down and sear for 2-3 minutes until golden. Flip and cook for another 1-2 minutes.
- Add the potatoes and carrots to the bottom of the slow cooker. Sprinkle with the remaining olive oil and spice mixture. Toss to coat.
- Nestle the chicken over the vegetables and cook on low for 3-4 hours.
- Check to see that the chicken has reached 165° Fahrenheit and that the potatoes are easily pierced with a fork. Serve warm.
Equipment
Notes
SLOW COOKER TIMES
ON HIGH – 1 to 2 hoursON LOW – 3 to 4 hours NOTE – The chicken will not be fully cooked after the pan sear. Once the chicken has cooked in the slow cooker use a meat thermometer to make sure that the internal temperature is 165º Fahrenheit.
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.