Crockpot Chicken and Potatoes – Tender, juicy chicken and perfectly cooked potatoes are slow-cooked together with a blend of savory herbs and spices for a comforting, hearty dish. Whether you’re prepping for a busy weeknight or looking for a cozy weekend dinner, this one-pot wonder delivers effortless flavor and wholesome goodness every time. Just toss everything in the crockpot, let it simmer, and enjoy a stress-free, delicious meal!
Why You’ll Love Crockpot Chicken and Potatoes
- Hands-Off Cooking: Toss the ingredients into the crockpot and let it do the work.
- One-Pot Wonder: Fewer dishes to wash!
- Family-Friendly: Simple flavors that even picky eaters will enjoy.
- Customizable: Easily adapt to your taste preferences or dietary needs.
Tips and Tricks for the Best Crockpot Chicken and Potatoes
- Sear the Chicken First: For extra flavor, quickly sear the chicken in a skillet before placing it in the crockpot.
- Use Fresh Herbs: While dried herbs work, fresh rosemary and thyme elevate the dish.
- Cut Uniformly: Ensure potatoes and veggies are evenly sized for consistent cooking.
- Don’t Overcrowd: Arrange the chicken in a single layer to ensure even cooking.
Variations to Try
- Creamy Version: Add ½ cup of heavy cream or a can of cream of mushroom soup for a creamy sauce.
- Lemon Garlic: Add lemon slices and extra garlic for a zesty twist.
- Spicy Kick: Sprinkle cayenne pepper or red chili flakes for heat.
- Mediterranean Style: Include olives, sun-dried tomatoes, and oregano for a Mediterranean flair.
How to Serve Crockpot Chicken and Potatoes
- As-Is: This dish is a complete meal on its own.
- With Bread: Serve with crusty bread to soak up the delicious juices.
- Over Rice or Pasta: Spoon the chicken and potatoes over rice or pasta for a heartier meal.
- With a Side Salad: Pair with a fresh green salad for a balanced plate.
How to Store and Reheat
Storing
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze portions in freezer-safe containers for up to 3 months.
Reheating
- Microwave: Heat individual portions in the microwave for 2-3 minutes.
- Oven: Reheat in a 350°F oven until warmed through.
- Stovetop: Warm in a skillet over low heat, adding a splash of broth if needed.
Recipe FAQs
Can I Use Frozen Chicken?
Yes, but thaw it first to ensure even cooking and avoid excess moisture.
What Type of Potatoes Work Best?
Baby potatoes, Yukon Gold, or red potatoes are ideal as they hold their shape well during slow cooking.
Can I Make This Ahead?
Absolutely! Assemble everything in the crockpot the night before and refrigerate. Start cooking the next day.
Can I Use Other Proteins?
Yes, pork chops or turkey thighs work well as substitutes for chicken.
How Do I Prevent Soggy Potatoes?
Avoid overcooking and use waxy potatoes, which are less likely to fall apart.
Crockpot Chicken and Potatoes
Crockpot Chicken and Potatoes - Tender, juicy chicken and perfectly cooked potatoes are slow-cooked together with a blend of savory herbs and spices for a comforting, hearty dish.
Ingredients
- 6 bone-in, skin-on chicken thighs (about 3 lbs)
- 1 yellow onion, chopped
- 4 cloves garlic, minced
- Salt and pepper
- 1 tbsp olive oil
- 1 tbsp tomato paste
- ½ tsp dried rosemary
- 1 cup low-sodium chicken broth
- ¼ cup all-purpose flour
- 1 tsp dried thyme
- 1½ lbs baby potatoes, halved or quartered (¾-inch pieces)
- 4 large carrots, halved lengthwise, cut into ½-inch pieces
- 2 bay leaves
- Optional: Chopped fresh parsley for garnish
Instructions
- Heat olive oil in a skillet over medium-high heat. Season chicken with salt and pepper, then brown both sides (4–5 minutes per side). Set aside.
- In the same skillet, cook chopped onion for 2–3 minutes until softened. Stir in garlic, thyme, rosemary, tomato paste, and flour; cook for 30 seconds.
- Pour in chicken broth, scraping up browned bits, and cook until the sauce thickens (1–2 minutes). Remove from heat.
- Layer potatoes and carrots at the bottom. Pour the onion mixture over them, spreading it evenly. Add bay leaves. Place the chicken on top, skin side up.
- Cover and cook on low for 5–6 hours or high for 2½–3 hours. The chicken should reach 165°F, and the vegetables should be tender.
- Discard bay leaves and garnish with fresh parsley if desired. Enjoy this comforting meal straight from the crockpot!
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 221Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 28mgSodium: 131mgCarbohydrates: 34gFiber: 4gSugar: 4gProtein: 10g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Crockpot Chicken and Potatoes is a classic dish that checks all the boxes for a busy weeknight meal or a cozy weekend dinner. With minimal prep and endless customization options, it’s a recipe you’ll return to again and again. Plus, the leftovers taste just as good, making it a meal-prep favorite.
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