Slow Cooker Chicken and Potatoes is a simple, comforting meal that brings together tender chicken and soft, flavorful potatoes all cooked together in one pot. The slow cooker does all the work, making the chicken juicy and the potatoes perfectly cooked as they soak up all the tasty juices.
I love making this dish when I want something easy but satisfying. You just add some basic seasonings, maybe a bit of garlic and herbs, and let it simmer away while you go about your day. The smell that fills the house is always a good sign that dinner is going to be great.
My favorite way to serve it is straight from the slow cooker, with a sprinkle of fresh parsley on top and a side of steamed green veggies. It’s one of those meals that feels like a warm hug, especially on a chilly evening. Plus, clean-up is a breeze, which is always a bonus in my book!
Key Ingredients & Substitutions
Chicken: Bone-in, skin-on chicken breasts give great flavor and stay juicy in the slow cooker. If you prefer dark meat, thighs work well too and stay moist without drying out.
Baby Potatoes: These cook evenly and absorb flavors nicely. You can swap with red potatoes or fingerlings, which also hold their shape during slow cooking.
Garlic & Herbs: Fresh garlic adds punch, but garlic powder can work if you’re in a pinch. Dried thyme, rosemary, and parsley bring an earthy aroma; fresh herbs for garnish brighten the dish.
Chicken Broth: Broth adds moisture and depth of flavor. For a lighter option, use water and boost seasonings or add a splash of white wine.
How Do I Keep the Chicken Juicy and the Potatoes Perfect in the Slow Cooker?
Getting tender chicken while potatoes are cooked through can be tricky, but here’s what works best:
- Use bone-in, skin-on chicken to lock in moisture during slow cooking.
- Cut potatoes into similar sizes so they cook evenly alongside the chicken.
- Layer potatoes at the bottom with enough liquid to steam and soften them.
- Place chicken on top so it cooks gently without sitting in too much liquid.
- Cook on low heat for the best tenderness, usually 6-7 hours.
- For thicker juices, remove the lid near the end and switch to high heat to reduce liquid.
Taking these steps helps both potatoes and chicken come out tender and flavorful without drying out or turning soggy.
Equipment You’ll Need
- Slow cooker – This is perfect for cooking everything evenly and hands-free, so I love how it keeps the chicken juicy and potatoes soft.
- Measuring spoons and cups – For keeping track of seasonings and liquids, which keeps the dish balanced.
- Sharp knife – To halve the potatoes and chop any herbs or onions easily.
- Cutting board – Keeps your prep safe and organized.
Flavor Variations & Add-Ins
- Swap chicken breasts for thighs for a juicier, more flavorful option—thighs stay moist longer during slow cooking.
- Add vegetables like carrots or green beans in the last hour of cooking for more color and nutrients.
- Use different herbs such as basil or oregano to change up the flavor profile depending on your mood or what you have on hand.
- Stir in a splash of soy sauce or Worcestershire sauce for a savory twist that deepens the flavor.
Slow Cooker Chicken And Potatoes
Ingredients You’ll Need:
- 3 bone-in, skin-on chicken breasts (or thighs if preferred)
- 1.5 to 2 lbs baby yellow potatoes, halved
- 3 cloves garlic, minced
- 1 medium onion, chopped (optional)
- 1 cup chicken broth
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary (plus extra sprigs for garnish)
- 1 teaspoon dried parsley (plus fresh parsley for garnish)
- ½ teaspoon paprika
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- Juice of half a lemon (optional, for brightness)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, then you’ll let the slow cooker work its magic for 6-7 hours on low heat or 3-4 hours on high. About 30 minutes before serving, you can choose to thicken the juices by turning the slow cooker to high and leaving it uncovered.
Step-by-Step Instructions:
1. Prep the Potatoes and Seasoning:
Start by rinsing the baby potatoes and cutting them in half. In a small bowl, mix olive oil, minced garlic, dried thyme, rosemary, parsley, paprika, salt, and pepper to make a flavorful seasoning mix.
2. Season the Chicken:
Rub this seasoning all over the chicken breasts to coat them evenly and bring out great taste.
3. Layer Ingredients in the Slow Cooker:
Put the halved potatoes and chopped onion at the bottom of your slow cooker. Pour the chicken broth over the potatoes to keep things moist. Then, place the seasoned chicken breasts on top. Add a few fresh rosemary sprigs for an extra aroma boost.
4. Cook Until Perfect:
Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours. The chicken should reach an internal temperature of 165°F (74°C) and the potatoes should be tender when done.
5. Finish and Serve:
If you like thicker juices, about 30 minutes before serving, remove the lid and turn the slow cooker to high to let it reduce a bit. Before serving, squeeze in fresh lemon juice if you want a bright touch, and sprinkle chopped fresh parsley on top for color and flavor. Serve warm, straight from the slow cooker!
Can I Use Frozen Chicken for This Recipe?
Yes, but be sure to fully thaw the chicken first to ensure even cooking. Thaw it overnight in the fridge or use the cold water method for quicker thawing.
Can I Add Other Vegetables?
Absolutely! Carrots, green beans, or celery work great. Add harder vegetables like carrots at the start, and softer ones like green beans in the last hour of cooking to avoid overcooking.
How Do I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through.
Can I Make This Recipe Ahead of Time?
You can prep and season the chicken and potatoes the night before, then store everything covered in the fridge. Just add to the slow cooker when ready to cook for a convenient meal.
