Chicken With Potatoes In Crock Pot


There is nothing better than a nice home cooked meal. Chicken with Potatoes in Crock Pot is a delicious meal that your family will love. It takes only minutes to prepare and requires very few ingredients. Although it takes 6-8 hours to cook, this is one of the best ways to create a nice juicy meal with minimal effort.

Crockpot Chicken and Potatoes

Potatoes and carrots in a slow cooker for making easy crockpot chicken and potatoes
Chicken breasts and potatoes and carrots in a slow cooker for making easy crockpot chicken and potatoes

Feeling hassled and harried and just want an easy, hands-off dinner that everyone at your table will eat in glorious, satisfied silence? Here for your sanity, your healthy dinner needs, and your picky eaters’ approval: Crockpot Chicken and Potatoes.

Crockpot Chicken and Potatoes and Carrots in a slow cooker with Parmesan, garlic, and herbs

First cousin to Crock Pot Chicken and Rice, this is one of those unabashedly unfancy, take-me-home basic crock pot recipes that is ultra useful to have in your arsenal.

Chicken. Potatoes. Carrots. <—All are approachable and widely accepted additions to the dinner plate.

Lemon. Butter. Parmesan. Italian herbs. <—I dare you (and anyone else to whom you serve this slow cooker chicken and potatoes) to argue that there is a single objectionable item on that list.

And…that’s it!

When you are attempting to serve a household of different tastes, manage your day-to-day responsibilities, plan for tomorrow, and survive today—all while maintaining a scrap of personal dignity—well, sometimes nothing being wrong with a recipe is also everything that is exactly right about it.

I have dozens of healthy slow cooker recipes and healthy crock pot chicken recipes on my site, but it’s the “dump and go”/“set it and forget it” ones like this Slow Cooker Honey Garlic Chicken and this Crockpot White Chicken Chili that are prized most for their ease. I’m happy to share that this crockpot chicken with potatoes and carrots fits that category too!

You can make this crock pot recipe with chicken breasts or thighs, add extra seasonings if you’re feeling adventurous, or keep it just as it is when you need a simple slam dunk. This recipe offers every food group in a single pan (er, crock pot), is reasonably healthy, and you can even repurpose the leftovers.

Easy crockpot chicken, potatoes and carrots in a slow cooker with fresh herbs

How to Make Crockpot Chicken and Potatoes

The straightforward ingredient list and easy prep tells you everything you need to know: this is a simple, comforting dish that’s here to help you get dinner on the table at end of a long day.

The Ingredients

  • Potatoes. For quick prep, I use baby potatoes, which can be quartered in a flash. Yukon gold potatoes are nice and buttery, and red potatoes are another creamy option. You can also use regularly sized Yukon gold potatoes; dice them into rough 1-inch pieces first.
  • Chicken. The universal protein! I opted to use chicken breasts for this recipe, but it would be equally as scrumptious with chicken thighs.
  • Carrots. Carrots are the perfect complement to the creamy potatoes. They add a nice crunch to the dish and a load of nutrients. (For another recipe combining potatoes and carrots, check out these Roasted Potatoes and Carrots.)
  • Italian Seasoning. This blend of herbs is a staple in many of my recipes (Italian Sheet Pan Chicken, anyone?), because it provides a myriad of flavors per teaspoon, without having to separately measure individual spices. During the slow cooking process, the Italian seasoning sneaks flavor into each ingredient and makes the sauce extra yummy.
  • Lemon. Lemon brings a bright, fresh, and citrusy flavor to the recipe. Once you taste the lemon butter Parmesan herb sauce, you’ll want to pour it over everything!

What you won’t see on the ingredient list: cream of anything soup. While some crockpot chicken and potatoes recipes call for cream of mushroom soup or cream of chicken soup, I wanted this recipe to be healthy and use minimally processed ingredients. The Parmesan cheese and touch of butter add just enough indulgence to make the recipe satisfying, no canned soup required.

The Directions

  1. First, grab your potatoes and dice them into roughly 1-inch pieces. Place them in your slow cooker. Then, add in your carrots, and spread everything into an even layer.
  2. Lay your chicken on top of the vegetables in the center of the slow cooker.
  3. Next, use a small saucepan to melt your butter over medium-low heat. Once melted, remove from the heat, and stir in the garlic and spices. Then, pour the mixture over the top of the chicken and vegetables. Hello, flavor.
  4. Now, cover your slow cooker, and cook on high for 1 1/2 to 2 hours or on low for 4 to 5 hours. Use an instant read thermometer to check when your chicken reaches 165 degrees F. As soon as your chicken is done, place it on a covered plate to keep warm. Then, check your vegetables to see if they are tender. If not, stir them, and place the cover back on your slow cooker. Continue cooking until they are tender and pierce easily with a fork (up to 1 additional hour on high or 2 additional hours on low).
  5. When you’re ready to serve, briefly place the chicken back in the slow cooker, and sprinkle Parmesan and parsley over the top. Time to DIG IN!

How to Know When Slow Cooker Chicken is Done

It is easy to overcook chicken in the slow cooker, especially if you are using boneless skinless chicken breasts, which dry out easily. Here are tips to know when your chicken is done and to avoid overcooking.

  • Using a sharp knife, make a small incision in the middle of your piece of chicken. Use a fork to peek inside the incision and check the color. If the meat still has pink hues, then it needs to cook longer. If the chicken is white, then it is done.
  • The best option is to use an instant read thermometer! I typically pull my chicken out at 160 degrees F, then place it on a plate and cover it to keep warm. This carryover cooking takes the chicken to the safe, FDA recommended temp of 165 degrees F.
  • I recommend checking your chicken early to make sure it doesn’t overcook. Each slow cooker is different (some run hot; mine does!), and this can alter how long your chicken will take to cook.

Can I Put Frozen Chicken in the Crockpot?

This is a question I receive often, and the short answer is no, you cannot put frozen chicken in the crockpot.

Here’s why:

  • While place raw chicken in the slow cooker, the chicken MUST be thawed first. If you use frozen chicken, during the cooking process, the chicken will spend too long at room temperature, and this may cause the meat to become unsafe to eat.

GOOD NEWS: You CAN put frozen chicken in the Instant Pot!

  • The Instant Pot cooks frozen chicken quickly enough to where it stays at a safe temperature.
  • See Instant Pot Chicken for cook times for fresh or frozen chicken breasts and thighs. The post includes cooking times for both boneless and bone-in chicken as well.

Recipe Variations

  • Crockpot Chicken and Potatoes and Green Beans. Swap the carrots for trimmed and halved fresh green beans, or try a mix of vegetables.
  • Extra Lemony Crockpot Chicken and Potatoes. Double the lemon zest, using two lemons instead of one. Once the chicken and potatoes have finished cooking, squeeze the juice of the additional lemon over the top.
  • Crockpot Chicken and Sweet Potatoes. Swap the diced white potatoes for 3/4-inch diced sweet potatoes.

What to Serve with Crockpot Chicken and Potatoes

This recipe is plenty hearty as a stand-alone meal, as it includes servings of protein and vegetables. If you’d like to add more to the meal, here are some suggestions:

  • Vegetables. To serve even more vegetables with your dinner, try pairing crockpot chicken and potatoes with Sautéed Cabbage, Roasted Brussels Sprouts With Garlic, or Roasted Zucchini.
  • Applesauce. Applesauce makes a simple and healthy side dish that’s both tasty and kid-friendly. I love making this Crockpot Applesauce.
  • Salad. A big green salad is a great complement to the chicken and potatoes in this recipe. Try it with this Anytime Arugula Salad.

Storage and Reheating Tips

  • To Store. Place cooked leftovers in an airtight storage container in the refrigerator for up to 4 days.
  • To Freeze. While I do not recommend freezing the potatoes (they can become mealy when frozen), you can freeze the chicken and carrots. Store cooked chicken and carrots in an airtight freezer-safe container in the freezer for up to 3 months. Let thaw in the refrigerator overnight before reheating.
  • To Reheat. Gently rewarm the chicken and vegetables on a plate in the microwave until warmed through.
  • I also enjoy shredding the leftover chicken and tossing it (either chilled or at room temperature) with a green salad.

Crockpot Chicken and Potatoes

Crockpot Chicken and Potatoes is a delicious crock pot meal made with juicy chicken thighs, potatoes and carrots in a flavorful gravy. This is one of the best slow cooker recipes for an easy dinner!

Crockpot chicken and potatoes with carrots and gravy.

I am so excited to share this recipe with you! As I was testing this slow cooker recipe to get it just perfect for you to make in your kitchen, this crockpot chicken and potatoes quickly became a favorite with my family.

Crockpot Chicken and Potatoes

Take just one bite and you’ll see why. First, we have tender, juicy chicken thighs, cooked to perfection in your crockpot. Then we have vegetables: potatoes and carrots, smothered in a rich and flavorful gravy that hardly took any effort to make. This easy crockpot chicken recipe is going into our regular meal rotation and I’m betting it will become a favorite of yours, too.

This is the kind of wholesome comfort food that I love to cook for my family. It’s quick to prep, you can make it ahead (thank you, crockpot recipes!), and it’s both satisfying and nourishing. If you like this recipe, you’ll also love my Crockpot Chicken Breast, Crockpot Chicken and Mushrooms, Tuscan Slow Cooker Chicken Thighs and Slow Cooker Chicken and Rice.


My goal is always to keep my recipes as simple as possible while also maximizing flavor. Let’s run through the ingredients and directions for how to make this easy crockpot chicken.


  • Bone-In, Skin-On Chicken Thighs: I tested this recipe with different types of chicken and found that bone-in, skin-on chicken thighs worked best. The bone helps to keep the chicken moist as it cooks low and slow in the crockpot. If you prefer, you can remove the skin from the chicken before cooking but I did not find this to be necessary.
  • Onion and Garlic: Flavor! You’ll sauté the onion and garlic on the stove to soften their flavor.
  • Thyme, Rosemary and Bay Leaves: This is my favorite combination of herbs in this recipe, but you can try other seasonings if you prefer. I use dried herbs because I always have them on hand, but you can substitute fresh. If using fresh, you can just throw a few whole sprigs of thyme and rosemary in the slow cooker and remove the stems after cooking.
  • Tomato Paste: The tomato paste adds richness and depth of flavor. If you don’t have any on hand, you can omit it.
  • All Purpose Flour: The flour is needed as a thickener for the gravy.
  • Chicken Broth: I recommend using low sodium chicken broth so that you can better control the amount of salt in your meal.
  • Carrots: You’ll want to cut the carrots up fairly small – I recommend 1/2-inch half moons. This way, the carrots will be sure to cook in the same amount of time as the chicken. You can also use whole baby carrots, if you want to skip a chopping step.
  • Potatoes: Any type of baby potatoes will work well in this recipe. If the baby potatoes are small (about 3/4-inch wide), you don’t even have to chop them. If they’re bigger, halving the potatoes will ensure that they cook until tender.

Close up of chicken thighs in a slow cooker, with carrots and baby potatoes.


  1. Brown the chicken. Please don’t be tempted to skip this step, as it adds so much flavor to this crockpot meal. You’ll brown the chicken in some olive oil in a skillet on the stove. Brown the chicken on both sides, starting with the skin side down. Then set the chicken aside but keep the pan on the heat.
  2. Sauté the onion. Now you’re starting to create the layers of flavor for your gravy. Again, you might want to skip these stove top steps, but I tested this recipe without cooking any of the ingredients on the stove and it was not good. At all. So trust me on this one, these few extra minutes of prep time before you add the ingredients to your slow cooker are well worth it.
  3. Add seasonings, flour and broth. Once the onions have softened, you’ll add the garlic, thyme, rosemary, tomato paste and flour to the skillet. Stir for about 30 seconds, to cook off the raw flavor of the garlic and flour. Then pour in the chicken broth and cook, stirring, until the mixture thickens. This will only take a minute or two. Remove the pan from the heat.
  4. Layer ingredients in the slow cooker. Put the carrots and potatoes in the bottom of the crockpot. Then spread the onion mixture from the skillet over the top. Place the bay leaves and then chicken on top of the vegetables.Step by step photos of how to make crockpot chicken with potatoes and carrots.
  5. Slow cook. You can cook this crockpot chicken on low or high. Both work well, so choose based on what works best for your schedule. Cook on low for 5 to 6 hours or high for 2 1/2 to 3 hours, until the chicken is cooked through and the vegetables are tender.


  • How to tell if chicken is done? The best way to tell if your chicken is done is to use an instant read thermometer. Chicken should be cooked to 165° F, measured at the thickest part, away from the bone.
  • Can I cook frozen chicken in a crockpot? No, you shouldn’t cook frozen chicken in a crockpot. Cooking frozen meat in a slow cooker can be a food safety risk. The low and slow cooking process means that frozen chicken could stay in the “danger zone” for long enough for bacteria to possibly multiply.
  • Can I make this recipe with chicken breasts? This recipe works great with bone-in chicken breasts, and the cook time and method are the same. I tested this recipe with boneless, skinless chicken breasts and it did not work well. The chicken dried out in the time that it took for the potatoes and carrots to become tender.
  • Can I make this recipe with boneless chicken thighs? Yes, but you may need to reduce the cook time a little. I recommend checking to see if they are done after 4 hours on low or 2 hours on high. However, boneless chicken thighs are naturally more juicy and flavorful than boneless chicken breasts, so you can probably get away with cooking them for the full time listed in the recipe.
  • Can I add other vegetables? Other root vegetables, such as parsnips, would work well in this recipe. Be sure to chop them small so that they cook to tender. You can substitute 1-inch cubed sweet potatoes or butternut squash for the baby potatoes. Fresh green beans would also be delicious!
  • What to serve with crockpot chicken and potatoes? Really, all you need with this crockpot meal are some homemade yeast rolls or crusty bread to soak up any extra gravy. If you like, you can also serve a healthy tossed green salad.


Crisp-tender chicken cooked low and slow with baby red potatoes for a full meal! So easy and effortless!

Happy almost Memorial Day!

I hope you all have special plans for the next few days, sun-bathing by the pool with a margarita in hand.

Butters and I are contemplating driving up to San Francisco for a few days, but after that Paris trip, I’m not so sure if Butters and I are ready for another getaway just yet.

Slow Cooker Garlic Parmesan Chicken and Potatoes - Crisp-tender chicken cooked low and slow with baby red potatoes for a full meal! So easy and effortless!

But while you guys are by the pool, I might be home all day on Monday with this.

Crisp-tender chicken thighs cooked low and slow right alongside some baby red potatoes before they’re tossed in freshly grated Parmesan.

Slow Cooker Garlic Parmesan Chicken and Potatoes - Crisp-tender chicken cooked low and slow with baby red potatoes for a full meal! So easy and effortless!

Now. Two things here. I know some of you only like white meat. Sure, chicken breast can be substituted but I found that bone-in, skin-on chicken thighs are best here, especially with that initial sear to really let the flavors seep in and caramelize.

Also, if you are using massively-large red potatoes, you can cut them into quarters or even eighths.

Most importantly. Please use freshly grated Parmesan cheese. And don’t skimp!!! You know the drill. The more the better.


yield:4 SERVINGS

prep time:10 MINUTES

cook time:8 HOURS

total time:8 HOURS 10 MINUTES

Crisp-tender chicken cooked low and slow with baby red potatoes for a full meal! So easy and effortless!


  • 8 bone-in, skin-on chicken thighs
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried rosemary
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons unsalted butter
  • 2 pounds baby red potatoes, quartered
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1 cup freshly grated Parmesan
  • 2 tablespoons chopped fresh parsley leaves


  1. Season chicken with basil, oregano, rosemary, salt and pepper, to taste.
  2. Melt butter in a large skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat and set chicken aside.
  3. Place potatoes into a 6-qt slow cooker. Stir in olive oil, garlic and thyme; season with salt and pepper, to taste. Add chicken to the slow cooker in an even  layer.
  4. Cover and cook on low heat for 7-8 hours or high for 3-4 hours, or until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F.
  5. Serve immediately, sprinkled with Parmesan and garnished with parsley, if desired.

Leave a Reply

Your email address will not be published.

TheSuperHealthyFood © Copyright 2022. All rights reserved.