When you need dinner to take care of itself, few things are more convenient than a good crockpot meal. This crockpot chicken and potatoes recipe combines tender chicken, creamy potatoes, sweet carrots, onion, garlic, and simple herbs in one slow cooker.
After a few minutes of prep, the crockpot does most of the work. The result is a comforting dinner that’s hearty enough for a family meal but simple enough for a busy weeknight.
Quick Recipe Overview
Prep time: 15 minutes
Cook time: 4–5 hours on HIGH or 6–7 hours on LOW
Total time: About 4 hours 15 minutes to 7 hours 15 minutes
Servings: 6
Method: Slow cooker
Difficulty: Easy
Why You’ll Love This Recipe
- Minimal prep: Most of the work happens before the crockpot is turned on.
- One-pot dinner: Chicken and vegetables cook together in the same slow cooker.
- Hearty and filling: Potatoes and carrots make this a complete-feeling dinner.
- Simple ingredients: The seasoning relies on everyday pantry staples.
- Great for busy evenings: Once everything is in the crockpot, there’s very little hands-on cooking.
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 1½ pounds baby potatoes, halved
- 4 medium carrots, peeled and cut into 1-inch pieces
- 1 medium yellow onion, sliced
- 4 cloves garlic, minced
- 1½ cups chicken broth
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon chopped fresh parsley, for serving
Ingredient Notes/Substitutions
Chicken
Boneless, skinless chicken thighs work particularly well in a slow cooker because they remain tender during the longer cooking process.
Chicken breast can also be used, but it is leaner and can become dry if overcooked.
Potatoes
Small baby potatoes are convenient because they only need to be halved. If using larger potatoes, cut them into similarly sized chunks so they cook evenly.
Chicken Broth
Chicken broth provides moisture and helps create the savory cooking liquid. Use a low-sodium variety if you prefer to have more control over the salt.
Herbs
Dried thyme and rosemary provide the main herbal flavor. Fresh herbs can be used instead, but the amounts will need to be adjusted because fresh and dried herbs have different strengths.
Vegetables
Carrots and onion add sweetness and texture. You can replace some of the carrots with another sturdy vegetable that holds up well during slow cooking.
Step-by-Step Instructions
Step 1: Prepare the Chicken
Pat the chicken thighs dry with paper towels. Season both sides with the paprika, thyme, rosemary, salt, and black pepper.
Step 2: Prepare the Vegetables
Wash the baby potatoes and cut them in half. Peel and cut the carrots into roughly 1-inch pieces. Slice the onion and mince the garlic.
Step 3: Layer the Crockpot
Add the potatoes, carrots, onion, and garlic to the bottom of the crockpot.
Place the seasoned chicken thighs over the vegetables.
Step 4: Add the Cooking Liquid
Pour the chicken broth around the chicken and vegetables. Drizzle the olive oil over the chicken.
Avoid adding excessive liquid. The vegetables and chicken will release additional moisture as they cook.
Step 5: Cook
Cover the crockpot and cook on LOW for 6–7 hours or HIGH for 4–5 hours.
Cook until the chicken is fully cooked and tender and the vegetables are fork-tender. For food safety, chicken should reach an internal temperature of 165°F (74°C).
Step 6: Finish and Serve
Carefully remove the chicken and vegetables from the crockpot.
Taste the cooking liquid and adjust the seasoning if needed. Sprinkle fresh parsley over the finished dish and serve warm.
Expert Tips & Common Mistakes
Cut the Vegetables Evenly
Try to keep the potatoes and carrots relatively similar in size. Uneven pieces can cook at different rates.
Don’t Overfill the Crockpot
Leave enough space for heat to circulate properly. Overfilling can affect how evenly the food cooks.
Don’t Keep Opening the Lid
Every time the lid is removed, heat escapes and the cooking process can be slowed down. Keep the lid closed as much as possible.
Check the Chicken’s Temperature
Visual appearance alone isn’t the best way to determine whether chicken is safely cooked. Use an instant-read thermometer and check that the thickest part reaches 165°F (74°C).
Don’t Add Too Much Liquid
A slow cooker traps moisture, and the chicken and vegetables release additional liquid as they cook. Too much broth can leave you with a thinner cooking liquid than intended.
Variations
Crockpot Garlic Herb Chicken
Increase the garlic and add extra fresh parsley before serving for a stronger garlic-herb flavor.
Chicken and Sweet Potatoes
Replace some or all of the baby potatoes with peeled sweet potatoes cut into similarly sized pieces.
Chicken and Mushroom
Add sliced mushrooms during cooking for an earthy addition. Choose mushrooms that are firm and fresh.
Creamy Crockpot Chicken
For a creamy variation, transfer some of the cooking liquid to a saucepan near the end of cooking and thicken it separately before serving.
Serving Suggestions
This crockpot chicken and potatoes can be served on its own because it already includes chicken and vegetables.
For a larger meal, serve it with:
- A simple green salad
- Steamed green beans
- Roasted vegetables
- Warm dinner rolls
- A light cucumber salad
Spoon some of the savory cooking liquid over the chicken and potatoes just before serving.
Storage & Reheating
Refrigerator
Transfer leftovers to airtight containers and refrigerate within two hours of cooking. Use refrigerated leftovers within 3–4 days.
Freezer
For longer storage, place cooled portions in freezer-safe containers. Leave a little room for expansion and label the container with the date.
Reheating
Reheat individual portions in the microwave until thoroughly hot, or warm larger portions gently in a covered saucepan or skillet.
Add a small amount of broth if the leftovers seem dry while reheating.
FAQs
Can I Use Chicken Breast Instead of Chicken Thighs?
Yes. Boneless, skinless chicken breast can be used, but it is leaner than chicken thighs. Check it with an instant-read thermometer and avoid cooking it longer than necessary.
Can I Put Raw Chicken Directly Into the Crockpot?
Yes. The chicken can be placed directly into the slow cooker with the vegetables and cooking liquid. It should be cooked until the thickest part reaches 165°F (74°C).
Can I Use Large Potatoes?
Yes. Cut large potatoes into smaller, evenly sized pieces so they cook more consistently.
Can I Make This Recipe Ahead of Time?
You can prepare the vegetables and season the chicken ahead of time and refrigerate them separately until you’re ready to cook.
Why Are My Potatoes Still Firm?
Potatoes may need more time if they are particularly large or if the crockpot is heavily filled. Cut them into smaller, evenly sized pieces and make sure the slow cooker is cooking properly.
Can I Add More Vegetables?
Yes. Sturdy vegetables such as additional carrots or mushrooms can work well. Avoid adding delicate vegetables too early because they may become overly soft during a long cooking time.
Crockpot Chicken and Potatoes
Ingredients
Equipment
Method
- Pat the chicken thighs dry and season with paprika, thyme, rosemary, salt, and black pepper.
- Prepare the potatoes, carrots, onion, and garlic.
- Add the potatoes, carrots, onion, and garlic to the crockpot.
- Place the seasoned chicken thighs on top.
- Add the chicken broth and drizzle with olive oil.
- Cover and cook on LOW for 6–7 hours or HIGH for 4–5 hours.
- Check that the chicken reaches 165°F (74°C) and that the vegetables are fork-tender.
- Garnish with fresh parsley and serve warm.
