CROCKPOT CHICKEN POTATO PERFECTION

I still remember the day my grandma taught me how to make a simple, comforting meal. She stood by the stove, humming a little tune, as she layered chicken and potatoes in her old, faithful crockpot. The aroma that filled her kitchen that afternoon is forever etched in my memory. It’s funny how a dish can transport you back in time, isn’t it? Today, I’m sharing all my secrets for the most amazing Easy Crockpot Chicken and Potatoes you’ll ever make!

The Ultimate Comfort Food: Crockpot Chicken and Potatoes

Oh, my friend, prepare yourself for a culinary hug in a bowl! Crockpot Chicken and Potatoes is more than just a recipe; it’s an experience. It’s the kind of meal that makes you feel warm and fuzzy inside, perfect for a chilly evening, a busy weeknight, or any time you crave a little bit of home-cooked goodness. And the best part? It’s unbelievably easy to make! We’re talking minimal effort, maximum flavor. So, let’s dive in and create some magic, shall we?

Why Crockpot Chicken and Potatoes is a Winner

Before we get to the nitty-gritty of the recipe, let’s talk about why this dish is such a crowd-pleaser. Here’s the deal:

• Effortless Cooking: Dump and go, my friend! Seriously, it’s that simple. Minimal prep time, maximum flavor payoff.
• Budget-Friendly: Chicken and potatoes are pantry staples that won’t break the bank.
• Customizable: Add your favorite veggies, spices, and herbs to create a personalized masterpiece.
• Leftover Bliss: If you have any leftovers (which is a big “if”!), they’re even better the next day. Trust me!
• Comfort in a Bowl: This is the ultimate comfort food. It’s warm, hearty, and satisfying. Perfect for cozy nights in.

Ingredients You’ll Need

Alright, let’s gather our ingredients. Don’t worry, you probably have most of these in your pantry already. Here’s what you’ll need:

• Chicken: About 2 pounds of boneless, skinless chicken breasts or thighs. I personally prefer thighs for their richer flavor, but chicken breasts work beautifully too!
• Potatoes: 2 pounds of Yukon Gold or Russet potatoes, peeled and chopped into 1-inch pieces. Yukon Golds will give you a creamier texture, while Russets will be more fluffy.
• Carrots: 1 pound, peeled and chopped. They add sweetness and a lovely pop of color.
• Onion: 1 medium yellow onion, chopped. This is the aromatic base of our dish.
• Celery: 2 stalks, chopped. Celery adds a subtle savory note.
• Garlic: 2-3 cloves, minced. Because garlic makes everything better, right?
• Chicken Broth: 4 cups. Low sodium is best so you can control the salt level.
• Olive Oil: 1 tablespoon. For searing the chicken (optional, but highly recommended!).
• Seasonings: 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1/2 teaspoon dried sage, salt and pepper to taste. Feel free to experiment with your favorite herbs!
• Optional: 1/2 cup heavy cream or sour cream (for added richness at the end).
• Optional Veggies: Feel free to throw in a cup of frozen peas, green beans, or corn during the last 30 minutes of cooking.

Step-by-Step Instructions: Easy Peasy!

Okay, my friend, let’s get cooking! This is where the magic happens. Follow these simple steps, and you’ll be enjoying a delicious Crockpot Chicken and Potatoes in no time.

Step 1: Prep the Chicken (Optional but Recommended)

While this step is optional, I highly recommend searing the chicken for a richer flavor and better texture. It’s like giving your chicken a little spa day before it relaxes in the crockpot.

1. Heat the olive oil in a large skillet over medium-high heat.
2. Season the chicken with salt, pepper, and a pinch of thyme and rosemary.
3. Sear the chicken for 2-3 minutes per side, until lightly browned. Don’t worry about cooking it all the way through – it will finish cooking in the crockpot.

If you’re short on time, you can skip this step and add the raw chicken directly to the crockpot. It will still be delicious, I promise!

Step 2: Layer the Ingredients in the Crockpot

Now comes the fun part! We’re going to layer our ingredients in the crockpot, creating a symphony of flavors that will meld together beautifully as they cook.

1. Place the chopped onions and celery in the bottom of the crockpot. This will act as a bed for the chicken and prevent it from sticking.
2. Add the chopped carrots and potatoes.
3. Place the seared (or raw) chicken on top of the vegetables.
4. Sprinkle the minced garlic, thyme, rosemary, and sage over the chicken and vegetables.
5. Pour the chicken broth over everything, ensuring that the chicken is mostly submerged.
6. Season with salt and pepper to taste. Remember, you can always add more seasoning later, but you can’t take it away!

Step 3: Cook to Perfection

This is where the crockpot does its magic. Set it and forget it, my friend!

1. Cover the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours. The chicken should be cooked through and the vegetables should be tender.
2. To check if the chicken is done, use a fork to shred it. It should pull apart easily. The internal temperature of the chicken should be 165°F (74°C).

Step 4: The Finishing Touches (Optional but Delicious)

This step is optional, but it adds a touch of richness and creaminess that takes this dish to the next level. If you’re feeling fancy, go for it!

1. Stir in the heavy cream or sour cream during the last 30 minutes of cooking. This will create a luscious, creamy sauce.
2. If you’re adding frozen peas, green beans, or corn, stir them in at this time as well.

Step 5: Serve and Enjoy!

The moment we’ve all been waiting for! It’s time to serve and savor the fruits of your labor. Here’s how I like to enjoy my Crockpot Chicken and Potatoes:

1. Serve hot in bowls, garnished with fresh parsley or chives (optional).
2. Pair with a side of crusty bread for soaking up the delicious sauce.
3. Enjoy every single bite!

Tips and Tricks for Crockpot Success

Okay, my friend, I want you to be a Crockpot Chicken and Potatoes pro! Here are some of my top tips and tricks for achieving crockpot perfection:

• Don’t Overcrowd the Crockpot: If you’re making a large batch, use a larger crockpot. Overcrowding can lead to uneven cooking.
• Resist the Urge to Open the Lid: Every time you open the lid, you release heat, which can increase the cooking time.
• Adjust Seasonings to Taste: Taste and adjust the seasonings as needed. Don’t be afraid to add a little extra salt, pepper, or herbs.
• Thicken the Sauce (If Needed): If the sauce is too thin, you can thicken it by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water and stirring it into the crockpot during the last 30 minutes of cooking.
• Use High-Quality Ingredients: The better the ingredients, the better the flavor.
• Don’t Skip the Searing (If Possible): Searing the chicken adds a depth of flavor that you just can’t get without it.

Variations to Spice Things Up

Okay, my friend, let’s get creative! Crockpot Chicken and Potatoes is a versatile dish that can be customized to suit your taste. Here are some fun variations to try:

• Creamy Ranch Chicken and Potatoes: Add a packet of ranch dressing mix to the crockpot for a tangy, creamy twist.
• Spicy Southwest Chicken and Potatoes: Add a can of diced tomatoes and green chilies, 1 teaspoon of chili powder, and 1/2 teaspoon of cumin for a spicy kick.
• Lemon Herb Chicken and Potatoes: Add the zest and juice of one lemon, along with a tablespoon of fresh chopped parsley and dill, for a bright, refreshing flavor.
• Mushroom Chicken and Potatoes: Add 8 ounces of sliced mushrooms to the crockpot for an earthy, savory flavor.

Serving Suggestions

Crockpot Chicken and Potatoes is a complete meal on its own, but here are some serving suggestions to elevate your dining experience:

• Serve with a side of crusty bread for soaking up the delicious sauce.
• Add a fresh green salad for a light and refreshing contrast.
• Top with fresh herbs, such as parsley, chives, or dill, for added flavor and visual appeal.
• Serve with a dollop of sour cream or Greek yogurt for extra creaminess.

If you’re looking for a similar flavor profile, but want a little more liquid, you should check out my CHICKEN STEW recipe. It’s the perfect thing on a cold day. And if you want to take those same flavors and put them into a different format, then try my SHEPHERD’S PIE recipe. Both are amazing!

For another creamy, comforting chicken experience, my MARRY ME CHICKEN SOUP is a must-try! Its creamy broth and flavorful chicken will win anyone over. And for a potato-centric dish, you can’t go wrong with my CREAMY POTATO SOUP recipe; it’s simply divine.

And for dessert, if you’re looking for something equally simple and delicious, I’d recommend my Cream Cheese Caramel Apple Dip for a crowd-pleasing treat!

Storing Leftovers

If you have any leftovers (and I mean *any*), you can store them in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave until heated through.

Final Thoughts

And there you have it, my friend! My foolproof recipe for Easy Crockpot Chicken and Potatoes. I hope you enjoy this dish as much as I do. It’s a simple, comforting meal that’s perfect for any occasion. So, go ahead, give it a try. I promise you won’t be disappointed! Happy cooking!

Lady Maria

Crockpot Chicken Potato Perfection

This Crockpot Chicken and Potatoes recipe is a comforting and easy-to-make dish perfect for busy weeknights or cozy weekends. With minimal prep time and maximum flavor, it’s a customizable meal that’s sure to please the whole family.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 7 hours hrs

Total Time 7 hours hrs 15 minutes mins

Servings: 6

Course: Main Course

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 2 pounds boneless, skinless chicken breasts or thighs
• 2 pounds Yukon Gold or Russet potatoes, peeled and chopped into 1-inch pieces
• 1 pound carrots, peeled and chopped
• 1 medium yellow onion, chopped
• 2 stalks celery, chopped
• 2-3 cloves garlic, minced
• 4 cups chicken broth
• 1 tablespoon olive oil optional
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon dried sage
• Salt and pepper to taste
• 1/2 cup heavy cream or sour cream optional
• 1 cup frozen peas, green beans, or corn optional

Equipment

• Crockpot (slow cooker)
• large skillet (optional)
• Cutting board
• Chef’s knife
• Measuring cups
• Measuring spoons
• Mixing spoon or spatula
• Fork

Method

 

1. If desired, sear the chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken with salt, pepper, thyme, and rosemary. Sear for 2-3 minutes per side until lightly browned.
2. Place chopped onions and celery in the bottom of the crockpot.
3. Add the chopped carrots and potatoes.
4. Place the seared (or raw) chicken on top of the vegetables.
5. Sprinkle minced garlic, thyme, rosemary, and sage over the chicken and vegetables.
6. Pour chicken broth over everything, ensuring the chicken is mostly submerged.
7. Season with salt and pepper to taste.
8. Cover the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is cooked through and the vegetables are tender.
9. Check if the chicken is done by shredding it with a fork. The internal temperature should be 165°F (74°C).
10. If desired, stir in heavy cream or sour cream during the last 30 minutes of cooking.
11. If adding frozen peas, green beans, or corn, stir them in during the last 30 minutes of cooking.
12. Serve hot in bowls, garnished with fresh parsley or chives (optional).
13. Pair with crusty bread for soaking up the sauce.

Notes

For best results, don’t overcrowd the crockpot. If the sauce is too thin, thicken it by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water and stirring it into the crockpot during the last 30 minutes of cooking. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Variations: Add a packet of ranch dressing mix, or add diced tomatoes and green chilies, chili powder, and cumin for a spicy kick.