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Easy crockpot chicken and potatoes, a simple and delicious weeknight meal, are shown cooked and ready to serve in the featured image.
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.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
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.