chicken potatoes crock pot recipe
The Best chicken potatoes crock pot recipe
This recipe is one of my go-to meals because it’s simple enough to make without feeling like a chore, yet it always comes together so well that everyone at the table—kids included—seems to forget how easy it actually was. I love how the potatoes soften just enough to be tender but still hold their shape, while the chicken stays moist and flavorful without needing much extra effort. It’s that kind of dish where the ingredients are basic, but the result feels special, whether it’s for a quick weeknight dinner or something we pull out for a family gathering. My kids, especially my teens, always ask for it because it’s hearty enough to fill them up without being overwhelming, and the flavors are just sweet and savory enough to keep them coming back for seconds.
I also appreciate how this recipe fits into my family’s routine—it’s a meal that doesn’t require last-minute prep or fancy techniques. The crock pot does all the heavy lifting, so I can focus on other things while it cooks, and the dish tastes even better after a few hours of slow simmering. Plus, it’s a great way to use up any leftover chicken or potatoes from other meals, so there’s no waste. And the health benefits? Well, it’s packed with protein from the chicken and fiber from the potatoes, which keeps everyone full and energized. It’s not too heavy, but it’s satisfying enough to be a true comfort food without the guilt. My husband and I both agree—this is one of those recipes that’s perfect for everyday eating because it’s easy, delicious, and always a hit.
Slow Cooker Chicken and Potatoes
A comforting, one-pot meal featuring tender chicken, fluffy potatoes, and a savory tomato-based sauce, perfect for a quick and hearty dinner. This recipe is a must-try for any occasion.
🥘Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 3 large potatoes, peeled and cubed
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- 1 (28 oz) can crushed tomatoes
- 1 (14.5 oz) can tomato sauce
- 2 cloves garlic, minced
- 1 small onion, diced
- 1 cup chicken broth
- 1 tsp dried oregano
- ½ tsp red pepper flakes (optional)
- 1 tbsp Worcestershire sauce
👨🍳Directions
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1 In a mixing bowl, combine the chicken thighs, cubed potatoes, olive oil, thyme, garlic powder, paprika, salt, and black pepper. Mix well.
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2 In a separate bowl, combine crushed tomatoes, tomato sauce, minced garlic, diced onion, chicken broth, oregano, red pepper flakes (if using), and Worcestershire sauce.
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3 Transfer the chicken and potato mixture to the slow cooker. Pour the sauce over the top, ensuring everything is well-coated.
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4 Cover the slow cooker and cook on LOW for 3 hours or on HIGH for 2 hours, until the chicken is tender and potatoes are fork-tender.
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5 Remove the slow cooker from heat and let it sit for 5 minutes. Fluff the chicken and potatoes with a fork, and serve hot.
🔧Equipment
- Slow cooker
- Mixing bowls
- Knife and cutting board
- Measuring cups and spoons
- Wooden spoon
- Potato masher (optional)
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Slow Cooker Chicken and Potatoes Works
This chicken potatoes crock pot recipe is always a lifesaver for busy families because it’s simple to prepare ahead of time while keeping everything tender and flavorful. It’s the kind of meal that feels special without requiring extra effort—perfect for potlucks, game nights, or just a weeknight dinner when you need something hearty and satisfying. Plus, the slow cooking ensures every bite stays juicy and delicious, making it a reliable choice for any occasion where you want a comforting, crowd-pleasing dish.
❓ Frequently Asked Questions About Slow Cooker Chicken and Potatoes
1. What is the best type of potatoes to use in this Crock Pot Chicken Potatoes recipe?
The best potatoes for this recipe are Russet or Yukon Gold potatoes. These varieties hold up well when slow-cooked and have a good balance of fluffiness and texture. Avoid waxy potatoes like red or new potatoes, as they can become mushy.
2. Can I substitute chicken breast for chicken thighs in this recipe?
Yes, you can substitute chicken breast, but keep in mind that thighs have more flavor and fat, which help keep the dish juicy. If using breast, add a splash of broth or a bit more liquid to prevent dryness. For best results, opt for thighs or a mix of both.
3. How do I ensure the potatoes stay soft and not turn into mush?
To keep potatoes tender, avoid overcooking them. Cut them into even-sized chunks (about 1-inch pieces) for consistent cooking. Add enough liquid (broth, water, or milk) to cover the potatoes by about 1 inch. Cook on low for 6–8 hours or high for 4–5 hours. Stirring occasionally helps distribute heat evenly.
4. Can I make this recipe ahead of time and reheat it?
Yes, you can prepare the Crock Pot Chicken Potatoes in advance. Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, transfer the mixture to a microwave-safe dish and heat on high for 3–5 minutes, stirring halfway, or use the crock pot on low for 1–2 hours. Adding a splash of broth or milk can help restore moisture.
5. What herbs and spices work best for this recipe, and can I add them during cooking?
Classic herbs for this dish include rosemary, thyme, garlic powder, onion powder, paprika, and black pepper. You can add dried herbs at the beginning of cooking, but if using fresh herbs (like rosemary or thyme), chop them finely and add them toward the end (last 30–45 minutes) to preserve their flavor. A pinch of salt and a dash of cayenne pepper also enhance the taste.
