Crock Pot Chicken and Potatoes is as easy as it is delicious.
Tender chicken, potatoes, and carrots are simply seasoned and cooked until tender. Home-cooked comfort on a plate.
Budget-friendly and hearty, this recipe is a go-to for weeknight meals. There’s nothing like coming home to dinner that’s been slow-cooking all day!
Ingredients for Crockpot Chicken & Potatoes
This recipe is adaptable to whatever you have on hand. Substitute poultry seasoning or other herbs for the Italian seasoning called for in the recipe.
- Chicken: Choose bone-in chicken thighs for this recipe as they have more flavor and won’t dry out.
- Vegetables: Baby potatoes are a great choice because they don’t require peeling and the skin keeps them from getting mushy. Fresh carrots or baby carrots and diced onions round out the meal.
- Seasonings: Italian seasoning is a favorite, but any chicken seasoning you love will work in this recipe.
- Other Ingredients: Melted butter, chicken stock or chicken broth add enough liquid to help everything cook evenly.
How to Make CrockPot Chicken and Potatoes
- Heat oil in a pan. Season the chicken and brown the skin per the recipe below.
- In the bottom of the slow cooker, add the potatoes, carrots, onions, butter, and seasonings.
- Top with chicken & cook on high for 4 hours or low for 7-8 hours until chicken is cooked through and the potatoes are tender.
Tips
- The skin on the chicken will not crisp in the slow cooker, I broil it before serving.
- Chicken breasts can dry out in this recipe, if swapping chicken breasts, they will likely need less cooking time.
- The juices can be made into an easy gravy with flour or cornstarch if you’d like.
Delicious Crockpot Chicken Dishes
Did your family love this Crockpot Chicken and Potatoes recipe? Leave a rating and a comment below!
CrockPot Chicken and Potatoes
Equipment
Ingredients
- 1 tablespoon olive oil
- 2 pounds bone-in skin-on chicken thighs about 6 to 8 thighs
- 1 ½ pounds baby potatoes halved
- 3 medium carrots chopped in 1-inch pieces
- ¼ cup diced onion
- 1 ½ teaspoons Italian seasoning
- 2 tablespoons butter melted
- 1 cup chicken stock
- 2 sprigs fresh rosemary or ½ teaspoon dried
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
Instructions
- Heat olive oil in a large pan over medium heat. Season chicken with salt & pepper to taste. Add chicken, skin-side down, and brown for 3-5 minutes.
- Combine potatoes, carrots, onions, melted butter, Italian seasoning, and salt & pepper.
- Add potato mixture to the bottom of a 6-quart slow cooker. Top with the rosemary sprigs and chicken thighs. Pour in chicken stock.
- Place the lid on the slow cooker and cook on high for 4 hours or low for 7-8 hours or just until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Main Course, Slow Cooker
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I made this yesterday for a nutritious and quickly prepared dinner before a ballgame. My husband doesn’t like dark meat but he loved this recipe and asked me to put it in my saved recipes. I made it even easier by using my Ninja Foodi. I browned the chicken in my Ninja on sear and used the chicken broth with a splash of white wine to deglaze and then added ingredients as listed and cooked on slow cooker mode for 4 hours. Simply delish. Thank you!
That sounds delicious! So glad you enjoyed it.
Where the he k is the printable version??!
You will want to go down to the recipe and use the printer icon button to print the recipe. I hope that helps, Jeanne!
Hi Holly. My husband and I really enjoy all your recipes as well as your cookbook.
Could we substitute the thighs for either bone in or boneless chicken breasts. TIA!
Best Regards!
Hi Jackie, I have not tested this recipe chicken breasts but you should be able to. You may want to reduce the cook time to 5-6 hours on low, or check around that time to ensure the chicken reaches a safe internal temperature of 165°F.
I made this tonight and it was absolutely delicious! The potatoes were perfectly done which surprised me actually :) Next time I will make a gravy from the broth which was so good – looking forward to doing just that with leftovers!
So glad you loved it Peggy!
Just made this today and it was a hit! And so easy too. Will be saving this to make again.
Hello Tina, I am glad that the chicken and potatoes recipe was a hit!
This was good! Didn’t have many baby carrots, so I added some fresh green beans. Crisped up skin by cooking chicken for a few minutes in the air fryer. Used cornstarch to thicken gravy on stove without adding butter.
Hello Christine. I happy that you enjoyed the recipe.
I have made this several times and we love it. Just wanted to point out that no where in your recipe do you say when or how to add the flour. I mixed it in with the chicken broth.
Hi Donna, you will find the instructions on when to use the optional flour in the recipes notes below. It is to make gravy once the chicken is cooked if you prefer.
Where is the “1 tablespoon all-purpose flour optional, or cornstarch used?” It is not mentioned in the recipe. The notes say that to make gravy, add 1/4 cup of flour, not 1 tablespoon.
Apologies for the confusion, the recipe has been updated.
Wonderful recipe just as it is.
Thank you Nancy, we appreciate you taking the time to leave a review :)
Would like to try this today. Can the optional gravy (made separately) be added into the crockpot…and when is the tablespoon of flour/cornstarch listed in ingredients added?
The optional flour/cornstarch is used to make the gravy. I would recommend transferring it to a pot for best results. The crockpot doesn’t get hot enough to thicken the gravy appropriately.
Should the water be covering the chicken? Mine barely covers the vegetables.
The chicken should not be covered.
I assume the thighs with bone in give more flavor than boneless?
We find they do!
While we really liked this my husband requested either boneless, skinless thighs or just removing the skin prior to cooking. Would this work and, if so, what changes should be made in the recipe? Thanks!
Boneless skinless chicken thighs cook faster than bone-in chicken thighs so you will want to check it towards the end so they don’t overcook. I would love to hear how it turned out for you!