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!

plated Crockpot Chicken and Potatoes with carrots

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.
ingredients to make Crockpot Chicken and Potatoes

How to Make CrockPot Chicken and Potatoes

  1. Heat oil in a pan. Season the chicken and brown the skin per the recipe below.
  2. In the bottom of the slow cooker, add the potatoes, carrots, onions, butter, and seasonings.
  3. 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.


  • 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.
cooked Crockpot Chicken and Potatoes in the slow cooker

Delicious Crockpot Chicken Dishes

Did your family love this Crockpot Chicken and Potatoes recipe? Leave a rating and a comment below!

cooked Crockpot Chicken and Potatoes in the slow cooker
5 from 36 votes↑ Click stars to rate now!
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CrockPot Chicken and Potatoes

CrockPot Chicken and Potatoes offers the perfect combination of flavorful chicken and hearty veggies for a complete one-pot meal.
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings 8
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  • 1 tablespoon olive oil
  • 2 pounds bone-in chicken thighs (approx. 6-8 thighs)
  • 1 ½ pounds baby potatoes halved
  • 3 medium carrots chopped in 1" pieces
  • ¼ cup onion diced
  • 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 pepper or to taste
  • 1 tablespoon flour optional, or cornstarch


  • 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.


To Crisp Skin (optional): Once cooked, remove chicken from the slow cooker and place on a foil lined pan. Broil on high for 3-4 minutes or until browned and crisp.
To make a gravy/sauce (optional): In a medium saucepan, combine ¼ cup butter and ¼ cup flour over medium heat. Cook the flour for 3 to 4 minutes or until the butter starts to lightly brown. Place the drippings in a measuring cup and add enough liquid to make 1 1/2 cups. Slowly add the liquid into the flour mixture a little bit at a time, whisking until smooth after each addition. Boil 1 minute and season with salt and pepper to taste.
Keep leftovers in a covered container in the fridge for up to 4 days. 
5 from 36 votes

Nutrition Information

Calories: 454 | Carbohydrates: 18g | Protein: 26g | Fat: 31g | Saturated Fat: 9g | Cholesterol: 150mg | Sodium: 174mg | Potassium: 736mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2884IU | Vitamin C: 18mg | Calcium: 37mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Main Course, Slow Cooker
Cuisine American
close up of plated Crockpot Chicken and Potatoes with writing
cooked Crockpot Chicken and Potatoes in the pot with writing
Crockpot Chicken and Potatoes in the pot and plated with a title
cooked Crockpot Chicken and Potatoes in the pot with writing


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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. 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.

    1. 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.

  2. 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?

    1. 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.

  3. 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!5 stars

    1. 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!