Slow Cooker Chicken and Potatoes

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Slow Cooker Chicken and Potatoes makes an easy and delicious dinner. Made with juicy chicken, potatoes, veggies and cooked in a light gravy!

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Slow Cooker Chicken and Potatoes

This Slow Cooker Chicken and Potatoes or Crockpot Chicken and Potatoes is a one-pot meal that will make any day so much easier! This is the best chicken slow cooker recipe ever! The best part is you have everything you need in a meal- protein, starch and veggies so this will satisfy all of your dinner needs. 

The veggies I add to this healthy Slow Cooker Chicken and Potatoes recipe is carrots and celery and it makes an incredible combination when they cook together. You can easily alter this recipe to add your favorite veggies or simply just make it with Chicken and Potatoes! 

The chicken and veggies cook together in a light and herb-filled onion gravy that gives both the chicken and veggies tons of flavor. The gravy also makes this recipe tender and almost stew-like. 

Check out my Slow Cooker Split Pea Soup recipe that I just posted this week! This is the easiest soup recipe and it’s made with ham so it’s extra filling, wholesome and perfect for chilly nights!

Slow Cooker Chicken and Potatoes steps

This Slow Cooker or Crock Pot Chicken takes less than 30 minutes to prep with a few steps.

Brown the chicken: this step allows the flavors to really seep in and caramelize so you don’t want to skip this step. The chicken skin will get a little crispy from the browning process which also enhances the flavor. 

Make the onion gravy and add veggies to the slow cooker: the carrot, celery and potato trio is my favorite veggie combination with this recipe! 

Add the onion gravy on top of the veggies: the onion gravy brings this recipe together. It’s light, flavorful and gives the chicken and veggies so much flavor and comfort!

Add the browned chicken on top and let the slow cooker do it’s thing! Depending on how much time you have, you can either cook the chicken for 3-4 hours on high or 5-6 hours on low.

 

Slow Cooker Chicken and Potatoes

HELPFUL TIPS TO MAKE SLOW COOKER CHICKEN AND POTATOES

  • You can use any type of potatoes for this recipe. If you decide to use Russet or Yukon potatoes, just cut them into 1 inch pieces and they will go perfectly with this recipe.  
  • If you prefer white meat you can use chicken breasts instead of chicken thighs. Chicken thighs are always preferred and the chicken always comes out extra juicy but chicken breast will work just fine.
  • Not a fan of veggies? No problem! Simply omit the carrots and celery and just make this with potatoes. You can even add more potatoes. Is there anything better than the combination of juicy chicken and tender potatoes for dinner, especially when cooked in a light gravy?
  • Prep your chicken and onion gravy the night before! This will save you 30 minutes and all you have to do is assemble the ingredients the next day in the slow cooker. If you are crunched for time in the morning before work, this tip is for you!

Slow Cooker Chicken and Potatoes

INGREDIENTS 

  • Olive oil
  • Chicken thighs
  • Salt + pepper
  • Yellow onion
  • Garlic
  • Thyme (dried)
  • Rosemary (dried)
  • Oregano (dried)
  • Tomato paste
  • All-purpose flour
  • Low-sodium chicken broth
  • Carrots
  • Celery
  • Baby potatoes
  • Bay leaves
  • Parsley 

HOW TO MAKE SLOW COOKER CHICKEN AND POTATOES

  1. Heat olive oil in a large skillet or frying pan over medium-high heat. Season chicken with 1/2 tsp. salt and 1/4 tsp. pepper on both sides. Put the chicken in the heated skillet and brown both sides for about 4-5 minutes per side. Remove the chicken and place on a plate and set aside.
  2. Add the onions to the heated skillet and cook 2-3 minutes until translucent. Add in the garlic, thyme, rosemary, oregano, tomato paste and flour. Cook and stir until combined (about 30 seconds) and the mixture will become thick like a paste.  
  3. Stir in the chicken broth and cook for 2 minutes until the gravy has thickened. Be sure to scrape down the bottom pieces stuck at the bottom of the pan. The brown bits have tons of flavor! Turn off the heat.
  4. Add the carrots, celery and potatoes to the bottom of the slow cooker. Season with 1/2 tsp. salt and 1/4 tsp. pepper and stir. Evenly add the onion gravy mixture on top of the vegetables and then place the browned chicken on top (skin side up). Add bay leaves on top of chicken and cover.
  5. Cook on LOW heat for 5-6 hours or HIGH heat for 3-4 hours until the chicken is cooked through and has an internal temperature of 165 degrees F. 

crock pot Chicken and Potatoes

I absolutely love slow cooker meals because they save so much time in the kitchen and they intensify the flavors in just about everything I put in the slow cooker. The flavors melt together so perfectly and dinner always tastes like I spent all day on the recipe!

Are you wondering what the difference is between a Slow Cooker and Crockpot? They are the same thing! So whichever one you have, they will both function the same exact way.

LEFTOVERS

This Slow Cooker Chicken and Potatoes recipe makes great leftovers for the next days lunch or dinner! Simply store leftovers in an airtight container in the refrigerator for up to 3-4 days.

You can also freeze this meal if you want to meal prep or have a delicious and hearty meal handy in your freezer! Place the cooked Slow Cooker Chicken and Potatoes in an airtight container or heavy duty zip lock bag and freeze for up to 3-4 months. 

When ready to defrost, let thaw overnight in the refrigerator and place in the oven to reheat at 350 degrees F. You can also microwave this but it may change the texture of the chicken so reheating in the oven is always preferred. 

Chicken and Potatoes

Welcome to our #NationalSlowCookerMonth Celebration! 

This week we are celebrating all things slow cooker! We have delicious recipes from across the country to fill your meal plans with delicious slow cooker recipes!

LOOKING FOR OTHER DELICIOUS SLOW COOKER RECIPES? TRY THESE!

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Slow Cooker Chicken and Potatoes

Slow Cooker Chicken and Potatoes makes an easy and delicious dinner. Made with juicy chicken, potatoes, veggies and cooked in a light gravy!
5 from 5 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 25 minutes
Cook Time: 6 hours
Total Time: 6 hours 25 minutes
Servings: 8 servings

Ingredients

  • 1 Tbsp. olive oil
  • 8 bone-in, skin-on
  • 1 tsp. salt divided
  • 1/2 tsp. black pepper divided
  • 1 small yellow onion; chopped
  • 4 cloves garlic; minced
  • 1 tsp. dried thyme
  • 1/4 tsp. dried rosemary
  • 1/2 tsp. dried oregano
  • 1 Tbsp. tomato paste
  • 1/4 cup all-purpose flour
  • 1 cup low-sodium chicken broth
  • 3 whole carrots; peeled and cute into 1/2 inch pieces
  • 3 celery stalks; cut into 1/2 inch pieces
  • 1 1/2 pounds baby potatoes; quartered
  • 2 bay leaves
  • 2 Tbsp. fresh parsley; for garnish optional

Instructions

  • Heat olive oil in a large skillet or frying pan over medium-high heat. Season chicken with 1/2 tsp. salt and 1/4 tsp. pepper on both sides. Put the chicken in the heated skillet and brown both sides for about 4-5 minutes per side. Remove the chicken and place on a plate and set aside.
  • Add the onions to the heated skillet and cook 2-3 minutes until translucent. Add in the garlic, thyme, rosemary, oregano, tomato paste and flour. Cook and stir until combined (about 30 seconds) and the mixture will become thick like a paste.  
  • Stir in the chicken broth and cook for 2 minutes until the gravy has thickened. Be sure to scrape down the bottom pieces stuck at the bottom of the pan. The brown bits have tons of flavor! Turn off the heat.
  • Add the carrots, celery and potatoes to the bottom of the slow cooker. Season with 1/2 tsp. salt and 1/4 tsp. pepper and stir. Evenly add the onion gravy mixture on top of the vegetables and then place the browned chicken on top (skin side up). Add bay leaves on top of chicken and cover.
  • Cook on LOW heat for 5-6 hours or HIGH heat for 3-4 hours until the chicken is cooked through and has an internal temperature of 165 degrees F. The vegetables should be tender. Remove the bay leaves, garnish with parsley and serve.
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