Crock Pot Chicken and Potatoes is a simple, flavorful slow-cooker meal featuring tender boneless chicken cooked over herbed baby red potatoes. The combination of olive oil, butter and fresh herbs infuses both the potatoes and chicken as they cook, creating an inviting aroma and an easy weeknight dinner the whole family will enjoy.
This recipe is designed for a 6- or 7-quart crock pot and uses common pantry herbs and staples. It’s forgiving, adaptable, and ideal when you want a hands-off main dish that still tastes homemade. Use boneless skinless chicken breasts for a lean option or switch to boneless thighs if you prefer richer flavor—adjust cooking time as needed.
When the lid comes off the slow cooker, the scent of rosemary, parsley and garlic mingling with chicken and potatoes is irresistible. This recipe keeps things simple: coat potatoes with oil, butter and herbs, layer the chicken on top, then slow cook until everything is tender and the chicken reaches a safe internal temperature.
Ingredients
- 1 ½ pounds baby red potatoes (cut larger ones in half)
- ¼ cup olive oil
- ¼ cup melted butter
- 1 tablespoon fresh minced parsley (or 1 teaspoon dried)
- 1 heaping teaspoon fresh minced rosemary (or 1 teaspoon dried)
- 2 tablespoons minced garlic
- 1 teaspoon ground black pepper (plus more for seasoning chicken)
- ½ teaspoon salt (plus more for seasoning chicken)
- 4 medium boneless skinless chicken breasts (or about 3 lb boneless chicken thighs)
How to prep the potatoes
Use baby red potatoes for even cooking. Cut any larger potatoes in half so pieces are similar in size—this helps the potatoes finish at the same time as the boneless chicken. Whole large potatoes need much longer in a crock pot, so keeping pieces small is key. Toss the potatoes with olive oil and melted butter to add flavor and help the herbs adhere.
Fresh herbs from the garden are wonderful here, but dried herbs work well too—use the dried herb equivalent if fresh aren’t available. Fresh rosemary and parsley lend a bright, savory character while garlic rounds out the flavor.
Boneless chicken options
Boneless skinless chicken breasts are the most common choice for this recipe and cook reliably in a slow cooker. If you prefer dark meat, boneless chicken thighs can be substituted for a juicier, more robust result—keep in mind thighs may require slight adjustments in cook time.
Tips for this crock pot recipe
- Use baby potatoes or cut full-size potatoes into small, uniform pieces for even cooking.
- Check the chicken after about two hours when cooking on high to avoid overcooking—thicker breasts may need more time.
- If the chicken finishes before the potatoes, remove the chicken, cover it tightly, and continue cooking the potatoes until fork-tender.
- Dry herbs can be used if fresh ones aren’t available—reduce quantity slightly since dried herbs are more concentrated.
- For a finished texture, place chicken and potatoes under a hot broiler for 3–5 minutes to brown before serving (optional).
Cooking method
This recipe works best in a 6- or 7-quart slow cooker. Start by rinsing the potatoes and cutting larger ones so pieces are uniform. Place the potatoes in the bottom of the crock pot, pour the olive oil and melted butter over them, then add parsley, rosemary, garlic, salt and pepper. Toss the potatoes to coat with the oil, butter and herbs. Lay the seasoned chicken on top of the potatoes and season the chicken lightly with salt and pepper.
Cover and cook on high for 2½–3 hours, or on low for 4–5 hours, or until the thickest part of the chicken reaches 165°F (74°C) and the potatoes are fork-tender. Cooking times will vary with the size of the chicken pieces and the size of the potato pieces—adjust accordingly.
Serving and storage
Spoon the cooking juices over the chicken and potatoes when serving for added flavor and moisture. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave; if desired, re-broil for a minute or two to refresh the exterior.
Recipe notes and expert tips
- Cooking time depends on potato and chicken size—larger pieces require more time.
- Avoid very thin chicken pieces or tenders in this recipe since they tend to overcook before potatoes finish; if using thin pieces, par-cook the potatoes for 2–3 hours first, then add the chicken and watch closely.
- If using dried herbs, reduce the amount slightly (use about one-third to one-half the fresh herb amount, depending on the herb).
- If you prefer crisp edges, finish the dish briefly under a preheated broiler to brown the tops.
Nutrition (per serving)
Approximate nutrition per serving: 477 kcal, 29 g carbohydrates, 28 g protein, 28 g fat. Values will vary based on exact ingredients and portion sizes.