Looking for a hearty, hands-off dinner that’s ready when you are? My Crockpot chicken and potatoes recipe is exactly that! With tender chicken breasts, perfectly cooked baby red potatoes, and a savory blend of seasonings, this slow cooker recipe is a family-friendly meal I make on the regular. It’s simple, reliable, and never disappoints!
Slow Cooker Chicken Breast and Potatoes
Making chicken and potatoes in a Crock Pot couldn’t be easier. I layer juicy chicken breasts over seasoned baby red potatoes, then top it all off with a quick, flavorful sauce made from soy sauce and Dijon mustard. Using the slow cooker means this meal is almost entirely hands-off–just set it and go! I love coming home to a cozy winter meal that’s ready to go after a long day.
This slow cooker chicken breast and potatoes recipe is totally delicious and incredibly versatile. I love that I can add hardy vegetables at the beginning, or tender greens at the end to make a complete balanced meal. And if I don’t have chicken breasts on hand, thighs work just as well!
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Why Layering Your Crockpot Matters
When it comes to Crock Pot cooking, layering matters. It helps everything cook evenly, and leads to maximum flavor. Placing the potatoes on the bottom allows them to absorb the juices from the chicken and seasoning as it cooks, creating a richer, naturally seasoned dish without extra sauces or steps. It also ensures the thick, starchy potatoes cook all the way through without drying out.
Crockpot Chicken and Potatoes Recipe
Equipment
- 6-Qt Crockpot
Ingredients
- 1½ teaspoons kosher salt
- 1 teaspoon Italian seasoning
- ½ teaspoon ground black pepper
- ½ teaspoon ground paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1½ pounds baby red potatoes (scrubbed and dried*)
- 4 boneless, skinless chicken breasts (about 2 pounds, thawed if frozen**)
- 3 tablespoons olive oil (divided)
- ¼ cup low-sodium soy sauce (***)
- 2 tablespoons Dijon mustard
Instructions
- In a dish, combine the salt, Italian seasoning, pepper, paprika, garlic powder, and onion powder.1½ teaspoons kosher salt, 1 teaspoon Italian seasoning, ½ teaspoon ground black pepper, ½ teaspoon ground paprika, ½ teaspoon onion powder, ½ teaspoon garlic powder
- Layer the potatoes at the bottom of the Crockpot. Drizzle 1 tablespoon of olive oil over the potatoes. Then, sprinkle half of the seasoning over the potatoes, and toss to coat.1½ pounds baby red potatoes, 3 tablespoons olive oil
- Place the chicken breasts on top of the potatoes. Drizzle 1 tablespoon of olive oil over the chicken. Sprinkle both sides with the remaining seasoning.4 boneless, skinless chicken breasts
- Whisk together the soy sauce, remaining 1 tablespoon of olive oil, and Dijon mustard. Pour over the chicken and potatoes. Add about ½ cup of water to the Crockpot.¼ cup low-sodium soy sauce, 2 tablespoons Dijon mustard
- Cover with the lid, and cook on HIGH for 3-4 hours or on LOW for 6-8 hours, until the potatoes are fork tender.
Notes
- If your chicken breasts are uneven thickness, pound them out to an even thickness to prevent overcooking.
- You can sear the chicken in a skillet before adding it to the Crockpot or broil it for 2-3 minutes after cooking for a crisp texture.
- I left the baby potatoes whole so they wouldn’t get too soft, but if some of them are especially large, I recommend halving them so they cook through.
- You can add hardy veggies, like baby carrots, onions, or turnips with the potatoes at the beginning of cooking.
- Add tender veggies, like green beans, bell pepper strips, zucchini, or broccoli/cauliflower in the last hour of cooking to prevent overcooking.
- I found ½ cup of liquid to be enough along with the sauce, but if your Crockpot seems dry towards the end of cooking, you can add a bit more as needed.
- I do not recommend swapping the water for chicken or vegetable broth, as it will make the dish too salty.
- Properly cooked chicken breasts should read 165°F on an instant-read thermometer.
- If you like a thicker sauce, remove the chicken and potatoes after cooking and stir in a cornstarch slurry (1 tsp cornstarch + 1 tsp water) on HIGH for 10-15 minutes.
- I always cut the baby potatoes in half or quarters before serving to my kiddos.
- Serve with a side of your favorite veggies or a salad.
- Reheat in a 350°F oven, topped with a splash of water and covered with foil, for 15-20 minutes, or microwave on medium power for about 4 minutes, stirring/rotating halfway through.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Chicken and Potatoes in the Crockpot Step by Step
Prep: Gather up the list of ingredients needed for this slow cooker chicken and potatoes recipe. Scrub and dry the baby potatoes before beginning, and halve any especially large ones so they cook through. If your chicken breasts are uneven thicknesses, pound them out with a meat mallet so they cook more evenly.
Mix the Seasonings: In a dish, combine 1½ teaspoons of kosher salt, 1 teaspoon of Italian seasoning, ½ teaspoon of ground black pepper, ½ teaspoon of ground paprika, ½ teaspoon of garlic powder, and ½ teaspoon of onion powder. Feel free to reduce the salt as needed to meet your dietary needs.
Season the Potatoes: Layer 1½ pounds of whole baby red potatoes at the bottom of your Crockpot. Drizzle 1 tablespoon of olive oil over the potatoes. Then, sprinkle half of the seasoning over the potatoes, and toss to coat. If adding hardy root veggies or onions, place them on the bottom with the potatoes.
Season the Chicken: Place 4 boneless, skinless chicken breasts on top of the potatoes. Drizzle 1 tablespoon of olive oil over the chicken, then sprinkle both sides with the remaining seasoning. You can also briefly sear the seasoned chicken in a hot pan to add a little crisp before placing it in the Crockpot. Just make sure not to cook it through.
Coat with Sauce: Next, whisk together ¼ cup of low-sodium soy sauce, the remaining 1 tablespoon of olive oil, and 2 tablespoons of Dijon mustard. Pour the mixture over the chicken and potatoes. Then add about ½ cup of water to the Crockpot.
Cook the Chicken and Potatoes: Cover your Crockpot with the lid, and cook on HIGH for 3-4 hours, or on LOW for 6-8 hours, until the potatoes are fork tender and the chicken is cooked through to 165°F. If adding tender veggies, season them lightly with oil and some of your seasoning mix, and add on top in the last hour of cooking. Add more liquid if needed towards the end of cooking to ensure everything stays moist.
Plate and Serve: To serve, place one chicken breast and ¼ of the cooked potatoes to each plate. I like to slice the potatoes in half ahead of time for my kiddos, but they’re also fine to leave whole. You can pour over any leftover juices from the Crockpot, or reduce them down on HIGH with a cornstarch slurry to thicken into a sauce. Serve with the vegetable side of your choice. I opted for a simple greens blend topped with oil and vinegar.
How to Store, Freeze, and Reheat
Store leftover Crockpot chicken and potatoes in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating. For the best flavor, I recommend reheating in a 350°F oven, topped with a splash of water and covered with foil, for 15-20 minutes, or until warmed through. You can also microwave everything for about 4 minutes on medium power, stopping and stirring/rotating halfway through.
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