Crockpot Chicken and Potatoes Recipe
This Crockpot chicken and potatoes recipe is the ultimate hands-off dinner. Juicy chicken breasts, perfectly cooked baby red potatoes, and a savory sauce make it simple to serve a comforting meal any night of the week. Add your favorite veggies for a complete family-friendly dinner in the slow cooker!
Servings: 4 people
Calories: 501kcal
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
*I like the texture of baby red potatoes, but any small potato will work. If using larger potatoes or sweet potatoes, cube into 1-inch pieces.
**You can also use boneless, skinless chicken thighs with no adjustments needed.
***Worcestershire sauce also works well here. For a gluten-free option, use tamari or coconut aminos.
Tips:
- 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.
Nutrition
Serving: 1serving | Calories: 501kcal | Carbohydrates: 32g | Protein: 54g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 1351mg | Potassium: 1645mg | Fiber: 5g | Sugar: 2g | Vitamin A: 210IU | Vitamin C: 36mg | Calcium: 52mg | Iron: 3mg