CROCKPOT CHICKEN AND POTATOES

Crockpot Chicken and Potatoes is my answer to those nights when I need a complete dinner without juggling multiple pots and pans. This recipe gives you protein, vegetables, and starch all in one dish, and the lemon-butter-garlic mixture makes everything taste like you tried way harder than you actually did. I learned this technique from my neighbor who swore by layering vegetables on the bottom, and she was absolutely right.

The first few times I made this, I put the chicken on the bottom and ended up with mushy vegetables and unevenly cooked potatoes. Now I know better. Starting with potatoes on the bottom means they get the direct heat they need, while the chicken stays juicy up top. The garlic-lemon butter seeps down through everything as it cooks, creating these incredible flavor pockets. This crockpot chicken and potatoes dish has become my default Sunday dinner because it feels special but requires almost zero effort.

Everything You Need for This One-Pot Dinner

I always use baby Yukon gold potatoes because they hold their shape beautifully in the slow cooker and don’t turn to mush like russets can. Pro tip: cut everything into similar-sized pieces so it all finishes cooking at the same time.

• 1 lb baby potatoes (Yukon gold or red), halved or quartered
• 1 lb petite carrots (or regular carrots cut into 2-inch pieces)
• 1.5 lb boneless, skinless chicken breasts or thighs, cut into 2-inch pieces
• 5 tbsp unsalted butter
• 5 cloves garlic, freshly minced
• Juice from 1.5 lemons (about 4-5 tablespoons)
• Zest from 1 lemon
• 2 tbsp honey
• 1 tbsp Italian herbs (or mix of dried basil, oregano, thyme, and rosemary)
• 1 tsp kosher salt
• 1/2 tsp onion powder
• 1/4 tsp black pepper
• 1/8 tsp cayenne pepper, optional
• 1/2 cup shredded parmesan cheese, for serving
• Chopped fresh parsley, for garnish

When selecting chicken, I prefer thighs for this recipe because they stay juicier during the longer cooking time, but breasts work fine if that’s what you have. Just watch them more carefully to avoid overcooking.

Simple Steps to Make Crockpot Chicken and Potatoes

Step 1: Cut any potatoes larger than a ping pong ball into quarters, and smaller ones in half. You want roughly 1-inch pieces. Layer the potatoes evenly across the bottom of your slow cooker. Add the carrots in an even layer on top of the potatoes. Finally, arrange the 2-inch chicken pieces in the center on top of the vegetables.

Step 2: In a small saucepan, melt 5 tablespoons butter over medium-low heat. Once melted, remove from heat and stir in the minced garlic, lemon juice, lemon zest, Italian seasoning, onion powder, cayenne (if using), salt, and pepper. Mix well until everything is combined and aromatic. Pour half of this butter mixture over the chicken and vegetables, making sure to drizzle some over the potatoes at the edges. Reserve the other half.

Step 3: Cover the slow cooker with the lid and cook on HIGH for 1.5 to 2 hours, or on LOW for 4 to 5 hours. Start checking at the earlier time. The chicken is done when an instant-read thermometer inserted into the thickest piece registers 165°F. Once the chicken reaches temperature, remove it to a plate and cover with aluminum foil to keep warm.

Step 4: Check the vegetables for tenderness by piercing a potato with a fork. It should slide in easily with just slight resistance. If the vegetables aren’t quite tender yet, re-cover and cook on HIGH for an additional 30 minutes to 1 hour, checking every 30 minutes. Once the vegetables are fork-tender, return the chicken to the slow cooker.

Step 5: While the vegetables finish (if needed), reheat the reserved butter mixture over low heat. Add 2 tablespoons honey and stir until the honey dissolves completely into the butter. Pour this honey butter over the chicken and vegetables, gently tossing everything to coat. Taste and adjust seasoning with additional salt and pepper if needed. Sprinkle with shredded Parmesan cheese and chopped fresh parsley before serving hot.

Pro tip: If your vegetables are taking longer than expected, it’s usually because the potato pieces were cut too large or your slow cooker runs cool. Next time, cut vegetables slightly smaller or add 30 minutes to your initial cook time.

What to Serve with Chicken and Potatoes

This crockpot chicken and potatoes is already a complete meal, but a few simple sides can round it out nicely.

Fresh Green Salad: A crisp salad with mixed greens and a light vinaigrette cuts through the richness of the butter and provides freshness. The acidity balances the meal perfectly.

Steamed Green Beans: Quick-steamed green beans with a squeeze of lemon add color and extra vegetables without competing with the main dish flavors.

Roasted Broccoli: If you want another vegetable, roasted broccoli with garlic complements the lemon-butter chicken beautifully and adds nutritional variety.

Crusty French Bread: Warm, crusty bread is perfect for soaking up every drop of that incredible garlic-lemon butter sauce at the bottom of your bowl.

More Satisfying Chicken and Potato Combinations

This lemon-butter-garlic chicken and potatoes delivers one-pot convenience, and there are other delicious ways to enjoy this classic pairing. For an even richer version, the Garlic Parmesan Crockpot Chicken and Potatoes transforms the combination with a creamy Parmesan sauce that rivals any restaurant. When you want these flavors in soup form, the Chicken Potato Soup offers tender chicken and hearty potatoes in a creamy, cheesy broth that’s perfect for cold evenings.

If you’re looking for other easy crockpot chicken options, try the dump-and-go Crockpot Teriyaki Chicken for Asian-inspired flavors, or the comforting Crockpot Creamy White Chicken Chili when you want something with beans and zesty green chiles.

Storing Your Leftover Chicken and Potatoes

Store this crockpot chicken and potatoes in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making leftovers incredibly delicious.

When reheating, I recommend adding a splash of chicken broth or water since the potatoes absorb liquid as they sit. Microwave individual portions in 90-second intervals, stirring between each round. You can also reheat everything in a covered baking dish at 350°F for about 20 minutes.

Pro tip: This freezes reasonably well for up to 3 months, though the potatoes will be slightly softer after thawing. Freeze in portions without the Parmesan cheese, then add fresh cheese when reheating. Thaw overnight in the refrigerator before reheating gently.

Common Questions About Crockpot Chicken and Potatoes

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