Go Back

Crockpot Chicken and Potatoes - A Comforting One-Pot Dinner

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2–2.5 pounds boneless, skinless chicken breasts or thighs (thighs stay more tender)
  • 1.5–2 pounds baby gold or red potatoes, halved
  • 1 medium yellow onion, sliced
  • 4 cloves garlic, minced
  • 3 tablespoons olive oil or melted butter
  • 1 cup low-sodium chicken broth
  • 1 tablespoon Dijon mustard (optional, for depth)
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary, crushed
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • Juice of 1/2 lemon (about 1 tablespoon)
  • Fresh parsley, chopped, for garnish

Method
 

  1. Prep the slow cooker: Lightly coat the crockpot insert with cooking spray or a thin layer of oil. This helps with cleanup and prevents sticking.
  2. Season the potatoes: Add halved potatoes and sliced onion to the crockpot. Drizzle with 1 tablespoon of olive oil or butter and sprinkle with 1/2 teaspoon salt and a pinch of pepper. Toss to coat and spread in an even layer.
  3. Make the sauce: In a small bowl, whisk together the chicken broth, remaining olive oil or butter, minced garlic, Dijon mustard, smoked paprika, thyme, rosemary, and 1/2 teaspoon salt. Stir in the lemon juice.
  4. Season the chicken: Pat chicken dry and sprinkle both sides with the remaining salt and pepper. This step helps the seasoning stick and boosts flavor.
  5. Layer and pour: Place the chicken on top of the potatoes. Pour the sauce evenly over everything, nudging the potatoes so some sauce seeps underneath.
  6. Cook: Cover and cook on Low for 4.5–6 hours or High for 2.5–3.5 hours, until the chicken reaches 165°F and the potatoes are fork-tender. Thighs are more forgiving if you need the longer end of the range.
  7. Finish and taste: Transfer chicken to a plate to rest for 5 minutes. Stir the potatoes and onions with the juices. Taste and adjust seasoning with extra salt, pepper, or a squeeze of lemon.
  8. Serve: Slice or shred the chicken and spoon over the potatoes. Ladle some of the cooking liquid on top. Garnish with fresh parsley.