Here’s a straightforward and flavorful Crockpot Chicken and Potatoes recipe — tender chicken, soft potatoes, and rich, savory juices 🍗🥔.
Ingredients (serves 4)
- 4 chicken thighs or breasts (bone-in or boneless)
- 4–5 medium potatoes, cut into chunks
- 2 carrots (optional, sliced)
- 1 onion (chopped)
- 3 cloves garlic (minced)
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp dried thyme or rosemary
- 1 cup chicken broth
- 2 tbsp olive oil or butter
- Optional: fresh parsley for garnish
Instructions
1. Prepare the crockpot
- Lightly grease the crockpot with oil or nonstick spray.
2. Layer ingredients
- Place potatoes, carrots, and onion at the bottom.
- Sprinkle with garlic, paprika, salt, pepper, and thyme/rosemary.
- Pour in chicken broth for moisture.
- Place chicken pieces on top of the vegetables.
3. Cook
- Cover and cook:
- Low: 6–7 hours
- High: 3–4 hours
- Chicken should be fully cooked and potatoes tender.
4. Serve
- Spoon chicken and vegetables onto plates.
- Pour some of the cooking juices over the top.
- Garnish with fresh parsley if desired.
💡 Tips
- For extra flavor, sear chicken in a pan for 2–3 minutes per side before adding to the crockpot.
- Add green beans or peas in the last 30 minutes for extra veggies.
- Make a thicker sauce by stirring 1–2 tbsp cornstarch in water into the crockpot during the last 15 minutes.
I can also provide a creamy, cheesy version of this crockpot chicken and potatoes that’s even richer and more comforting.
Do you want me to give that version?
