Satisfy your taste buds and warm your soul with this delicious Crockpot Chicken and Potatoes recipe! This easy one-pot meal features tender chicken, perfectly cooked potatoes, and a flavorful garlic herb-infused white wine sauce!
Easy Crockpot Chicken And Potatoes
Amidst the hectic pace of modern life, my crockpot chicken and potatoes is a weeknight lifesaver! Simply toss the ingredients into the pot, let the slow cooker work its magic, and voilà! Hours later, the chicken emerges succulent, the potatoes perfectly cooked, and the sauce—oh, the garlic herb wine sauce—is to die for!
Why You’ll Love Crockpot Chicken And Potatoes
- Weeknight Wonder! With minimal prep time and hands-off cooking, this chicken and potatoes is the ultimate recipe for busy people, providing a delicious meal without the hassle.
- Tender Juicy Chicken! Say goodbye to dry, overcooked chicken! The slow-cooking method ensures that the chicken breasts reach the ideal texture, resulting in juicy and tender meat.
- Family Favorite! From picky eaters to discerning palates, this dish’s tender chicken, creamy potatoes, and rich sauce create an explosion of flavor that is sure to please the whole family.
Ingredients You’ll Need
- Chicken Breasts: I used boneless skinless chicken breasts for a leaner option, but you can also use boneless skinless chicken thighs.
- Seasonings: Salt and black pepper are used to season the chicken.
- Baby Potatoes: These petite potatoes provide a satisfying contrast in texture, with their delicate skins and creamy interiors.
- Olive Oil: Used to season the potatoes and add flavor to the overall dish.
- Dried Herbs: Dried rosemary and dried thyme contribute a fragrant and earthy undertone.
- Onion and Garlic: Essential aromatics that add depth of flavor. It’s always best to use freshly minced garlic cloves.
- Chicken Broth: I always opt for low-sodium chicken broth to have better control over the dish’s saltiness. You can also use homemade chicken stock.
- Dry White Wine: Enhances the complexity of the dish. If you prefer a non-alcoholic version, substitute with additional chicken broth.
- Cornstarch: Serves to thicken the sauce and create a velvety smooth consistency.
- Fresh Parsley: Used as a garnish to add a pop of color and freshness.
How To Make Crockpot Chicken And Potatoes
This easy peasy slow cooker recipe leads to a tasty meal with very little effort. All you have to do is toss everything into the pot and let the crockpot do the rest!
Prep The Dish
Begin by patting the chicken breasts dry with paper towels. Then generously season the breasts with salt and pepper.
Next, toss the halved baby potatoes together with the olive oil, thyme, and rosemary in a large bowl. Then place the seasoned potatoes in the bottom of your crockpot and scatter the chopped onion and minced garlic over the potatoes.
Now, lay the chicken breasts on top and then pour the chicken broth and white wine over everything in the crockpot. Finally, sprinkle the dried thyme and rosemary over the chicken.
Slow Cook The Dish
With the dish prepped, cover the crockpot with a lid and set it to low for 6 hours or high for 4 hours. You don’t need to stir the dish while it’s cooking.
Once done, mix the cornstarch together with a little bit of cold water and then stir it into the crockpot. This is an optional step that makes the sauce thicker.
Serve And Enjoy
When ready, transfer your crockpot chicken and potatoes to a serving dish, pour some sauce over the dish, and then sprinkle it with some chopped parsley. Now, serve the dish with a side of steamed broccoli and some focaccia bread if you like!
Frequently Asked Questions
Feel free to customize the recipe by adding ingredients like bell peppers, celery, baby carrots, fresh green beans, or other herbs like oregano or basil. The versatility of crockpot chicken and potatoes allows for personalization.
Both high and low settings work well, but low heat over a longer duration typically yields more tender results. It allows the flavors to meld and the chicken to reach the ideal tenderness.
Yes! Slow cooking allows the chicken to cook gently without drying it out, resulting in a succulent texture.
- Sear the chicken. For an extra layer of flavor, consider searing the seasoned chicken breasts in a hot skillet before placing them in the crockpot. This step caramelizes the exterior, enhancing the flavor.
- Use a dry white wine. Choose a Sauvignon Blanc or Pinot Grigio. These options add a nuanced depth to the sauce that complements the dish.
- Cornstarch consistency matters. When thickening the sauce, ensure there are no lumps by whisking the cornstarch thoroughly with cold water before incorporating it into the crockpot.
- Add more broth if needed. If you find that the dish is becoming too dry in the crockpot, you can add a little more chicken broth.
- Avoid leaving at room temperature. To ensure food safety, do not leave the crockpot chicken and potatoes in the slow cooker at room temperature for more than 2 hours.
To store leftover crockpot chicken and potatoes, allow the dish to cool completely. Transfer it to an airtight container and refrigerate for up to 4 days. When ready to reheat, either microwave until warmed through or warm it on the stovetop over low heat, stirring occasionally.
For longer storage, freeze the leftovers in an airtight container or freezer bag for up to 3 months. When ready to enjoy, let the dish thaw overnight in the fridge before reheating. Keep in mind that freezing may alter the texture of the potatoes.
Discover Other Crockpot Recipes
- Crockpot Crack Chicken
- Slow Cooker Pork Chops
- Slow Cooker Sausage And Peppers
- Slow Cooker Ribs
- Crockpot Steak And Gravy
- Crockpot Chicken And Rice
Craving More? Follow Along:
Crockpot Chicken And Potatoes
- 4 chicken breasts boneless and skinless
- salt and pepper to taste
- 1½ pounds baby potatoes halved
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 medium onion chopped
- 4 cloves garlic minced
- 1 cup chicken broth low sodium
- ½ cup dry white wine
- 2 tablespoons cornstarch
- fresh parsley chopped for garnish
- Pat dry the chicken breasts and season generously with salt and pepper. In a large mixing bowl, toss the halved baby potatoes with olive oil, thyme, and rosemary.
- Start by placing the seasoned potatoes at the bottom of the crockpot. Scatter the finely chopped onion and minced garlic over the potatoes. Layer the seasoned chicken breasts on top of the onions and garlic.
- Pour the chicken broth evenly over the layered ingredients in the crockpot. Optionally, add dry white wine for added flavor depth.
- Sprinkle additional dried thyme and rosemary over the chicken. Cover the crockpot and set it to either low for 6 hours or high for 4 hours.
- After cooking, if you desire a thicker sauce, mix cornstarch with a small amount of cold water and stir it into the crockpot.
- Transfer the cooked chicken and potatoes to a serving dish. Pour some of the sauce over the dish and garnish with freshly chopped parsley before serving.
- Serve immediately, either as is or accompanied by a side of steamed vegetables or a fresh salad.
Tips & Notes:
- Chicken Alternatives: If you prefer, you can use chicken thighs instead of breasts for a juicier texture. Adjust cooking times accordingly.
- Potato Choices: While baby potatoes are ideal for their size and texture, you can substitute with other types like Yukon gold or red potatoes. Just make sure to cut them into even sizes for uniform cooking.
- Wine Substitute: If you prefer not to use wine, you can replace it with an equal amount of chicken broth or apple juice for a different but equally delicious flavor.
- Sauce Thickness: For a thicker sauce, adjust the amount of cornstarch mixed with water according to your preference. Start with the recommended amount and add more if needed.
- Slow Cooker Size: Ensure your slow cooker is large enough to accommodate all the ingredients without overcrowding. This recipe is ideal for a 6 to 7-quart crockpot.