Crockpot Chicken and Potatoes

A comforting and effortless meal featuring tender chicken and creamy potatoes cooked to perfection in a crockpot.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 6

Total Time 6 15

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 320

Main Ingredients

4 pieces chicken breasts (boneless, skinless) Look for high-quality, organic chicken for the best flavor.
1 pound potatoes, diced (Yukon gold or red) Yukon golds are wonderfully creamy; red potatoes hold their shape beautifully.
1/2 cup sun-dried tomatoes, chopped Opt for oil-packed for added richness or dry ones if you prefer a fresher taste.
2 cups chicken broth Homemade is best, but low-sodium store-bought works wonders.

Seasoning

2 teaspoons Italian herbs A blend of basil, oregano, and thyme elevates flavors.
Salt and pepper to taste Freshly cracked pepper offers a better flavor than pre-ground.
Optional: olive oil Use to grease the crockpot or drizzle over vegetables for extra flavor.

Preparation

Grease the crockpot lightly with olive oil or nonstick spray.
Place the diced potatoes in an even layer in the bottom of the crockpot. Season with salt and pepper.
Pat the chicken breasts dry and season both sides with salt, pepper, and Italian herbs. Place them on top of the potatoes.
In a bowl, mix the chicken broth, chopped sun-dried tomatoes, and remaining Italian herbs. Adjust seasoning if necessary.
Pour the broth mixture over the chicken and potatoes, ensuring the liquid reaches most of the chicken.

Cooking

Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours until chicken is cooked through (165°F) and potatoes are fork-tender.
Serve warm, spooning some of the cooking juices over the chicken.
For a thicker sauce, remove the chicken at the end and reduce the liquid on the stovetop for 5-10 minutes before returning the chicken.

For additional flavor, consider searing the chicken before adding it to the crockpot. Avoid lifting the lid during cooking.