Name: Slow Cooker Chicken and Potatoes
Prep time: 15 min
Cook time: 300 min
Total time: 315 min
Ingredients: 1 pound baby Yukon gold potatoes or baby red potatoes; 1 pound baby carrots; 1 ½ pounds boneless skinless chicken breasts* or boneless skinless thighs; 5 tablespoons unsalted butter; 5 cloves garlic, minced (about 5 teaspoons); 1 tablespoon Italian seasoning; ½ teaspoon onion powder; ⅛ teaspoon cayenne pepper or red pepper flakes; 1 teaspoon kosher salt (plus additional as needed); ¼ teaspoon ground black pepper (plus additional as needed); Juice of 1 ½ lemons (zest of 1 lemon); 2 tablespoons honey**; ½ cup grated Parmesan cheese or feta; Chopped fresh parsley (optional for garnish)

This slow cooker chicken and potatoes is the ultimate weeknight dinner saver—minimal prep, rich in flavor, and completely hands-off cooking. Imagine tender chicken paired with buttery potatoes and sweet carrots, all infused with lemon and garlic goodness. It’s healthy comfort food your whole family will love!

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Traditional roasted chicken dinners can take hours, but this recipe lets your slow cooker handle the heavy lifting while you catch up on everything else. In just 15 minutes of prep, you’re on your way to a meal that feels like it came straight out of a farmhouse kitchen. Trust me, this one deserves a permanent spot in your lineup of crockpot chicken dinner ideas.

Why This Slow Cooker Chicken and Potatoes Is a Game-Changer

Let me break down why you’re going to love making this dish:

Time-saving: Only 15 minutes of prep with 5 hands-off hours in the slow cooker. Compare that to a 90-minute roasted version in your oven.
One-dish wonder: Protein, veggies, and starch—all in one pot. No extra pans to clean!
Tender perfection: The slow cooker ensures the chicken stays juicy, while the potatoes and carrots absorb all the lemon garlic butter flavor.
Healthy: Packed with wholesome veggies and lean protein, it’s the perfect healthy slow cooker chicken meal.
Set it and forget it: Toss in the ingredients, come back later, and dinner is done. It’s that easy.

Equipment You’ll Need for This Slow Cooker Chicken and Potatoes

Don’t worry—you won’t need a fancy gadget for this recipe. Here’s the gear that gets the job done:

Slow cooker: A 6-quart or larger slow cooker works best for evenly cooking the chicken and vegetables. If you’re in the market, I recommend models with a timer setting so it automatically shifts to “Keep Warm.”
Instant-read thermometer: The secret to perfectly cooked chicken is hitting 165°F in the thickest part. This tool will save you from guessing!
Small saucepan: Needed for melting that luscious lemon garlic butter sauce before pouring it over the chicken and veggies.

Simple Ingredients for Slow Cooker Chicken and Potatoes

I keep it simple but pack in the flavor using these key ingredients:

Chicken breasts or thighs: For the juiciest results, I suggest going with thighs. If you prefer chicken breasts, keep a close eye on the cooking time to prevent them from drying out.
Baby potatoes: Yukon gold or baby red potatoes work great here. No peeling required! Just cut the larger ones for even cooking.
Garlic and butter: This duo creates the base of that irresistible lemon garlic butter sauce. Pre-minced garlic is a great time-saver!
Italian seasoning: My go-to blend for herby, balanced flavor. Herbs de Provence or even Greek seasoning work as substitutes.

Slow Cooker Chicken and Potatoes Recipe Details

Servings: 4 servings
Prep Time: 15 minutes
Cook Time: 5 hours
Total Time: 5 hours 15 minutes
Difficulty: Easy

Ingredients for Slow Cooker Chicken and Potatoes

1 pound baby Yukon gold potatoes or baby red potatoes
1 pound baby carrots
1 ½ pounds boneless skinless chicken breasts* or boneless skinless thighs
5 tablespoons unsalted butter
5 cloves garlic, minced (about 5 teaspoons)
1 tablespoon Italian seasoning
½ teaspoon onion powder
⅛ teaspoon cayenne pepper or red pepper flakes
1 teaspoon kosher salt (plus additional as needed)
¼ teaspoon ground black pepper (plus additional as needed)
Juice of 1 ½ lemons (zest of 1 lemon)
2 tablespoons honey**
½ cup grated Parmesan cheese or feta
Chopped fresh parsley (optional for garnish)

*For juiciest results, use chicken thighs. **For a spicier kick, try hot honey.

How to Make Slow Cooker Chicken and Potatoes

Cut the potatoes into even sizes (about 1-inch pieces). Lay them in the bottom of a 6-quart slow cooker along with the baby carrots. Spread into an even layer.
Place the chicken breasts or thighs on top of the vegetables in the center.
In a small saucepan, melt the butter over medium-low heat. Stir in the garlic, lemon juice, lemon zest, Italian seasoning, onion powder, cayenne/red pepper flakes, salt, and pepper. Pour half the mixture over the chicken and veggies.
Cover the slow cooker and cook on HIGH for 1½ to 2 hours or on LOW for 4 to 5 hours, until the chicken reaches 165°F.
Remove the chicken to a plate, covering it with foil to keep it warm. Stir the vegetables and check for doneness; continue cooking as needed until they’re fork-tender.
Reheat the remaining butter mixture. Add honey and stir until combined. Pour it over the chicken and vegetables.
Sprinkle with Parmesan and parsley. Serve warm and enjoy!

Jake’s Tips for the Best Slow Cooker Chicken and Potatoes

Don’t overcook: Check the chicken early with a thermometer to prevent it from drying out.
Slice evenly: Cut potatoes to similar sizes for consistent cooking.
Make it ahead: Store leftovers in the fridge for up to 4 days. Reheat gently in the microwave.
Hot honey: Adding a spicy-sweet kick with hot honey takes this to another level of flavor.
Batch cooking: Double the recipe to meal prep for the week!

Easy Slow Cooker Chicken and Potatoes Variations

Want to switch things up? Here are some fun ideas:

Mexican-inspired: Swap Italian seasoning for taco seasoning and garnish with cilantro.
BBQ twist: Replace lemon juice with BBQ sauce and skip the Parmesan.
Veggie-packed: Throw in sliced zucchini or green beans during the last hour of cooking.

Slow Cooker Chicken and Potatoes FAQs

Can I use frozen chicken?

Yes, but make sure to add extra cooking time. Frozen chicken can take 1-2 hours longer to reach 165°F.

What other vegetables work in this recipe?

Try green beans, zucchini, or sweet potatoes. Just be sure to adjust cook times as needed.

Can I make this in an Instant Pot?

Yes! Use the “Pressure Cook” setting and cook for 8-10 minutes. Follow up with a quick release and check for doneness.

How can I prevent dry chicken in the slow cooker?

Stick to the recommended times and use an instant-read thermometer to check for doneness early.

Does this freeze well?

I recommend freezing the chicken and sauce only, as potatoes can become mealy when thawed.

Ready to make dinner easier and tastier? Try this slow cooker chicken and potatoes and let me know what you think! What’s your favorite time-saving kitchen hack? Share it in the comments below!