Looking for a no-fuss dinner that practically makes itself? Crockpot Chicken and Potatoes is one of those recipes that saves me on crazy weeknights when I need something hearty but don't want to spend hours in the kitchen. Just toss everything in your slow cooker, go live your life, and come home to the smell of tender chicken and perfectly cooked veggies.
I started making this back when Emily was going through her picky phase (aren't they all picky phases?). She'd turn her nose up at anything that looked too "fancy," but this dish? She couldn't resist. Something about that golden chicken skin and those soft potatoes swimming in gravy just won her over every time.
The best part is how forgiving this recipe is. You can start it in the morning before work, run errands, help with homework, and dinner is ready when you are. If you love easy chicken dinners, you'll probably also want to try my Slow Cooker Creamy Chicken and Dumplings for another cozy meal option.
Jump to:
- Why You'll Love This Crockpot Chicken And Potatoes Recipe
- Ingredients For Crockpot Chicken And Potatoes
- How To Make Crockpot Chicken And Potatoes
- Storage And Reheating Tips
- Tips For The Best Crockpot Chicken Thighs
- Variations For Slow Cooker Chicken And Potatoes
- Crockpot Chicken And Potatoes FAQ
- Recipes You May Like
- Final Thoughts On This Easy Crockpot Chicken Recipe
- Crockpot Chicken and Potatoes
Why You'll Love This Crockpot Chicken And Potatoes Recipe
- Super simple prep - Just brown the chicken, make a quick sauce, and let the crockpot do the heavy lifting
- One-pot wonder - Everything cooks together, which means fewer dishes to wash (always a win in my book!)
- Rich, savory gravy - The chicken drippings mix with herbs and tomato paste to create an amazing sauce
- Tender, juicy chicken thighs - Bone-in thighs stay moist and flavorful after hours of slow cooking
- Budget-friendly ingredients - Uses pantry staples and affordable cuts of meat
- Feeds a crowd - Makes 6 generous servings, perfect for family dinners or meal prep
Ingredients For Crockpot Chicken And Potatoes
Here's what you'll need to make this slow cooker chicken and potatoes dinner:
For the Chicken:
- 1 tablespoon olive oil
- 6 bone-in, skin-on chicken thighs (about 3 pounds)
- Salt and pepper to taste
For the Sauce:
- 1 yellow onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 tablespoon tomato paste
- ¼ cup all-purpose flour
- 1 cup low-sodium chicken broth
For the Vegetables:
- 4 large carrots, halved lengthwise and cut into ½-inch pieces
- 1 ½ pounds baby potatoes, halved or quartered
- 2 bay leaves
- Chopped fresh parsley for serving (optional)
Quick note about the chicken thighs - don't skip the skin! I know it seems like extra fat, but it adds so much flavor and keeps the meat from drying out. Trust me on this one.
How To Make Crockpot Chicken And Potatoes
Prepare The Chicken
- Heat the olive oil in a large skillet over medium-high heat.
- While the oil heats up, season your chicken thighs generously with salt and pepper on both sides.
- Place the chicken in the hot skillet, skin side down. Don't move it around - just let it sit there and get nice and golden. This should take about 4 to 5 minutes.
- Flip the chicken and brown the other side for another 4 to 5 minutes. You're not cooking it through here, just getting that beautiful color.
- Remove the chicken to a clean plate and set aside.
Make The Gravy Base
- Add the chopped onion to the same skillet (keep all those yummy browned bits in there!). Cook for 2 to 3 minutes, stirring occasionally, until the onion starts to soften.
- Stir in the garlic, thyme, rosemary, tomato paste, and flour. Cook for about 30 seconds, stirring constantly. It'll smell amazing!
- Pour in the chicken broth and stir well, scraping up all those browned bits from the bottom of the pan. This is where all the flavor lives!
- Let the sauce cook for 1 to 2 minutes until it thickens up a bit. Then remove the pan from heat.
Assemble The Crockpot
- Place the potatoes and carrots in the bottom of your slow cooker. They go on the bottom because they take longer to cook than the chicken.
- Pour the onion mixture from the skillet over the vegetables and spread it out evenly.
- Tuck the bay leaves into the vegetable mixture.
- Place the browned chicken thighs on top of everything, skin side up. Keeping the skin facing up helps it stay crispier.
Cook And Serve
- Cover the crockpot and cook on low for 5 to 6 hours, or on high for 2 ½ to 3 hours. You'll know it's done when the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.
- Remove the bay leaves (don't forget this step - nobody wants to bite into a bay leaf!).
- Sprinkle with fresh parsley if you're using it, and serve hot with plenty of that delicious gravy.
I usually serve this straight from the crockpot, which makes cleanup even easier. Plus, keeping it warm in the slow cooker means everyone can grab seconds when they're ready!
Storage And Reheating Tips
Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days. The flavors actually get better the next day!
Freezer: You can freeze this for up to 3 months. I like to separate it into individual portions before freezing for easy grab-and-go lunches.
Reheating: Warm it up in the microwave for 2-3 minutes, or reheat gently on the stovetop with a splash of chicken broth to loosen the gravy.
The chicken skin won't be as crispy after reheating, but honestly? It's still delicious. Sometimes I'll pull the chicken off the bone and shred it before storing, which makes reheating even easier.
Tips For The Best Crockpot Chicken Thighs
Don't skip the browning step. I know it adds a few extra minutes, but browning the chicken creates so much more flavor. It's worth it!
Use bone-in chicken for best results. The bones add flavor and help keep the meat juicy during the long cooking time. Boneless will work too, but adjust your cooking time (check after 4 hours on low).
Cut your potatoes uniformly. This helps them cook evenly. I learned this the hard way when half my potatoes were mushy and the other half were still firm.
Layer correctly. Veggies on the bottom, chicken on top. This way the chicken fat drips down and flavors everything below it.
Check your chicken thighs early. All slow cookers run a bit differently, so start checking at the 4-hour mark on low if you're worried about overcooking.
Want to make the skin extra crispy? Pop the chicken under the broiler for 2-3 minutes after it's done cooking. Just watch it carefully so it doesn't burn!
Variations For Slow Cooker Chicken And Potatoes
Add more veggies: Throw in green beans, mushrooms, or parsnips along with the carrots and potatoes.
Make it spicy: Add a pinch of red pepper flakes or a diced jalapeño to the onion mixture.
Try different herbs: Swap the thyme and rosemary for Italian seasoning or herbs de Provence.
Use chicken breasts: About 3 bone-in breasts work great. The cooking time stays the same.
Make it creamier: Stir in ½ cup of heavy cream or sour cream at the end for an extra rich gravy.
Add bacon: Because everything's better with bacon, right? Crumble some cooked bacon over the top before serving.
Crockpot Chicken And Potatoes FAQ
Yes! Boneless, skinless thighs cook faster—check after 4 hours on low or 2 hours on high for doneness.
Absolutely. Cook on high for 2½ to 3 hours instead of 5 to 6 hours on low.
Yes. Brown the chicken and prepare the sauce the night before, then refrigerate. Add to the slow cooker with vegetables in the morning.
This is a complete one-pot meal, but pairs well with crusty bread, a green salad, or steamed green beans.
Recipes You May Like
- Crock Pot Chicken Alfredo - Another easy slow cooker chicken recipe with a creamy sauce
- Creamy Garlic Parmesan Chicken - If you love rich, garlicky flavors
- Spicy Meatloaf Recipe - Another hearty comfort food dinner
Final Thoughts On This Easy Crockpot Chicken Recipe
There's something really satisfying about coming home to a house that smells like a home-cooked meal, especially when you didn't spend all day cooking! This crockpot chicken and potatoes with gravy has saved me countless times when I needed dinner to basically make itself.
The chicken comes out so tender it practically falls off the bone, and those potatoes? They soak up all that savory gravy and turn into little flavor bombs. It's the kind of meal that feels special even though it's super simple to make.
Give this one a try next time you need an easy weeknight dinner. I promise it'll become a regular in your rotation!
Don't forget to save this recipe to Pinterest so you can find it later when you're meal planning!
Crockpot Chicken and Potatoes
Equipment
- Slow Cooker
Ingredients
- 1 tablespoon olive oil
- 6 bone-in skin-on chicken thighs about 3 pounds
- salt and pepper to taste
- 1 yellow onion chopped
- 4 cloves garlic minced
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 tablespoon tomato paste
- ¼ cup all purpose flour
- 1 cup low sodium chicken broth
- 4 large carrots halved lengthwise and cut into ½-inch pieces
- 1 ½ pounds baby potatoes halved or quartered as needed to make ¾-inch pieces
- 2 bay leaves
- chopped fresh parsley optional, for serving
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Put the chicken in the skillet, skin side down, and brown on both sides, about 4 to 5 minutes per side. Remove chicken to a clean plate.
- Add the onion to the hot skillet. Cook for 2 to 3 minutes, until onion starts to soften. Stir in the garlic, thyme, rosemary, tomato paste and flour and cook, stirring, for 30 seconds.
- Stir in the chicken broth. Cook for 1 to 2 minutes, until sauce thickens, scraping up any browned bits stuck to the bottom of the pan. Remove pan from the heat.
- Place the potatoes and carrots in the bottom of the slow cooker. Add the onion mixture from the skillet and spread it out into an even layer over the vegetables. Add the bay leaves. Place the chicken on top of everything else, skin side up.
- Cover and cook on low for 5 to 6 hours or on high for 2 ½ to 3 hours, until chicken is cooked through to an internal temperature of 165 degrees F and potatoes and carrots are tender. Remove bay leaves and serve.
