I love recipes that feel like a warm hug on a busy night — this crockpot chicken and potatoes does exactly that. Boneless chicken breasts cook low and slow on a bed of diced Yukon golds or red potatoes until everything is tender and spoonable, while sun-dried tomatoes add a bright, savory lift. It’s the kind of set‑and‑forget meal that works for hectic weeknights, easy family dinners, or when you want a simple, comforting one‑dish supper.

I often pair this with an extra creamy side for guests who want a richer plate; try my creamy chicken and potatoes for a twist that still keeps things cozy.

Why you’ll love this dish

This crockpot recipe wins on simplicity and flavor. A few pantry staples—potatoes, chicken broth, Italian herbs, and sun‑dried tomatoes—turn into a satisfying meal without last‑minute fuss. It’s budget-friendly (one slow cooker, one pan to clean), naturally gluten‑free, and kid‑friendly if you leave the sun‑dried tomatoes chopped fine or on the side.

“Comfort food made effortless: juicy chicken, fork‑tender potatoes, and a tangy tomato boost—perfect for busy weeknights.”

It’s also forgiving: the slow cooker’s moist heat keeps chicken from drying out and softens the starches in potatoes, making this a go-to when you want a reliable dinner. If you like sweeter or more saucy versions, check out this baked sweet and sour chicken for inspiration on balancing acids and sugars.

How this recipe comes together

Before you start: dice the potatoes evenly so they cook at the same rate. Pat chicken dry to help seasonings stick. Layering matters—potatoes go on the bottom because they take longer to cook. The sun‑dried tomatoes and chicken broth become the cooking liquid, infusing both layers. Cook on LOW for 6–8 hours for the most tender result; HIGH works when you’re short on time. Finish by spooning the juices over the chicken for extra flavor.

What you’ll need

4 boneless, skinless chicken breasts
1 pound potatoes, diced (Yukon Gold or red potatoes recommended)
1/2 cup sun‑dried tomatoes, chopped (oil‑packed or rehydrated dry-packed)
2 cups chicken broth (low‑sodium if preferred)
2 teaspoons Italian herbs (blend of oregano, basil, thyme)
Salt and freshly ground black pepper, to taste
Olive oil (optional, for greasing the crockpot)

Substitutions & notes:

Swap chicken breasts for boneless thighs if you want richer, more forgiving meat.
Use bone‑in chicken? Reduce cook time slightly and check internal temp near the bone.
No sun‑dried tomatoes? Use a handful of chopped roasted red peppers for milder sweetness, or a splash of tomato paste for depth.
For a creamier finish, stir in 1/4–1/2 cup heavy cream or crème fraîche at the end.

Directions to follow

Lightly grease the crockpot with a drizzle of olive oil or nonstick spray.
Spread the diced potatoes in an even layer across the bottom. Season lightly with salt and pepper.
Pat the chicken breasts dry with paper towels. Rub each with salt, pepper, and 1 teaspoon of the Italian herbs. Place the breasts on top of the potatoes.
In a bowl, combine the chicken broth, chopped sun‑dried tomatoes, and the remaining 1 teaspoon Italian herbs. Taste and adjust salt if needed.
Pour the broth mixture evenly over the chicken and potatoes so everything gets coated.
Cover and cook on LOW for 6–8 hours, or on HIGH for 3–4 hours. The chicken is done when it reaches 165°F (74°C) and the potatoes are tender.
Serve warm. Spoon some of the cooking juices over the chicken for extra flavor.

Best ways to enjoy it

Keep plating simple: carve the chicken across the grain and place it over a scoop of potatoes. Spoon the tomato‑broth over everything and finish with fresh parsley or a squeeze of lemon for brightness. Pairings that work well:

A crisp green salad or steamed green beans for freshness.
Garlic bread or crusty baguette to soak up juices.
For a heartier plate, roasted carrots or a side of sautéed spinach echo the warm flavors—try serving with bites inspired by chicken and broccoli nuggets for a family‑friendly combo.

How to store & freeze

Cool leftovers within two hours of cooking. Store in airtight containers in the refrigerator for 3–4 days. Reheat gently in a covered skillet over low heat or in a 325°F oven until warmed through; add a splash of broth if the juices have reduced. To freeze, portion into airtight containers or freezer bags and freeze for up to 3 months. Thaw overnight in the fridge before reheating. Always reheat to an internal temp of 165°F for safety.

Helpful cooking tips

Cut potatoes uniformly (about 1/2‑inch dice) so they finish at the same time.
If using frozen chicken breasts, add 1–2 extra hours on LOW and verify internal temperature.
For deeper flavor, sauté the sun‑dried tomatoes briefly in a little oil before adding to the broth.
Avoid lifting the crockpot lid during cooking—each peek can add 20–30 minutes to the cook time.
If you like a lightly crisp top, transfer cooked chicken to a baking sheet and broil 2–3 minutes before serving. For other quick meal ideas, my chicken Caesar croissant sandwich recipe makes a great next‑day lunch.

Recipe variations

Mediterranean: Add kalamata olives and crumbled feta at the end.
Creamy: Stir in 1/2 cup heavy cream and a tablespoon of Dijon mustard before serving.
Herb-forward: Swap Italian herbs for rosemary and lemon zest.
Veggie boost: Add carrot coins or chunks of fennel with the potatoes.
Spice it up: Stir in a teaspoon of smoked paprika or red pepper flakes for warmth.

Helpful answers

Q: Can I use frozen chicken breasts?
A: You can, but cooking from frozen increases time and may affect texture. Cook on LOW for 8–10 hours and confirm the thickest part reaches 165°F. If possible, thaw in the fridge overnight for best results.

Q: Will the potatoes fall apart if cooked that long?
A: Diced Yukon Gold or red potatoes hold up well on LOW for 6–8 hours. Larger dice or waxy varieties are less likely to disintegrate. If you prefer firmer potatoes, cut them a bit larger or add halfway through cooking.

Q: How do I make this dairy‑free or low‑sodium?
A: The base recipe is dairy‑free. Use low‑sodium chicken broth and taste before adding salt to keep sodium low. If you want creaminess without dairy, stir in a splash of unsweetened coconut milk at the end, though it will change the flavor profile.

Q: Can I double the recipe for a crowd?
A: Yes—use a larger slow cooker and don’t overfill past two‑thirds capacity. Increase liquid slightly if needed and check doneness with a thermometer.

Q: Is it safe to leave in the crockpot all day?
A: Yes, slow cookers are designed for unattended cooking. Still, follow manufacturer guidelines and keep the unit on a stable, heat‑resistant surface. For food safety, keep hot foods above 140°F and refrigerate leftovers promptly.

Conclusion

If you want another take on a similar slow‑cooker classic with extra vegetables, this Crockpot Chicken and Potatoes with Carrots – WellPlated.com offers a veggie‑loaded variation worth checking out. For a garlic and parmesan spin that’s richer and more indulgent, try this Crockpot Garlic Parmesan Chicken And Potatoes + VIDEO.