Go Back

Crockpot Chicken and Potatoes

A comforting and easy one-dish meal with succulent chicken and tender potatoes, enhanced with sun-dried tomatoes and Italian herbs, perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts
  • 1 pound potatoes, diced (Yukon Gold or red)
  • 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)

Method
 

Preparation
  1. Lightly grease the crockpot with a drizzle of olive oil or nonstick spray.
  2. Spread the diced potatoes in an even layer across the bottom. Season lightly with salt and pepper.
  3. 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.
  4. In a bowl, combine the chicken broth, chopped sun-dried tomatoes, and the remaining 1 teaspoon Italian herbs. Taste and adjust salt if needed.
  5. Pour the broth mixture evenly over the chicken and potatoes so everything gets coated.
Cooking
  1. 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.
Serving
  1. Serve warm. Spoon some of the cooking juices over the chicken for extra flavor.

Notes

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.