Name: Slow Cooker Chicken and Potatoes
Prep time: 15 min
Cook time: 480 min
Total time: 495 min
Ingredients: Chicken: 2–2.5 pounds bone-in, skin-on thighs or drumsticks (or boneless thighs if you prefer); Potatoes: 1.5–2 pounds baby potatoes or Yukon Golds, halved; Onion: 1 medium yellow onion, sliced; Garlic: 4 cloves, minced; Carrots (optional): 2–3 medium, cut into chunks; Chicken broth: 1/2 cup (low-sodium); Olive oil: 1–2 tablespoons; Butter (optional): 2 tablespoons for extra richness; Lemon: 1, zested and juiced (about 2 tablespoons juice); Herbs: 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1 teaspoon dried parsley (or 1 tablespoon fresh each); Smoked paprika: 1 teaspoon; Salt and pepper: to taste; Cornstarch (optional): 1–2 teaspoons for thickening the sauce; Fresh parsley (optional): chopped, for garnish

There’s something comforting about a meal that takes care of itself while you get on with your day. This slow cooker chicken and potatoes recipe does exactly that. It’s simple, hearty, and full of flavor without requiring much effort.

The chicken turns tender, the potatoes soak up the juices, and your kitchen smells amazing. If you want a reliable dinner that pleases everyone, this is the one to keep in your rotation.

Why This Recipe Works

This recipe builds flavor in layers without much work. A quick seasoning and optional sear on the chicken adds depth, while the potatoes, onions, and garlic cook right in the juices.

The slow cooker keeps everything moist and tender without babysitting.

It’s flexible too. You can use bone-in or boneless chicken, swap herbs based on what you have, and choose between a light, brothy finish or a creamy sauce. Best of all, the ingredients are affordable and easy to find.

Close-up detail of slow cooker chicken and potatoes

Shopping List

Chicken: 2–2.5 pounds bone-in, skin-on thighs or drumsticks (or boneless thighs if you prefer)
Potatoes: 1.5–2 pounds baby potatoes or Yukon Golds, halved
Onion: 1 medium yellow onion, sliced
Garlic: 4 cloves, minced
Carrots (optional): 2–3 medium, cut into chunks
Chicken broth: 1/2 cup (low-sodium)
Olive oil: 1–2 tablespoons
Butter (optional): 2 tablespoons for extra richness
Lemon: 1, zested and juiced (about 2 tablespoons juice)
Herbs: 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1 teaspoon dried parsley (or 1 tablespoon fresh each)
Smoked paprika: 1 teaspoon
Salt and pepper: to taste
Cornstarch (optional): 1–2 teaspoons for thickening the sauce
Fresh parsley (optional): chopped, for garnish

How To Make Slow Cooker Chicken And Potatoes

Prep the slow cooker. Lightly grease the insert to prevent sticking and make cleanup easier.
Season the chicken. Pat the chicken dry.
Rub with olive oil, salt, pepper, smoked paprika, thyme, and rosemary. This helps the spices cling and boosts browning.
Optional sear for extra flavor. Heat a skillet over medium-high with a bit of oil. Sear the chicken, skin-side down first, 2–3 minutes per side until lightly golden.
This step adds richness but can be skipped if you’re short on time.
Layer the vegetables. Add potatoes, onions, garlic, and carrots (if using) to the slow cooker. Season with a pinch of salt and pepper. Dot with butter if you want a richer sauce.
Add liquids. Pour in the chicken broth and the lemon juice.
Sprinkle lemon zest over the vegetables for bright flavor.
Place the chicken on top. Arrange the chicken in a single layer over the vegetables so the juices drip down as it cooks.
Cook low and slow. Cover and cook on Low for 6–7 hours or High for 3–4 hours, until the chicken is tender and the potatoes are fork-soft. Bone-in thighs usually take the longer end; boneless thighs cook a bit faster.
Finish the sauce (optional). For a thicker sauce, remove the chicken to a plate and tent with foil. Stir 1–2 teaspoons cornstarch into 1 tablespoon cold water, then mix into the juices in the slow cooker.
Cover and cook on High for 10–15 minutes until slightly thickened.
Taste and adjust. Add more salt, pepper, or a squeeze of lemon to brighten. Sprinkle with dried or fresh parsley for a fresh finish.
Serve. Plate the chicken with a generous spoonful of potatoes and vegetables. Ladle the sauce over the top.

Keeping It Fresh

Let everything cool slightly, then store in airtight containers.

Refrigerate for up to 4 days. The flavors deepen by day two, making leftovers extra satisfying.

For freezing, remove the chicken from the bone (if using bone-in) and store the meat and potatoes with a bit of sauce in freezer-safe containers or bags. Freeze for up to 3 months.

Thaw in the fridge overnight, then reheat gently on the stovetop or in the microwave with a splash of broth to keep it moist.

If the sauce thickens after chilling, loosen with a little water or broth while reheating. Avoid boiling to keep the chicken tender.

Cooking process of slow cooker chicken and potatoes

Benefits of This Recipe

Hands-off cooking: Minimal prep, then the slow cooker does the rest.
Budget-friendly: Uses simple, affordable ingredients.
Balanced meal: Protein, starch, and veggies in one pot.
Flexible: Works with different cuts of chicken and a variety of herbs and vegetables.
Great for meal prep: Leftovers reheat well and make easy lunches.

What Not to Do

Don’t overfill the slow cooker. Leave some space at the top so heat circulates and cooks evenly.
Don’t skip seasoning the potatoes. They need salt and herbs too, not just the chicken.
Don’t add too much liquid. The chicken and vegetables release moisture. Stick to the measured broth to avoid a watery result.
Don’t lift the lid repeatedly. Each peek releases heat and adds time to the cook.
Don’t use skin-on chicken without searing if you dislike soft skin. If you want crisp skin, sear first or broil the finished chicken for 2–3 minutes.

Variations You Can Try

Creamy Herb: Stir in 1/3 cup heavy cream or sour cream during the last 15 minutes.
Finish with fresh dill or chives.
Garlic Parmesan: Add 1/2 cup grated Parmesan and an extra clove or two of garlic. Finish with parsley.
Tuscan-Inspired: Add sun-dried tomatoes, a handful of baby spinach in the last 10 minutes, and a splash of cream.
Lemon Pepper: Increase lemon zest, use cracked black pepper, and swap rosemary for oregano.
Smoky Paprika: Double the smoked paprika and add a pinch of cayenne for gentle heat.
Root Veg Mix: Replace some potatoes with parsnips, sweet potatoes, or turnips for a slightly sweet, earthy flavor.
Boneless Chicken Breasts: Use 2 pounds and cook on Low for 3–4 hours. Remove once just cooked to avoid drying out.

Final plated dish of slow cooker chicken and potatoes

FAQ’s For Slow Cooker Chicken And Potatoes

Can I use frozen chicken?

It’s best to use thawed chicken for food safety and even cooking. Frozen chicken can keep the slow cooker at unsafe temperatures for too long. Thaw in the fridge overnight before cooking.

Do I have to sear the chicken first?

No, but a quick sear adds flavor and better color. If you skip it, just make sure to season well and consider broiling the cooked chicken for a couple of minutes for a bit of browning.

What potatoes work best?

Baby potatoes or Yukon Golds hold their shape and stay creamy. Russets can work but may break down more. Cut larger potatoes into 1.5-inch chunks for even cooking.

How do I avoid a watery sauce?

Stick to the recommended 1/2 cup broth and avoid lifting the lid. If you still want a thicker sauce, use a cornstarch slurry at the end or reduce the liquid by cooking uncovered on High for 15 minutes.

Can I make this without lemon?

Yes. Replace the lemon juice with 1 tablespoon of apple cider vinegar or a splash of white wine. You can also skip the acid entirely, though a little brightness balances the richness.

Is this recipe gluten-free?

Yes, as written it’s naturally gluten-free. If you thicken the sauce, use cornstarch instead of flour, and double-check broth labels to ensure they’re gluten-free.

What if my chicken is done but the potatoes are still firm?

Remove the chicken and keep it warm. Continue cooking the potatoes on High until tender, then return the chicken to warm through before serving.

In Conclusion

Slow cooker chicken and potatoes is a reliable, cozy meal that fits busy schedules and simple tastes. With a short ingredient list and a flexible method, you get tender chicken, buttery potatoes, and a flavorful sauce every time. Keep this on your weekly meal plan, and switch up the herbs or add-ins when you want a new twist.

It’s comfort food that practically cooks itself—and that’s always a win.