Slow Cooker Italian Chicken & Potatoes

Slow Cooker Italian Chicken and Potatoes is such an easy meal to make but packed with such amazing flavor!  The entire family will love this hearty meal in one.

Hey hey it’s Tiffany from Creme de la Crumb! It’s no secret I’m a little bit obsessed with my slow cooker – or I should say slow cookers because I think I have five of them??? I just got a new one for Christmas and I’m so excited about it, I use my slow cookers several times a week and when we are having a family get together I usually have a few in use at the same time.

This is a great go-to weeknight staple dish. I love the flavors, it’s really healthy, and I never get tired of chicken or potatoes. The best part? It’s chicken AND potatoes made in one dish at the same time. It’s awesome! Even picky eaters are a fan of this simple crockpot meal. I hope you enjoy it as much as my family does!

4.6 from 15 reviews
Slow Cooker Herbed Chicken & Potatoes
Recipe type: Main Dish
Cuisine: American
Serves: 4
  • 4 boneless skinless chicken breasts or 4-6 chicken thighs
  • 3 cups chopped potatoes (about 1½ inch pieces)
  • 3 tablespoons oil
  • 1 tablespoon Italian seasoning blend
  • 1 teaspoon garlic powder
  • salt and pepper to taste,
  • fresh herbs for garnish (optional)
  1. In a large bowl combine chicken and potatoes. Drizzle with oil and stir to coat. Sprinkle salt, pepper, garlic powder and Italian seasoning over the chicken and potatoes, then toss to coat well.
  2. Transfer to slow cooker (OR optional step: cook chicken and potatoes in a large skillet/pan over medium high heat for 2-3 minute to brown before transferring to slow cooker to cook all the way through), cover and cook on low for 4-6 hours until chicken is cooked through and potatoes are fork tender.
  3. Garnish with fresh herbs like oregano and thyme (optional) and serve hot.





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Tiffany is the blogger behind Creme de la Crumb.She is a self taught cook and lover of all things white chocolate.She believes that great meals don't have to be difficult, time-consuming, or expensive.She tries to focus on sharing taste-tested recipes that are quick, easy, and crazy delicious-- so we can all spend more time doing the things we love with the people that matter to us the most.

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  1. Just made a bazillion copies for everyone in my office. We are all making this!

  2. What type of potatoes do you use? Thanks!

  3. We are on a low carb diet. Do you think I could use cauliflower instead of potatos? Would this probably require more/less cooking time?

    Thanks and best regards

  4. Hey! Im trying your recipe today. I just put it in the slow cooker. Did you precook yours before putting in the crock pot? Thanks, Teresa

  5. This sounds amazing and I want to make it tomorrow. I noticed there is no liquid. I wanted to make sure this was correct before I made it.

    • Hi Nicole did you ever get a response?;because I was concerned about the no mention of liquid also.


    • Hello, there is not much liquid but the chicken/potatoes produce enough to keep it moist. This recipe is very delicious!

  6. Brenda Helle4 says:

    What exactly is the Italian seasoning blend? Is is just dry seasoning or like a salad dressing? Just the small amout of oil doesn’t seem like enough liquid to keep it moist

    • I read it as the seasoning, not salad dressing mix but I’ve used the salad dressing mix for a very similar dish and it’s delicious.

    • Italian seasoning is typically a blend of oregano, basil, and parsley. You could use a tsp of each.

  7. I’m a teacher so I made this at the beginning of the week and saved the rest for quick and easy dinners the rest of the week- THANK YOU! It’s so delicious!

  8. Doesn’t say how long to cook it for?

  9. Was simple just changed a little instead of using slow cooker I put chicken on the stove cooked it seasoned it and then put it in a pan with red skin potatoes added more seasoning and stuck it in the oven . The family really likes it 😀

    • I plan on making this in the oven tonight. I’m planning on putting it all in a bowl to season (potatoes and chicken) then just putting it in the oven. Is there a reason you cooked it first on the stove? My chicken is thawed and I’ll be using cut red potatoes. Should I also add a little more seasoning after already tossing it all in the mix? Thanks!

      • Hi Marissa,

        The reason some of us pre cook on the stove top is to simply brown the chicken breast. Brown meat is so beautiful, and tasty, instead of just plain old white colored meat without the crispy brown texture on the outside. If you want to try it, just cook meat for 2-3 min. on each side in a skillet, then return to crock pot.

  10. This was really good

  11. Judy Kelly says:

    I made this and it was a family hit.. Thank you

  12. Was so delicious! Will be making this shot. Fiance was left wanting more. Thank you.

  13. I made this it came out real good but after reading the comment a added a bottle of italian dressing so that it didn’t get dried out. It came out moist and the potatoes were great.

  14. Won’t the ingredients dried up without water?

  15. Want to make this. Would it be 2 hours on high?????

  16. Stumbled apon this recipe late, so I had to do it on high for two hours and it seemed dry but still good.

  17. Can the chicken breasts be put in frozen?

  18. This looks absolutely amazing! I love your idea! I’m a HUGE fan of slow cooker recipes. Thank you for posting!

  19. I was wondering what the nutrition facts of this meal are I am counting calories

  20. Courtney says:

    Delish and so easy! Thanks for the great recipe! I used frozen chicken breasts and only made 2 (i kept the rest of the recipe the same, just cut the chicken in half) and it was perfect at the 6 hour on low mark. For the Italian seasoning, I used the “Parmesan blend” and “Tuscany blend” from the Dean Jacobs 4 corner seasoning pack. YUM YUM YUM, I am eating it right now!

  21. Johnny Perez says:

    Do you have a YouTube channel that you do your recipes on?

    • Alyssa says:

      No, not at this time; however, I am in the progress of putting it all together soon! I will have more details coming up!

      Your Recipe Critic,

  22. From my experience, 4.5 hours made the chicken too dry, I’d suggest trying 3-4 hours. Also, the meal ended up being very bland.

  23. I made this today it was really good it wasn’t dry I followed the recipe I’m assuming the chicken makes its own water because the chicken and potatoes were covered. Very delicious!!!!!

    • Thank you for sharing! That is so great it turned out and was SO good! I too, love this recipe too! Xo

      Your Recipe Critic,

  24. Alyssa,

    Did I miss it? I never saw your response to why there is no liquid added to this recipe. I’m still worried it will be dry. I use organic chicken in my meals so I don’t have all of those unnecessary hormone and water fillers in my chicken breast.
    Please respond

    • This recipe doesn’t require any liquid. If you are worried you can always add 1/4 cup of water at the bottom. Hope that helps!

      Your Recipe Critic,

  25. I made this today, but I tweaked it a bit. I used fresh chicken breasts and russet potatoes, potatoes on the bottom. Instead of dry Italian dressing, I used 3TBSP. I also added a TBSP of minced garlic in olive oil. I cooked on high for 1 hour and low for 3 hours and it was done perfectly with juicy chicken and the Italian dressing almost made a gravy, there was plenty of liquid.

  26. Jane C Saincome says:

    I can’t find anyplace that gives the nutrients for this dish. Am I not looking in the right place?

    • I have found the best way to get nutritional info on all of the recipes is through You just type in the recipe and it tells you! is also a great resource for healthy and delicious meals and provides nutritional info. Hope this helps!  Xo

  27. I gave this a try yesterday and my husband really loved it! Thanks so much for this amazing recipe.

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