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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!
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Slow Cooker Herbed Chicken & Potatoes
Ingredients
- 4 boneless skinless chicken breasts or 4-6 chicken thighs
- 3 cups chopped potatoes about 1 1/2 inch pieces
- 3 tablespoons oil
- 1 tablespoon Italian seasoning blend
- 1 teaspoon garlic powder
- salt and pepper to taste
- fresh herbs for garnish optional
Instructions
- 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.
- 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.
- Garnish with fresh herbs like oregano and thyme (optional) and serve hot.
Notes
Fine dine Mixing Bowls
The Recipe Critic Measuring Cups
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Stumbled apon this recipe late, so I had to do it on high for two hours and it seemed dry but still good.
Want to make this. Would it be 2 hours on high?????
I think 3-4 hours on high.
Won’t the ingredients dried up without water?
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.
Was so delicious! Will be making this shot. Fiance was left wanting more. Thank you.
I made this and it was a family hit.. Thank you
This was really good
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.
Doesn’t say how long to cook it for?
cook on low for 4-6 hours until chicken is cooked through and potatoes are fork tender
That is quite a stretch in time… can someone narrow it down some?
Thank you
Hi, I am cooking this today on high for 3-4 hours. Then I will check it out.
MaryAnn – The 4-6 hour time frame will depend on if you’re using breasts or thighs and the size of them. Breasts typically take longer to cook.
Victoria – I think you meant to say that thighs normally take longer to cook? Think of stovetop cooking. Thighs are always cooked longer than breasts. In my experience, boneless chicken breasts are usually done in 1-2 hours on low, using modern slow cookers. If I’m shredding the chicken, I might let it go another hour, tops. But in a recipe like this, where the chicken will be sliced for presentation, 1-2 hours is plenty to bring it to 165ºF. I check the temp with an instant read thermometer to be sure it’s done, but it’s never taken more than 2 hours. When I make this, I’ll give the potatoes a head start in the microwave to be sure they’re cooked through by the time the chicken breasts are done.
Mine was completely dry at 3 hrs 45 minutes on low. Check at 3 hours!
Mine was dry as well at 4 hours. I’m going to try 3 hours next time.
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!
Did u use exactly as printed, or did you need to add more liquid? Thanks!!
I didn’t use any liquid and it came out perfectly.
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.
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.
Paula
Hello, there is not much liquid but the chicken/potatoes produce enough to keep it moist. This recipe is very delicious!
I made this not thinking about the liquid and the potatoes and chicken did NOT produce enough liquid. It was so dry I couldn’t even choke it down. And this was after 3 hours of cooking on low. Potatoes were good though! I’d try this again with a half cup or so of chicken stock in it next time.
Oh bummer!! I am so sorry to hear that! I hope the next time you make it, it is a better turnout for you!
It will make its own liquid I also threw in a can of diced tomatoes
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
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
vera
What type of potatoes do you use? Thanks!
Just made a bazillion copies for everyone in my office. We are all making this!