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!

Slow Cooker Herbed Chicken & Potatoes

4.5 from 2 votes
Prep Time 10 minutes
Cook Time 4 hours
Servings 4
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.

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

  1. In a [url:1]large bowl[/url] 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 [url:2]slow cooker[/url] (OR optional step: cook chicken and potatoes in a [url:3]large skillet[/url]/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.

Recipe Notes

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•[url:6]The Recipe Critic Measuring Cups[/url]

Nutrition Facts
Slow Cooker Herbed Chicken & Potatoes
Amount Per Serving
Calories 95 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1g5%
Sodium 1mg0%
Potassium 9mg0%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

 

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Tiffany

Tiffany is an avid cook and photographer who enjoys eating food as much as she does preparing it. She likes to focus on quick, no-fuss meals with lots of big, bold flavors the whole family will love. Putting her own tasty spin on a classic meal or flavor combination is her passion!

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Categories
ChickenCrockpot/Slow-CookerVegetables

Comments

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  1. 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

  2. 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

  3. 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.

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

      1. 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.

  4. 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

    1. 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.

  5. 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!

        1. 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.

          1. 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.

  6. 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 ?

    1. 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!

      1. 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.

  7. 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.

  8. 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!

    1. 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,
      Alyssa

  9. 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.

  10. 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!!!!!

    1. 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,
      Alyssa

  11. 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

    1. 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,
      Alyssa

  12. 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.

    1. I LOVE all of your substitutions! It sounds like you are a master in the kitchen and a natural! Keep up the great work!

      Your Recipe Critic,
      Alyssa

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

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

      1. I am making this tonight, but I think I am going to tweek it a bit, by Marinating chicken in Italian dressing for more moisture

        Amy

    1. Easiest recipe and so delicious! This was the first chicken recipe I tried in my slow cooker. I was looking for something very easy with minimal prep time. This turned out absolutely perfect. I skipped the optional step to cook the chicken before adding it the cooker and did the 6 hours at low with the uncooked chicken and potatoes. 6 hours later, it was perfect. Thanks for a great recipe.

  14. I usually don’t comment on recipes, but I had to on this one. This was soooo good. Didn’t really tweak it. I did use Wegmans basting oil which is sunflower oil with garlic and herbs. Still salt and peppered it and some dry italian seasoning. Used a crock pot liner. Easy clean up. Did 5 chicken breasts on low for 5 hrs. Did not add any liquid and it was so juicy and tender. Had plenty of liquid. My children are out of the house now and on Sundays I cook for the week ahead so I don’t have to cook at night when I get home from work.. This will be great for lunches and dinner with some quick easy sides. Will be making this often. Thanks so much!
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  15. I didn’t precook and set for 5 hours on low. Very tender chicken!! Delicious and easy meal! I did use sweet potatoes instead because that’s just what I had.

  16. Mmm, looks absolutely delicious! I will definitely be giving this a try, though I may have to omit the potatoes as I am trying to avoid the starches. Thanks for the recipe, looks like I know what I will be making this week!

  17. This was so good! I used chicken tenders instead because that is what I had. You can buy a packet of Italian seasoning in the spices aisle. I am printing this out to make again soon! SO GOOD! Plus it was really easy and little prep time.

  18. OMG!!! I found this recipe the other day and made it for dinner tonight and it was delicious! I love any meal that is easy to prep with a 2 year old running around and the fact you can put it in the crock pot and forget it made it even better! The chicken had amazing flavor and was so tender! One of the best meals I’ve had.

  19. What do you do as far a’s the juice concerned for the crock pot? Wit chicken being on the lean side I would assume that a broth or a bit of stock would be required especially if you skillet themail for a bit 1st?

  20. Absolutely recommend adding chicken broth to the recipe. I added enough to partially cover the chicken and cooked it for approximately 4 hours. The chicken came out moist and delicious 🙂

  21. Hey Alyssa! First let me say I did tweak this recipe. I don’t usually follow them but do like to see what’s out there. I cut the chicken breasts in half, they were quite large. I used fresh garlic and a bit of white Italian wine. My chicken was previously frozen and I didn’t want to take the chance of it being dry, also the Italian in me will usually use wine somewhere! I substituted whole, white fingerling potatoes. If there happens to be too much liquid, I’ll make some gravy with it. This now cooking on low and will let you know how it turns out!!

    1. Well, cooked this for about 6 hours on low and it was wonderful! Not dry at all. Potatoes cooked just fine and made a tasty gravy with the left over liquid.

  22. Made this tonight to give my wife a break from cooking. It was a huge success. In addition to getting kudos for cooking once in blue moon, my fussy 11 and 17 year old boys went back for 2nd and then 3rds, while my wife and I exchanged knowing looks. and then the taciturn 17 year old complimented it on his way out of the room.
    I thought no it didn’t hurt that I added extra garlic and some Italian balsamic dressing to the recipe.

  23. Currently making this for my husband and in my new slow cooker! Exciting! I saw one used added diced tomatoes so I added petite diced with olive oil &garlic. My “Italian seasoning” was parsley, &rosemary. I have thyme but like maybe I’ll garnish at the end. I added garlic power, pepper, and a sweet onion sea salt (mckormick ready grinder.) I used small potatoes cut them in half and also cut up half a green onion, sliced, for fun. Excited and thankful I ran into this quick and easy slow cooker recipe that I can play with and prep really fast. 🙂

  24. Hi, I want to make this but am confused about how much chicken to use. Is it 4 WHOLE chicken breast or two chicken breasts halved to make 4 total?

  25. I used this recipe as my very first crock pot recipe – ever. I was nervous about it – but it turned out wonderful! Thank you!

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