Easy Slow Cooker Chicken and Potatoes with Carrots

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Slow Cooker Chicken and Potatoes

Need an easy family dinner without a pile of dishes? This slow cooker chicken and potatoes recipe brings together herb-seasoned chicken, tender potato wedges, baby carrots, onion, and garlic.

Prep takes just 15 minutes, and everything cooks together in chicken broth while you get on with your day.

The delicious flavor comes from thyme, rosemary, and paprika rather than canned soup or packaged seasoning mixes. Serve the chicken whole or shred it and spoon the vegetables and broth over each portion.

Why You'll Love This Recipe

• One-pot dinner: The meat, potatoes, and vegetables cook together.
• Minimal prep: Just chop the onion, mince the garlic, and cut your potatoes into wedges.
• Simple seasonings: A few pantry herbs give this meal a wonderful savory flavor.
• Family-friendly: Familiar ingredients make this an easy weeknight dinner.
• Flexible serving: Serve the chicken whole or pull it apart with two forks.

Ingredients and Easy Substitutions

You only need a handful of simple ingredients to make this dinner!

Chicken: Four boneless, skinless chicken breasts make four servings. Boneless thighs are a possible substitute, but the cooking time may vary.

Potatoes: You'll need six medium potatoes, scrubbed and cut into 2-inch wedges. Yukon Gold potatoes have a creamy center, while red potatoes generally hold their shape well. Russets may become softer. Red potatoes were used in this recipe.

If using baby potatoes, cut larger ones so the pieces cook evenly.

Baby carrots: One cup adds natural sweetness and a little color.

Onion and garlic: A chopped onion and four cloves of minced garlic add delicious savory flavor.

Chicken broth: One cup provides cooking liquid and flavors the vegetables.

Olive oil: Drizzle two tablespoons over the meat before adding your herbs.

Seasonings: Dried thyme, rosemary, paprika, salt, and black pepper give this recipe its flavor.

Fresh parsley: An optional garnish that adds freshness.

You'll find all the exact measurements in the printable recipe card below.

How to Make Crockpot Chicken and Potatoes

This easy dinner comes together in four simple steps.

1. Prepare the Vegetables

Place your potato wedges, carrots, chopped onion, and minced garlic in the Crockpot.

Add salt and black pepper, toss everything together, then pour in the broth.

2. Season the Chicken

Arrange the breasts on top of the vegetables.

Drizzle with olive oil and sprinkle with thyme, rosemary, paprika, salt, and pepper.

There's no need to brown the meat first!

3. Cook on Low

Cover and cook on LOW for 4–6 hours.

The thickest part of the chicken should reach an internal temperature of 165°F, and the potato wedges should be fork-tender.

Cooking times can vary depending on your appliance and the thickness of the meat.

4. Serve

Carefully remove the cooked chicken.

Leave the pieces whole or shred them using two forks.

Spoon the vegetables onto plates, add the chicken, and garnish with fresh parsley if desired.

You can also spoon a little of the savory cooking liquid over each serving!

Tips for Tender Chicken and Perfect Potatoes

A few easy tips can help you get great results.

Put the Vegetables on the Bottom

The recipe starts with potatoes and carrots beneath the meat.

This places them closer to the broth and heat while everything cooks.

Cut Your Potatoes Evenly

Uneven chunks can leave some pieces firm while others become too soft.

Aim for approximately 2-inch wedges and check them with a fork before serving.

Check the Temperature

Small chicken breasts may finish sooner than large ones.

Begin checking near the early end of the recommended cooking window to avoid dry meat.

If the chicken reaches 165°F but the vegetables need longer, remove it and keep it safely hot while they finish.

Keep the Lid Closed

Try not to lift the lid more than necessary.

Each time you open it, heat escapes and may extend the cooking time.

Serving Ideas and Variations

This easy slow cooker dinner already contains a main dish and two vegetables, so you don't need much else!

A fresh green salad or steamed green beans would be delicious alongside it. My bell pepper cucumber salad would add a fresh, crunchy side.

You can also spoon some of the cooking liquid over the top for extra flavor.

Want to change things up? Here are a few ideas. These are optional variations rather than separately tested versions of the recipe, so cooking times may differ.

Garlic Parmesan: Sprinkle freshly grated Parmesan cheese over the finished dish.

Add Green Beans: Try adding green beans toward the end of cooking so they don't become mushy.

Different Seasonings: You could experiment with Italian seasoning or onion powder for another flavor combination.

Creamy Version: If you prefer a creamy ranch chicken dish, you could develop a separate variation using a ranch seasoning blend or cream of chicken soup. The original recipe uses broth rather than a creamy sauce.

Lower-Carb Option: Omit the potatoes and only cook the chicken in the slow cooker. Serve the herb-seasoned meat with Instant Pot mashed cauliflower instead of the potatoes.

Storing and Reheating Leftovers

Store leftovers in shallow, airtight containers in the refrigerator within two hours of cooking.

They'll keep for 3–4 days.

You can also freeze portions for longer storage, although thawed potatoes may become softer or slightly grainy.

To reheat, warm everything thoroughly to 165°F.

Add a splash of broth if the chicken seems dry.

Frequently Asked Questions

Can raw chicken and vegetables cook together?

Yes! This Crock Pot recipe places thawed raw chicken on top of the vegetable layer.

Cook until the meat reaches 165°F and the potatoes are tender.

How long should I cook chicken and potatoes?

For this specific recipe, cook on LOW for 4–6 hours.

The precise time depends on your appliance, the size of the potato wedges, and the thickness of the breasts.

A meat thermometer and a fork are more reliable than the clock alone.

Can I use frozen chicken?

Thaw it safely in the refrigerator first.

Starting with frozen chicken in a slow cooker can keep it in an unsafe temperature range for too long.

Do I have to brown the chicken first?

No. The original instructions call for placing it directly into the Crockpot without searing.

That saves time and an extra pan!

Can I cook this on HIGH?

The original recipe was developed for LOW.

Since a HIGH-setting cook time hasn't been verified for this version, I recommend following the listed instructions.

Can I make this in an Instant Pot?

This is a slow cooker recipe, not a pressure-cooker recipe.

An Instant Pot would require separately tested liquid amounts and cooking times.

More Easy Slow Cooker Recipes

If you love simple dinners like this one, be sure to check out more of my easy slow cooker meals here at My Montana Kitchen!

If you love dinners that cook while you get on with your day, here are a few more recipes to try!

My Slow Cooker Chicken Enchilada Casserole brings together shredded chicken, tortillas, enchilada sauce, and melted cheese—without rolling individual enchiladas.

For a soup night, try my Slow Cooker Creamy Chicken Tortilla Soup. It’s packed with chicken, beans, corn, and a creamy broth. Let everyone add their favorite toppings!

Want something a little different? My Slow Cooker Pork Chops and Apples combines tender pork, apples, onions, and cinnamon for an easy sweet-and-savory dinner.

They're perfect for busy days when you want a homemade meal without spending hours in the kitchen.

And if you make this recipe, I'd love to hear how it turned out for you!