Slow Cooker Chicken and Potatoes
This easy dinner combines tender chicken breasts, potato wedges, carrots, and savory herbs. With just 15 minutes of prep, it's a simple meal made in one Crockpot.
Servings: 4 Servings
Calories: 511kcal
Ingredients
- 4 boneless skinless chicken breasts
- 6 medium-sized red potatoes scrubbed and cut into 2-inch wedges
- 1 cup baby carrots
- 1 onion chopped
- 4 cloves garlic minced
- 1 cup chicken broth
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish optional
Instructions
- In the slow cooker, combine the potato wedges, baby carrots, chopped onion, and minced garlic. Season with salt and pepper as desired. Toss together and pour in the chicken broth.
- Place the chicken on top of the vegetables. Drizzle with olive oil and season with thyme, rosemary, paprika, salt, and pepper.
- Cover and cook on LOW for 4–6 hours, until the thickest part of the meat reaches 165°F and the potatoes are fork-tender.
- Carefully remove the chicken. Serve whole or shred with two forks and place over the cooked vegetables.
- Garnish with fresh parsley if desired.
Notes
Cooking time may vary depending on the size of the chicken breasts and your appliance.
Cut the wedges evenly for consistent cooking.
Use thawed rather than frozen chicken.
Refrigerate leftovers for up to 3–4 days.
Nutrition
Serving: 1/4 of recipe | Calories: 511kcal | Carbohydrates: 56g | Protein: 44g | Fat: 12g | Fiber: 6g