This Creamy Italian Crockpot Chicken and Potatoes is simmered in the most incredible creamy sauce of roasted red peppers, spinach and Italian herbs. It’s a dump and go crockpot chicken recipe that’s perfect for days when you don’t feel like cooking but still want a warm and delicious meal to satisfy the whole family.
Try more of my favorite creamy chicken dinners like Tomato Basil Chicken, Chicken and Rice Soup, or this Instant Pot version of Creamy Italian Chicken, or see my big list of Crockpot Chicken Recipes here.
Table of Contents
- Why we love this Creamy Chicken Recipe:
- Crockpot Chicken and Potatoes Ingredients:
- How to make Slow Cooker Chicken and Potatoes
- Variations and Substitutions
- How to prep this recipe ahead
- How to store Creamy Chicken and Potatoes
- Tips For Delicious Crockpot Chicken Every Time
- Serving suggestions:
- More Slow Cooker Recipes To Try
- Italian Crockpot Chicken and Potatoes Recipe
This creamy Crockpot Italian Chicken is an incredibly flavorful, hearty, and comforting meal of lean chicken breasts and little potatoes in a creamy sauce made with roasted red peppers, finely chopped spinach, and basil pesto. It comes together so easily in the slow cooker!
We’ve got a few weeks left of “fall” and then we’re full on winter mode for the next several months.
I always enjoy the beginning of winter — the first fluffy snowflakes, steaming cups of hot chocolate, the first fires in the fireplace, cozy sweaters, and all that. But once January comes and Christmas is over? I am so over it.
If you love these Italian flavors, check out my Crockpot Tuscan Chicken or Baked Tuscan Chicken Breasts next!
The only thing that keeps me going is hunkering down in the kitchen and whipping up our favourite cozy comfort foods: baking, soups, chili, and easy crockpot meals that can simmer away and fill the house with that incredible scent of a dinner that’s cooking long before the 5:00pm rush.
This creamy Italian Crockpot Chicken and Potatoes is an old favorite and one we make on repeat!
Why we love this Creamy Chicken Recipe:
- Bold Flavor: Full fat ingredients like heavy cream and parmesan mingle with pesto, garlic, and roasted red peppers for an irresistible flavor combo.
- Easy Prep: You can prep all your ingredients ahead of time to make this a dump and go dinner and just take a few minutes to slice your potatoes before throwing them in.
- Make Ahead Meal: Thanks to the slow cooker, you can start this before going to work and come home to an incredible smelling house and delicious dinner.
Crockpot Chicken and Potatoes Ingredients:
- Chicken: I recommend boneless chicken breasts for a lean choice, but you can also use chicken thighs. They should cook in about the same time!
- Potatoes: I used fingerling potatoes for this recipe. They’re naturally creamier and so tiny you don’t need to chop them if you don’t want to!
- Chicken Broth: I love using homemade chicken stock for the best flavor for soups and sauces. It adds so much savory depth to your final dish!
- Dairy: I prefer to use heavy cream or evaporated milk, as they’re thick and cook down into a super creamy sauce without curdling.
- Corn Starch: a little goes a long way, and it helps our sauce to cook up nice and thick.
- Pesto: I love this fresh basil pesto recipe, but store bought works just fine!
- Spices: A little salt, garlic, and black pepper help round out the great flavors from the pesto and peppers. You can also use a dry Italian seasoning blend of your choice!
- Roasted Red Peppers: You can use your favorite jarred brand or roast your own ahead of time if you’re feeling fancy!
- Spinach: Roughly chopped spinach adds color and extra nutrients to this dish. You can use any leafy green you like here.
- Parmesan: Freshly grated Parmesan cheese is the perfect finishing touch.
How to make Slow Cooker Chicken and Potatoes
This chicken dinner is quick to prep and easy to make! Here are a few step by step photos to guide you — you can find the detailed recipe down in the recipe card!
- Start by halving the fingerling potatoes lengthwise. While I could have gotten away without cutting them, I wanted everything to cook at the same rate so I cut them into similar sized pieces. Chop and slice your potatoes into whatever size feels best for you.
- Place the potatoes into the bottom of the crockpot then place chicken on top.
- Whisk together your sauce ingredients in a large liquid measuring cup or medium bowl. Add the roasted peppers and pour over the chicken and potatoes, then cover.
- Here’s the best part, turn on the crockpot, and walk away! You’ll know its done when the potatoes are fork tender.
- Before serving, stir in the chopped spinach and grated Parmesan. Taste and adjust seasonings to your liking and serve in your favorite bowl.
Variations and Substitutions
- Dairy Alternative: This recipe uses heavy cream, but that isn’t for everyone! Feel free to swap out for a low-fat option (note that your sauce will not be as rich or thick).
- Gluten-Free: This recipe is naturally gluten-free, just double check your ingredients before starting!
- Vegetables: Hearty vegetables like carrots or parsnips could be added in with the potatoes. You could swap kale, collard greens, or another leafy green of your choice in for the spinach.
How to prep this recipe ahead
My number one tip to make slow cooker nights even faster? Prep your meal ahead of time! I love a dump-and-go meal. You can prep all the ingredients together at the beginning of the week and keep them in the fridge or freezer (except the potatoes!) until it’s time to pick one out and pop it into the crockpot.
Trust me, once you start doing this, you’ll never stop. You can get started a little early with this recipe by placing the chicken in the slow cooker and pouring the sauce over the chicken the night before cooking.
Just before turning on the slow cooker, add the potatoes!
How to store Creamy Chicken and Potatoes
Store any leftovers you may have in an airtight container in the fridge for 2-3 days.
To reheat, you can add a splash of chicken broth or water and microwave individual portions in 30 second intervals. You could also reheat it on the stove top with a little broth.
Tips For Delicious Crockpot Chicken Every Time
- Choose chicken breasts or boneless, skinless chicken thighs: either will work well. Some people prefer to use chicken thighs in the slow cooker because they don’t dry out as quickly, but as long as you don’t overcook the chicken, breasts will be fantastic as well.
- Go for Creamer or fingerling potatoes: There’s no washing and no need to chop them, although I halved mine to match the cooking time to my chicken breasts. Bone-in chicken breasts or thighs will have a longer cooking time so I recommend keeping your potatoes whole.
- Know your crockpot! I say this every time, but it needs to be said! It’s kinda like an oven—some cook hotter, and some are cooler. Since we want tender, juicy chicken, you’ll want to keep an eye on it. Remember, the more full your crockpot, the longer it’ll take to cook and if using a large crockpot, you may want to reduce the cooking time.
- Remember chicken is done cooking when it reaches an internal temperature of 165°F.
Serving suggestions:
This crockpot meal is basically an all-in-one recipe, but you can definitely spruce it up by serving with Air Fryer Broccoli, Instant Pot Brown Rice, and Homemade Dinner Rolls.
More Slow Cooker Recipes To Try
- Easy Taco Soup Recipe — another easy meal with minimal dishes!
- Slow Cooker Honey Garlic Pork Tenderloin — this sauce is amazing over rice.
- Slow Cooker Baked Ziti Recipe — a family favorite!
Italian Crockpot Chicken and Potatoes
written by Ashley Fehr
Ingredients
- 4 small boneless, skinless chicken breasts, (or 2 large, halved lengthwise)
- 16 fingerling potatoes, (halved lengthwise)
- ¾ cup low sodium chicken broth
- ½ cup heavy cream
- 2 tablespoons corn starch
- 1 teaspoon basil pesto
- 1 teaspoon salt
- 2 cloves garlic, (minced)
- ⅛ teaspoon black pepper
- ½ cup roasted red peppers, jarred, diced
- 1 cup fresh spinach, roughly chopped
- 2 tablespoons freshly grated Parmesan cheese
Instructions
- Halve fingerling potatoes lengthwise.
- Place chicken breasts and potatoes in a 3 – 4 quart crockpot.
- In a large liquid measuring cup or medium bowl, whisk together broth, cream, corn starch, pesto, salt, garlic and pepper.
- Stir in the peppers and pour over potatoes in crockpot.
- Cover and cook on high for 2-3 hours or low for 4-5 hours, until potatoes are tender.
- Stir in spinach and Parmesan. Taste and adjust seasonings as desired before serving.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Karen says
This worked exactly as written, thanks!
I added seasonings to the chicken like paprika, Italian seasoning, basil etc. I also added a little more parmesan cheese.
Ashley Fehr says
Thanks for sharing Karen!
Ashley Fehr says
I’m so glad you liked it!
Elise says
Fantastic recipe with a couple of tweaks! Based on other reviews, I left out the heavy cream when cooking and added it after the fact, then warmed everything in my crockpot. I doubled the parmesan cheese too because there’s no such thing as too much fresh parmesan. Next time I’ll quarter the potatoes instead of halving them. Some of them weren’t cooked through when they were cut in half. I’ll be making this again!
Shannon says
I made this today- I used double the chicken because it needed to be used up. I had to use half and half instead of cream, and I used Sweet and Spicy Cherry peppers because I didn’t have regular roasted peppers. Honestly- I think the peppers made it better because there was just a pinch of heat to it. I also seasoned the chicken with salt, pepper, and Italian seasoning before I put it in. This was so flavorful!
The Recipe Rebel says
Great to hear Shannon, thank you!
Alyssa says
What can I substitute basil pesto with seeing that I only need 1 teaspoon? Not a common ingredient I use.
Can I take out the spinach and roasted red peppers?
Ashley Fehr says
Hi Alyssa! I would recommend just finding another recipe that you think you would enjoy, rather than taking out many of the ingredients that add flavor here. Maybe this one would be more your style? https://www.thereciperebel.com/sun-dried-tomato-crockpot-chicken-and-potatoes/
Chris Howard says
I needed to use up some cooked chicken so I precooked the potatoes placed them in a lidded casserole dish with the spinach and peppers the layered the cooked chicken on top then poured the sauce over the top .I cooked it in the oven at 180, for 40 minutes and it was absolutely amazing I’m going to do that after Christmas with leftover turkey
The Recipe Rebel says
Hi Chris! So glad you enjoyed the recipe! Thank you for this kind review!
Miranda says
Hello, I currently don’t have a crockpot, however I do have a dutch oven.
Would you recommend making this recipe in a dutch oven?
Thank you! – Miranda
The Recipe Rebel says
Hi Miranda! I’ve only tested this recipe out in the crockpot and Instant Pot but I do have something similar that might help you. https://www.thereciperebel.com/caprese-chicken-and-potatoes/ This caprese chicken and potatoes was cooked in a baking dish in the oven so you’ll have an idea about timing and temperature. If you decide to experiment, let me know how it goes!
Mic says
What can I use instead of corn starch?
The Recipe Rebel says
Hi Mic! You might be able to use flour but I haven’t tested it out. If you decide to experiment, let me know how it goes!
Nicole p says
My cream curdled ruining the dish followed the directions and notes to the tea don’t know what happened
Ashley Fehr says
Hi Nicole! I’m sorry that happened, but heavy cream does not curdle. If you used a lower fat cream, I would recommend not doing that in the future.
Hillary says
Just came here to say that I just made this and the same thing happened. and I used heavy whipping cream. Through many of my findings on the internet, everything I see says if you’re adding dairy to a crockpot, you should add it towards the end of cooking. It happens due to the high heat. This recipe has great flavor and I’d make it again, but next time I’ll add at the end.
The Recipe Rebel says
Thanks for the feedback Hillary!
Kerri says
I want to make a double batch as we like to have leftovers for lunches. I will use a 6 quart crockpot.
Besides doubling everything should I still cook the 6 hours on low or do I need to adjust the time?
Ashley Fehr says
If you are using a 6 quart crockpot the cook time should stay about the same!
Rebecca M says
Can you substitute the heavy cream with coconut cream for dairy free?
Ashley Fehr says
Yes you can, but it will change the flavor
Adrienne K says
Really good! Used thighs and they came out super juicy. Mixed it a few times in the 3hr 45 minutes. Added more spinach because I had extra and about a tablespoon of pesto and some ItaliAn seasoning. Had red and white potatoes from farmers market, not fingerling, and they came out awesome! Also had open chicken stock not broth and so used that. Love the red peppers too! Big hit!
Ashley Fehr says
Thanks Adrienne! I’m so glad you liked it!
dave cadwell says
I have 2 crock pots ,running on different voltages. My 220V 6.5 L cooks hotter by 20 degrees. Chicken is plentiful here and affordable. What is the internal temperature for chicken in a slow cooker? Using a probe like I would in an oven does not work. dave
Ashley Fehr says
Hi Dave! You are always looking for chicken to be cooked to at least 165 degrees F
Janet says
Followed the recipe but the sauce curdled , mixed the sauce but it still was thin and had very little flavor. Would not make this again.
Ashley Fehr says
Hi Janet! If you use heavy cream it will not curdle. If you used another variety of cream, it’s entirely possible.
Betty B says
I made this today. Cooked it on high so we could eat early. It was delicious! My Hubby ate 2 big servings.
Ashley Fehr says
I’m so glad you liked it Betty!
Sarah says
I don’t know what I did wrong but the sauciness was just watery, and the chicken breasts were very dry – we cooked on low for 6 hours. However the flavour was nice and the potatoes were lovely and juicy because of all the sauce they’d took on, so I might try again with chicken thighs to prevent it drying out too much!
Ashley Fehr says
I’m sorry to hear that Sarah! Can you share what type of cream was used? That might have something to do with it
Pauline says
This looks delicious, how do I alter this to make in an instant pot please
Ashley Fehr says
This is a similar recipe for the Instant Pot: https://www.thereciperebel.com/creamy-italian-instant-pot-chicken-breasts/
sheila vinyard says
I added carrots to mine. I’m hoping that it turns out good! Excited for dinner tonight!
Ashley Fehr says
I’d love to hear how it turned out!
Ashley says
Can I use canned cut green beans with the chicken and potatoes? If that’s fine when should I put them in? Should I also double the sauce to be sure everything is flavorful?
The Recipe Rebel says
Hi Ashley! Vegetables like broccoli or green beans should only be added for the last 10 or 15 minutes as they quickly become overcooked. Doubling the sauce would be a judgement call.
Maria says
Can i use small red potatoes?
Ashley Fehr says
Yes! You just want them to be roughly the same size pictured to cook in the same amount of time
Devon says
Hi, so can I use frozen chicken and cheat with canned potatoes ???
Will those kind of potatoes cook ok or just mush up. Thanks so much , want to make this now for tonight’s dinner xo
The Recipe Rebel says
Hi Devon! No I’m sorry, frozen chicken won’t work. Also I’ve not tried this with canned potatoes so I am not sure how they would turn out.
Jennifer Daniel says
Was very excited to try this and was disappointed in the final product. Mine came out very watery and the whole dish had very little flavor. We ended up pulling the leftover pesto out of the fridge and putting it on the top in desperation to add some flavor, but it was still pretty bland. I followed the recipe exactly so I’m not sure what happened, but my family did not like it. 🙁
Ashley Fehr says
I’m sorry to hear that Jennifer 🙁 This is one of our favorite crockpot dishes! Did you perhaps start with frozen chicken? It can let out quite a bit more moisture and would lead to the sauce being watered down.
Baleigh says
I have an 8 qt. Slow cooker. What is your recommended cooking time?
Ashley Fehr says
The cook time won’t change unless it is very full or very empty. If it’s very empty, it won’t take as long to heat through so you may find it’s just done a little sooner.
Cheryl Patrick says
I tried this recipe and my family liked it. I stuck to the recipe didn’t do any variations and it came out really good. It was creamy, moist, but not soupy, and doneness was great. I did 3 3/4 hours on high and it was just enough time. I had anticipated at least 4 hours but the children were anxious and fussing about being hungry, so I fed them. And I was pleased it was perfectly done. Will cook again and recommend. Thanks.
Ashley Fehr says
I’m so happy to hear that Cheryl!
Courtney Gowins says
Loved this!!! I did substituted Almond milk for the cream. I also added a TBSP of Italian seasonings and more spinach and pesto. I will definitely make this again!!!