This Crockpot Chicken and Potatoes is slow cooked in a broth flavored with sun dried tomatoes and Italian herbs. It’s an easy crockpot meal that requires only 10 minutes prep!
Table of Contents
- Crockpot Chicken and Potatoes ingredients:
- How to make Chicken and Potatoes in the slow cooker:
- Can I use chicken thighs?
- Can I make this in the Instant Pot?
- What can I serve with Crockpot Chicken and Potatoes?
- More crockpot chicken recipes you’ll love!
- Sun Dried Tomato Crockpot Chicken and Potatoes Recipe
This post is generously sponsored by The Little Potato Company and I was compensated for my time in creating this recipe. Thanks for supporting the brands that make The Recipe Rebel possible!
October means that we are in the thick of school, extra curricular activities, work and holiday preparations!
For these reasons we’re turning often to easy crockpot meals like this Crockpot Chicken and Potatoes, seasoned with sun dried tomatoes, garlic and Italian herbs and seasonings.
It is simple, delicious, and requires only 10 minutes prep (plus no pre-cooking)!
To cut down on cook time, I choose to cut them in half, but you could leave them whole and just cook until they are tender.
I added some carrots to this recipe to bump up the veggie content even more, but you can leave them out or swap them for some of your other favorite veggies!
Crockpot Chicken and Potatoes ingredients:
- Chicken breasts: I used chicken breasts in this recipe because it’s what we have on hand most often. You can easily substitute these for boneless, skinless chicken thighs or bone-in chicken thighs that have been browned in a skillet.
- Little potatoes: Little potatoes are our potato of choice because they are quick cooking and convenient! With no washing required, they can be dumped in a pot, on a pan, or in the slow cooker and cooked without any extra prep at all.
- Carrots: I added carrots because they cook in about the same amount of time as Creamer potatoes. You can add in other veggies, but keep in mind that some may be better added half way through or at the end of the cook time.
- Chicken broth: low sodium broth is my first choice because that way we can control the salt content. If you only have regular chicken broth, you may want to omit the salt and season after it is cooked.
- Sun dried tomatoes: sun dried tomatoes pack a ton of flavor! Since they are the basis for our sauce, I don’t recommend swapping them. If you have to, you’ll want to add in additional seasonings to compensate.
- Garlic: fresh is best! Use freshly chopped garlic when you can, or swap with ½ teaspoon garlic powder if you need to.
- Herbs and seasonings: you can easily customize these to your tastes or what you have on hand! Feel free to add in a pinch of red pepper flakes for a bit of kick.
- Butter: a little bit of butter goes a long way here and keeps the chicken juicy while it cooks. You can substitute margarine if required, or leave it out, but you may notice your chicken is drier.
- Parmesan: a good sprinkling of cheese brings a ton of flavor to this dish after a long cook time! Freshly grated is preferred, but you can sub in another if you need to.
How to make Chicken and Potatoes in the slow cooker:
- Add potatoes and carrots to the crockpot: place the vegetables in the bottom of the slow cooker where they will cook more quickly.
- Top with chicken breasts: add the chicken breasts on top — the juices that run out of the chicken will add flavor to the sauce!
- Stir together the sauce: a quick whisk and it is good to go!
- Pour over sauce and top with butter: pour the sauce over the chicken and top with butter — no need to melt it! It will melt and coat the chicken as it cooks.
- Let cook, and finish with a good amount of Parmesan: a little or a lot, you choose! You can keep this recipe dairy free by using dairy free margarine in place of butter and omitting the cheese.
Can I use chicken thighs?
Boneless, skinless chicken thighs cook in about the same amount of time as chicken breasts, so they are an easy swap.
Since this crockpot chicken recipe cooks a little longer than my usual Slow Cooker Chicken Breast thanks to the addition of vegetables, you can get away with using bone-in, skin-on chicken thighs that have been browned in a skillet.
For more tips on cooking chicken thighs in the crockpot, see my Slow Cooker Chicken Thighs recipe here.
Can I make this in the Instant Pot?
To do so, you will have to increase the liquid to a minimum of 1 cup. For an 8 quart, you may need even more.
Since you’re increasing the liquid you will dilute the sauce slightly, so you may want to increase the seasonings as well.
To pressure cook, add vegetables (do not halve the potatoes), chicken breasts and sauce to the Instant Pot, cover and set the valve to sealing, and pressure cook on high for 8 minutes.
Let the pressure release naturally before opening the lid and sprinkling with Parmesan.
What can I serve with Crockpot Chicken and Potatoes?
We enjoy this slow cooker meal all on its own!
This Broccoli Salad is another great way to add more veggies to the meal!
More crockpot chicken recipes you’ll love!
- Slow Cooker Honey Lemon Chicken
- Crockpot Chicken Taco Soup
- Slow Cooker Chicken Tacos Recipe
- Crockpot Whole Chicken
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Sun Dried Tomato Crockpot Chicken and Potatoes
- 1 lb Little potatoes (halved)
- 3 large carrots (peeled and cut into chunks)
- 4 small boneless, skinless chicken breasts (about 1.5 pounds)
- ¾ cup low sodium chicken broth
- ¼ cup finely chopped sun dried tomatoes (the ones packed in oil)
- 4 cloves garlic (finely minced)
- 1 teaspoon salt
- ½ teaspoon dried parsley
- ¼ teaspoon dried basil
- ¼ teaspoon dried thyme
- ¼ teaspoon black pepper
- 2 tablespoons unsalted butter
- ¼ cup shredded Parmesan cheese
- fresh parsley for garnish, if available
- Place potatoes and carrots in the bottom of a 4-6 quart slow cooker.
- Put chicken breasts in a single layer on top of the vegetables.
- Stir together chicken broth, sun dried tomatoes, garlic, salt, parsley, basil, thyme and pepper and pour over chicken in slow cooker.
- Top chicken with butter. Put the lid on and cook on low for 5-6 hours, or high for 2-3 hours, until potatoes are tender and chicken reaches an internal temperature of 165 degrees F (the potatoes will likely take a little longer to cook than the chicken).
- Remove the lid, stir in Parmesan and top with fresh parsley if desired. Serve.
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