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!
Find more Easy Crockpot Chicken Breast Recipes here!
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)!
Using Little potatoes means that there’s even less to prep — because they come already washed and ready to go! I used Blushing Belles, but any will work great!
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!
If you’re loving your slow cooker as much as I am, check out this Italian Crockpot Chicken and Potatoes, Crockpot Lasagna, and some of our favorite Crockpot Soup Recipes!
Love sun dried tomatoes? Check out this easy Sun Dried Tomato Pasta!
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?
Absolutely!
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?
Definitely!
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!
If you want, you can add a side salad or more steamed veggies on the side, or a basket of homemade breadsticks or my Mom’s homemade buns to soak up all those flavorful juices.
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
Sun Dried Tomato Crockpot Chicken and Potatoes
written by Ashley Fehr
Ingredients
- 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
Instructions
- 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.
Nutrition Information
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Pam says
Can I substitute a pouch of sun dried tomatoes, instead of a jar with oil? Accidentally bought the wrong kind, but no time today to go back to the store. Thanks!
The Recipe Rebel says
Yes, it should be ok. Enjoy!
Cami Dona Mattingly says
Has anyone used regular sized potatoes to make this and just cut them into chucks? I have all the ingredients and would love to make this tomorrow while I go grocery shopping.
Jordan says
If I need to cook it quicker, can I use this recipe in a Dutch oven pot? If so, how long and what temperature?
Kayla says
Wow. This blew me away! So good. I used boneless / skinless chicken thighs and cooked on low for 5.5hrs.
Will be making this again for sure. Thank you !
The Recipe Rebel says
Yay! Thanks Kayla!
Tamara L Clark-Baker says
Not bad. I didn’t think there was enough sundried tomato flavor.
The Recipe Rebel says
You can definitely add more for your taste. Thanks Tamara!
Linda says
It looks yummy. Can I add 1/2 c of sundried tomatoes. Can I add more broth
The Recipe Rebel says
Hi Linda, I’m guess you could add more tomatoes and borth. I haven’t tested either one out, so it would be an experiment. Let me know how it goes!
Christine says
This recipe was not very good. The chicken was very dry and the taste was not satisfactory. No repeat on this
The Recipe Rebel says
I’m sorry to hear the recipe wasn’t to your taste, Christine. The amounts, flavorings and timing have worked well for myself (and others) so I wished it would have been a hit for you too! I know it can be so disappointing to try a new recipe and it does not turn out for you.
Angela Langowski says
Can I substitute other baby potatoes since I cant buy the potatoes you recommend in my area?
The Recipe Rebel says
Sure!
Linda says
I think it needs more salt because of the potatoes. And I will make a cornstarch slurry next time to thicken the juices but my husband gave it a 10
The Recipe Rebel says
Hi Linda! So glad you enjoyed the recipe!
Joanne says
Tried cooking this for dinner tonight. It has some great taste to it, but the chicken breasts ended up dry. I will try again with chicken thighs the next time and see if the chicken will turn out not dry.
The Recipe Rebel says
Hi Joanne! How long did it cook for? What was the internal temperature of the chicken when it finished? It sounds like it needed to cook a little less. Glad you enjoyed the flavor!
Dean J says
Good morning. I want to try this out today, but I’m wondering about slow cooking. Aren’t you supposed to completely submerge the food in liquid or am I wrong about that? When I’ve done pulled chicken in a salsa, it was submerged. I’ve also done pulled pork in root beer. What wasn’t in the liquid, was not the same as what was. Different color, a bit drier. Just wondering and concerned about the amount of liquid.
The Recipe Rebel says
Hi Dean! I’ve never had a problem with this method. I’d check my user manual for specific guidelines. Hope you enjoy it!
Mary Monts says
Busy life, but after morning miles of walking this was so quick and easy to make. Everything in the crockpot then off to play Bridge with neighbors then home in time for holiday guests gir dinner. This was a big hit. Delicious!!! Great flavor, tender vegetables, melt in your mouth chicken!
Question- do you think it’s safe to use the remaining juices as stock for soup? It’s so savory!!!!
The Recipe Rebel says
Hi Mary! So glad you enjoyed the recipe! Thank you for this kind review! I haven’t tried it myself so it would be hard to say for sure. Let me know if you give it a try!
Mary Monts says
I ended up having unexpected company. I had plenty of potatoes left because I just used the whole 1.5 pound bag initially so I just added more carrots, sun dried tomatoes and chicken. I poured in the stock from the first batch 2 days earlier and had another happy crew. I don’t know why but the carrots were especially delicious. I didn’t cut the little potatoes in half. Just lazy I guess, but it seems to keep them the right firmness and flavor. This is a new go to recipe for me. I look forward to trying more of your creations. ☺️
The Recipe Rebel says
Hi Mary! So glad you enjoyed it! Thank you for this kind review!
Jessica says
Can you use frozen chicken breast?
The Recipe Rebel says
Hi Jessica, I personally wouldn’t use frozen, but if you decide to experiment, let me know how it goes!
Barbara E Blostica says
I have tried so many of your recipes, all in different categories, never disappointed!!!
The Recipe Rebel says
That makes me so happy to hear! Thank you Barbara!
Alyssa says
I Followed the recipe for this and did 3 hours on high. The chicken is dried out and the potatoes and carrots aren’t cooked enough. Maybe I should have cooked it on low or cut the potatoes in 4 instead of in half? I used a bag of baby potatoes and fresh carrots that weren’t very thick. Nonetheless I’m disappointed 😔
The Recipe Rebel says
Hi Alyssa, the time for high was 2-3 hours. Did you happen to check the temperature of the chicken before continuing to cook for the full 3 hours? That may have been where the problem was.
Alyssa says
Yes the chicken was near finished at 2 hours but the carrots and potatoes weren’t. I had to cook the carrots and potatoes for an additional 2 hours. Maybe I should have cut them smaller?
Loo says
Super great recipe I followed the recipe as is. As an addition, i sauteed a small onion, the garlic, and a stick of celery and put that on top of the chicken as well. This gave it more body and flavor. I also used fresh herbs instead of dried. This will definitely be a staple in our family. Thank you for this delicious recipe!
Ashley Fehr says
Thanks for sharing Loo!
Cheryl Holland says
Made this for lunch yesterday. So easy to prepare, I added some leeks to the recipe. It smelt absolutely wonderful when cooking and tasted delicious. Thanks for the recipe. Will definitely make it again.
Ashley Fehr says
That’s a great idea! Thanks Cheryl 🙂
Vicki says
This looks like something I’d like to try, except for the sun dried tomatoes. It should be fine without them I’d think, or do they add something special to the flavor? My experience with sun dried tomatoes was that they were expensive, and I didn’t care for the taste at all. Maybe it was the brand I bought? I love chicken breast recipes in the crock pot, though, so this sounds like my kind of recipe!
Ashley Fehr says
Hi Vicki! You can leave them out but we enjoy the flavor. If you’re looking for a good swap, roasted red peppers work well, add lots of flavor and are less expensive 🙂