This Crockpot Chicken and Potatoes is a simple, budget-friendly dinner made with just a handful of ingredients. It’s an easy, family-tested meal that cooks all in one pot! Which makes it perfect for busy nights when you need something hands-off and reliable.
Why You’ll Love This Recipe!
This is one of those slow cooker recipes I come back to when I know the day is going to be busy. Everything cooks together in the crockpot, and I don’t have to think about dinner again until it’s time to serve. It’s simple, dependable, and made with ingredients I almost always have on hand.
- True one-pot meal: Chicken and potatoes cook together, so there’s no extra sides required unless you want them.
- Minimal prep: Just a few minutes of chopping and layering, then the slow cooker does the rest.
- Budget-friendly ingredients: Uses simple, affordable staples without sacrificing flavor.
If you love meals like this, make sure to check out our Crock Pot Dinners for Busy Nights Series, where we share recipes to fit into any lifestyle.
Quick Glance at this Recipe
- Budget-Friendly: Uses simple pantry spices and affordable chicken and potatoes
- Family-Tested: Mild lemon garlic flavor kids and adults enjoy
- Real-Life Prep Time: 15 minutes
- Method: Slow Cooker
- Freezer-Friendly: Yes
- Best For: Busy weeknights, meal prep, low-effort dinners
Ingredients
- Boneless, skinless chicken breasts – Chicken thighs can also be used if you prefer.
- Baby Yukon Gold potatoes – These are ideal because they hold their shape and have a naturally buttery texture. No peeling required, which saves time. You can also use red potatoes or baby potatoes if needed.
- Butter – Adds richness and helps keep the chicken moist while everything cooks. You can reduce slightly, but it does add flavor.
- Cloves garlic, minced – Fresh minced garlic gives the best flavor, but pre-minced garlic works well for convenience. You can also use garlic powder if you prefer.
- Italian seasoning – A simple blend that adds flavor without needing multiple spices. Store brands are a great budget-friendly option but you can also make Homemade Italian Seasoning.
- Onion powder – Adds depth without needing to chop onions—great for quick prep.
- Salt and Black pepper – Added to balance flavor
- Juice of 2 lemons with zest of 1 lemon – Brightens the dish and balances the richness of the butter. Fresh lemon is best, but bottled juice can be used if that’s what you have.
How to Make Crockpot Chicken and Potatoes
Step 1 – Place 2 lb baby Yukon Gold potatoes in the bottom of a slow cooker.
Step 2 – Lay 2 lb chicken breasts on top of the potatoes.
Step 3 – Sprinkle with 2 tsp Italian seasoning, ½ tsp onion powder, 1 tsp salt, and ½ tsp black pepper.
Step 4 – Top with 3 cloves minced garlic, the juice of 2 lemons, and the zest of 1 lemon.
Step 5 – Scatter 4 Tbsp diced butter evenly over everything.
Step 6 – Cover with lid and slow cook in the sauce on Low for 3–5 hours or High for 1½–2½ hours, until chicken reaches 165°F and potatoes are fork-tender. Serve warm and enjoy!
Tips for Success
- Layer matters: Keep potatoes on the bottom so they cook fully and soak up flavor.
- Check early: Some slow cookers run hot—start checking on the early side to avoid dry chicken.
- Cut evenly: Similar-sized potato pieces help everything cook at the same rate.
- Don’t skip the butter: It adds richness and keeps the chicken from drying out.
Variations & Substitutions
- Swap the protein: Use boneless chicken thighs instead of breasts.
- Add veggies: Toss in carrots or green beans for a full one-pot meal.
- Make it cheesy: Sprinkle Parmesan Cheese on top before serving.
- Change the flavor: Use ranch seasoning instead of Italian for a different twist.
- Dairy-free option: Replace butter with olive oil.
- Fresh Herbs – Feel free to substitute the Italian Seasoning with fresh herbs such as thyme, oregano, and rosemary for even more flavor.
Storage, Leftovers & Freezer Instructions
- Refrigerator: Store in an airtight container for up to 5 days.
- Reheat: Microwave or warm in a skillet with a splash of broth to keep it moist.
- Freezer: Freeze cooked chicken and potatoes for up to 2 months. For best texture, freeze chicken separately from potatoes
- Meal prep tip: Double the recipe and freeze half for an easy future dinner.
Frequently Asked Questions
Yes, you can cook the chicken and potatoes together in the slow cooker. Just make sure the chicken reaches 165°F before serving.
No extra liquid is needed. The lemon juice, butter, and natural juices from the chicken provide enough moisture. If you prefer, you can add in ½ cup of chicken broth.
They may be cut too large or your slow cooker runs cooler. Cook longer or cut smaller pieces next time.
You can use frozen chicken, but in this recipe I prefer to thaw the chicken first before placing in the slow cooker.
More Easy Crockpot Dinner Recipes
I hope you give this Crockpot Chicken and Potatoes a try—it’s one of those easy dinners that just makes life a little simpler. If you make it, I’d love to hear how it turned out for your family.
Don’t forget to rate the recipe and leave a comment below—it helps others and I always appreciate your feedback!
Crockpot Chicken and Potatoes
Ingredients
- 2 lb boneless skinless chicken breasts
- 2 lb baby Yukon Gold potatoes halved or quartered
- 4 Tbsp butter diced
- 3 cloves garlic minced (or 1 Tbsp pre-minced)
- 2 tsp Italian seasoning
- ½ tsp onion powder
- 1 tsp salt
- ½ tsp black pepper
- Juice of 2 lemons + zest of 1 lemon
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Instructions
- Place 2 lb baby Yukon Gold potatoes in the bottom of a slow cooker.
- Lay 2 lb chicken breasts on top of the potatoes.
- Sprinkle with 2 tsp Italian seasoning, ½ tsp onion powder, 1 tsp salt, and ½ tsp black pepper.
- Top with 3 cloves minced garlic, the juice of 2 lemons, and the zest of 1 lemon.
- Scatter 4 Tbsp diced butter evenly over everything.
- Cover and cook on Low for 3–5 hours or High for 1½–2½ hours, until chicken reaches 165°F and potatoes are fork-tender.
- Serve warm and enjoy!
