Easy Crockpot Dinner Recipe

There's something deeply comforting about coming home to the smell of dinner already done. This Easy Crockpot Chicken and Potatoes recipe brings all the warmth of a home-cooked meal with almost none of the effort. Tender chicken, buttery potatoes, and herbs simmer together to create a hearty dish that tastes like you spent hours in the kitchen.

this Recipe

I first started making this on days when I barely had energy to cook, but still wanted something wholesome and filling. Over time, it’s become a go-to for busy weekdays, lazy Sundays, and everything in between. One toss in the slow cooker and you’re set for a stress-free evening.

Let me show you why this recipe deserves a spot in your weekly rotation.

Why You'll Love This Easy Crockpot Chicken and Potatoes

You’re going to love just how effortlessly this meal comes together. It's one of those set-it-and-forget-it dinners that delivers big flavor with minimal prep.

First, it's truly a one-pot wonder. Everything – the chicken, the potatoes, even the seasoning – goes right into the slow cooker. No extra pans, no sautéing, no mess. Just layer, cover, and walk away.

It’s incredibly budget-friendly. This recipe uses basic pantry staples and affordable ingredients like bone-in chicken thighs and russet potatoes. You can easily feed a family of four for under $10.

The flavor is off the charts. Thanks to slow cooking, the herbs and garlic melt into the chicken and potatoes, creating an herby, savory broth that feels like a hug in a bowl.

It’s kid-friendly and customizable. You can keep it mild for picky eaters or punch it up with extra seasoning. Plus, it pairs well with any veggie on the side or even a crusty piece of bread for dipping.

Whether you're cooking for your family or meal-prepping for the week, this dish checks all the boxes. Now let’s break down what you’ll need.

Ingredients Notes

The best part about this crockpot chicken and potatoes is how simple the ingredient list is. Just a few everyday items come together to create something seriously satisfying.

Chicken thighs are the star of the show here. I prefer bone-in, skin-on thighs for the richest flavor and tenderness. The fat from the skin renders slowly into the broth, giving everything a deep, savory richness. You can use boneless if you like, but the texture won’t be quite the same.

Potatoes are the perfect pairing. I usually go with russet or Yukon Golds, chopped into large chunks so they hold their shape during the long cook time. Red potatoes also work well and add a pop of color.

Garlic and onions are essential for building flavor. I like to thinly slice a yellow onion and crush a few garlic cloves to release their oils during the long simmer. They soften into the broth and give it that irresistible homey aroma.

Herbs like rosemary and thyme add beautiful depth. I typically use dried herbs for convenience, but fresh herbs make the final dish even more fragrant and flavorful. Don’t be afraid to toss in a bay leaf if you have one on hand.

For equipment, all you need is a slow cooker (I use a 6-quart), a cutting board, and a good chef’s knife. That’s it! No fancy tools required, just good ingredients and a little time.

How To Make This Easy Crockpot Chicken and Potatoes

Making this dish is as simple as layering and pressing a button. No browning, no stirring—just easy, delicious results.

Start by prepping your ingredients. Wash and chop the potatoes into large, even chunks—about 1.5-inch pieces work well. Slice your onion thinly and crush the garlic cloves. Pat the chicken thighs dry with paper towels to help them cook more evenly.

Layer the sliced onions and garlic on the bottom of your slow cooker. This creates a flavorful base and keeps the potatoes and chicken from sticking.

Next, spread the potatoes over the onions, followed by the chicken thighs on top. Season everything generously with salt, pepper, dried rosemary, and thyme. For an extra touch of flavor, drizzle a bit of olive oil or dot a tablespoon of butter over the chicken.

Pour in about ½ cup of chicken broth around the edges—not directly over the top—to help everything steam and stay juicy. You can also add a splash of lemon juice for brightness.

Cover and cook on low for 6–7 hours or high for 3–4 hours. You’ll know it’s ready when the chicken pulls away easily from the bone and the potatoes are fork-tender.

Once done, use a slotted spoon to serve the chicken and potatoes, spooning some of that flavorful broth over the top. The onions and garlic will have melted into the sauce—no need to remove them. Total hands-on time? Less than 10 minutes.

Storage Options

This crockpot chicken and potatoes stores beautifully, making it great for leftovers or meal prep.

To refrigerate, let the dish cool completely and transfer to airtight containers. It will stay fresh in the fridge for up to 4 days.

If you’d like to freeze it, remove the chicken from the bone first. Store the shredded meat and potatoes in a freezer-safe container or zip-top bag. It’ll keep well for up to 3 months. Just note: the potatoes may soften slightly upon thawing.

For reheating, microwave individual portions with a splash of chicken broth to bring back moisture. You can also reheat in a covered skillet over medium-low heat until warmed through.

Variations and Substitutions

One of the best things about this recipe is how flexible it is. You can tweak it a dozen different ways and it still turns out delicious.

For a lighter version, try using boneless, skinless chicken breasts or chicken tenderloins. They’ll cook faster, so reduce the time slightly to avoid overcooking.

You can swap the potatoes for sweet potatoes, parsnips, or even cauliflower florets for a lower-carb option. Just adjust the cook time slightly, as some veggies soften faster.

Add more veggies! Layer in carrots, green beans, or even mushrooms for a heartier, stew-like meal. Just make sure to slice them thick enough so they don’t turn mushy.

For a flavor twist, sprinkle on some paprika or Italian seasoning, or swap the broth for a little white wine or lemon-herb marinade.

Don’t be afraid to get creative—this is one of those recipes that welcomes your personal spin.

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