Crockpot Garlic Chicken and Potatoes is the kind of cozy, no-fuss dinner that practically cooks itself. Tender chicken breasts and baby potatoes slowly simmer in a fragrant garlic-herb broth, soaking up rich flavor and becoming melt-in-your-mouth delicious. It’s hearty, comforting, and perfect for busy days when you still want a home-cooked meal.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 pound baby potatoes, halved
- 4 cloves garlic, minced
- 1 onion, sliced
- 1 cup chicken broth
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- In a large bowl, combine the chicken breasts, minced garlic, olive oil, dried thyme, dried rosemary, salt, and pepper. Toss well until the chicken is evenly coated with the seasoning mixture.
- Place the sliced onion in an even layer on the bottom of the crockpot (slow cooker).
- Add the halved baby potatoes on top of the onions, spreading them out evenly.
- Lay the seasoned chicken breasts on top of the potatoes in a single layer.
- Pour the chicken broth evenly over the chicken and potatoes, making sure everything is nicely moistened.
- Cover the crockpot with the lid and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is cooked through (165°F / 74°C) and the potatoes are fork-tender.
- Once cooked, carefully transfer the chicken and potatoes to serving plates or a platter, spooning some of the flavorful cooking juices over the top.
- Garnish generously with freshly chopped parsley and serve hot.
Variation
- Add vegetables by tucking in carrots, green beans, or celery along with the potatoes for a full one-pot meal loaded with color and texture.
- Swap the herbs by using Italian seasoning, herbs de Provence, or adding a bay leaf for a slightly different aromatic profile.
- Make it creamy by stirring in a splash of heavy cream or a spoonful of cream cheese into the cooking liquid during the last 15–20 minutes on HIGH until melted and blended.
Cooking Notes
- Slow cookers vary, so start checking for doneness at the lower end of the time range, especially on HIGH, to avoid overcooking the chicken.
- Boneless breasts can dry out if cooked too long; if your slow cooker runs hot, consider using the LOW setting for best texture.
- Keep the lid closed as much as possible while cooking each time it’s opened, heat escapes and can significantly increase the total cook time.
Serving Suggestions
- Serve with a simple green side salad or steamed vegetables like broccoli or green beans for a balanced plate.
- Pair with crusty bread, dinner rolls, or garlic bread to soak up the savory garlic-herb juices.
- Finish the meal with a light dessert such as fruit salad, yogurt parfait, or lemon sorbet to keep things fresh and bright.
Tips
- If your potatoes are larger, cut them into quarters instead of halves so they cook through in the same time as the chicken.
- For extra garlic flavor, add a few whole, peeled garlic cloves to the crockpot along with the minced garlic they’ll mellow and sweeten as they cook.
- To reduce cleanup, you can use a slow cooker liner or lightly spray the crock with nonstick cooking spray before adding the ingredients.
Prep Time:
- Prep Time: 15 minutes
- Cook Time: 6–7 hours (low) or 3–4 hours (high)
- Total Time: 6–7 hours
Nutritional Information (Per Serving)
- Calories: 320 kcal (approx.)
- Protein: 31 g (approx.)
- Sodium: 480 mg (approx.)
Frequently Asked Questions
- Can I use chicken thighs instead of breasts?
Yes, boneless, skinless thighs work very well and stay juicy. Cooking time will be similar; just ensure they reach 175°F (80°C) for ideal tenderness. - Do I need to brown the chicken first?
It’s not required, but you can sear the chicken in a skillet for a few minutes per side before adding to the crockpot for extra color and flavor. - Can I make this recipe without potatoes?
Absolutely. Skip the potatoes and add more vegetables, or serve the garlic chicken over rice, pasta, or cauliflower rice instead. - How can I thicken the sauce?
Remove the cooked chicken and potatoes, then whisk a cornstarch slurry (about 1–2 tablespoons cornstarch mixed with cold water) into the hot cooking liquid. Cover and cook on HIGH for 10–15 minutes until slightly thickened.
Conclusion
Crockpot Garlic Chicken and Potatoes is a cozy, hands-off dinner that delivers maximum comfort with minimal effort. Juicy chicken, tender potatoes, and a rich garlic-herb broth all come together in one pot, making cleanup easy and flavor big. It’s an ideal recipe for busy weeknights and laid-back weekends alike, and one the whole table will look forward to.
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Crockpot Garlic Chicken and Potatoes
- Total Time: 6–7 hours
- Yield: 4 servings 1x
- Diet: Omnivore, Gluten-Free (if broth is gluten-free)
Description
Crockpot Garlic Chicken and Potatoes is the kind of cozy, no-fuss dinner that practically cooks itself. Tender chicken breasts and baby potatoes slowly simmer in a fragrant garlic-herb broth, soaking up rich flavor and becoming melt-in-your-mouth delicious. It’s hearty, comforting, and perfect for busy days when you still want a home-cooked meal.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 pound baby potatoes, halved
- 4 cloves garlic, minced
- 1 onion, sliced
- 1 cup chicken broth
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- In a large bowl, combine the chicken breasts, minced garlic, olive oil, dried thyme, dried rosemary, salt, and pepper. Toss well until the chicken is evenly coated with the seasoning mixture.
- Place the sliced onion in an even layer on the bottom of the crockpot (slow cooker).
- Add the halved baby potatoes on top of the onions, spreading them out evenly.
- Lay the seasoned chicken breasts on top of the potatoes in a single layer.
- Pour the chicken broth evenly over the chicken and potatoes, making sure everything is nicely moistened.
- Cover the crockpot with the lid and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is cooked through (165°F / 74°C) and the potatoes are fork-tender.
- Once cooked, carefully transfer the chicken and potatoes to serving plates or a platter, spooning some of the flavorful cooking juices over the top.
- Garnish generously with freshly chopped parsley and serve hot.
Notes
- For even cooking, choose chicken breasts that are similar in size and thickness.
- If using low-sodium chicken broth, you may want to add a bit more salt at the end, after tasting the finished dish.
- The potatoes will absorb flavor as they cook; cutting them into similar-sized halves ensures they become tender at the same time.
- If you prefer a thicker, more gravy-like sauce, remove the chicken and potatoes at the end and simmer the juices on the stove with a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon water).
- Leftovers keep well in the fridge for up to 3 days and reheat nicely in the microwave or on the stovetop with a splash of extra broth.
- Prep Time: 15 minutes
- Cook Time: 6–7 hours (low) or 3–4 hours (high)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with potatoes and juices
- Calories: 320 kcal (approx.)
- Sugar: 3 g (approx.)
- Sodium: 480 mg (approx., depending on broth and added salt)
- Fat: 13 g (approx.)
- Saturated Fat: 2.5 g (approx.)
- Unsaturated Fat: 10 g (approx.)
- Trans Fat: 0 g (approx.)
- Carbohydrates: 20 g (approx.)
- Fiber: 3 g (approx.)
- Protein: 31 g (approx.)
- Cholesterol: 95 mg (approx.)
Keywords: crockpot garlic chicken and potatoes, slow cooker chicken, garlic herb chicken, easy crockpot dinner, one-pot meal