Crockpot Chicken and Potatoes


This Crockpot Chicken and Potatoes is comfort food at its finest. This cozy slow cooker dinner is made up of tender chicken, fluffy potatoes, and veggies smothered in a rich and flavorful cream sauce.

plate with crockpot chicken and potatoes, salad, and dinner rolls above

This crockpot recipe is everything you want in a hearty, cozy, comfort food dinner — it’s packed with tender chicken and veggies that are absolutely swimming in a rich and creamy sauce. YUM.

Ingredients

These humble ingredients make a hearty, stick-to-your-ribs, flavor packed dinner the whole family will love!

  • Carrots and Onions – bulk up the dish with color, texture, and nutrition.
  • Potatoes – use Yukon gold potatoes for a light, fluffy, and creamy texture.
  • Chicken Breasts – feel free to use boneless and skinless chicken breasts or thighs.
  • Dry Ranch Seasoning Mix, Paprika, Garlic Powder, Salt, and Pepper – our seasoning blend that adds layers of delicious flavor to the chicken, veggies, and cream sauce.
  • Chicken Broth – a flavorful base for the cream sauce.
  • Half-and-Half and All-Purpose Flour – whisked together to form a slurry for a rich and creamy sauce.
  • Frozen Green Peas – give the meal more color, nutrients, and add a delicious pop of texture.
Pro tip
I use chicken breasts, because that’s what I always have on hand, but thighs are more tender and often cheaper!

How to make

This cozy comforting slow cooker dinner takes just 20 minutes to prep!

  1. Grease your crockpot with cooking spray then add in carrots, onion, potatoes, and chicken breasts. Sprinkle on ranch seasoning, garlic powder, and pepper.
  2. Add in chicken broth then cover and cook on HIGH for 4 hours or LOW for 8 hours.
  3. Remove chicken and cube.
  4. In a small bowl, whisk together half-and-half and flour then mix that into the crockpot.
  5. Stir in peas and cubed chicken then cover and cook another hour on HIGH or until the sauce has thickened to your liking.
Pro tip
Be sure the carrots, onion, and potatoes are cubed into 1/2 inch chunks. Nobody likes undercooked crunchy veg!

Can you put raw chicken in a slow cooker?

Yes! Most recipes actually call for raw, uncooked chicken. Raw chicken cooks beautifully in the slow cooker when there’s added moisture (so it doesn’t dry out.) In this case, chicken broth and half-and-half.

The longer, slower cook time makes the chicken extra tender and flavorful!

Is it better to cook chicken on high or low in the crockpot?

Either will work, but I usually prefer cooking chicken on low in the slow cooker.

The longer, slower cook time allows the meat to become ultra-tender and really soak in all the flavor from the seasonings and broth.

What potatoes to use

I use Yukon gold potatoes because I love their light and fluffy texture but really any potatoes will work. Try Russet, red, creamer, etc.

Pro tip
Make sure your potatoes are cut evenly in 1/2 inch thick cubes so they cook all the way through.

plate of crockpot chicken and potatoes held

What to serve with chicken and potatoes

I love to serve crockpot chicken and potatoes with a sides like roasted veggies, a salad, or rolls — or all 3!

How to store

Store leftovers in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months.

To reheat, thaw in the fridge if frozen then microwave or heat on the stove until warmed through.

Pro tip
If the sauce is too thick, try adding a splash of half-and-half or chicken broth to thin it out as it reheats.

– Jennifer

plate of crockpot chicken and potatoes with salad and dinner rolls above

Print

Crockpot Chicken and Potatoes

This Crockpot Chicken and Potatoes is comfort food at its finest. This cozy slow cooker dinner is made up of tender chicken, fluffy potatoes, and veggies smothered in a rich and flavorful cream sauce.
Course Dinner, Lunch
Cuisine American
Keyword chicken breast, slow cooker, yukon gold potatoes
Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings 8 people
Calories 379kcal
Author Jennifer Debth

Equipment

Ingredients

  • 1/2 pound carrots peeled and sliced into 1/2 inch thick coins
  • 1 small onion chopped into 1/2 inch chunks
  • 1 1/2 pounds Yukon gold potatoes peeled and cut into 1/2 thick cubes
  • 2 pounds boneless skinless chicken breasts
  • 3 (1 oz) packets dry ranch dressing seasoning mix
  • 2 teaspoons paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 2 cups chicken broth
  • 1 pint half-and-half room temperature
  • 1/2 cup all-purpose flour
  • 2 cups frozen green peas
  • Salt to taste (I used about 1 teaspoon)

Instructions

  • Grease a 6 quart crockpot with cooking spray.
  • Add in carrots, onion, and potatoes, then place chicken breasts on top.
  • Sprinkle on ranch seasoning, paprika, garlic powder, and pepper.
  • Pour in chicken broth.
  • Cover and cook on HIGH for 4 hours or LOW for 8 hours.
  • Remove chicken and cube.
  • Whisk together half and half and flour in a small bowl, then pour into the crockpot.
  • Stir in peas and cubed chicken.
  • Cover and cook an additional 1 hour on HIGH or until the veggies are tender and the sauce has thickened to your liking.
  • Taste and season with salt, then serve and enjoy!

Nutrition

Serving: 1person | Calories: 379kcal | Carbohydrates: 39g | Protein: 31g | Fat: 10g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 1196mg | Potassium: 1117mg | Fiber: 5g | Sugar: 5g | Vitamin A: 5507IU | Vitamin C: 40mg | Calcium: 105mg | Iron: 2mg

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