Here’s a simple and delicious chicken and potatoes Crock Pot recipe that’s hands-off and perfect for busy days:
Crock Pot Chicken and Potatoes
Ingredients
- 4 chicken thighs or breasts (bone-in or boneless)
- 4–5 medium potatoes (King Edward or Yukon Gold work well), cut into chunks
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 tsp paprika
- 1 tsp dried thyme or rosemary
- Salt and pepper to taste
- 1/2 cup chicken broth (or water with bouillon)
- Optional: 1–2 tbsp olive oil
Instructions
- Prepare the Crock Pot
- Lightly grease the bottom with olive oil or cooking spray.
- Layer Ingredients
- Place potatoes at the bottom.
- Add onions and garlic on top.
- Season the chicken with salt, pepper, paprika, and herbs, then place on top of the veggies.
- Add Liquid
- Pour chicken broth over everything. This keeps it moist.
- Cook
- Low Setting: 6–7 hours
- High Setting: 3–4 hours
- Chicken should be fully cooked (165°F internal) and potatoes tender.
- Optional Crisp Finish
- For crispy skin, transfer chicken to a baking sheet and broil 3–5 minutes after cooking.
- Serve
- Plate chicken with potatoes and spoon over pan juices for flavor.
Tips
- Vegetable Variations: Add carrots, bell peppers, or green beans for extra nutrition.
- Make it Creamy: Stir in 1/4 cup sour cream or cream cheese at the end for a creamy sauce.
- Meal Prep Friendly: Keeps well in the fridge for 3–4 days; reheat gently.
If you want, I can make a “Crock Pot Chicken & Potato Meal Plan” with variations for each day of the week, all easy, low-effort, and healthy.
Do you want me to make that meal plan?
