19 Hearty Chicken and Potato Crockpot Recipes for Weeknights

Mmm, can you smell that? There’s nothing quite like coming home to the cozy aroma of chicken and potatoes simmering away in your crockpot. These hearty, fuss-free recipes are perfect for busy weeknights when you crave comfort without the stress. Ready to make dinner the easiest part of your day? Let’s dive into these delicious, slow-cooked favorites—your next go-to meal is waiting!

Creamy Garlic Chicken and Potato Crockpot Dinner

Just imagine coming home to a house that smells like a cozy restaurant. You toss everything in the crockpot in the morning, and by dinner, you’ve got this incredible creamy garlic chicken and potato meal waiting for you. It’s the kind of easy dinner that makes you feel like a kitchen superstar with zero effort.

Ingredients

• Chicken thighs – 1.5 lbs
• Potatoes – 2 lbs
• Heavy cream – 1 cup
• Chicken broth – ½ cup
• Garlic – 6 cloves
• Italian seasoning – 1 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Flour – 2 tbsp

Instructions

1. Peel the potatoes and cut them into 1-inch cubes.
2. Mince all 6 cloves of garlic.
3. Place the chicken thighs in the bottom of your crockpot.
4. Add the cubed potatoes on top of the chicken.
5. Sprinkle the minced garlic, Italian seasoning, salt, and black pepper over the potatoes and chicken.
6. In a small bowl, whisk together the heavy cream, chicken broth, and flour until no lumps remain. (Tip: Whisking the flour into the cold liquid first prevents clumps in your sauce.)
7. Pour the cream mixture evenly over everything in the crockpot.
8. Cover the crockpot and cook on LOW for 6 hours. (Tip: Resist the urge to open the lid during cooking, as it significantly increases the cooking time.)
9. After 6 hours, check that the chicken shreds easily with a fork and the potatoes are tender when pierced.
10. Use two forks to shred the chicken directly in the crockpot. (Tip: Shredding the chicken in the pot lets it soak up all the delicious sauce.)
11. Stir everything together until the sauce thickens and coats the chicken and potatoes.

Really, the magic is in that creamy, garlicky sauce that clings to every bite. The chicken becomes incredibly tender, and the potatoes soak up all that flavor. Try serving it over egg noodles or with a side of crusty bread to scoop up every last bit of the sauce.

Honey Mustard Chicken and Potato Slow Cooker Meal

Unbelievably easy and packed with flavor, this honey mustard chicken and potato slow cooker meal is your new weeknight hero. You just toss everything in and let the slow cooker do all the work while you go about your day.

Ingredients

• Chicken thighs – 1.5 lbs
• Baby potatoes – 1.5 lbs
• Yellow onion – 1 large
• Honey – ¼ cup
• Dijon mustard – ¼ cup
• Chicken broth – ½ cup
• Garlic powder – 1 tsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Olive oil – 1 tbsp

Instructions

1. Place the chicken thighs in the bottom of your slow cooker.
2. Cut the baby potatoes in half and add them around the chicken.
3. Slice the yellow onion into thin half-moons and scatter over the potatoes.
4. In a small bowl, whisk together the honey, Dijon mustard, chicken broth, garlic powder, salt, and black pepper until smooth.
5. Pour the honey mustard sauce evenly over the chicken and potatoes in the slow cooker.
6. Drizzle the olive oil over the top.
7. Cover the slow cooker and cook on LOW for 6 hours or on HIGH for 3 hours. (Tip: For the best texture, avoid lifting the lid during cooking to maintain consistent heat.)
8. Check that the chicken reaches an internal temperature of 165°F using a meat thermometer.
9. Use a slotted spoon to transfer the chicken, potatoes, and onions to serving plates. (Tip: If you prefer a thicker sauce, transfer the remaining liquid to a saucepan and simmer for 5–7 minutes until reduced.)
10. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

Rich and savory with tender, fall-apart chicken and perfectly soft potatoes, this dish is a complete comfort meal. Serve it over a bed of steamed rice to soak up every drop of the sweet and tangy sauce, or shred the chicken for amazing next-day sandwiches.

Herbed Lemon Chicken and Potato Crockpot Stew

Remember those days when you want something comforting but don’t have hours to spend in the kitchen? This herbed lemon chicken and potato stew solves that problem beautifully. You just toss everything in the crockpot and let the magic happen while you go about your day.

Ingredients

Chicken thighs – 2 lbs
Potatoes – 4 medium
Chicken broth – 2 cups
Lemon juice – ¼ cup
Olive oil – 2 tbsp
Garlic – 4 cloves
Dried thyme – 1 tsp
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Chop the potatoes into 1-inch cubes.
2. Mince the garlic cloves.
3. Place the chicken thighs in the bottom of your crockpot.
4. Add the chopped potatoes around the chicken.
5. Pour the chicken broth over everything.
6. Add the lemon juice.
7. Drizzle with olive oil.
8. Sprinkle the minced garlic over the ingredients.
9. Add the dried thyme, salt, and black pepper.
10. Stir everything gently to combine.
11. Cover the crockpot with the lid.
12. Cook on low heat for 6 hours.
13. Check that the chicken reaches 165°F internally using a meat thermometer.
14. Remove the lid and let it rest for 10 minutes before serving.
15. Tip: For extra flavor, brown the chicken thighs in a skillet for 3 minutes per side before adding to the crockpot.
16. Tip: Cut your potatoes uniformly so they cook evenly throughout.
17. Tip: Don’t peek during cooking—each time you lift the lid, you add 15-20 minutes to the cooking time.

The chicken becomes incredibly tender and falls apart with just a fork, while the potatoes soak up all the lemony, herby goodness. Serve it over rice to catch every drop of the flavorful broth, or with crusty bread for dipping.

Buffalo Chicken and Potato Crockpot Casserole

Keeping dinner simple has never been easier than with this comforting crockpot creation. You just toss everything in and let the slow cooker work its magic while you go about your day. It’s the perfect solution for busy weeknights when you want something delicious without the fuss.

Ingredients

Boneless chicken breasts – 2 lbs
Russet potatoes – 4 large
Buffalo sauce – 1 cup
Ranch dressing mix – 1 packet
Cheddar cheese – 2 cups shredded

Instructions

1. Peel the 4 large Russet potatoes and cut them into 1-inch cubes.
2. Place the cubed potatoes in the bottom of your 6-quart crockpot.
3. Lay the 2 lbs of boneless chicken breasts evenly over the potatoes.
4. Sprinkle the entire packet of ranch dressing mix over the chicken and potatoes.
5. Pour 1 cup of buffalo sauce evenly over everything in the crockpot.
6. Cover the crockpot with the lid and cook on low heat for 6 hours.
7. Check that the chicken reaches an internal temperature of 165°F using a meat thermometer.
8. Shred the cooked chicken directly in the crockpot using two forks.
9. Sprinkle 2 cups of shredded cheddar cheese over the top of the casserole.
10. Cover the crockpot again and cook for an additional 15 minutes until the cheese is completely melted. Looking for that perfect creamy texture? Make sure your potatoes are cut evenly so they cook at the same rate. For extra crispy edges, you can transfer the finished casserole to a baking dish and broil for 2-3 minutes. Don’t skip checking the chicken temperature – food safety is key for tender, perfectly cooked meat.
Let’s talk about that incredible combination of spicy buffalo sauce and cool ranch flavors melding together. The potatoes become wonderfully tender while soaking up all those delicious seasonings. Serve it straight from the crockpot with some crunchy celery sticks for that classic buffalo wing experience, or spoon it over toasted buns for amazing sandwiches.

Cheesy Ranch Chicken and Potato Crockpot Dish

Wondering what to make for dinner that practically cooks itself? You’ve got to try this cheesy ranch chicken and potato crockpot dish. It’s the kind of easy, comforting meal that makes your whole house smell amazing while you go about your day.

Ingredients

Chicken breasts – 2 lbs
Potatoes – 2 lbs
Ranch seasoning mix – 1 packet
Cheddar cheese – 2 cups shredded
Chicken broth – ½ cup

Instructions

1. Cut 2 lbs of potatoes into 1-inch cubes. 2. Place the cubed potatoes in the bottom of your crockpot. 3. Lay 2 lbs of chicken breasts evenly over the potatoes. 4. Sprinkle 1 packet of ranch seasoning mix over the chicken and potatoes. 5. Pour ½ cup of chicken broth evenly over everything. 6. Cover the crockpot with the lid. 7. Cook on LOW heat for 6 hours. 8. Check that the chicken reaches an internal temperature of 165°F using a meat thermometer. 9. Shred the chicken directly in the crockpot using two forks. 10. Sprinkle 2 cups of shredded cheddar cheese over the top. 11. Cover the crockpot again and cook for 15 more minutes until the cheese is completely melted. 12. Serve immediately while hot. Seriously, this dish comes out with the chicken so tender it falls apart and the potatoes perfectly soak up all that ranch flavor. The melted cheese creates this amazing creamy texture that makes it feel extra special—try serving it over rice or with a simple green salad for a complete meal.

Spicy Cajun Chicken and Potato Slow Cooker Recipe

Keeping dinner simple doesn’t mean sacrificing flavor, and this spicy Cajun chicken and potato dish proves just that. You’ll love how the slow cooker does all the work while you go about your day, filling your kitchen with incredible aromas that promise a satisfying meal waiting for you at the end of it.

Ingredients

Chicken thighs – 2 lbs
Potatoes – 4 medium
Cajun seasoning – 2 tbsp
Chicken broth – 1 cup

Instructions

1. Place 2 lbs of chicken thighs in the bottom of your slow cooker.
2. Cut 4 medium potatoes into 1-inch cubes and add them to the slow cooker.
3. Sprinkle 2 tbsp of Cajun seasoning evenly over the chicken and potatoes.
4. Pour 1 cup of chicken broth into the slow cooker.
5. Cover the slow cooker with the lid.
6. Cook on low heat for 6 hours.
7. Check that the chicken reaches an internal temperature of 165°F using a meat thermometer.
8. Remove the chicken and potatoes from the slow cooker with a slotted spoon.
9. Shred the chicken using two forks.
10. Return the shredded chicken to the slow cooker and stir to combine with the potatoes and sauce.

Now you have tender, falling-apart chicken with perfectly cooked potatoes in a spicy, flavorful sauce that’s just begging to be served over rice or stuffed into warm tortillas for an easy wrap.

Bacon-Wrapped Chicken and Potato Crockpot Bake

Are you craving something hearty and hands-off for dinner tonight? This bacon-wrapped chicken and potato crockpot bake is exactly what you need. You just toss everything in the slow cooker and let it work its magic.

Ingredients

• Chicken thighs – 6
• Bacon slices – 6
• Potatoes – 2 lbs
• Olive oil – 2 tbsp
• Garlic powder – 1 tsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Cut 2 lbs of potatoes into 1-inch cubes.
2. Place the potato cubes in the bottom of a 6-quart crockpot.
3. Drizzle 2 tbsp of olive oil over the potatoes.
4. Sprinkle 1 tsp of garlic powder, 1 tsp of salt, and ½ tsp of black pepper evenly over the potatoes.
5. Toss the potatoes with your hands to coat them completely in the oil and seasonings.
6. Wrap each of the 6 chicken thighs securely with one bacon slice.
7. Arrange the bacon-wrapped chicken thighs in a single layer on top of the seasoned potatoes.
8. Cover the crockpot with its lid.
9. Cook on high heat for 4 hours or on low heat for 7 hours.
10. Check that the chicken reaches an internal temperature of 165°F using a meat thermometer.
11. Remove the lid carefully to avoid steam burns.
12. Let the dish rest for 5 minutes before serving.

Every bite gives you tender, juicy chicken wrapped in crispy bacon, with potatoes that soak up all the savory drippings. Try serving it over a bed of fresh arugula for a pop of color and a peppery crunch that balances the richness perfectly.

Mediterranean Chicken and Potato Crockpot Delight

Mmm, imagine coming home to the incredible aroma of tender chicken and perfectly cooked potatoes filling your kitchen. This Mediterranean-inspired crockpot dish practically cooks itself while you’re busy with your day. You’ll love how the simple ingredients transform into something truly special with minimal effort.

Ingredients

Chicken thighs – 2 lbs
Potatoes – 4 medium
Olive oil – 2 tbsp
Lemon juice – ¼ cup
Garlic – 4 cloves
Oregano – 1 tbsp
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Wash and chop 4 medium potatoes into 1-inch cubes.2. Place 2 lbs of chicken thighs in the bottom of your crockpot.3. Add the chopped potatoes on top of the chicken.4. Mince 4 cloves of garlic and sprinkle over the potatoes.5. Pour 2 tbsp of olive oil evenly over everything.6. Add ¼ cup of lemon juice.7. Sprinkle 1 tbsp of oregano, 1 tsp salt, and ½ tsp black pepper over the ingredients.8. Gently stir everything together to coat evenly.9. Cover the crockpot with the lid.10. Cook on low heat for 6 hours or high heat for 3 hours.11. Check that chicken reaches 165°F internal temperature using a meat thermometer.12. Let rest for 10 minutes before serving. Here’s what makes this dish shine: the chicken becomes incredibly tender while the potatoes soak up all the Mediterranean flavors. The lemon juice adds a bright, zesty note that balances the richness perfectly. Try serving it over couscous or with a simple Greek salad for a complete meal that feels restaurant-worthy.

BBQ Chicken and Potato Crockpot Feast

Nothing beats coming home to a meal that’s been simmering all day. You just toss everything in the crockpot in the morning, and by dinner time, your house smells amazing. This BBQ chicken and potato combo is the ultimate set-it-and-forget-it dinner.

Ingredients

• Chicken thighs – 2 lbs
• Baby potatoes – 1.5 lbs
• BBQ sauce – 1 cup
• Chicken broth – ½ cup
• Onion – 1 medium, sliced
• Garlic – 3 cloves, minced
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Place the sliced onion and minced garlic in the bottom of your crockpot.
2. Arrange the chicken thighs in a single layer over the onions.
3. Sprinkle the salt and black pepper evenly over the chicken.
4. Scatter the baby potatoes around the chicken thighs.
5. Pour the chicken broth over everything in the crockpot.
6. Spread the BBQ sauce evenly over the chicken and potatoes.
7. Cover the crockpot with the lid.
8. Cook on LOW heat for 6 hours or on HIGH heat for 3 hours.
9. Check that the chicken reaches an internal temperature of 165°F using a meat thermometer.
10. Verify that the potatoes are tender when pierced with a fork.
11. Use two forks to shred the chicken directly in the crockpot.
12. Stir everything together to coat with the sauce.

Everything becomes wonderfully tender after slow cooking. The chicken shreds easily and soaks up that sweet, smoky BBQ flavor. Enjoy it straight from the crockpot, or pile it high on toasted buns for incredible pulled chicken sandwiches.

Teriyaki Chicken and Potato Slow Cooker Bowl

Craving something cozy that practically cooks itself? This teriyaki chicken and potato bowl is your new slow cooker best friend—just toss everything in and let the magic happen while you go about your day. You’ll love how the flavors meld together into the perfect comfort meal.

Ingredients

Chicken thighs – 1.5 lbs
Potatoes – 2 cups, cubed
Soy sauce – ½ cup
Brown sugar – ¼ cup
Garlic – 3 cloves, minced
Ginger – 1 tbsp, grated
Cornstarch – 2 tbsp
Water – ¼ cup

Instructions

1. Place 1.5 lbs chicken thighs in the bottom of your slow cooker.
2. Add 2 cups cubed potatoes around the chicken.
3. In a small bowl, whisk together ½ cup soy sauce, ¼ cup brown sugar, 3 minced garlic cloves, and 1 tbsp grated ginger until the sugar dissolves completely.
4. Pour the sauce mixture evenly over the chicken and potatoes.
5. Cover the slow cooker with the lid and cook on low heat for 6 hours.
6. After 6 hours, remove the lid and transfer the chicken to a cutting board using tongs.
7. Shred the chicken completely with two forks, discarding any bones if present.
8. In a small bowl, mix 2 tbsp cornstarch with ¼ cup water until no lumps remain.
9. Stir the cornstarch slurry into the slow cooker sauce to thicken it.
10. Return the shredded chicken to the slow cooker and stir to coat everything in the thickened sauce.
11. Cook uncovered on high heat for 15 minutes until the sauce reaches your desired consistency.

Outrageously tender chicken and soft potatoes soak up that sweet-savory teriyaki glaze in every bite. The sauce thickens into a glossy coating that clings perfectly to each component. Try serving it over steamed rice or stuffing it into warm tortillas for a fun twist!

Loaded Chicken and Potato Crockpot Chowder

Hey, you know those days when you want something hearty and comforting but don’t want to spend hours in the kitchen? Here’s a cozy chowder that practically makes itself while you go about your day.

Ingredients

• Chicken breasts – 1 lb
• Potatoes – 4 cups diced
• Chicken broth – 4 cups
• Heavy cream – 1 cup
• Frozen corn – 1 cup
• Bacon – 6 slices
• Shredded cheddar cheese – 1 cup
• Onion – 1 medium
• Garlic – 2 cloves
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Cook 6 slices of bacon in a skillet over medium heat until crispy, about 8-10 minutes.
2. Transfer the cooked bacon to a paper towel-lined plate to drain excess grease.
3. Chop the cooled bacon into small pieces.
4. Dice 1 medium onion and mince 2 cloves of garlic.
5. Peel and dice 4 cups of potatoes into ½-inch cubes.
6. Place 1 lb of chicken breasts in the bottom of your crockpot.
7. Add the diced potatoes, onion, and garlic to the crockpot.
8. Pour 4 cups of chicken broth over the ingredients in the crockpot.
9. Season with 1 tsp salt and ½ tsp black pepper.
10. Cover and cook on low for 6 hours or high for 3 hours.
11. Remove the chicken breasts from the crockpot and shred them using two forks.
12. Return the shredded chicken to the crockpot.
13. Stir in 1 cup of frozen corn and 1 cup of heavy cream.
14. Add 1 cup of shredded cheddar cheese and the chopped bacon.
15. Cover and cook for an additional 30 minutes on high until the cheese is melted and the chowder is heated through.

Look at that creamy, dreamy bowl of comfort! The potatoes become perfectly tender while the chicken stays juicy, and the crispy bacon adds that salty crunch you love. Serve it with extra cheese on top and some crusty bread for dipping—it’s the ultimate cozy meal that tastes like you spent all day cooking.

Cilantro Lime Chicken and Potato Crockpot Creation

Wondering what to make for dinner that practically cooks itself? You’ve got to try this cilantro lime chicken and potato crockpot creation. It’s the kind of meal that fills your kitchen with amazing smells and leaves you with almost no cleanup.

Ingredients

Chicken thighs – 1.5 lbs
Potatoes – 2 lbs
Lime juice – ¼ cup
Fresh cilantro – ½ cup
Chicken broth – 1 cup
Garlic – 3 cloves
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Peel the potatoes and cut them into 1-inch cubes.
2. Mince the garlic cloves finely.
3. Chop the fresh cilantro leaves.
4. Place the chicken thighs in the bottom of your crockpot.
5. Add the cubed potatoes around the chicken.
6. Pour the chicken broth over the chicken and potatoes.
7. Add the lime juice to the crockpot.
8. Sprinkle the minced garlic evenly over everything.
9. Season with salt and black pepper.
10. Stir gently to combine all ingredients.
11. Cover the crockpot with its lid.
12. Cook on low heat for 6 hours.
13. Check that the chicken reaches 165°F internally using a meat thermometer.
14. Stir in the chopped cilantro during the last 15 minutes of cooking.
15. Let the dish rest for 10 minutes before serving.

A perfectly tender chicken and potato combo that’s bursting with bright lime and fresh cilantro flavors. The potatoes soak up all the zesty broth, creating a comforting texture that’s both hearty and refreshing. Try serving it over rice or stuffing it into warm tortillas for a completely different meal experience.

Rosemary Garlic Chicken and Potato Slow Cooker Meal

A busy weeknight dinner doesn’t have to mean sacrificing flavor or resorting to takeout. You’ll love how this rosemary garlic chicken and potato slow cooker meal comes together with minimal effort while filling your kitchen with the most incredible aromas all day long.

Ingredients

Chicken thighs – 2 lbs
Potatoes – 2 lbs
Olive oil – 2 tbsp
Garlic – 4 cloves
Fresh rosemary – 2 sprigs
Chicken broth – ½ cup
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Pat the chicken thighs completely dry with paper towels to ensure they brown properly.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Place chicken thighs skin-side down in the hot skillet and cook for 5-6 minutes until golden brown.
4. Flip the chicken and cook for another 3 minutes to brown the other side.
5. While chicken browns, cut potatoes into 1-inch cubes for even cooking.
6. Mince garlic cloves finely to distribute flavor throughout the dish.
7. Arrange potato cubes in an even layer at the bottom of your slow cooker.
8. Place browned chicken thighs on top of the potatoes.
9. Sprinkle minced garlic, salt, and black pepper evenly over the chicken and potatoes.
10. Pour chicken broth around the edges to avoid washing off seasonings.
11. Lay fresh rosemary sprigs on top of the chicken for aromatic infusion.
12. Cover the slow cooker and cook on low for 6 hours or high for 3 hours until chicken reaches 165°F internally.
13. Remove rosemary sprigs before serving as they become woody during cooking.

Velvety chicken that falls apart at the touch of a fork pairs perfectly with potatoes that have absorbed all the garlic and rosemary flavors. The broth creates a light sauce that’s fantastic for dipping crusty bread, or you can shred everything together for incredible chicken and potato tacos the next day.

Pesto Chicken and Potato Crockpot Surprise

Zesty and effortless, this pesto chicken and potato crockpot surprise is your new go-to weeknight dinner. You just toss everything in the slow cooker and let it work its magic. It’s the kind of meal that makes you feel like a kitchen pro with minimal effort.

Ingredients

Chicken thighs – 1.5 lbs
Baby potatoes – 2 lbs
Basil pesto – ½ cup
Chicken broth – ½ cup
Garlic powder – 1 tsp
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Place 1.5 lbs of chicken thighs in the bottom of your crockpot.
2. Add 2 lbs of baby potatoes on top of the chicken.
3. Spread ½ cup of basil pesto evenly over the chicken and potatoes.
4. Pour ½ cup of chicken broth into the crockpot.
5. Sprinkle 1 tsp of garlic powder, 1 tsp of salt, and ½ tsp of black pepper over everything.
6. Cover the crockpot with its lid.
7. Cook on low heat for 6 hours. (Tip: For even cooking, avoid lifting the lid during this time to maintain consistent temperature.)
8. Check that the chicken reaches an internal temperature of 165°F using a meat thermometer.
9. Verify that the potatoes are tender when pierced with a fork. (Tip: If potatoes are larger than 2 inches, cut them in half before cooking to ensure they soften evenly.)
10. Use two forks to shred the chicken directly in the crockpot. (Tip: Shredding the chicken in the sauce helps it absorb more flavor and stay moist.)
11. Stir everything together until well combined.
12. Serve immediately.

Deliciously tender chicken pairs perfectly with those herb-infused potatoes in this comforting dish. The pesto creates a vibrant, savory sauce that clings to every bite. Try serving it over rice or stuffing it into warm tortillas for a fun twist.

Curry Coconut Chicken and Potato Crockpot Stew

Oh, you know those days when you want something comforting but don’t want to spend hours in the kitchen? This curry coconut chicken and potato stew is your answer—just toss everything in the crockpot and let it work its magic while you go about your day. It’s the kind of meal that makes your whole house smell amazing and leaves you with minimal cleanup.

Ingredients

Chicken thighs – 1.5 lbs
Potatoes – 2 cups, cubed
Coconut milk – 1 can (13.5 oz)
Curry powder – 2 tbsp
Chicken broth – 1 cup
Salt – 1 tsp

Instructions

1. Place 1.5 lbs of chicken thighs in the bottom of a 6-quart crockpot.
2. Add 2 cups of cubed potatoes over the chicken.
3. Pour 1 can of coconut milk evenly over the potatoes and chicken.
4. Sprinkle 2 tbsp of curry powder directly into the liquid.
5. Add 1 cup of chicken broth to the crockpot.
6. Sprinkle 1 tsp of salt over all ingredients.
7. Stir all ingredients gently to combine, making sure the curry powder dissolves into the liquid. Tip: For deeper flavor, lightly toast the curry powder in a dry pan for 1 minute before adding—it really wakes up the spices.
8. Cover the crockpot with the lid.
9. Cook on low heat for 6 hours. Tip: Resist lifting the lid during cooking—each peek releases heat and can add 15-20 minutes to your cooking time.
10. After 6 hours, remove the lid and check that the chicken shreds easily with a fork.
11. Use two forks to shred all the chicken directly in the crockpot. Tip: If the stew seems too thin, mix 1 tbsp cornstarch with 2 tbsp cold water and stir it in, then cook on high for 15 more minutes to thicken.
12. Ladle the stew into bowls. What you get is this beautifully creamy stew where the potatoes melt into the coconut broth and the chicken becomes fall-apart tender. The curry gives it just enough warmth without being overwhelming, and it’s fantastic served over jasmine rice or with naan bread for dipping into that rich sauce.

Smoky Paprika Chicken and Potato Slow Cooker Dish

You know those days when you want a comforting meal but don’t have hours to spend in the kitchen? This smoky paprika chicken and potato dish is your answer. Just toss everything in the slow cooker and let it work its magic while you go about your day.

Ingredients

Chicken thighs – 2 lbs
Potatoes – 2 lbs
Smoked paprika – 2 tbsp
Garlic powder – 1 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Chicken broth – 1 cup

Instructions

1. Place 2 lbs of chicken thighs in the bottom of your slow cooker.
2. Cut 2 lbs of potatoes into 1-inch cubes and add them to the slow cooker.
3. Sprinkle 2 tbsp smoked paprika, 1 tbsp garlic powder, 1 tsp salt, and ½ tsp black pepper over the chicken and potatoes.
4. Pour 1 cup of chicken broth evenly over everything.
5. Cover the slow cooker and cook on low for 6 hours or high for 3 hours.
6. Check that the chicken reaches 165°F internal temperature using a meat thermometer.
7. Remove the lid and let the dish rest for 10 minutes before serving.
8. For extra crispy potatoes, transfer them to a baking sheet and broil for 3-5 minutes after slow cooking.

Perfectly tender chicken falls right off the bone while the potatoes soak up all that smoky paprika flavor. The garlic adds just enough zing to balance the richness. Try serving it over rice or with crusty bread to soak up every last bit of that delicious sauce.

Thyme and Sage Chicken and Potato Crockpot Comfort

Mmm, picture this: you come home after a long day to the most incredible aroma filling your kitchen. This thyme and sage chicken and potato crockpot dish is the ultimate hands-off comfort meal that basically cooks itself while you’re busy living life.

Ingredients

Chicken thighs – 2 lbs
Potatoes – 2 lbs
Olive oil – 2 tbsp
Fresh thyme – 2 tbsp
Fresh sage – 1 tbsp
Garlic – 4 cloves
Chicken broth – 1 cup
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Wash and chop 2 lbs of potatoes into 1-inch cubes.
2. Pat 2 lbs of chicken thighs completely dry with paper towels. (Tip: Drying the chicken helps it brown better and prevents steaming.)
3. Heat 2 tbsp of olive oil in a large skillet over medium-high heat.
4. Season the chicken thighs with 1 tsp of salt and ½ tsp of black pepper on both sides.
5. Brown the chicken thighs in the hot skillet for 4-5 minutes per side until golden brown.
6. Mince 4 cloves of garlic.
7. Chop 2 tbsp of fresh thyme and 1 tbsp of fresh sage.
8. Place the chopped potatoes in the bottom of your crockpot.
9. Arrange the browned chicken thighs over the potatoes.
10. Sprinkle the minced garlic, thyme, and sage evenly over the chicken and potatoes.
11. Pour 1 cup of chicken broth over everything. (Tip: The broth creates steam that keeps everything moist while cooking.)
12. Cover and cook on low for 6 hours or high for 3-4 hours. (Tip: Don’t lift the lid during cooking—it releases heat and extends cooking time.)
13. Check that the chicken reaches 165°F internally and potatoes are fork-tender before serving.
Wow, the chicken becomes incredibly tender while the potatoes soak up all those herby flavors. The sage and thyme create this earthy, comforting aroma that makes your whole house smell amazing. Try serving it over creamy polenta or with crusty bread to soak up every last bit of that delicious broth.

Apple Cider Chicken and Potato Slow Cooker Supper

Gosh, you know those days when you want something cozy but don’t want to spend hours in the kitchen? This apple cider chicken and potato slow cooker supper is your answer—it practically cooks itself while filling your home with the most amazing autumn aroma. You just toss everything in and let the slow cooker work its magic.

Ingredients

Chicken thighs – 2 lbs
Potatoes – 4 medium
Apple cider – 1 cup
Chicken broth – ½ cup
Fresh thyme – 2 sprigs
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Place 2 lbs of chicken thighs in the bottom of your slow cooker.
2. Peel and chop 4 medium potatoes into 1-inch cubes.
3. Add the chopped potatoes around the chicken thighs in the slow cooker.
4. Pour 1 cup of apple cider and ½ cup of chicken broth over the chicken and potatoes.
5. Add 2 sprigs of fresh thyme to the slow cooker.
6. Sprinkle 1 tsp of salt and ½ tsp of black pepper evenly over everything.
7. Cover the slow cooker with its lid.
8. Cook on LOW heat for 6 hours or HIGH heat for 3 hours.
9. Check that the chicken reaches 165°F internal temperature using a meat thermometer.
10. Remove the thyme sprigs before serving.

Seriously, the chicken becomes so tender it practically falls apart, while the potatoes soak up all that sweet and savory apple cider goodness. Try serving it over creamy polenta or with crusty bread to soak up every last drop of that delicious sauce—it’s the kind of meal that makes everyone ask for seconds.

Chimichurri Chicken and Potato Crockpot Special

Feeling like you need a no-fuss dinner that practically cooks itself? This chimichurri chicken and potato crockpot special is your new best friend. You just toss everything in and let the slow cooker work its magic while you go about your day.

Ingredients

Chicken thighs – 2 lbs
Baby potatoes – 1.5 lbs
Olive oil – 2 tbsp
Fresh parsley – ½ cup
Fresh cilantro – ¼ cup
Red wine vinegar – 3 tbsp
Garlic – 4 cloves
Red pepper flakes – ½ tsp
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Rinse 2 lbs of chicken thighs under cold water and pat completely dry with paper towels.
2. Wash 1.5 lbs of baby potatoes and cut any larger ones in half so they’re all roughly the same size.
3. Place the dried chicken thighs and prepared potatoes in your crockpot.
4. Finely chop ½ cup fresh parsley and ¼ cup fresh cilantro leaves.
5. Mince 4 cloves of garlic.
6. In a small bowl, combine the chopped herbs, minced garlic, 2 tbsp olive oil, 3 tbsp red wine vinegar, ½ tsp red pepper flakes, 1 tsp salt, and ½ tsp black pepper.
7. Pour the chimichurri mixture over the chicken and potatoes in the crockpot.
8. Use tongs to toss everything until the chicken and potatoes are evenly coated with the chimichurri.
9. Cover the crockpot with the lid and cook on LOW heat for 6 hours.
10. After 6 hours, check that the chicken reaches 165°F internally using a meat thermometer.
11. Use two forks to shred the chicken directly in the crockpot, mixing it with the potatoes and sauce.
12. Let the shredded chicken and potatoes rest in the turned-off crockpot for 10 minutes to absorb the flavors. Creamy potatoes soak up that bright, herby chimichurri sauce while the chicken stays incredibly tender. Try stuffing this mixture into warm tortillas for amazing chicken tacos, or serve it over rice for a complete meal that feels anything but basic.

Summary

Versatile and satisfying, these crockpot recipes make weeknight dinners a breeze. With minimal prep and maximum flavor, you’ll find plenty of options to please your family. Give them a try, and let us know which one becomes your go-to! Don’t forget to share your favorites in the comments and pin this article on Pinterest for easy access. Happy slow cooking!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.