Crockpot chicken and potatoes is an easy, healthy family dinner that packs a punch of flavor with minimal effort. This dish combines tender chicken with flavorful vegetables, all enhanced by a delightful garlic lemon butter herb sauce. Perfect for busy weeknights or cozy family gatherings, this recipe is a go-to for anyone seeking comfort food that doesn’t skimp on nutrition or taste.
Why You’ll Love This Recipe
- Quick Preparation: With just 15 minutes of prep time, you can set this meal up and let your crockpot do the work.
- Flavorful Sauce: The garlic lemon butter herb sauce elevates the dish, making each bite a delicious experience.
- Healthy Ingredients: Packed with lean protein and fresh vegetables, this meal is both nutritious and satisfying.
- Versatile Options: You can easily swap out vegetables or use different cuts of chicken to suit your personal taste.
- Family-Friendly: Kids and adults alike will enjoy this comforting meal, making it perfect for family dinners.
Tools and Preparation
Before diving into the recipe, gather your tools to make the process smooth. Having everything in place will help you prepare your crockpot chicken and potatoes effortlessly.
Essential Tools and Equipment
- Slow cooker
- Cutting board
- Sharp knife
- Small saucepan
- Measuring cups and spoons
Importance of Each Tool
- Slow cooker: This appliance allows for hands-off cooking, giving you more free time while your meal simmers away.
- Sharp knife: A good knife ensures precise cuts for even cooking of the vegetables and chicken.
- Measuring cups and spoons: Accurate measurements are key to achieving the perfect balance of flavors in your dish.
Ingredients
Crockpot chicken and potatoes is an easy, healthy family dinner. Quick to prep and the garlic lemon butter herb sauce is to die for!
- 1 pound baby Yukon gold potatoes (or baby red potatoes)
- 1 pound baby carrots
- 1 1/2 pounds boneless skinless chicken breasts (or boneless skinless thighs)
- 5 tablespoons unsalted butter
- 5 cloves garlic (minced)
- 1 tablespoon Italian seasoning (or herbs de Provence or Greek seasoning)
- 1/2 teaspoon onion powder
- 1/8 teaspoon cayenne pepper or red pepper flakes
- 1 teaspoon kosher salt (plus additional as needed)
- 1/4 teaspoon ground black pepper (plus additional as needed)
- 1 1/2 lemons (juice of both, zest of 1 lemon)
- 2 tablespoons honey
- 1/2 cup grated Parmesan cheese (or feta, grana Pardana)
- Chopped fresh parsley (optional for serving)
How to Make Crockpot Chicken and Potatoes
Step 1: Prepare the Vegetables
Start by cutting any potatoes larger than a ping pong ball into quarters. If they are smaller, simply cut them in half. Aim for roughly 1-inch pieces. Lay them in a 6-quart or larger slow cooker.
Step 2: Add Carrots and Chicken
Stir the baby carrots into the slow cooker with the potatoes. Spread them out evenly. Next, arrange the boneless skinless chicken breasts in the center on top of the vegetables.
Step 3: Create the Flavorful Sauce
In a small saucepan over medium-low heat, melt the unsalted butter. Once melted, remove it from heat and stir in minced garlic, lemon juice, lemon zest, Italian seasoning, onion powder, cayenne/red pepper flakes, kosher salt, and ground black pepper. Pour half of this mixture over the chicken and vegetables while reserving the rest in the saucepan.
Step 4: Cook in Slow Cooker
Cover your slow cooker. Cook on HIGH for about 1 ½ to 2 hours or LOW for about 4 to 5 hours. Check early if your slow cooker runs hot to avoid drying out the meat. Use an instant-read thermometer; when it reaches 165°F in the center, it’s done. Transfer cooked chicken to a plate and cover with foil to keep warm.
Step 5: Check Vegetable Tenderness
Test to see if the vegetables are tender by piercing them with a fork. If they aren’t ready yet, stir them gently then re-cover. Continue cooking until they are tender—this may take up to an additional hour on HIGH or two hours on LOW.
Step 6: Final Touches Before Serving
Reheat the remaining butter sauce over low heat. Stir in honey until dissolved. Pour this honey butter over both chicken and vegetables; toss gently to combine flavors. Adjust seasoning with salt and pepper as needed before sprinkling grated Parmesan cheese and chopped fresh parsley on top. Serve warm and enjoy!
How to Serve Crockpot Chicken and Potatoes
Crockpot chicken and potatoes is a versatile dish that can be served in many delightful ways. Whether you’re hosting a family dinner or enjoying a cozy meal for two, these serving suggestions will elevate your dining experience.
With Fresh Herbs
- Chopped parsley: Sprinkle fresh parsley over the top for a burst of color and flavor.
- Thyme or rosemary: Add sprigs of these herbs for an aromatic touch.
Over Rice or Quinoa
- Fluffy white rice: Serve the chicken and potatoes over a bed of fluffy rice to soak up the sauce.
- Quinoa: For a healthier option, quinoa makes a great base that adds protein.
With Crusty Bread
- Sourdough bread: Use slices of crusty sourdough to mop up the delicious sauce.
- Garlic bread: Pair with garlic bread for extra flavor that complements the dish.
As Leftovers
- Wraps: Use leftovers in wraps with fresh veggies for a quick lunch.
- Casserole: Transform any remaining chicken and potatoes into a warm casserole by baking them with cheese on top.
How to Perfect Crockpot Chicken and Potatoes
To ensure your crockpot chicken and potatoes come out perfectly every time, follow these handy tips.
- Use fresh ingredients: Fresh herbs and vegetables enhance the flavor significantly.
- Adjust cooking time: Cooking time may vary based on your slow cooker model; always check for doneness.
- Avoid overcrowding: Make sure there’s enough space in the slow cooker for even cooking.
- Season generously: Don’t be shy with seasoning; it brings out the best flavors in your dish.
Best Side Dishes for Crockpot Chicken and Potatoes
Pairing side dishes with your crockpot chicken and potatoes can create a well-rounded meal. Here are some tasty options to consider.
- Steamed broccoli: Bright green broccoli adds nutrients and a pop of color to your plate.
- Caesar salad: A crisp Caesar salad provides a refreshing crunch alongside your hearty main course.
- Roasted Brussels sprouts: These caramelized bites bring extra flavor, especially when seasoned well.
- Garlic mashed potatoes: For potato lovers, this creamy side is perfect alongside your main dish.
- Coleslaw: A tangy coleslaw balances out the richness of the chicken and potatoes nicely.
- Corn on the cob: Sweet corn adds seasonal freshness to your meal during summer months.
- Baked sweet potatoes: Their natural sweetness complements the savory elements of the main dish.
- Green beans almondine: Sautéed green beans with almonds provide texture and flavor contrast.
Common Mistakes to Avoid
When making Crockpot chicken and potatoes, it’s easy to make a few common mistakes that can affect the dish’s outcome. Here are some tips to ensure your meal turns out perfectly.
- Using the Wrong Potato Size: Cutting potatoes unevenly can lead to inconsistent cooking. Ensure all pieces are roughly 1-inch in size for even cooking.
- Overcrowding the Slow Cooker: If you add too much food, it may not cook properly. Stick to the recommended amounts for best results.
- Not Checking Chicken Temperature: Undercooked chicken can be dangerous. Always use an instant-read thermometer to ensure it reaches 165°F for safety.
- Skipping Seasoning Adjustments: Tastes vary, so be sure to taste and adjust seasonings before serving. This ensures a flavor-packed meal.
- Not Monitoring Cooking Time: Each slow cooker is different. Check your dish periodically to avoid overcooking or drying out the chicken.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftovers in an airtight container.
- They will last for up to 3-4 days in the fridge.
Freezing Crockpot Chicken and Potatoes
- Place cooled portions in freezer-safe containers or bags.
- It can be frozen for up to 2-3 months.
Reheating Crockpot Chicken and Potatoes
- Oven: Preheat oven to 350°F, cover with foil, and bake until heated through (about 20-30 minutes).
- Microwave: Heat in a microwave-safe dish on medium power for 2-3 minutes, stirring halfway through.
- Stovetop: Warm in a skillet over medium heat for about 5-10 minutes, stirring often.
Frequently Asked Questions
What should I serve with Crockpot Chicken and Potatoes?
You can pair this dish with a side salad or steamed vegetables for a balanced meal.
Can I use different vegetables?
Yes! Feel free to customize with other veggies like green beans or bell peppers based on your preference.
How long does it take to cook Crockpot Chicken and Potatoes?
Cooking time varies by setting; it typically takes 1.5-2 hours on high or 4-5 hours on low.
Is this recipe healthy?
Absolutely! The dish includes lean protein and plenty of vegetables, making it a nutritious option for family dinners.
Can I substitute the chicken?
Yes! You may use boneless skinless thighs or even turkey if you prefer.
Final Thoughts
Crockpot chicken and potatoes is a delightful dish that combines ease of preparation with fantastic flavors. It’s versatile enough for any weeknight dinner and allows for numerous customization options based on your family’s tastes. Don’t hesitate to try this recipe; it might just become a new favorite!
PrintCrockpot Chicken and Potatoes
Crockpot Chicken and Potatoes is a delightful family dinner that combines tender chicken, hearty potatoes, and vibrant vegetables in a savory garlic lemon butter herb sauce. This effortless recipe requires just 15 minutes of prep time, allowing you to set it and forget it while the flavors meld together in your slow cooker. Perfect for busy weeknights or cozy gatherings, this wholesome meal is a must-try for anyone looking for nutritious comfort food that pleases both kids and adults alike.
- Prep Time: 15 minutes
- Cook Time: High: 90 minutes | Low: 240 minutes
- Total Time: 0 hours
- Yield: Serves approximately 6 people
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Ingredients
- 1 lb baby Yukon gold potatoes
- 1 lb baby carrots
- 1.5 lbs boneless skinless chicken breasts
- 5 tbsp unsalted butter
- 5 cloves garlic (minced)
- Juice and zest of 1.5 lemons
- 1 tbsp Italian seasoning
- 1/2 tsp onion powder
- 1/8 tsp cayenne pepper or red pepper flakes
- 1 tsp kosher salt (plus additional as needed)
- 1/4 tsp ground black pepper (plus additional as needed)
- 2 tbsp honey
- 1/2 cup grated Parmesan cheese
Instructions
- Prepare the vegetables by cutting larger potatoes into quarters and placing them in the slow cooker.
- Add baby carrots evenly among the potatoes and place chicken breasts on top.
- In a saucepan, melt butter; stir in garlic, lemon juice, zest, seasonings, and pour half over chicken and veggies.
- Cover and cook on HIGH for 1.5 to 2 hours or LOW for 4 to 5 hours until chicken reaches 165°F.
- Check vegetable tenderness; continue cooking if necessary. Drizzle remaining sauce over dish before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 720mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 90mg
