Slow Cooker Herb-Infused Chicken and Potatoes Recipe
If you love easy, comforting meals with rich flavor, this Slow Cooker Herb-Infused Chicken and Potatoes will quickly become a family favorite. Tender chicken breasts are seasoned with aromatic herbs and slow-cooked over a bed of buttery potatoes—perfect for busy weeknights or cozy weekends.
Below, you’ll find step-by-step instructions, helpful tips, and answers to frequently asked questions.
Ingredients
To prepare this delicious slow cooker chicken and potato dinner, you’ll need:
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4 boneless, skinless chicken breasts
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6 medium potatoes, sliced into thick rounds
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2 tablespoons olive oil
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1 teaspoon salt
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1/2 teaspoon black pepper
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 tablespoon dried rosemary
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1 tablespoon dried thyme
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1/2 cup chicken broth
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2 tablespoons butter, cut into small pieces
Step-by-Step Instructions
Follow these simple steps to make your herb-infused slow cooker chicken and potatoes:
Step 1 – Prepare the Potatoes
Wash, peel (if desired), and slice the potatoes into thick rounds.
Arrange the potato slices evenly across the bottom of your slow cooker in an overlapping pattern to form a base layer.
Step 2 – Season the Potatoes
Drizzle 2 tablespoons olive oil over the potatoes.
Sprinkle half of the salt, black pepper, garlic powder, and onion powder over the potatoes to ensure they’re well-seasoned.
Step 3 – Add the Chicken
Place the chicken breasts directly on top of the seasoned potatoes.
Step 4 – Season the Chicken
Sprinkle the remaining salt, black pepper, garlic powder, and onion powder over the chicken breasts to give them extra flavor.
Step 5 – Add the Herbs
Evenly scatter the dried rosemary and dried thyme over the chicken and potatoes. These herbs will infuse the dish with an earthy aroma as it cooks.
Step 6 – Add Broth
Pour 1/2 cup chicken broth around the edges of the slow cooker. This liquid helps keep the chicken moist and tender.
Step 7 – Add Butter
Dot the tops of the chicken and potatoes with the small pieces of butter. As it melts, the butter adds richness to the dish.
Step 8 – Slow Cook
Cover the slow cooker with the lid.
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Cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the potatoes are fork-tender.
Step 9 – Serve
Carefully remove the chicken and potatoes using tongs or a slotted spoon.
Serve hot, and spoon some of the herb-infused broth over each portion for extra flavor.
Recipe Tips & Variations
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Veggie Boost: Add carrots or green beans along with the potatoes.
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Cheesy Finish: Sprinkle shredded Parmesan or cheddar over the chicken during the last 15 minutes of cooking.
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Crispier Potatoes: After slow cooking, broil the potatoes and chicken on a baking sheet for 3–5 minutes to brown the tops.
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Make-Ahead: Assemble everything the night before, refrigerate the insert, and start cooking in the morning.
FAQs About Slow Cooker Chicken and Potatoes
Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless thighs will work perfectly and stay juicy. Adjust cook time if needed.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat in the microwave or oven.
Can I freeze this recipe?
You can freeze cooked portions in freezer-safe containers for up to 2 months. Thaw overnight before reheating.
Final Thoughts
This Slow Cooker Herb-Infused Chicken and Potatoes is an easy, hearty meal that requires minimal prep and delivers maximum flavor. Whether you’re meal-prepping or feeding a crowd, this recipe is sure to satisfy.
Try this recipe today and enjoy a wholesome, comforting dinner with hardly any effort!