13 Crockpot Chicken and Potatoes Recipes That Cook While You Rest

Crockpot chicken and potatoes recipes work because the slow cooker gives chicken thighs enough time to turn tender while the potatoes soak up every bit of the seasoned liquid. The chicken’s fat and juices mingle with whatever aromatics you add, and the potatoes grow creamy around the edges without falling apart. These 13 recipes take that same foundation in very different directions, from a bright lemon pot to a sticky teriyaki version.

Start with the Classic pot for a benchmark dinner. Pick Buffalo for heat, Tuscan for creamy comfort, Greek for a briny finish, and Loaded for a baked potato feel.

Which Crockpot Chicken and Potatoes Should You Make?

Classic Crockpot Chicken and Potatoes

This is the keeper recipe you come back to on a weeknight when you want dinner to handle itself. It uses bone-in chicken thighs for more flavor and yellow potatoes that hold their shape after hours in the pot.

Ingredients (makes 6 servings)

• Bone-in, skin-on chicken thighs: 1.4 kg (3 lb), about 8 thighs
• Yellow potatoes, scrubbed and halved: 900 g (2 lb)
• Chicken stock: 250 ml (1 cup)
• Yellow onion, sliced: 1 large
• Garlic cloves, minced: 4
• Smoked paprika: 1 tsp
• Dried thyme: 1 tsp
• Salt: 1 tsp
• Black pepper: 1/2 tsp
• Olive oil: 1 tbsp

Instructions

Step 1: Rub the 1 tsp salt, 1/2 tsp black pepper, 1 tsp smoked paprika, and 1 tsp dried thyme all over the chicken thighs. You want the spices pressed into the skin so they season the potatoes as the pot cooks.

Step 2: Layer the 900 g halved yellow potatoes, 1 sliced onion, and 4 minced garlic cloves in the bottom of the crockpot. Pour the 250 ml chicken stock over them, then you can rest the chicken thighs in a single layer on top.

Step 3: Cover and cook on low for 7 hours or on high for 4 hours. The potatoes will take on a little color from the paprika, and you will smell the thyme long before the timer stops.

Step 4: Lift the potatoes and chicken onto plates with a slotted spoon, then you can spoon the cooking liquid over the top and serve hot.

Lemon Garlic Chicken and Potatoes

You make this on a night when the classic version feels a little too heavy. Lemon zest and juice wake everything up, and the garlic gets soft and mellow as it cooks.

Ingredients (makes 4 servings)

• Boneless, skinless chicken thighs: 680 g (1.5 lb), about 6 thighs
• Baby red potatoes, halved: 680 g (1.5 lb)
• Chicken stock: 120 ml (1/2 cup)
• Fresh lemon juice: 60 ml (1/4 cup)
• Lemon zest: 1 tbsp
• Garlic cloves, minced: 6
• Dried oregano: 1 tsp
• Salt: 3/4 tsp
• Black pepper: 1/4 tsp
• Olive oil: 1 tbsp

Instructions

Step 1: In a small bowl, whisk the 120 ml chicken stock, 60 ml lemon juice, 1 tbsp lemon zest, 6 minced garlic cloves, 1 tsp oregano, 3/4 tsp salt, and 1/4 tsp black pepper. You want this mixture bright enough to taste before it goes in the pot.

Step 2: Put the 680 g baby red potatoes in the crockpot and set the chicken thighs over them. Pour the lemon stock mixture over everything, making sure you get some on each piece of chicken.

Step 3: Cover and cook on low for 6 hours or on high for 3 hours, until the chicken shreds easily with two forks. If your potatoes still feel firm, give them another 20 minutes.

Step 4: Shred or leave the chicken whole, then you can spoon the lemony juices over the potatoes and serve.

Creamy Ranch Chicken and Potatoes

Call this one the crowd-pleaser for a weeknight when everyone wants comfort food. Ranch seasoning and a little cream make a sauce that clings to the potatoes without being fussy.

Ingredients (makes 5 servings)

• Boneless, skinless chicken breasts: 900 g (2 lb), about 3 large breasts
• Baby gold potatoes, quartered: 900 g (2 lb)
• Chicken stock: 250 ml (1 cup)
• Heavy cream: 120 ml (1/2 cup)
• Ranch seasoning mix: 3 tbsp
• Cream cheese, cubed: 120 g (4 oz)
• Garlic powder: 1 tsp
• Onion powder: 1 tsp
• Black pepper: 1/2 tsp
• Fresh chives, chopped: 2 tbsp

Instructions

Step 1: Lay the 900 g quartered potatoes in the bottom of a 6-litre slow cooker. Sprinkle the 900 g chicken breasts with the 3 tbsp ranch seasoning, 1 tsp garlic powder, 1 tsp onion powder, and 1/2 tsp black pepper, then you can set them over the potatoes.

Step 2: Pour the 250 ml chicken stock around the edge of the pot, keeping most of the seasoning on the chicken. Nestle the 120 g cubed cream cheese among the potatoes, and you will see it melt into the sauce as everything heats.

Step 3: Cover and cook on low for 6 hours or on high for 3 hours, until the chicken reaches 165F (74C) and the potatoes are tender. You can give the sauce a gentle stir halfway through so the cream cheese does not sit in one spot.

Step 4: Stir in the 120 ml heavy cream and let it warm for a few minutes. Shred the chicken into the potatoes, then you can spoon the whole thing into bowls and scatter with the 2 tbsp chives.

BBQ Chicken and Potatoes

This is the pot to make when you want that sweet, tangy barbecue flavor without standing over a grill. The potatoes soak up a smoky tomato sauce while the chicken stays juicy.

Ingredients (makes 6 servings)

• Bone-in, skinless chicken thighs: 1.1 kg (2.5 lb), about 8 thighs
• Russet potatoes, peeled and cut into chunks: 900 g (2 lb)
• Your favorite barbecue sauce: 300 ml (1 1/4 cups)
• Chicken stock: 80 ml (1/3 cup)
• Apple cider vinegar: 1 tbsp
• Smoked paprika: 1 tsp
• Garlic powder: 1 tsp
• Onion powder: 1 tsp
• Salt: 1/2 tsp
• Black pepper: 1/2 tsp

Instructions

Step 1: In a bowl, stir the 300 ml barbecue sauce with the 80 ml chicken stock, 1 tbsp apple cider vinegar, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, and 1/2 tsp black pepper. You want the sauce loose enough to coat the potatoes as they cook.

Step 2: Put the 900 g russet chunks in the crockpot and season them with a pinch of salt. Lay the 1.1 kg chicken thighs over the potatoes, then you can pour the barbecue mixture over everything.

Step 3: Tuck the chicken pieces under the sauce if needed so they stay moist. Cover and cook on low for 7 hours or on high for 4 hours, and you will see the sauce thicken slightly as it goes.

Step 4: Use two forks to shred the chicken right in the pot, stirring it into the potatoes and sauce. You can serve this hot with extra barbecue sauce on the side.

Spicy Cajun Chicken and Potatoes

Turn the heat up with this one. Cajun seasoning, smoked paprika, and a little cayenne give the potatoes a deep, peppery crust as they cook.

Ingredients (makes 4 servings)

• Boneless, skinless chicken thighs: 680 g (1.5 lb), about 6 thighs
• Yellow potatoes, cut into 2-inch chunks: 680 g (1.5 lb)
• Chicken stock: 120 ml (1/2 cup)
• Cajun seasoning: 2 tbsp
• Smoked paprika: 1 tsp
• Cayenne pepper: 1/4 tsp (or more to taste)
• Celery ribs, sliced: 2
• Green bell pepper, diced: 1
• Yellow onion, sliced: 1
• Garlic cloves, minced: 3

Instructions

Step 1: Combine the 2 tbsp Cajun seasoning, 1 tsp smoked paprika, and 1/4 tsp cayenne in a small bowl. Rub this mixture over the 680 g chicken thighs, and you will notice the spicy notes hit as soon as you stir it.

Step 2: Toss the 680 g potatoes, 2 sliced celery ribs, 1 diced bell pepper, 1 sliced onion, and 3 minced garlic cloves in the crockpot. Spread the seasoned chicken over the vegetables, then you can pour the 120 ml stock around the edge.

Step 3: Cover and cook on low for 6 hours or on high for 3 hours, until the potatoes are fork-tender and the chicken shreds easily. The kitchen will smell peppery and warm long before you open the lid.

Step 4: Shred the chicken with two forks, stir it through the potatoes, and you can serve it hot with a spoonful of the pot juices.

Greek Chicken and Potatoes with Feta

This one borrows the sharp, herby flavors of a Greek roasted chicken but lets the slow cooker do the work. Oregano, lemon, and briny feta make the potatoes taste far more interesting than the short ingredient list suggests.

Ingredients (makes 5 servings)

• Bone-in, skin-on chicken thighs: 1.1 kg (2.5 lb), about 6 thighs
• Yukon Gold potatoes, quartered: 900 g (2 lb)
• Chicken stock: 120 ml (1/2 cup)
• Fresh lemon juice: 45 ml (3 tbsp)
• Dried oregano: 2 tsp
• Garlic cloves, minced: 4
• Kalamata olives, pitted and halved: 80 g (1/2 cup)
• Crumbled feta: 100 g (3/4 cup)
• Salt: 1/2 tsp
• Black pepper: 1/2 tsp

Instructions

Step 1: Stir the 45 ml lemon juice, 120 ml chicken stock, 4 minced garlic cloves, 2 tsp oregano, 1/2 tsp salt, and 1/2 tsp black pepper in the bottom of the crockpot. You want this tangy liquid to come halfway up the potatoes, not cover them.

Step 2: Add the 900 g quartered Yukon Golds and toss them in the liquid. Set the 1.1 kg chicken thighs on top, skin side up, then you can scatter the 80 g halved kalamata olives around the sides.

Step 3: Cover and cook on low for 7 hours or on high for 4 hours, until the chicken is tender and the potatoes have taken on a pale golden color from the oregano and lemon. If your skin is not browned, you can run the pot under the broiler for 3 minutes, but that step is optional.

Step 4: Lift the chicken and potatoes onto a platter, then spoon the pan juices over them. Sprinkle the 100 g crumbled feta over everything and you can serve immediately.

Indian-Spiced Chicken and Potatoes

This is a gentler curry-style dinner that cooks in the slow cooker, with warm spices, tomato, and a little coconut milk. The potatoes turn tender and soak up the fragrant sauce without falling apart.

Ingredients (makes 6 servings)

• Boneless, skinless chicken thighs: 900 g (2 lb), about 8 thighs
• Yukon Gold potatoes, cut into chunks: 900 g (2 lb)
• Canned crushed tomatoes: 400 g (14 oz)
• Coconut milk: 240 ml (1 cup)
• Yellow onion, finely chopped: 1 large
• Garlic cloves, minced: 4
• Fresh ginger, grated: 1 tbsp
• Garam masala, ground cumin, ground coriander, and turmeric: 1 tbsp, 1 tsp, 1 tsp, and 1/2 tsp
• Salt: 1 tsp

Instructions

Step 1: In a small bowl, stir the 1 tbsp garam masala, 1 tsp cumin, 1 tsp coriander, 1/2 tsp turmeric, and 1 tsp salt. Rub half of this mixture over the 900 g chicken thighs, and set aside while you start the vegetables.

Step 2: Put the 1 chopped onion, 4 minced garlic cloves, and 1 tbsp grated ginger in the crockpot. Add the 900 g potatoes and the remaining spice mixture, and toss everything with your hands so the potatoes get coated.

Step 3: Pour the 400 g crushed tomatoes and 240 ml coconut milk over the potatoes. Nestle the chicken thighs into the sauce, then cover and cook on low for 6 hours or on high for 3 hours. You will know it is ready when the chicken shreds easily and the sauce has thickened slightly.

Step 4: Stir the pot gently to coat the chicken and potatoes in the sauce. You can serve this over rice or straight from the pot with warm flatbread.

Tuscan Chicken and Potatoes

This is the pot for a Sunday dinner that feels slightly more put together. Sun-dried tomatoes, spinach, and a creamy parmesan sauce bring a rich, garlicky finish without turning the potatoes to mush.

Ingredients (makes 4 servings)

• Boneless, skinless chicken breasts: 680 g (1.5 lb), about 2 large breasts
• Baby gold potatoes, halved: 680 g (1.5 lb)
• Chicken stock: 180 ml (3/4 cup)
• Heavy cream: 120 ml (1/2 cup)
• Sun-dried tomatoes in oil, drained and sliced: 80 g (1/2 cup)
• Fresh spinach: 100 g (4 cups)
• Garlic cloves, minced: 5
• Grated Parmesan: 60 g (1/2 cup)
• Italian seasoning: 1 tbsp
• Salt and red pepper flakes: 1/2 tsp and 1/4 tsp

Instructions

Step 1: Spread the 680 g halved baby golds across the bottom of the crockpot. Season the 680 g chicken breasts with 1 tbsp Italian seasoning, 1/2 tsp salt, and 1/4 tsp red pepper flakes, then you can lay them over the potatoes.

Step 2: Scatter the 80 g sliced sun-dried tomatoes and 5 minced garlic cloves around the chicken. Pour in the 180 ml chicken stock, then cover and cook on low for 5 hours or on high for 2.5 hours. You want the chicken to reach 165F (74C) before you move on.

Step 3: Lift the chicken from the pot and let it rest on a cutting board. Stir the 120 ml heavy cream and 60 g grated Parmesan into the potatoes, then add the 100 g spinach a handful at a time until it wilts. You will see the sauce turn pale and creamy.

Step 4: Slice or shred the chicken and return it to the pot. Stir everything together, and you can serve this hot with extra Parmesan on top.

Salsa Verde Chicken and Potatoes

This is the shortest route to a bright, tangy dinner. Salsa verde keeps the chicken moist and turns the potatoes into something you will want to scoop straight from the pot.

Ingredients (makes 6 servings)

• Boneless, skinless chicken thighs: 900 g (2 lb), about 8 thighs
• Baby red potatoes, quartered: 900 g (2 lb)
• Salsa verde: 330 ml (1 1/3 cups)
• Chicken stock: 120 ml (1/2 cup)
• Canned green chiles, drained: 113 g (4 oz)
• Yellow onion, diced: 1 small
• Garlic cloves, minced: 3
• Ground cumin: 1 tsp
• Salt: 1/2 tsp
• Fresh cilantro, chopped: 3 tbsp

Instructions

Step 1: Put the 900 g quartered potatoes in the bottom of the crockpot. Season the 900 g chicken thighs with 1 tsp cumin and 1/2 tsp salt, then you can set them over the potatoes.

Step 2: Scatter the 1 diced onion, 3 minced garlic cloves, and 113 g green chiles around the chicken. Pour the 330 ml salsa verde and 120 ml chicken stock over the top, and use a spoon to spread the sauce so every piece gets some.

Step 3: Cover and cook on low for 6 hours or on high for 3 hours, until the chicken shreds easily and the potatoes are tender. The sauce will loosen as it cooks, so you can leave it slightly thick or add an extra splash of stock if you want more broth.

Step 4: Shred the chicken with two forks, stir the 3 tbsp cilantro through, and you can serve the whole pot with warm tortillas or rice.

Teriyaki Chicken and Potatoes

This one gives you a sticky, sweet-savory glaze without standing over a wok. The potatoes take on the sauce as they cook, and the chicken stays lacquered and tender.

Ingredients (makes 4 servings)

• Boneless, skinless chicken thighs: 680 g (1.5 lb), about 6 thighs
• Baby gold potatoes, halved: 680 g (1.5 lb)
• Low-sodium soy sauce: 80 ml (1/3 cup)
• Apple juice: 80 ml (1/3 cup)
• Rice vinegar: 1 tbsp
• Brown sugar: 2 tbsp
• Garlic cloves, minced: 3
• Fresh ginger, grated: 1 tsp
• Cornstarch: 1 tbsp
• Green onions, sliced: 2

Instructions

Step 1: In a bowl, whisk the 80 ml soy sauce, 80 ml apple juice, 1 tbsp rice vinegar, 2 tbsp brown sugar, 3 minced garlic cloves, and 1 tsp grated ginger. You want the sugar mostly dissolved before it goes in the pot.

Step 2: Put the 680 g halved potatoes in the crockpot and lay the 680 g chicken thighs over them. Pour the teriyaki mixture over everything, and you can lift the chicken pieces so the sauce runs underneath.

Step 3: Cover and cook on low for 5 hours or on high for 2.5 hours, until the chicken is cooked through and the potatoes are tender. Stir a few spoonfuls of the hot sauce from the pot into the 1 tbsp cornstarch, then you can pour that slurry back in during the last 20 minutes to thicken.

Step 4: Gently stir the chicken and potatoes to coat them in the glossy sauce. Slice the 2 green onions over the top, and you can serve this over rice with extra sauce spooned on.

Buffalo Chicken and Potatoes

This pot is for game day or any night you want that tangy, buttery heat. The potatoes absorb the hot sauce and turn soft, while the chicken shreds into a spicy pile you can pile onto rolls.

Ingredients (makes 5 servings)

• Boneless, skinless chicken breasts: 900 g (2 lb), about 3 breasts
• Baby red potatoes, quartered: 900 g (2 lb)
• Buffalo hot sauce: 180 ml (3/4 cup)
• Chicken stock: 80 ml (1/3 cup)
• Butter, melted: 60 g (4 tbsp)
• Ranch seasoning mix: 1 tbsp
• Garlic powder: 1 tsp
• Onion powder: 1 tsp
• Celery ribs, sliced: 2
• Crumbled blue cheese: 80 g (1/2 cup)

Instructions

Step 1: Put the 900 g quartered potatoes in the crockpot. Season the 900 g chicken breasts with 1 tbsp ranch seasoning, 1 tsp garlic powder, and 1 tsp onion powder, then you can lay them over the potatoes.

Step 2: Whisk the 180 ml Buffalo hot sauce with the 80 ml chicken stock and 60 g melted butter. Pour this over the chicken, then scatter the 2 sliced celery ribs around the sides. You can spoon a little sauce over each breast so the top stays coated.

Step 3: Cover and cook on low for 6 hours or on high for 3 hours, until the chicken shreds easily. The sauce will separate a little as it cooks, so you can give it a gentle stir before you shred.

Step 4: Use two forks to shred the chicken into the potatoes and sauce. Stir everything together, then you can serve it hot with the 80 g crumbled blue cheese over the top and extra hot sauce on the side.

Honey Mustard Chicken and Potatoes

This is the pot for a sweet, tangy dinner that still feels like a weeknight meal. Honey mustard sauce thickens around the potatoes and gives the chicken a glossy, sticky glaze.

Ingredients (makes 4 servings)

• Boneless, skinless chicken thighs: 680 g (1.5 lb), about 6 thighs
• Yukon Gold potatoes, cut into wedges: 680 g (1.5 lb)
• Yellow mustard: 60 ml (1/4 cup)
• Honey: 80 ml (1/3 cup)
• Chicken stock: 80 ml (1/3 cup)
• Apple cider vinegar: 1 tbsp
• Garlic cloves, minced: 3
• Smoked paprika: 1/2 tsp
• Salt: 1/2 tsp
• Fresh parsley, chopped: 2 tbsp

Instructions

Step 1: Whisk the 60 ml yellow mustard, 80 ml honey, 80 ml chicken stock, 1 tbsp apple cider vinegar, 3 minced garlic cloves, 1/2 tsp smoked paprika, and 1/2 tsp salt in a bowl. You want the honey to loosen into the mustard before it hits the chicken.

Step 2: Arrange the 680 g potato wedges in the crockpot. Lay the 680 g chicken thighs over them and pour the honey mustard sauce over, and you can turn the chicken so every piece gets coated.

Step 3: Cover and cook on low for 5 hours or on high for 2.5 hours, until the potatoes are tender and the chicken is no longer pink inside. The sauce will darken and get sticky around the edges, and you will smell the vinegar mellowing.

Step 4: Lift the chicken and potatoes onto plates, then spoon the thickened sauce over the top. Sprinkle with the 2 tbsp parsley, and you can serve this hot with a simple green salad.

Loaded Chicken and Potato Dinner

Make this when you want the flavors of a loaded baked potato but with chicken to make it a full dinner. Smoked turkey, cheddar, and sour cream turn the pot into something rich and familiar.

Ingredients (makes 6 servings)

• Boneless, skinless chicken thighs: 900 g (2 lb), about 8 thighs
• Russet potatoes, peeled and cut into chunks: 900 g (2 lb)
• Chicken stock: 250 ml (1 cup)
• Turkey bacon, chopped: 120 g (4 oz)
• Shredded cheddar: 120 g (1 cup)
• Sour cream: 120 ml (1/2 cup)
• Green onions, sliced: 3
• Garlic powder: 1 tsp
• Onion powder: 1 tsp
• Salt and black pepper: 1/2 tsp each

Instructions

Step 1: Put the 900 g potato chunks in the bottom of the crockpot. Season the 900 g chicken thighs with 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, and 1/2 tsp black pepper, then you can lay them over the potatoes.

Step 2: Scatter the 120 g chopped turkey bacon over the chicken, and pour the 250 ml chicken stock around the edge. You can cover and cook on low for 6 hours or on high for 3 hours, until the chicken shreds easily and the potatoes are tender.

Step 3: Shred the chicken with two forks and stir everything together. Let the pot stand uncovered for 10 minutes so the sauce can settle, and you will see the potatoes start to soak it up.

Step 4: Stir in half of the 120 g shredded cheddar and the 120 ml sour cream, then scatter the remaining cheddar over the top. Let it melt for 5 minutes, then you can finish with the 3 sliced green onions and serve straight from the pot.

The one move that matters across all of these pots is how you cut the potatoes. Aim for chunks that are all roughly the same size, nothing smaller than a walnut, so some edges soften into the sauce while the centers keep their shape.

Pick whichever flavor sounds best tonight, set the pot, and walk away. The chicken and potatoes will be ready when you are.