Crockpot Chicken and Potatoes
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Unrated
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Prep Time
15 mins
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Cook Time
5 hrs
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Total Time
5 hrs 15 mins
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Servings
4 servings
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Calories
541 kcal
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Course
Main Course
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Cuisine
American
Crockpot Chicken and Potatoes
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Crockpot chicken and potatoes is an easy, healthy family dinner. Quick to prep and the garlic lemon butter herb sauce is to die for!
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Ingredients
- 1 pound baby Yukon Gold potatoes or baby red potatoes
- 1 pound baby carrots
- 1 ½ pounds boneless skinless chicken breasts* or boneless skinless thighs
- 5 tablespoons unsalted butter
- 5 cloves garlic minced (about 5 teaspoons)
- 1 tablespoon Italian seasoning or herbs de Provence or Greek seasoning
- ½ teaspoon onion powder
- ⅛ teaspoon cayenne pepper or red pepper flakes
- 1 teaspoon kosher salt plus additional as needed
- ¼ teaspoon ground black pepper plus additional as needed
- 1 ½ lemons juice of both, zest of 1 lemon
- 2 tablespoons honey**
- ½ cup grated Parmesan cheese or feta, grana Pardana
- chopped fresh parsley optional for serving
Instructions
- Cut any potatoes that are larger than a ping pong ball into quarters; if smaller than a ping pong ball, cut in half. You want the pieces to be a roughly 1-inch dice. Lay them in a 6-quart or larger slow cooker.
- Stir the carrots into the slow cooker with the potatoes, then spread them into an even layer. Arrange the chicken in the center on top of the vegetables.
- In a small saucepan, melt the butter over medium-low heat. Remove from the heat and stir in the garlic, lemon juice, and zest, Italian seasoning, onion powder, cayenne/red pepper flakes, salt, and pepper. Pour half of the mixture over the chicken and vegetables. Reserve the rest in the saucepan.
- Cover the slow cooker. Cook on HIGH for 1 1/2 to 2 hours or low for 4 to 5 hours. (The total amount of time you need will vary based on your slow cooker model and the size of your chicken breasts. If your slow cooker runs hot—mine often does—check early to avoid drying out the meat). The chicken is done when it reaches 165°F in the center with an instant-read thermometer. When the chicken is done cooking, remove it to a plate, and cover with foil to keep warm.
- Test the vegetables to see if they are tender. If they are not yet tender, give them a stir, re-cover the slow cooker, then continue cooking until they are tender and pierce easily with a fork, up to 1 additional hour on high or 2 hours on low. When ready to serve, return the chicken to the slow cooker.
- Reheat the remaining butter over low heat. Add the honey and stir until dissolved. Pour the honey butter over the chicken and vegetables and stir. Season to taste with salt and pepper. Sprinkle the Parmesan and parsley over the top. Enjoy warm.
Notes
- *For the juiciest chicken, use chicken thighs which do not get nearly as dry as breasts.
- **For extra spice, use hot honey.
- STORAGE TIPS: Refrigerate for up to 4 days. I don’t love freezing potatoes because they become mealy, but if the texture doesn’t bother you, you can freeze for up to 6 months.
Nutrition Information
Show Details
Serving
1(of 4)
Calories
541kcal
(27%)
Carbohydrates
42g
(14%)
Protein
43g
(86%)
Fat
22g
(34%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
157mg
(52%)
Potassium
1443mg
(41%)
Fiber
6g
(24%)
Sugar
15g
(30%)
Vitamin A
16259IU
(325%)
Vitamin C
29mg
(32%)
Calcium
202mg
(20%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 541 kcal
% Daily Value*
| Serving | 1(of 4) | |
| Calories | 541kcal | 27% |
| Carbohydrates | 42g | 14% |
| Protein | 43g | 86% |
| Fat | 22g | 34% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 157mg | 52% |
| Potassium | 1443mg | 31% |
| Fiber | 6g | 24% |
| Sugar | 15g | 30% |
| Vitamin A | 16259IU | 325% |
| Vitamin C | 29mg | 32% |
| Calcium | 202mg | 20% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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