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Crockpot Chicken and Potatoes

Crockpot chicken and potatoes is an easy, healthy family dinner. Quick to prep and the garlic lemon butter herb sauce is to die for!

Prep Time
15 mins
Cook Time
5 hrs
Total Time
5 hrs 15 mins
Servings: 4 servings
Calories: 541 kcal
Course: Main Course
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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

% 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.