Slow Cooker Chicken and Potatoes is the most delicious meal with the minimal amount of effort. The entire meal takes only ten minutes of prep and 8 hours to let the slow cooker do the cooking.
Slow cooker chicken and potatoes with a delicious pan gravy can be ready with just a few minutes of prep. Simply, set it and forget it. Don’t skip the carrots and Brussels sprouts either for a complete meal!
I’ve got a new go-to slow cooker dinner that I think you’re going to love! The prep takes a whopping 10 minutes and you only need a few ingredients for this Slow Cooker Chicken And Potato Dinner. I love cooking a whole chicken for my family because it always means I have leftovers whether it’s to make chicken enchiladas the next night or chicken & white bean chili the sky is the limit! If your family is like mine, all the vegetables will be gone, leaving you with just enough chicken for the next day!
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Ingredients
Here are all the ingredients you need to make this Slow Cooker Chicken And Potato Dinner.
- Non-Stick Cooking Spray
- Carrots
- Brussels Sprouts
- Baby Red Potatoes
- Whole Chicken
- McCormick Garlic and Herb Seasoning
- Black Pepper
- Butter
- Chicken Stock
- Cornstarch
Instructions
Let’s talk about how I put together this meal. I layer the whole baby carrots on the bottom, and line the edge of my oval shaped slow cooker with baby red potatoes.
Then I rinse, remove organs and the neck, and pat dry the chicken. I carefully place it in the slow cooker. Rinse my hands with hot soapy water, and then sprinkle with the garlic and herb seasoning and black pepper.
It’s okay to let the seasoning get on the potatoes–that’s what I do to give it a little extra flavoring. I slice the stems off the Brussels sprouts and place those around the chicken.
Place the lid on and set the slow cooker to low! That’s it – dinner will be ready in eight hours. No need to add water because the water and moisture in the chicken and vegetables will be pulled out and you’ll have a good 2-3 cups of broth!
FAQS
Yes, you can cook raw potatoes and raw chicken together and it is perfectly safe.
This very much depends on what you are cooking. This recipe for chicken and potatoes requires one cup of chicken broth. Remember that the chicken as well as the vegetables will cook out excess liquid as well.
If chicken in the only thing to cook in the slow cooker it will take about 3-4 hours on LOW and 2-3 on HIGH.
Yes, you can overcook chicken in a slow cooker. It is important it has enough liquid and is cooked no longer then what the recipe calls for.
Tips & Tricks
Here are a few of my favorite tips and tricks when making Slow Cooker Chicken and Potatoes.
- Prep – The night before you cook you can rub the chicken and prep the carrots and brussels.
- Crispy Chicken Skin – If you need crispy chicken skin, you can throw the chicken under the broiler to crisp up the skin while you make the gravy. I typically don’t do it though because it just means one extra dish to clean and I’m all about the least amount of dishes!
- Flour vs Cornstarch – I like to use cornstarch because it doesn’t give you a pasty taste, and it keeps the meal gluten free. The pan gravy is exactly what this meal needs to complete it.
Easy Side Dishes for Chicken
If you are looking for easy side dishes for chicken I have a few of my favorites to recommend for you.
This chicken is fall-off-the-bone delicious, and surprisingly, the vegetables aren’t mush. They are cooked to perfection. But like some slow cooker meals, it can lack flavor. That’s why I made pan gravy with some of the stock made from the meal. I use cornstarch to thicken the stock, and add a little butter because, let’s face it, everything is better with butter!
If you make this Slow Cooker Chicken and Potatoes recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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Slow Cooker Chicken and Potatoes
Equipment
- Slow Cooker
Ingredients
- Cooking Spray
- 12 Carrots
- 3 pounds Baby Red Potatoes cleaned and pat dry
- 5 pounds Whole Chicken Neck and organs removed
- 2 tablespoons McCormick Garlic and Herb Seasoning
- 1 pound Brussles Sprouts Ends trimmed
- 1 cup Chicken Stock
- ⅛ teaspoon Black Pepper
- 1 tablespoon Butter
- 1 tablespoon Cornstarch
Instructions
- Spray a 6.5-quart slow cooker with cooking spray. Lay carrots on the bottom of the slow cooker followed by potatoes.
- Remove the neck and organs from the whole chicken. Rinse and pat dry.
- Place the chicken in the slow cooker.
- Sprinkle with McCormick garlic and herb seasoning and black pepper. Rub all over the chicken. Add in the Brussels sprouts into the slow cooker as well as the one cup of chicken stock.
- Place the lid on and cook on low for 8 hours.
- Once the internal temperature reaches 175°F, carefully removed the cooked chicken.
- Grab 1 cup of the stock from the slow cooker and mix with 1-tablespoon cornstarch.
- Heat a saucepan on high and add the butter. Melt the butter, then whisk in the stock slurry. Whisk until thick. Add salt and pepper to taste and remove off heat once thick.
- Cut the chicken into 6 pieces, serve with vegetables and top with pan gravy.
Notes
- Prep – The night before you cook you can rub the chicken and prep the carrots and brussels.
- Dairy Free – Make this dairy free by using a non-dairy butter substitute.
Did you make this recipe? Let me know!