I make this Crockpot Chicken Breast and Potatoes recipe when I want dinner to feel cozy with almost no hands-on time. It’s simple: chicken breasts seasoned with garlic and onion powder sit on a bed of diced potatoes, all slow-cooked in chicken broth until tender. It’s a weeknight lifesaver that doubles as easy meal prep and kid-friendly comfort food. If you like one-pot dinners you can set and forget, this is the kind of recipe you’ll return to again and again — and it pairs nicely with other slow-cooker meals like this hearty ham-and-potatoes crockpot dish when you’re planning larger family menus.

What makes this recipe special

This recipe shines because it’s practically effortless but still yields tender, juicy chicken and flavorful potatoes. There’s no browning required, no fussing with pan sauces — the broth and seasonings do the work. It’s also economical (simple pantry spices + inexpensive potatoes) and adaptable to what you have on hand.

“A tiny ingredient list, big comfort: perfect for rushed evenings and picky eaters.” — a home cook’s quick review

Because the chicken cooks on top of the potatoes, the juices gently flavor the starches below, so every bite tastes cohesive. If you want to stretch the meal, add a green vegetable near the end of cooking or serve alongside a crisp salad. For another roast-style comfort option, try this roast chicken with potatoes and asparagus for a Sunday dinner.

How this recipe comes together

Quick step-by-step overview so you know what to expect before you start:

Dice the potatoes and layer them in the crockpot — this creates a stable bed that cooks evenly.
Season the chicken breasts simply with garlic powder, onion powder, salt, and pepper.
Nest the seasoned breasts on top of the potatoes and pour in chicken broth to add moisture and flavor.
Cook low and slow (or faster on high) until chicken reaches 165°F and potatoes are fork-tender.
Finish with fresh herbs if you like, then serve straight from the pot.

What you’ll need

Key ingredients (simple pantry staples):

2 boneless, skinless chicken breasts (about 1 to 1.25 pounds total)
4 medium potatoes, diced (Yukon Gold or red potatoes hold shape well)
1 cup chicken broth (substitute low-sodium or vegetable broth)
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and black pepper to taste
Fresh herbs (optional, e.g., parsley or thyme) for garnish

Notes and substitutions:

For more flavor, swap 1 cup of broth for half broth + half dry white wine, or add a teaspoon of chicken bouillon.
Use boneless thighs if you prefer darker meat; they’re more forgiving and stay moist.
If you want creamier potatoes, stir in a splash of cream or a tablespoon of butter just before serving.

How to prepare it

Step-by-step instructions written for easy reading:

Place the diced potatoes in an even layer at the bottom of the crockpot. Spread them so they cook uniformly.
Mix garlic powder, onion powder, salt, and pepper in a small bowl. Pat the chicken breasts dry and rub the seasoning evenly over both sides.
Lay the seasoned chicken breasts on top of the potatoes. Don’t bury them — keeping the chicken on top helps heat circulate.
Pour 1 cup of chicken broth over the chicken and potatoes. The liquid should come up some, but it doesn’t need to cover the chicken completely.
Cover the crockpot and cook on low for 6–8 hours or on high for 3–4 hours. The chicken is done when it reaches 165°F and the potatoes are fork-tender.
Use tongs to transfer chicken to a plate to rest a few minutes. Fluff or mash the potatoes slightly with a fork if you like. Garnish with fresh herbs and serve warm.

Best ways to enjoy it

Serving suggestions and pairings:

Plate the chicken over a scoop of the cooked potatoes and spoon pan juices over the top for an easy gravy-like finish.
Add a crisp green salad or steamed broccoli for color and texture contrast.
For a heartier plate, spoon over a little sour cream or a dollop of mashed avocado.
Serve with crusty bread to soak up the juices, or alongside buttery green beans for a simple weeknight supper.
If you want to present it for company, slice the chicken on the bias and fan it over the potatoes; sprinkle finely chopped parsley and a lemon wedge for brightness.

Storage and reheating tips

Keeping leftovers fresh:

Refrigerate: Transfer cooled leftovers to an airtight container and refrigerate for up to 3–4 days. Store chicken and potatoes together so the potatoes stay moist.
Freeze: Place portions in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat gently in a 325°F oven covered with foil until warmed through, or microwave in 1–2 minute bursts, stirring the potatoes for even heat. Add a splash of broth if everything seems dry.
Food safety note: Always ensure reheated chicken reaches 165°F before serving. Do not leave the cooked dish out at room temperature for more than two hours.

Pro chef tips

Tricks for success:

Even dice: Cut potatoes into roughly equal pieces (about 1-inch cubes) so they cook at the same rate.
Check thickness: Very thick chicken breasts can dry out. If breasts are large, butterfly them or pound to an even thickness for consistent cooking.
Flavor boost: Toss a crushed garlic clove or a sprig of rosemary under the chicken before cooking for extra aroma.
Prevent dryness: If you’re using a high-heat crockpot setting, reduce cooking time and check early — chicken breasts turn dry quickly when overcooked.
For a finished sauce: Remove chicken and potatoes, pour the cooking liquid into a saucepan, whisk in 1 tablespoon of cornstarch dissolved in cold water, simmer until slightly thickened, then drizzle over the plated meal.
You can also pair this recipe with quick sides like sautéed spinach or a store-bought slaw to keep dinner fast and balanced. For a similar low-effort chicken dinner with tangy notes, see this balsamic baked chicken breast recipe.

Creative twists

Flavor variations and dietary swaps:

Garlic-butter twist: Add 2 tablespoons melted butter and a tablespoon of minced garlic to the broth for a richer finish.
Mediterranean: Add sliced olives, sun-dried tomatoes, and a sprinkle of oregano; use lemon juice before serving.
Low-carb option: Swap potatoes for diced cauliflower (watch timing — cauliflower cooks faster).
Spicy version: Add 1/2 teaspoon smoked paprika and a pinch of cayenne to the seasoning mix.
Herb-forward: Tuck fresh thyme and rosemary sprigs under the chicken for an aromatic roast-like profile.

Helpful answers

Q: Can I use frozen chicken breasts?
A: You can, but it’s better to thaw them first when cooking in a crockpot. Frozen chicken raises the overall cook time and can keep the pot in a temperature “danger zone” too long. If you must use frozen, add extra cook time and confirm the internal temperature reaches 165°F.

Q: How many does this serve?
A: With 2 chicken breasts and 4 medium potatoes, plan on about 2 generous servings or 3 smaller servings if paired with sides.

Q: Can I add vegetables to cook with the potatoes?
A: Yes — carrots or parsnips work well. Add sturdier root veg at the same time as potatoes; delicate vegetables (green beans, peas) should be added during the last 30–60 minutes.

Q: Is this safe to leave in the crockpot all day on low?
A: Yes. Cooking on low for 6–8 hours is the intended method. Just ensure your slow cooker reaches a safe simmer and you don’t overfill the pot.

Conclusion

This Crockpot Chicken Breast and Potatoes recipe is a set-and-forget weeknight winner: low effort, small ingredient list, and comforting results. If you want another slow-cooker take with rich garlic-butter flavors, check out Slow Cooker Garlic Butter Chicken & Potatoes {VIDEO} — The Recipe Rebel. For a similar classic take on crockpot chicken and spuds, this Crockpot Chicken And Potatoes – Craving Home Cooked provides extra ideas and variations you might enjoy.