I grew up on one-pot dinners my mom could leave to simmer while she ran errands, and this crockpot chicken and potatoes is that same comfort: simple, forgiving, and full of homey flavor. Tender chicken breasts nestle over diced potatoes, all braised in savory chicken broth and sun‑dried tomatoes for a tangy, slightly sweet finish. It’s the kind of slow-cooked meal you make when you want hands-off cooking and a satisfying plate at dinner time.

This version is perfect when life is busy but you still want real food on the table.

Why you’ll love this dish

This recipe is ideal for weeknights, busy families, or anyone who values minimal prep and maximum comfort. It’s budget-friendly (potatoes stretch the meal), kid-friendly, and adaptable: you can swap herbs, add vegetables, or turn it into a saucier dinner with a quick reduction at the end. Because the chicken cooks on top of the potatoes, flavors mingle without extra steps.

“A foolproof, no-fuss dinner—perfect for busy nights when you want something warm, healthy, and low-effort.”

If you like hands-off slow dinners, try this slow-cooker chicken breast and potatoes as another family favorite.

Step-by-step overview

Layer diced potatoes in the crockpot.
Arrange seasoned chicken breasts on top.
Whisk chicken broth with chopped sun‑dried tomatoes and Italian herbs; pour over everything.
Cook low for 6–8 hours or high for 3–4 hours until the chicken reaches 165°F and potatoes are tender.
Serve straight from the pot or spoon the juices over sliced chicken.

For a similar hands-off method with gravy-style sauce, see this crockpot chicken and gravy technique.

What you’ll need

4 chicken breasts (boneless, skinless)
1 pound potatoes, diced (Yukon gold or red potatoes hold shape well)
1/2 cup sun‑dried tomatoes, chopped (oil‑packed or rehydrated dry)
2 cups chicken broth (low-sodium if preferred)
2 teaspoons Italian herbs (oregano, basil, thyme blend)
Salt and pepper to taste
Olive oil (optional — use to quickly sear chicken if you want browned flavor)

Substitution notes: swap chicken thighs for juicier, more forgiving meat; use vegetable broth for a lighter flavor or to make it vegetarian with hearty protein swaps. For more inspiration on adding stuffing-style flavors, check this crockpot chicken and stuffing idea.

Step-by-step instructions

Grease the crockpot lightly with olive oil or nonstick spray if desired.
Place the diced potatoes in an even layer in the bottom of the crockpot. Season potatoes with a little salt and pepper.
Pat the chicken breasts dry, season both sides with salt, pepper, and a pinch of Italian herbs, then place them on top of the potatoes.
In a bowl, stir together the chicken broth, chopped sun‑dried tomatoes, and remaining Italian herbs. Taste and adjust salt and pepper.
Pour the broth mixture evenly over the chicken and potatoes so the liquid reaches most of the way up the chicken.
Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until chicken reaches an internal temperature of 165°F and potatoes are tender.
Serve warm, spooning some cooking juices over the chicken.

If you’re short on time, a quick sear of the chicken in a hot skillet before adding it to the crockpot adds depth of flavor but is entirely optional.

Best ways to enjoy it

Serve this dish straight from the crockpot for casual family meals or plate it for a nicer presentation. Ideas:

Spoon pan juices over chicken and garnish with fresh parsley or basil.
Add a crisp green salad and crusty bread to soak up the juices.
For a heartier plate, serve alongside roasted carrots or a lemony steamed green vegetable.
Turn leftovers into a grain bowl over rice or quinoa with a squeeze of lemon.

Storage and reheating tips

Refrigerate leftovers in an airtight container within two hours of cooking. They’ll keep 3–4 days.
To reheat, warm gently in a saucepan over low heat with a splash of broth or in the microwave in 1‑minute intervals until hot.
To freeze, portion into freezer-safe containers; freeze up to 3 months. Thaw overnight in the fridge before reheating.
Always check that reheated chicken reaches 165°F for food safety.

Helpful cooking tips

Uniform potato size ensures even cooking — cut into roughly 1-inch cubes.
If using thick chicken breasts, pound them to an even thickness so they cook through at the same time as potatoes.
Oil‑packed sun‑dried tomatoes add richness; if using dry ones, rehydrate in warm broth for 10 minutes.
Avoid lifting the lid frequently — each peek can add 20–30 minutes to cooking time.
For a slightly thicker sauce, remove chicken at the end and reduce the liquid on the stovetop for 5–10 minutes, then return chicken to coat.

For more ideas that pair potatoes with slow-cooked chicken, explore these simple crockpot variations.

Creative twists

Mediterranean: add olives, a squeeze of lemon, and swap Italian herbs for oregano and rosemary.
Creamy: stir in 1/2 cup Greek yogurt or sour cream off heat for a velvety finish.
Spicy: add red pepper flakes or a diced jalapeño to the broth.
Veg-forward: toss in sliced carrots and onions with the potatoes for a one-pot roast-style meal.
Low-carb: serve the chicken over cauliflower mash instead of potatoes.

Common questions

Q: Can I use frozen chicken breasts?
A: You can, but it’s not ideal. Frozen chicken increases overall cook time and can lead to uneven cooking. Thaw in the refrigerator overnight for best results.

Q: How do I know when the potatoes are done?
A: Potatoes should be fork‑tender and easily pierced; if they still resist, cook another 30–60 minutes on low.

Q: Can I double the recipe?
A: Yes, but use a larger slow cooker and avoid overfilling — leave at least an inch of headspace and increase cook time slightly if very full.

Q: Is the liquid enough to cook potatoes through?
A: Yes — 2 cups of broth with the enclosed crockpot steam sufficiently. For larger diced potatoes or added veggies, you might add 1/2 cup more liquid.

Conclusion

This crockpot chicken and potatoes recipe is an easy, flexible weeknight hero: low prep, family-friendly, and full of cozy flavor. For a version that includes carrots and slightly different seasoning, you might like the Crockpot Chicken and Potatoes with Carrots approach. If you prefer a garlicky, Parmesan-forward twist, see this garlic Parmesan slow-cooker chicken and potatoes for another flavorful spin.

Crockpot Chicken and Potatoes

A comforting one-pot dinner featuring tender chicken breasts and diced potatoes braised in savory chicken broth and sun-dried tomatoes for a tangy finish.

Prep Time 15

Cook Time 6

Total Time 6 15

Serving Size servings

Ingredients

Main Ingredients

4 pieces chicken breasts (boneless, skinless) Can substitute with chicken thighs for juicier meat.
1 pound potatoes, diced (Yukon gold or red) These varieties hold shape well.
1/2 cup sun-dried tomatoes, chopped Can use oil-packed or rehydrated dry.
2 cups chicken broth Low-sodium if preferred.
2 teaspoons Italian herbs Blend of oregano, basil, and thyme.
to taste salt and pepper Season to preference.
optional olive oil Use to quickly sear chicken if desired.

Instructions

Preparation

Grease the crockpot lightly with olive oil or nonstick spray if desired.
Place the diced potatoes in an even layer in the bottom of the crockpot. Season potatoes with a little salt and pepper.
Pat the chicken breasts dry, season both sides with salt, pepper, and a pinch of Italian herbs, then place them on top of the potatoes.
In a bowl, stir together the chicken broth, chopped sun-dried tomatoes, and remaining Italian herbs. Taste and adjust salt and pepper.
Pour the broth mixture evenly over the chicken and potatoes so the liquid reaches most of the way up the chicken.

Cooking

Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until chicken reaches an internal temperature of 165°F and potatoes are tender.

Serving

Serve warm, spooning some cooking juices over the chicken.

Notes

For a thicker sauce, you can remove chicken at the end and reduce the liquid on the stovetop for 5–10 minutes before returning chicken to coat. Use fresh parsley or basil for garnish.