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.
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.