Crockpot Chicken Breast and Potatoes
A cozy, set-and-forget meal featuring tender chicken breasts and flavorful potatoes slow-cooked in broth.
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts (about 1 to 1.25 pounds total) Use thighs if preferred.
- 4 medium potatoes, diced (Yukon Gold or red potatoes hold shape well) Cut into even 1-inch cubes.
- 1 cup chicken broth Can substitute low-sodium or vegetable broth.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste salt and black pepper
Optional Garnish
- to taste fresh herbs (e.g., parsley or thyme) For garnish
Instructions
Preparation
- Place the diced potatoes in an even layer at the bottom of the crockpot.
- 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.
- Pour 1 cup of chicken broth over the chicken and potatoes.
Cooking
- Cover the crockpot and cook on low for 6–8 hours or on high for 3–4 hours until chicken reaches 165°F and potatoes are fork-tender.
- Use tongs to transfer chicken to a plate to rest for a few minutes. Fluff or mash the potatoes slightly with a fork if desired.
- Garnish with fresh herbs and serve warm.
Notes
For more flavor, swap half the broth with dry white wine or add chicken bouillon. If using high heat, monitor cooking to prevent dryness.