Crockpot Chicken and Potatoes

Crockpot Chicken and Potatoes is a comforting and satisfying one‑pot meal that merges tender chicken with hearty potatoes in a garlicky, cheesy sauce. This recipe is simple enough for a weeknight dinner yet flavorful enough that it feels like a treat. In just a few easy steps, you can set and forget your way to a delicious dish with minimal fuss. The flavors build slowly over hours in the slow cooker, giving you juicy chicken, perfectly cooked potato cubes, and a creamy garlic parmesan finish that will have everyone asking for seconds.

Why You’ll Love This Recipe

You’ll love this recipe because it’s incredibly easy, uses everyday ingredients, and delivers big, comforting flavor with very little effort. The slow cooking ensures the meat is moist and the potatoes soak up all the garlicky, savory juices. Topping with mozzarella at the end adds a melty, indulgent finish. Whether you’re cooking for your family or preparing something ahead, this recipe gives you flexibility, satisfaction, and minimal cleanup.

Ingredients

Here’s a rewritten, clear ingredients list to get you started:

• 1 lb chicken breasts, cut into cubes

• 5 medium potatoes, washed and cut into small cubes

• 2 Tbsp olive oil

• Salt, black pepper, garlic powder, paprika (for seasoning potatoes)

• ½ tsp salt + ½ tsp black pepper (for chicken)

• 1 tsp paprika, 1 tsp onion powder, 1 tsp Italian seasoning

• 2 Tbsp minced garlic

• Garlic Parmesan sauce (just enough to coat the chicken)

• 1 cup shredded mozzarella cheese

Step‑by‑Step: How to Make Crockpot Chicken and Potatoes

1. Prep the potatoes. Wash the potatoes thoroughly and cut them into small, bite‑sized cubes.

2. Season the potatoes. In a bowl or directly in the crockpot, toss the potato cubes with olive oil, then sprinkle with salt, black pepper, garlic powder, and paprika. Stir to coat evenly.

3. Add garlic. Add the 2 Tbsp minced garlic, and stir together so the garlic mixes among the potatoes and seasoning.

4. Season and prepare chicken. Cut the chicken breasts into cubes. In a bowl, sprinkle with ½ tsp salt, ½ tsp black pepper, 1 tsp paprika, 1 tsp onion powder, and 1 tsp Italian seasoning. Toss to coat evenly.

5. Add garlic Parmesan sauce. Add just enough sauce to coat the chicken — it doesn’t need to drown, just enough to flavor. You can add more later if desired.

6. Layer into crockpot. Spray your crockpot with nonstick cooking spray, then place the seasoned potatoes. Nestle the coated chicken cubes on top.

7. Slow cook. Cover and cook on low for about 6 hours, or until the potatoes are tender and chicken is cooked through.

8. Stir and top cheese. Once cooked, stir everything gently so sauce mixes with potatoes. Sprinkle the shredded mozzarella cheese over the top, cover, and let sit until melted (a few minutes).

9. Serve. Optionally top with ranch or fresh herbs, then serve hot and enjoy.

Helpful Tips

• Cut potato cubes fairly uniformly so they all cook at the same rate.

• Use russet or Yukon Gold potatoes for best texture.

• If your sauce isn’t enough, you can reserve a little extra and stir it in after cooking.

• For a crispier top, when cheese is melted you could switch to a broiler for 1–2 minutes (if your slow cooker insert is oven-safe).

• Be cautious when stirring — the potatoes might break apart if overmixed.

• If you prefer more sauce, add a splash of chicken broth late into cooking.

Substitutions And Variations

• Potatoes: Swap in sweet potatoes or a mix of white and sweet potatoes.

• Protein alternative: Use boneless skinless thighs, turkey breast, or even cubed pork loin.

• Seasoning twist: Add smoked paprika or cayenne for heat, or herbs like rosemary or thyme.

• Sauce change: Use Alfredo sauce instead of garlic Parmesan, or add a dollop of sour cream before serving.

• Cheese options: Try cheddar, pepper jack, or a blend instead of mozzarella.

• Vegetables: Add carrots, peas, or green beans in the last hour of cooking for added veggies.

Storage Instructions

• Let leftovers cool to room temperature (no more than 2 hours out).

• Transfer to airtight containers and refrigerate. Use within 3–4 days.

• To reheat: microwave in intervals, stirring between, or warm in a covered pan with a splash of liquid (milk, broth, or water) to prevent drying out.

• To freeze: place portions in freezer-safe containers with some sauce. Freeze for up to 2–3 months. Thaw in fridge overnight before reheating.

Nutritional Information

(Approximate values per serving — varies based on chicken cut, potatoes, and sauce exact amounts.)

• Calories: ~450 kcal

• Protein: ~30 g

• Carbohydrates: ~40 g

• Fat: ~18 g

• Fiber: ~4 g

• Sodium: will depend heavily on sauce and added salt

These numbers are estimates. For precise values, input your exact ingredient brands into a nutrition calculator.

Serving Suggestions

• Serve with a crisp side salad (greens, cherry tomatoes, vinaigrette) to add freshness.

• Offer crusty bread or dinner rolls to soak up leftover sauce.

• Top with fresh herbs (parsley, chives) or a sprinkle of red pepper flakes.

• A side of steamed or roasted vegetables (e.g. broccoli, green beans) complements the hearty dish.

Frequently Asked Questions About Crockpot Chicken and Potatoes

Q: Can I cook this on high instead of low?
Yes, you can, but the timing will change. Cooking on high typically takes around 3–4 hours instead of 6. However, check early to avoid overcooking the potatoes or chicken.

Q: Will the potatoes turn mushy?
If potatoes are cut too small, stirred too often, or cooked too long, they may become mushy. To avoid this, cut into medium cubes, stir gently, and avoid overcooking.

Q: Can I omit the cheese or sauce?
Absolutely — you can skip the cheese or sauce, though they add flavor and creaminess. Without sauce, increase seasoning and possibly add a splash of broth or stock to keep the mixture moist.

Q: Do I need to pre‑cook the chicken?
No — the chicken is cooked fully in the crockpot along with the potatoes. Just ensure it reaches safe internal temperature (165 °F / 74 °C).

Q: Can I double the recipe?
Yes — just make sure your slow cooker has enough capacity. Cooking time should remain similar, but you may need slightly more sauce or seasoning to maintain flavor.

Q: Is this dish suitable for meal prep?
Definitely. It reheats well and can be portioned into containers for lunches or dinners. Just keep cheese separate until heating if you prefer freshness.

Conclusion

Thank you so much for trying this Crockpot Chicken and Potatoes recipe — I hope it becomes one of your go‑to comfort meals. I absolutely love how the flavors deepen during the slow cooking process, and the final melted mozzarella finish makes it feel extra special. It’s so easy to prep, forgiving in the cooking process, and always satisfying. I hope this dish brings warmth and joy to your table. Happy cooking — enjoy every bite and thanks for being part of our food‑loving community!

Crockpot Chicken and Potatoes

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• Author: Lisa
• Prep Time: 15 minutes
• Cook Time: 6 hours
• Total Time: 6 hours 15 minutes
• Yield: 4 servings 1x
• Category: Dinner

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Description

Crockpot Chicken and Potatoes is an easy, family-friendly slow cooker recipe made with garlic, herbs, parmesan sauce, and melty mozzarella. It’s hearty, creamy, and perfect for busy weeknights.

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Ingredients

Scale 1x2x3x

• 1 lb chicken breasts, cubed

  5 medium potatoes, cubed

  2 Tbsp olive oil

  Salt, black pepper, garlic powder, paprika (for potatoes)

  ½ tsp salt

  ½ tsp pepper

  1 tsp paprika

  1 tsp onion powder

  1 tsp Italian seasoning

  2 Tbsp minced garlic

  Garlic Parmesan sauce (enough to coat chicken)

  1 cup shredded mozzarella cheese

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Instructions

• Prep the potatoes. Wash the potatoes thoroughly and cut them into small, bite‑sized cubes.

• Season the potatoes. In a bowl or directly in the crockpot, toss the potato cubes with olive oil, then sprinkle with salt, black pepper, garlic powder, and paprika. Stir to coat evenly.

• Add garlic. Add the 2 Tbsp minced garlic, and stir together so the garlic mixes among the potatoes and seasoning.

• Season and prepare chicken. Cut the chicken breasts into cubes. In a bowl, sprinkle with ½ tsp salt, ½ tsp black pepper, 1 tsp paprika, 1 tsp onion powder, and 1 tsp Italian seasoning. Toss to coat evenly.

• Add garlic Parmesan sauce. Add just enough sauce to coat the chicken — it doesn’t need to drown, just enough to flavor. You can add more later if desired.

• Layer into crockpot. Spray your crockpot with nonstick cooking spray, then place the seasoned potatoes. Nestle the coated chicken cubes on top.

• Slow cook. Cover and cook on low for about 6 hours, or until the potatoes are tender and chicken is cooked through.

• Stir and top cheese. Once cooked, stir everything gently so sauce mixes with potatoes. Sprinkle the shredded mozzarella cheese over the top, cover, and let sit until melted (a few minutes).

• Serve. Optionally top with ranch or fresh herbs, then serve hot and enjoy.

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Notes

Cut potatoes evenly for best texture. Add veggies like peas or carrots during the last hour if desired. Adjust sauce to taste. Use a liner for easy cleanup.

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Nutrition

• Serving Size: 1 bowl
• Calories: ~450 kcal
• Sugar: ~2 g
• Carbohydrates: ~40 g
• Protein: ~30 g