Feeling hassled and harried and just want an easy, hands-off dinner that everyone at your table will eat in glorious, satisfied silence? Here for your sanity, your healthy dinner needs, and your picky eaters’ approval: Crockpot Chicken and Potatoes.

Crockpot Chicken and Potatoes and Carrots in a slow cooker with Parmesan, garlic, and herbs

First cousin to Crock Pot Chicken and Rice, this is one of those unabashedly unfancy, take-me-home basic crock pot recipes that is ultra useful to have in your arsenal.

Chicken. Potatoes. Carrots. <—All are approachable and widely accepted additions to the dinner plate.

Lemon. Butter. Parmesan. Italian herbs. <—I dare you (and anyone else to whom you serve this slow cooker chicken and potatoes) to argue that there is a single objectionable item on that list.

And…that’s it!

When you are attempting to serve a household of different tastes, manage your day-to-day responsibilities, plan for tomorrow, and survive today—all while maintaining a scrap of personal dignity—well, sometimes nothing being wrong with a recipe is also everything that is exactly right about it.

I have dozens of healthy slow cooker recipes and healthy crock pot chicken recipes on my site, but it’s the “dump and go”/“set it and forget it” ones like this Slow Cooker Honey Garlic Chicken and this Crockpot White Chicken Chili that are prized most for their ease. I’m happy to share that this crockpot chicken with potatoes and carrots fits that category too!

You can make this crock pot recipe with chicken breasts or thighs, add extra seasonings if you’re feeling adventurous, or keep it just as it is when you need a simple slam dunk. This recipe offers every food group in a single pan (er, crock pot), is reasonably healthy, and you can even repurpose the leftovers.

Easy crockpot chicken, potatoes and carrots in a slow cooker with fresh herbs

How to Make Crockpot Chicken and Potatoes

The straightforward ingredient list and easy prep tells you everything you need to know: this is a simple, comforting dish that’s here to help you get dinner on the table at end of a long day.

The Ingredients

  • Potatoes. For quick prep, I use baby potatoes, which can be quartered in a flash. Yukon gold potatoes are nice and buttery, and red potatoes are another creamy option. You can also use regularly sized Yukon gold potatoes; dice them into rough 1-inch pieces first.
  • Chicken. The universal protein! I opted to use chicken breasts for this recipe, but it would be equally as scrumptious with chicken thighs.
  • Carrots. Carrots are the perfect complement to the creamy potatoes. They add a nice crunch to the dish and a load of nutrients. (For another recipe combining potatoes and carrots, check out these Roasted Potatoes and Carrots.)
  • Italian Seasoning. This blend of herbs is a staple in many of my recipes (Italian Sheet Pan Chicken, anyone?), because it provides a myriad of flavors per teaspoon, without having to separately measure individual spices. During the slow cooking process, the Italian seasoning sneaks flavor into each ingredient and makes the sauce extra yummy.
  • Lemon. Lemon brings a bright, fresh, and citrusy flavor to the recipe. Once you taste the lemon butter Parmesan herb sauce, you’ll want to pour it over everything!

What you won’t see on the ingredient list: cream of anything soup. While some crockpot chicken and potatoes recipes call for cream of mushroom soup or cream of chicken soup, I wanted this recipe to be healthy and use minimally processed ingredients. The Parmesan cheese and touch of butter add just enough indulgence to make the recipe satisfying, no canned soup required.

The Directions

  1. First, grab your potatoes and dice them into roughly 1-inch pieces. Place them in your slow cooker. Then, add in your carrots, and spread everything into an even layer.Potatoes and carrots in a slow cooker for making easy crockpot chicken and potatoes
  2. Lay your chicken on top of the vegetables in the center of the slow cooker.
  3. Next, use a small saucepan to melt your butter over medium-low heat. Once melted, remove from the heat, and stir in the garlic and spices. Then, pour the mixture over the top of the chicken and vegetables. Hello, flavor.Chicken breasts and potatoes and carrots in a slow cooker for making easy crockpot chicken and potatoes
  4. Now, cover your slow cooker, and cook on high for 1 ½ to 2 hours or on low for 4 to 5 hours. Use an instant read thermometer to check when your chicken reaches 165 degrees F. As soon as your chicken is done, place it on a covered plate to keep warm. Then, check your vegetables to see if they are tender. If not, stir them, and place the cover back on your slow cooker. Continue cooking until they are tender and pierce easily with a fork (up to 1 additional hour on high or 2 additional hours on low).
  5. When you’re ready to serve, briefly place the chicken back in the slow cooker, and sprinkle Parmesan and parsley over the top. Time to DIG IN!

How to Know When Slow Cooker Chicken is Done

It is easy to overcook chicken in the slow cooker, especially if you are using boneless skinless chicken breasts, which dry out easily. Here are tips to know when your chicken is done and to avoid overcooking.

  • Using a sharp knife, make a small incision in the middle of your piece of chicken. Use a fork to peek inside the incision and check the color. If the meat still has pink hues, then it needs to cook longer. If the chicken is white, then it is done.
  • The best option is to use an instant read thermometer! I typically pull my chicken out at 160 degrees F, then place it on a plate and cover it to keep warm. This carryover cooking takes the chicken to the safe, FDA recommended temp of 165 degrees F.
  • I recommend checking your chicken early to make sure it doesn’t overcook. Each slow cooker is different (some run hot; mine does!), and this can alter how long your chicken will take to cook.

Can I Put Frozen Chicken in the Crockpot?

This is a question I receive often, and the short answer is no, you cannot put frozen chicken in the crockpot.

Here’s why:

  • While place raw chicken in the slow cooker, the chicken MUST be thawed first. If you use frozen chicken, during the cooking process, the chicken will spend too long at room temperature, and this may cause the meat to become unsafe to eat.

GOOD NEWS: You CAN put frozen chicken in the Instant Pot!

  • The Instant Pot cooks frozen chicken quickly enough to where it stays at a safe temperature.
  • See Instant Pot Chicken for cook times for fresh or frozen chicken breasts and thighs. The post includes cooking times for both boneless and bone-in chicken as well.

Recipe Variations

  • Crockpot Chicken and Potatoes and Green Beans. Swap the carrots for trimmed and halved fresh green beans, or try a mix of vegetables.
  • Extra Lemony Crockpot Chicken and Potatoes. Double the lemon zest, using two lemons instead of one. Once the chicken and potatoes have finished cooking, squeeze the juice of the additional lemon over the top.
  • Crockpot Chicken and Sweet Potatoes. Swap the diced white potatoes for ¾-inch diced sweet potatoes.

What to Serve with Crockpot Chicken and Potatoes

This recipe is plenty hearty as a stand-alone meal, as it includes servings of protein and vegetables. If you’d like to add more to the meal, here are some suggestions:

Storage and Reheating Tips

  • To Store. Place cooked leftovers in an airtight storage container in the refrigerator for up to 4 days.
  • To Freeze. While I do not recommend freezing the potatoes (they can become mealy when frozen), you can freeze the chicken and carrots. Store cooked chicken and carrots in an airtight freezer-safe container in the freezer for up to 3 months. Let thaw in the refrigerator overnight before reheating.
  • To Reheat. Gently rewarm the chicken and vegetables on a plate in the microwave until warmed through.
  • I also enjoy shredding the leftover chicken and tossing it (either chilled or at room temperature) with a green salad.

Deliciously easy crockpot chicken and potatoes in a slow cooker topped with fresh herbs and Parmesan cheese

More Favorite Crockpot Chicken Recipes

Recommended Tools to Make Crockpot Chicken and Potatoes

  • Programmable Slow Cooker. I love that this one switches to “keep warm” once the cooking time ends, so food runs less of a risk of overcooking. Still KEEP AN EYE on your chicken and check early! Every slow cooker is different.
  • Instant Read Thermometer. The best, surest way to know when your slow cooker chicken is done and not overcook it.

The next time life feels like it’s moving too fast to keep up, I hope this slow (cooker) dinner helps to ease your weeknight routine.

Crockpot Chicken and Potatoes and Carrots in a slow cooker with Parmesan, garlic, and herbs

Crockpot Chicken and Potatoes

4.62 from 18 votes
Crockpot chicken and potatoes and carrots is an easy, healthy family dinner! Quick to prep and the scrumptious garlic lemon butter herb sauce is to die for!

Prep: 15 mins
Cook: 5 hrs
Total: 5 hrs 15 mins

Servings: 4 servings

Ingredients
  

  • 1 pound baby Yukon gold potatoes or baby red potatoes
  • 1 pound baby carrots
  • 1 ½ pounds boneless skinless chicken breasts or boneless skinless thighs
  • 4 tablespoons unsalted butter
  • 3 cloves garlic minced, about 1 tablespoon
  • 2 ½ teaspoons Italian seasoning
  • ½ teaspoon kosher salt plus additional as needed
  • ¼ teaspoon black pepper plus additional as needed
  • Zest and juice of 1 medium lemon
  • ¼ cup grated Parmesan cheese
  • Chopped fresh parsley optional for serving

Instructions
 

  • Cut any potatoes that are larger than a ping pong ball into quarters; if smaller than a ping pong ball, cut in half. You want the pieces to be a rough 1-inch dice. Lay them in a 6-quart or larger slow cooker.
  • Stir the carrots into the slow cooker with the potatoes, then spread them into an even layer. Arrange the chicken in the center, placing it on top of the vegetables.
  • In a small saucepan, melt the butter over medium-low heat. Remove from the heat and stir in the garlic, lemon juice and zest, Italian seasoning, salt, and pepper. Pour the mixture over the top of the chicken and vegetables.
  • Cover the slow cooker. Cook on HIGH for 1 1/2 to 2 hours or low for 4 to 5 hours. (The total amount of time you need will vary based upon your slow cooker model and the size of your chicken breasts. If your slow cooker runs hot—mine often does—check early to avoid drying out the meat). The chicken is done when it reaches 165 degrees F at the center with an instant read thermometer. The moment the chicken is done cooking, remove it to a plate, and cover to keep warm. Test the vegetables to see if they are tender. If they are not yet tender, give them a stir, recover the slow cooker, then continue cooking until they are tender and pierce easily with a fork, up to 1 additional hour on high or 2 hours on low. When ready to serve, return the chicken to the slow cooker. Sprinkle the Parmesan and parsley over the top. Enjoy warm.

Notes

  • TO STORE: Place cooked leftovers in an airtight storage container in the refrigerator for up to 4 days.
  • TO REHEAT: Gently rewarm chicken and potatoes on a plate in the microwave until warmed through. 
  • TO FREEZE: While I do not recommend freezing the potatoes (they can become mealy when frozen), you can freeze the chicken and carrots. Store cooked chicken and carrots in an airtight freezer-safe container in the freezer for up to 3 months. Let thaw in the refrigerator overnight before reheating. 

Nutrition

Serving: 1(of 4)Calories: 434kcalCarbohydrates: 25gProtein: 43gFat: 18gSaturated Fat: 9gCholesterol: 144mgPotassium: 1391mgFiber: 7gSugar: 6gVitamin A: 16114IUVitamin C: 19mgCalcium: 176mgIron: 6mg

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Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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100 Comments

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  1. I don’t see when you add in the lemon…I’m thinking it’s when you are heating the sauce on the stovetop 
    …this looks delicious…making this week!
    Have a fabulous Monday..
    Sharon

    1. Hi Sharon! You should add the lemon juice and zest to the melted butter along with the other spices. I hope you love this recipe!

      1. Hi Shannon! No, you do not need to cover the veggies with water for this dish. I hope you enjoy it if you try it!

  2. Do you think this would work with another acid like red wine vinegar? I don’t have lemons on hand and want to make tomorrow!

    1. Steph, red wine vinegar is much stronger than lemon. I’d leave the lemon out or use a small splash of white wine vinegar. I hope you enjoy it!

  3. I’m excited to try this! I’m always looking for different and EASY crockpot recipes. Thanks for sharing, Erin.

  4. I’m new to using the crockpot and am making this for my dogs dinner so I don’t want to use any spices or lemon. I’d like to use chicken stock as the liquid but am unsure how much I should use. I have 1 lbs of bone
    less chicken breasts and will cut up russet potatoes and carrots. Thank you!

    1. Wow Betsey! I’ve never had a request like this before. You can certainly omit the lemon and spices, and then swap chicken stock for any liquid called for in the recipe that you don’t want to include. For reference, this recipe has 4 tablespoons of melted better and the juice of 1 lemon. I hope this helps!

  5. I felt very happy while reading this site. This was a really very informative site for me. I really liked it. This was really a cordial post. Thanks a lot!5 stars

  6. How come you added no liquid? I’ve done something similar and the chicken dried out too much.

    Is it because the chicken is above the vegetables?

    1. Hi Alan! After adding the chicken and vegetables to the slow cooker, a lemon butter herb sauce is poured over the top, so there is a little liquid, and the chicken stays very moist. I hope you love the recipe if you try it!

    1. Hi Carl, I’m sorry to hear that this recipe wasn’t a hit for you. I (and other readers) enjoyed the flavors of this dish. I know it can be frustrating to try a new recipe and not have it turn out, so I really wish you would’ve enjoyed it.

  7. Very very very delicious. So full of flavor, very moist and tender!! I actually used 3 pounds of chicken breast so I doubled the recipe. Someone expressed concern with there being enough liquid, but there’s definitely enough! 5 stars

      1. Hi Leann! No, you do not have to use a programmable slow cooker. Just make sure to watch the timing closely and check your chicken often to make sure it doesn’t overcook. I hope you love the recipe!

    1. Hi Sandy! I have not tried the recipe this way, so I’m not sure how it might turn out. If you decide to experiment with it, I’d love to hear how it goes!

  8. I feel like this is missing a liquid ingredient … wouldn’t some chicken broth covering the veggies and chicken help keep the chicken from drying out? And also season the veggies?

    1. Sarah, liquid cooks out of both the chicken and vegetables and the lemon juice + butter handles the rest. If you add liquid it will be a bit soupy.

  9. Was the chicken supposed to be touching the liquid sitting on the bottom? I feel the chicken isn’t cooking very well sitting on the bed of potatoes and carrots. 

    1. Hi Lynda! I have not tried the recipe this way, but I’m afraid the chicken may overcook. If you want to brown it first, I suggest keeping an eye on it as it cooks and checking for doneness earlier. I hope you love the recipe!

  10. Loved it. The sauce was divine. I added 1/4 cup Marsala Wine and half a cup of chopped onions, too. I used chicken thighs as they add more flavor and stay moist. They were pretty chilled/partially frozen so I added another hour on low. For me, I did 1 hour on high and 3.5 hours on low to get done the way I like it . I rarely eat potatoes but these, coupled with the carrots and chopped onions, were divine in that butter sauce. I did garnish with Italian parsley and freeze Parmesan and it was a delightful Super Bowl meal!5 stars

    1. I’m so happy to hear that this recipe was a hit, Stephen! Thank you for taking the time to share this kind review!

  11. I love love love this recipe. It’s so simple but it really delivers. I make some roasted brussels sprouts in the oven to serve with it, too, just because I love them and want something green. I also use whole carrots (peeled & chopped) instead of the baby carrots to cut down on cost and plastic waste. :)5 stars

    1. Thank you for taking the time to share this kind review, Angie! I’m so happy to hear that you enjoyed the recipe!

  12. I am missing how much of everything to use….is this listed somewhere and I’m just not seeing it. It looks fantastic and can’t wait to try it!

    1. Hi Denise! You can find the full ingredients list at the bottom of the blog post. For ease, you can click the “Jump to Recipe” button at the top of the page, and it will take you straight to it. I hope this helps!

      1. I’m giving it a go with a couple changes because of what’s available in my cupboards/fridge. It’s in the Crock-Pot now. I hope my changes turn out ok…. I’ll post them if they do ;)

          1. Hi Candace! I have not tried broccoli in this recipe, but you could experiment with it. If you decide to try it, I’d love to hear how it goes!

  13. This recipe was too bland. The chicken has no taste at all.  If I remake it I’m going to use double or triple the amount of butter/spices. I’m eating it didn’t now as I type this review. 1 star

    1. Hi Tim, I’m so sorry to hear that this recipe wasn’t to your tastes. I (and other readers) loved the flavors of this dish, so I really wish you would’ve enjoyed it too!

  14. I’m curious why the cooking time on HIGH and LOW is so short compared to other chicken crock pot meals. 

    1. Lindsay, to be totally candid I think A LOT of crock pot recipes overcook the chicken! All slow cookers are different though; if yours runs a bit cooler, you might need to add some time here (I have a “crock pot” branded one that’s a few years old).

    1. Hi Alyssa! I would not recommend adding frozen chicken to the slow cooker, as it may become unsafe to eat. I suggest thawing your chicken first, and then making the recipe as directed. I hope this helps!

    1. Hi Toni! I’ve never tried using fresh herbs in this recipe, so I’m not sure how it would turn out. You could try experimenting with very finely chopped basil, oregano, rosemary, and thyme, which are the herbs typically used in Italian seasoning. If you decide to try it, I’d love to hear how it goes!

  15. Love this recipe! I had chicken in the refrig. and went to the internet to find a recipe for something different with chicken. This was it – i had all the ingredients, and it was easy to make. Put it in crockpot and perfectly done at dinner time. I really enjoyed it and wil be looking for more recipes to make.5 stars

    1. Hi Stefanie! I’ve never tried this recipe in the Instant Pot, so it would be a complete experiment. If you decide to try it, I’d love to hear how it goes!

    1. Hi Vanina! Yes, you sprinkle the Parmesan on at the very end. I hope you enjoy the recipe if you try it!

  16. I have the oval kitchenmaid crock and it cooks well. Followed this recipe to a T. 
    The veggies and potatoes where not done enough. Chicken was perfect at 5 hours but next time I’d cook veggies for an additional 1-2 hours. and then throw in the chicken later. 3 stars

    1. Hi Candice, I’m sorry to hear that you had trouble with this recipe. I know it can be frustrating to try a new recipe and not have it turn out as expected, so I really wish you would’ve enjoyed it.

  17. I made the chicken and potatoes crockpot and my whole family loved it I will make this again thanks so yummy5 stars

  18. Didn’t come out good for me. Chicken had no flavor. Ended up throwing the chicken on the grill. And definitely had to let the vegetables cook longer. Disappointed was looking forward to this recipe. Not sure what I did wrong but I had it on high for 2 hours and chicken was slightly pink. Oh well! 

    1. Hi Stephanie, I’m sorry to hear that you had trouble with this recipe. I (and other readers) have truly enjoyed the flavors of this dish, so I wish it would’ve been a hit for you too!

  19. Cant wait to try this recipe. One question I had regarding the parm cheese. Is this only used as a topping when serve? I mainly want to make sure this has nothing to do with binding any liquid. Thanks!

    1. Betty, it’s for topping-only but because this recipe is so simple, you definitely don’t want to leave it out. I hope you enjoy it!

      1. Made the recipe as follows except I used turkey breast. My only suggestion would be to add more flavor to your taste buds. I personally added more S&P, bay leaves, etc. For the parm cheese I used Parm Reggiano and I’m so glad I did. Overall great easy, meal to make, I will definitely be adding this to my go-to crock pot recipes. Thank you Erin!5 stars

  20. Didn’t come out good for me. Chicken had no flavor and definitely had to let the vegetables cook longer. Disappointed because I was looking forward to this recipe. Not sure what I did wrong but I had it on high for 3 hours and it was dry and veggies still weren’t done.

    1. Hi A, I’m sorry to hear that you had trouble with this recipe. I (and other readers) truly enjoyed the flavors of this dish, so I really wish it would’ve been a hit for you too!

  21. I can’t rate the recipe as of yet, but I can tell you that I have had it on low for 5 hours and the chicken is still not cooked, and so I guess I’ll be cooking for another 2 more hours for the vegies to cook!

  22. Took 4 hours on high. not much flavor. I followed instructions to the tee. Not impressed at all. Very bland and boring , and a very hungry crew waiting for dinner. Would not make again.

    1. I’m sorry that this dish wasn’t to your tastes, Bee. I know it can be frustrating to try a new recipe and not have it turn out, so I truly wish you would’ve enjoyed it!

  23. I did this pretty much to recipe, but cooked it differently. I started my potatoes and carrots on high for 1 hour, then added the chicken and put it on low for another 4 or so. I did this so it would all be done at the same time since my son had a hockey game at 4:30. Once the chicken was done I cut up the chicken into bite sized pieces and put it back in the crock put, stirred it all up while I warmed up bread for 10 mins. This put a little moisture back in the chicken. Overall pretty good, I would have added a lot more pepper and used 2 lemons. The leftovers will make great soup!4 stars

  24. This is the most bland flavorless recipe I have ever had in my life. You are better off pan searing everything and eating carrots raw.
    Dissapointed

    1. I’m sorry that this recipe wasn’t to your tastes, Sam. I (and many other readers) really enjoyed it, so I truly wish it would’ve been a hit for you too!

  25. I didn’t have a lemon or even juice so that got left out but other than that I made this just like the recipe. It cooked on high for 4 hours. I used Tyson boneless skinless chicken breasts and red potatoes. It was delicious. Definitely a keeper. Thanks for this. I look forward to making more of your recipes!5 stars

  26. Made this recipe tonight. It’s a winner! Only had 3 carrots so I added 1 med onion and about 1/2 lb fresh green beans. Next time I’ll add low sodium chicken stock at the last hour or so, spoon the veggies all around the chicken for moistness. Then take everything out at the end and make gravy. This recipe is a keeper; husband loves it!5 stars

  27. Unfortunately the recipe didn’t work out for me either. I had the slow cooker on high for 2 hours – chicken was still raw. Had to slow cook on high for another hour – but the vegetables were still rock hard. I’ve had to turn the slow cooker on again for another hour to soften the veggies (and to prevent food wastage). Disappointed as its now 9pm and I’ll need to drive to McDonalds. You’ve received a lot of similar feedback, so I would suggest refining this recipe and removing the suggestion of cooking this recipe on high for 1.5-2 hours. This recipe requires at least MINIMUM 4 hours on HIGH.

    1. I’m sorry to hear that you had trouble with this recipe, Vanessa. I know it can be frustrating to try a new recipe and not have it turn out as expected, so I really wish you would’ve enjoyed it!

  28. I made this per the directions with the exception of lemon zest, because I didn’t have a lemon. (I just used lemon juice.) It was delicious light and moist. I used boneless thighs and it was perfectly cooked at 4 hours on low. The veggies were almost done at that point as well but I left them in a little longer. Everyone enjoyed this and will definitely make it again.5 stars

  29. This sounds do good but I try not to cook with butter do to husband health issues can I lightly brush breasts with olive oil and add a little stock as a substitute?

    1. Hi Kerri! Since the butter sauce serves as both a liquid and flavor element in this recipe, it would be a complete experiment and the final dish won’t taste the same. You may want to check out my other chicken recipes for options. If you decide to play around with it, I’d love to hear how it goes!

  30. I got a crockpot for Christmas and am very excited to try out this recipe. My crock pot has 4 setting High: 4 hr / 6hr or Low: 8 hr / 10hr. what would be the best time to set it for? Thanks!

    1. Hi Chris! Since you’ll only want to cook this on HIGH for 1 1/2 – 2 hours or on LOW for 4 -5 hours, I’d recommend choosing the shortest time option for either HIGH or LOW and setting a separate timer to make sure you go check it per the times listed in the recipe. You may even want to check the dish early in case your slow cooker runs hot. I hope you enjoy it!

  31. My family, especially my daughters loved this recipe. Thank you for sharing and I’m looking forward to trying other recipes on your site!5 stars

  32. I made this yesterday and it was a big hit! I added fresh green beans and about 1 cup of chicken broth and used chicken tenders instead, but otherwise stuck to the recipe. Needless to say, I will be making this again.5 stars