You’re busy. Hungry. And let’s be honest, cooking feels like a chore invented to torture adults.
Enter: crock pot chicken and potatoes. It’s the lazy genius of meals—dump ingredients, press a button, and walk away like a boss. No babysitting, no fancy skills, just tender chicken and perfectly cooked potatoes waiting for you like a food fairy godmother.
Who has time for complicated recipes? Not you. And that’s why this dish wins.
What Makes This Recipe a Game-Changer
First, it’s stupidly easy.
The crock pot does 95% of the work while you binge Netflix or pretend to be productive. Second, it’s customizable—swap spices, add veggies, or drown it in cheese if that’s your vibe. Third, it’s a one-pot wonder.
Fewer dishes = happier humans. Lastly, it tastes like comfort food without the guilt (unless you add that cheese, then no regrets).
Ingredients You’ll Need
- Chicken thighs or breasts (boneless, skinless—unless you’re into crispy skin, then you do you)
- Potatoes (russet, Yukon gold, or red—pick your fighter)
- Olive oil (or butter, because butter makes everything better)
- Garlic (fresh, minced, or powdered if you’re feeling lazy)
- Onion (optional, but highly recommended for flavor)
- Chicken broth (or water + bouillon if you’re improvising)
- Seasonings (salt, pepper, paprika, rosemary—whatever’s in your spice drawer)
Step-by-Step Instructions
- Chop the potatoes into chunks. Size matters—too small, and they’ll turn to mush; too big, and they’ll take forever.
Aim for Goldilocks-approved.
- Season the chicken like it’s a contestant on a cooking show. Rub it with oil, garlic, and spices. Pretend you’re fancy.
- Layer the ingredients in the crock pot: potatoes first, then chicken, then onions if using.
Pour broth over everything like you’re baptizing it in flavor.
- Cook on low for 6-7 hours or high for 3-4. Walk away. Resist the urge to peek—trust the process.
- Shred or slice the chicken, mix everything, and let it soak up the juices for 10 minutes.
Patience, grasshopper.
How to Store Leftovers (If There Are Any)
Store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven—just add a splash of broth to keep it moist. Freeze for up to 3 months, but FYI, potatoes might get a little weird.
IMO, it’s still edible.
Why This Recipe is Basically a Superhero
It’s budget-friendly, meal-prep gold, and kid-approved (mostly). Plus, it’s packed with protein and carbs—perfect for post-workout or Netflix-and-nap recovery. And let’s not forget: zero culinary skills required.
Mic drop.
Common Mistakes to Avoid
- Overcrowding the pot. Leave space for heat to circulate, or you’ll get uneven cooking. Nobody wants half-raw potatoes.
- Using frozen chicken.
Thaw it first, unless you enjoy playing food safety roulette.
- Skimping on seasoning. Bland food is a crime. Be generous.
Alternatives for the Adventurous (or Desperate)
Swap chicken for pork chops or turkey.
Use sweet potatoes instead of regular ones. Add carrots, bell peppers, or mushrooms. Top with bacon because… bacon.
The crock pot is your canvas—paint it weird.
FAQs
Can I use chicken breasts instead of thighs?
Yes, but thighs are juicier. Breasts can dry out if overcooked, so check them early. Or drown them in sauce—problem solved.
Do I need to brown the chicken first?
Nope.
This is a no-fuss recipe. But if you want extra flavor, sear it for 2 minutes per side. Optional, not mandatory.
Why are my potatoes mushy?
You cooked them too long or cut them too small.
Next time, chunk them bigger or check earlier. Or embrace the mush—it’s still food.
Can I make this without a crock pot?
Sure, use an oven at 375°F for 45-60 minutes. But then you have to watch it like a helicopter parent.
Crock pot wins.
Final Thoughts
This recipe is the culinary equivalent of autopilot. It’s cheap, easy, and tastes like you tried harder than you did. Make it once, and it’ll become your back-pocket meal for chaotic days.
Now go forth and let the crock pot do its magic. You’re welcome.