This Slow Cooker Chicken and Potatoes Recipe is the ultimate, dump-and- go meal. tender chicken, flavorful potatoes, and fresh baby carrots, for an easy crockpot dump and go dinner full of flavor. It is a simple dinner for busy days that will please everyone.
Looking for specifics on the recipe? Use the table of contents to click on sections of the recipe.
Jump to:
- Why you'll love Crockpot Chicken and Potatoes
- Ingredients to make Slow Chicken Potatoes and Carrots
- Kitchen Tools to Make Slow Cooker Chicken and Potatoes
- Best Potatoes for Slow Cooking
- How to Make Slow Cooker Chicken and Potatoes
- Eileen's Tips for Success
- Slow Cooker Chicken Potatoes and Carrot FAQs
- Change Up the Flavors
- Make-ahead, storage, and freezer tips
- More Slow Cooker Chicken Recipes
- 📖 Recipe
- 💬 Comments
Why you'll love Crockpot Chicken and Potatoes
- You only need simple ingredients to make this creamy ranch crockpot chicken and potatoes. So you don't have to worry about spending a ton at the store.
- One great thing about this recipe is that you can serve it as a complete meal if you want to save a little effort in the kitchen.
- The crockpot does all the work, making this an easy meal for a busy day.
Ingredients to make Slow Chicken Potatoes and Carrots
- baby red potatoes - Use any waxy potato like fingerlings, or yellow baby potatoes
- baby carrots - Regular carrots can be used, cut into 1-inch pieces.
- boneless skinless chicken breast - boneless chicken thighs can also be used.
- cream of chicken soup - Homemade condensed cream of chicken soup can be used if you prefer not using canned soup.
- milk - Milk adds flavor and thins out the condensed soup.
- dry ranch seasoning mix - A homemade dry ranch seasoning can be used.
- dried minced onions, black pepper, paprika, salt - The spices enhance flavor
- unsalted butter - Adds a richness to the chicken.
Kitchen Tools to Make Slow Cooker Chicken and Potatoes
- Slow Cooker
- Measuring Spoons and Cups
- meat claw
Best Potatoes for Slow Cooking
You will always want to use potatoes that can hold their shape and withstand crockpot cooking. I recommend using waxy potatoes like red and yellow baby potatoes, Yukon Gold, fingerling potatoes, and Charlotte potatoes.
Waxy potatoes generally have thinner skins than starchy potatoes such as the Russet potato.
How to Make Slow Cooker Chicken and Potatoes
This is an overview of the recipe. The full instructions are below in the recipe card.
Step 1: Add the potatoes and carrots to the slow cooker.
Step 2: Then place the chicken breasts on top of the potatoes.
Step 3: Stir in the soup, water, ranch seasoning, minced onions, black pepper, paprika, and salt over the top of the chicken.
Step 4: Top the mixture with the pats of butter.
Step 5: Slow cook on low for 6 to 7 hours or on high for 3 to 4 hours, or until the chicken is cooked through.
Step 6: Shred with two forks and then serve.
Eileen's Tips for Success
- Easy Clean-Up: For easy cleanup, use a slow cooker liner. I love using them on busy nights when I don't want a big clean-up.
- Garnish: For a fresh pop of color and tasty flavor, garnish with fresh parsley and a sprinkle of parmesan cheese.
- Temperature: Use an instant-read meat thermometer to check the chicken. The temperature should be 165°F when the chicken is cooked through.
Slow Cooker Chicken Potatoes and Carrot FAQs
Yes, one of the best things about this easy dinner recipe is that you can add all the raw ingredients right into the slow cooker and let it do the work.
I prefer to cook chicken at a low temperature because the chicken becomes more tender. However, if you are in a hurry, you can cook it on high for 3 to 4 hours.
Absolutely, if you forgot to thaw the chicken overnight, there's no need to worry; you can use frozen chicken for this recipe.
You may need to add an hour to the cooking time.
Change Up the Flavors
Do you want to change up this recipe?
- Change up the chicken: Instead of boneless skinless chicken breasts, use skinless chicken thighs. In a pinch, you could also use skin-on chicken thighs. Chicken tenderloins will also work for this recipe.
- Give it a flavor punch: You can add even more flavor to this crockpot recipe by adding onion powder, garlic powder, or Italian seasoning
- Cream of Soup: Out of cream of chicken soup? Don't fret, use cream of mushroom soup or cream of celery soup.
- Cream of Soup: I've got a homemade cream of chicken soup that is easy to prepare if you prefer homemade condensed soup.
- Italian Dressing Packet: Change up the flavors of this simple recipe by swapping the ranch dressing packet for an Italian dressing mix.
- Water: Low-sodium chicken broth can be used instead of water.
Make-ahead, storage, and freezer tips
Make ahead: If you want to save a little time in the kitchen, feel free to assemble the ingredients in the slow cooker vessel and store it in the refrigerator covered with the lid. When you are ready to cook, place the vessel into the slow cooker and turn it on.
Storage: Store leftovers in a covered airtight container in the refrigerator for 2-3 days.
Freezing: You can freeze the leftover chicken. However, I don't recommend freezing the potatoes and carrots as they will be mushy when thawed.
Reheating: Reheat single servings in the microwave for 1-2 minutes. Or you can reheat the entire batch in a saucepan on the stovetop until warm all the way through.
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Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
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Slow Cooker Chicken and Potatoes
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Equipment Needed:
Ingredients
- 2 pounds baby red potatoes ( cut in half)
- 1 cup baby carrots Note 1
- 2 pounds boneless skinless chicken breast
- 2 (10.5) ounce cans, cream of chicken soup
- 1 cup milk
- 1 (1) ounce package, dry ranch seasoning mix
- 1 teaspoon dried minced onions
- 1 teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon salt
- 4 Tablespoons unsalted butter (cut into pieces)
- non-stick cooking spray
Instructions
- Spray the slow cooker vessel with non-stick cooking spray.
- In the bottom of the slow cooker, place 2 pounds baby red potatoes (cut in half) and 1 cup baby carrots.
- Place 2 pounds boneless skinless chicken breast on top of the carrots.
- To the slow cooker add 2 (10.5) ounce cans, cream of chicken soup, 1 cup milk, 1 (1) ounce package, dry ranch seasoning mix, 1 teaspoon dried minced onions, 1 teaspoon black pepper, 1 teaspoon paprika, and ½ teaspoon salt.
- Top the chicken with 4 Tablespoons unsalted butter (cut into pieces)
- Place the lid on the slow cooker and cook on low for 6 to 7 hours or until the chicken can be shredded and the potatoes are tender. Use an instant-read meat thermometer to check the internal temperature of the chicken, which should be 165°F.
- Use two forks or meat shredders to shred the chicken.
- Stir the ingredients together. Taste for seasoning, if needed, adjust seasoning. Ready to serve.
