This slow cooker chicken and potatoes served with gravy, is a hearty, wholesome, and filling meal that everyone in the family is sure to love. It's packed with flavor, incredibly satisfying, and barely takes any effort to put together.
Honestly, I've never used my Instant Pot and slow cooker as much as I should. I usually rely on my pots and pans for stovetop dinner cooking, such as my Yakisoba noodles and Cameroonian Jollof rice, and my trusty oven for baked fish recipes like baked Tilapia and Mediterranean Branzino. It's right up there on my list of favorite meals, along with my one-pot Jamaican Jerk chicken with rice.
This time, however, I wanted to get outside my comfort zone to make some comfort food and use my slow cooker, and that's what I did!
Jump to:
- What I Love About this Recipe
- Recipe Ingredients
- Variations & Substitutions
- How to Make Slow Cooker Chicken and Potatoes with Gravy
- Storing Leftovers
- Tips & Tricks to Make Slow Cooker Chicken and Potatoes
- Serving Ideas & Suggestions
- Recipe FAQs
- More Chicken Recipes to Try
- Slow Cooker Chicken and Potatoes with Gravy
What I Love About this Recipe
This crock pot chicken is a perfect, wholesome, and filling meal for your family on a weeknight.
This Crockpot chicken recipe can be customized to your liking. You can experiment with the seasonings and mix-ins to create a version that suits your taste.
It's an effortless dump-and-go recipe- perfect if you're not too keen on spending a lot of time in the kitchen.
Recipe Ingredients
Boneless Chicken Breasts: I used chicken breasts cut into chunks. I would recommend using boneless skinless chicken breasts for best results, but you can try using other cuts of chicken, too.
Veggies: Add as many veggies as you have on hand. I used garlic, onion, and celery to add a savory flavor, and I also included some carrots, cherry tomatoes, and baby potatoes to bulk up the dish.
Chicken broth: I love using my homemade chicken broth to cook the chicken and make that delicious gravy.
Seasonings: I kept it simple, using salt, pepper, chili flakes, paprika and Italian herbs. You can try using other seasonings if you want to.
Lemon juice: For that tangy, citrusy flavor.
Balsamic vinegar: For that umami deliciousness.
Cornstarch: To thicken the gravy. Use arrowroot powder if you can't find this.
Olive oil: The base for the marinade. You can use vegetable oil or any neutral cooking oil too.
See the recipe card for quantities.
Variations & Substitutions
- Use boneless or bone-in chicken thighs, turkey thighs, breasts, or drumsticks.
- Add some freshly grated lemon zest to the marinade for an extra lemony flavor.
- If you love a kick of heat, consider adding cayenne or another spice mix to the marinade.
- Add any fresh herbs like thyme, rosemary, oregano, etc. Play around with some spices like garlic powder and onion powder.
- For the potatoes, you can use Yukon gold, sweet potatoes or turnips.
- Add Dijon mustard, Worcestershire sauce, or other umami-rich ingredients for flavor.
- A cream of chicken soup, mushroom soup, or a packet of chicken gravy mix can be substituted for homemade gravy.
- Fresh herbs like rosemary, theme, and sage are good options, too.
How to Make Slow Cooker Chicken and Potatoes with Gravy
Ready to try this Crockpot chicken and potatoes recipe? Here's what you'll need to do.
- In a bowl, combine olive oil, garlic, balsamic vinegar, lemon juice, Italian herbs, chili flakes, and salt and pepper. This will be the marinade.
- Add the potatoes, cherry tomatoes, celery, carrots, and onion to the crockpot and drizzle some marinade. Stir to coat them well.
- Drizzle the remaining marinade over the cubed chicken and mix well to coat. Arrange the chicken pieces on the veggies and pour the chicken broth over them. Cook for 2-3 hours on high or until the potatoes are tender.
- Drain the juices from the crockpot into a pan to make the gravy on the stove-top. Add a simple slurry of cornstarch and water to the remaining juices in the Crockpot, and whisk well until you achieve a thick gravy.
- Pour the gravy over the potatoes and chicken and stir well. Garnish with some parsley and serve.
Storing Leftovers
Store the leftover slow cooker chicken and potatoes with gravy in an airtight container and refrigerate for 2-3 days. I wouldn't recommend freezing this as it can ruin the texture of the veggies.
You can reheat the dish in a pan over medium heat, adding a splash of water to moisten the gravy if needed. Another great idea is to reheat it in the microwave; make sure to pause every 20 seconds and give it a quick stir to prevent burning.
Tips & Tricks to Make Slow Cooker Chicken and Potatoes
- Experiment with other vegetables, such as broccoli, green beans, zucchini, and bell peppers. Chop them into medium-sized chunks and add them in!
- Layering matters: start with potatoes and vegetables, then add the chicken and the liquid.
- Don't overdo the liquid. Slow cookers don't evaporate liquid much.
- If you're using frozen chicken for this recipe, thaw it first and then add it to the slow cooker.
- Arrange the veggies in an even layer and chop them into even sizes to ensure they're all perfectly cooked simultaneously.
- Avoid overcooking the chicken and potatoes—the potatoes will lose their firmness, and the chicken will turn tough and chewy. Remove them at the right time.
- Thicken the liquid with cornstarch at the end.
Serving Ideas & Suggestions
Serve this hearty Crockpot chicken and potatoes with a side of bread to mop up that delicious gravy. I love making my whole wheat dinner rolls or no-knead baguettes to go with it.
If you're looking for a more substantial side dish, try my veggie mac and cheese, accompanied by a simple lettuce, tomato, and cucumber salad.
Recipe FAQs
You can use either boneless chicken thighs or bone-in chicken drumsticks if you prefer.
You can safely cook raw chicken and potatoes in a slow cooker.
Yes, absolutely—you can cook chicken and gravy in a slow cooker, and it's a popular, easy comfort food meal!
More Chicken Recipes to Try
Looking for other recipes like this? Try these:
If you tried this slow cooker chicken and potatoes recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Slow Cooker Chicken and Potatoes with Gravy
Equipment
Ingredients
- 3 Chicken breast cut into chunks
- 1.5 lb Baby potatoes halved
- 1 medium Onion sliced
- 1 cup Chicken broth
- 1 cup Cherry tomatoes
- 2 large Carrots sliced into 1 inch pieces
- 2 Celery stalks sliced
- 4 Garlic cloves minced
- 1 teaspoon Salt
- 1 teaspoon Italian herbs or any dried herbs
- 1 teaspoon Black pepper
- 1 teaspoon Chili flakes
- 1 tablespoon Lemon juice
- ¼ cup Olive oil
- 1 tablespoon Balsamic vinegar optional
For the Slurry
- 1 tablespoon Cornstarch
- ¼ cup Water
Instructions
- Combine the ingredients for the marinade in a bowl and stir.4 Garlic cloves, 1 teaspoon Salt, 1 teaspoon Italian herbs, 1 teaspoon Black pepper, 1 teaspoon Chili flakes, 1 tablespoon Lemon juice, ¼ cup Olive oil, 1 tablespoon Balsamic vinegar
- Add the carrots, potatoes, carrots, onion, and celery to the crockpot. Pour some of the marinade on it and stir till well coated. Save some of the marinade.1.5 lb Baby potatoes, 1 cup Cherry tomatoes, 2 large Carrots, 2 Celery stalks, 1 medium Onion
- Add the chicken to a bowl, pour the remaining marinade and coat. Place them on top of the vegetables and potatoes. Pour the chicken broth over everything.in the remaining marinade, and coat. Place the chicken on top of the vegetables and potatoes, and pour3 Chicken breast, 1 cup Chicken broth
- Cover and cook on HIGH for 2 hours or on LOW for 4 hours until the potatoes are tender and the chicken is cooked through.
- Mix the cornstarch and water in a small bowl. Drain the juices in a small pot, add the slurry, and simmer while stirring on medium heat until the gravy thickens. Pour the slurry over everything and stir to combine. ORRemove the chicken and veggies and set them aside, leaving the juice in the crockpot. Add the slurry and stir on high for 5-10 minutes till it thickens. Return everything to the pot and stir to combine.1 tablespoon Cornstarch, ¼ cup Water
- Garnish with some chopped parsley and serve.
Video
Notes
- Experiment with other veggies like broccoli, green beans, zucchini and bell peppers too! Chop them into medium sized chunks and add them in!
- If you're using frozen chicken for this recipe, allow it to thaw first and then add it to the slow cooker.
- Arrange the veggies in an even layer, and chop them in even sizes to ensure that they're all perfectly cooked at the same time.
- Avoid overcooking the chicken and potatoes- the potatoes will lose their firmness and the chicken will turn tough and chewy. Get them out at the right time.
Would you like to save this recipe?
We'll email this recipe to you, so you can come back to it later!
My all time favorite comfort food. You'll love it too.