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5 from 1 vote

Slow Cooker Chicken and Potatoes with Gravy

This slow cooker chicken and potatoes is the perfect hearty, filling and easy weeknight meal for the whole family.
Prep Time15 minutes
Cook Time2 hours
Total Time2 hours 15 minutes
Course: Crockpot, Dinner, Lunch, Main Course
Cuisine: American
Servings: 5 people
Calories: 246kcal
Author: Claudy

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

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 pour
    3 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. OR
    Remove 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.

Nutrition

Calories: 246kcal | Carbohydrates: 34g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 1mg | Sodium: 688mg | Potassium: 812mg | Fiber: 5g | Sugar: 5g | Vitamin A: 5096IU | Vitamin C: 39mg | Calcium: 52mg | Iron: 2mg