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Sliced herb chicken with potatoes and title reading Slow Cooker Chicken and Potatoes Recipe
Good Fork Daily Editorial Kitchen

Slow Cooker Chicken and Potatoes Recipe

Tender chicken breasts, Yukon Gold potatoes and carrots in a light garlic-herb sauce, with staged timing to prevent dry chicken.
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Prep Time 25 minutes
Cook Time 3 hours 30 minutes
Resting time 5 minutes
Total Time 4 hours
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 pounds Yukon Gold potatoes cut into 3/4-inch pieces
  • 3 medium carrots cut into 1/2-inch pieces
  • 1 medium yellow onion cut into 1-inch chunks
  • 4 cloves garlic minced
  • 1 cup low-sodium chicken broth divided
  • 2 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary crushed
  • 1 teaspoon sweet paprika
  • 1 teaspoon kosher salt divided
  • 1/2 teaspoon black pepper
  • 1 1/2 pounds boneless skinless chicken breasts fully thawed, 3 to 4 similar-size pieces
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons flat-leaf parsley chopped

Equipment

  • 6-quart slow cooker
  • Dedicated raw-meat cutting board
  • Thin-probe instant-read thermometer
  • Clean plate
  • Small whisk

Method
 

  1. Cut potatoes into 3/4-inch pieces, carrots into 1/2-inch pieces and onion into 1-inch chunks. Mince garlic.
  2. Add vegetables, garlic, 3/4 cup broth, oil, Dijon, thyme, rosemary, paprika, 1/2 teaspoon salt and pepper to a 6-quart slow cooker. Stir and level.
  3. Season fully thawed chicken with remaining salt and arrange in one layer over vegetables.
  4. Cover and cook on high 2 1/2 to 3 1/2 hours, beginning checks after 2 hours 15 minutes for thin pieces.
  5. Remove each breast as its thickest center reaches 165°F. Rest on a clean plate for 5 minutes. Continue cooking vegetables in 15-minute increments if firm.
  6. Whisk cornstarch with remaining 1/4 cup cool broth. Stir into hot cooking liquid; cover and cook on high 10 to 15 minutes.
  7. Slice chicken and return only 2 to 3 minutes to coat and warm. Switch off cooker, stir in lemon juice and parsley, taste and serve.

Notes

  • Use fully thawed chicken and remove each piece at 165°F.
  • Keep potato pieces consistently about 3/4 inch so they finish within the cooking window.
  • Let vegetables continue cooking after removing chicken if necessary.
  • Dissolve cornstarch in cool broth before adding it to hot liquid.
  • This recipe was developed through culinary research and editorial review.