This Creamy Crockpot Chicken and Potatoes recipe is my go-to for a comforting meal without the fuss. I first made it on a chilly afternoon, and what emerged from the slow cooker hours later was pure magic: incredibly tender chicken and potatoes in a rich, savory sauce. It’s the definition of an effortless, set-it-and-forget-it dinner. The slow cooking process guarantees moist chicken and flavor-packed potatoes, making it a satisfying, one-pot meal that tastes like you spent hours in the kitchen, even when the crockpot did all the work.
Ingredients
For the Chicken and Potatoes
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1.5 lbs baby Yukon Gold or red potatoes, halved
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 cup low-sodium chicken broth
For the Savory Seasoning Blend
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Rich Creamy Sauce
- 4 oz cream cheese, softened and cubed
- 1/2 cup heavy cream
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (a slurry, optional)
- 2 tablespoons fresh parsley, chopped
How to Make Creamy Crockpot Chicken and Potatoes
Step 1: Prepare the Potatoes and Onions
First, scatter the potatoes, onion, and garlic in the bottom of the slow cooker. This creates a base for the chicken to rest on, helping everything cook evenly.
Step 2: Season and Sear the Chicken (Optional but Recommended)
Next, pat the chicken dry and season it with the spice blend. For the best flavor, I highly recommend searing the chicken in a hot skillet for 2-3 minutes per side. This optional step creates a delicious crust and locks in the juices.
Step 3: Combine Ingredients and Slow Cook
Now, place the chicken on top of the vegetables and pour in the chicken broth. Cook on low for 6-7 hours or on high for 3-4 hours.
Step 4: Create the Creamy Sauce
Once cooked, carefully remove the chicken and potatoes. Then, whisk the softened cream cheese and heavy cream into the remaining liquid until smooth. To thicken, add the optional cornstarch slurry.
Step 5: Combine and Serve
Finally, return the chicken and potatoes to the pot, stirring gently to coat with the sauce. Garnish with fresh parsley before serving this wonderful Creamy Crockpot Chicken and Potatoes.
My Best Creamy Crockpot Chicken and Potatoes Tips
The Secret to an Extra-Rich Sauce
For a guaranteed lump-free sauce, I always temper the cream cheese. Simply whisk about a half-cup of hot broth from the crockpot into the softened cream cheese in a separate bowl before adding it back to the slow cooker.
Why You Shouldn’t Skip Searing the Chicken
Don’t skip searing the chicken if you have time. That browning process, known as the Maillard reaction, creates a much deeper, richer flavor that you simply can’t get otherwise.
Choosing the Right Potatoes for Your Slow Cooker
Always use waxy potatoes like Yukon Golds or reds for this slow cooker chicken and potatoes recipe. Their lower starch content helps them hold their shape during the long cooking time, preventing them from becoming mushy.
How to Get the Perfect Consistency
If your sauce is too thin, slowly whisk in a cornstarch slurry while the crockpot is on high until you reach your desired consistency.
Easy Recipe Variations
This recipe is wonderfully versatile. For a cheesy twist, stir in a cup of shredded cheddar during the last 30 minutes of cooking. To add an earthy flavor, include 8 ounces of sliced cremini mushrooms with the onions at the start. You can also make it a fuller meal by adding hearty vegetables like carrots at the beginning or tossing in green beans during the last hour so they stay tender-crisp.
FAQs
Can I use frozen chicken breasts for this recipe?
For food safety, you should always use thawed chicken. Cooking from frozen can prevent the chicken from reaching a safe temperature quickly enough in a slow cooker.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. I find that reheating gently on the stovetop gives you the best sauce texture.
Can I make this creamy chicken recipe dairy-free?
Yes, substitute dairy-free cream cheese and full-fat coconut milk or cashew cream for a dairy-free version. The taste will be slightly different but still delicious.
My sauce is too thin. How can I fix it?
If your sauce needs thickening, just whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water. Slowly stir the slurry into the sauce on high heat until it thickens.
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Creamy Crockpot Chicken and Potatoes
- Total Time: 7 hours 15 minutes
- Yield: 6 servings 1x
Description
Indulge in the ultimate comfort food with this Creamy Crockpot Chicken and Potatoes recipe. Tender chicken breasts and fluffy baby potatoes are slow-cooked to perfection in a rich, savory, and incredibly creamy sauce. This one-pot, set-it-and-forget-it meal is wonderfully effortless, delivering a dinner that tastes like you spent hours in the kitchen. It’s the perfect cozy and satisfying dish for any night of the week.
Ingredients
For the Chicken and Potatoes
1.5 lbs boneless, skinless chicken breasts or thighs
1.5 lbs baby Yukon Gold or red potatoes, halved
1 yellow onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil
1 cup low-sodium chicken broth
For the Savory Seasoning Blend
1 teaspoon paprika
1 teaspoon dried thyme
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
For the Rich Creamy Sauce
4 oz cream cheese, softened and cubed
1/2 cup heavy cream
1 tablespoon cornstarch mixed with 2 tablespoons cold water (optional slurry for thickening)
2 tablespoons fresh parsley, chopped
Instructions
Prepare the Base:
Scatter the halved potatoes, chopped onion, and minced garlic across the bottom of your slow cooker. This creates an even layer for the chicken to cook on.
Season and Sear the Chicken:
In a small bowl, mix the paprika, thyme, onion powder, salt, and pepper. Pat the chicken dry and season it generously with the spice blend. For maximum flavor, heat olive oil in a skillet over medium-high heat and sear the chicken for 2-3 minutes per side until golden brown. This step is optional but highly recommended.
Combine and Slow Cook:
Place the seared chicken on top of the vegetables in the crockpot. Pour the chicken broth into the pot. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is cooked through and the potatoes are tender.
Create the Creamy Sauce:
Remove the cooked chicken and potatoes from the slow cooker and set them aside. Whisk the softened cream cheese and heavy cream into the remaining liquid in the crockpot until the sauce is smooth. If you prefer a thicker sauce, stir in the optional cornstarch slurry and let it cook on high for 10-15 minutes to thicken.
Combine and Serve:
Return the chicken and potatoes to the slow cooker, stirring gently to coat everything in the creamy sauce. Garnish with fresh parsley before serving warm.
Notes
Best Potatoes:
Waxy potatoes like Yukon Gold, red, or new potatoes work best as they hold their shape well during the long cooking time and won’t turn mushy.
Lump-Free Sauce:
To ensure your sauce is perfectly smooth, temper the cream cheese. Whisk a ladle of the hot broth from the crockpot into the cubed cream cheese in a separate bowl until smooth, then pour the mixture back into the slow cooker.
Don’t Skip the Sear:
Searing the chicken before slow cooking creates a flavorful crust (the Maillard reaction) that adds incredible depth and richness to the final dish.
Recipe Variations:
Feel free to add 8 oz of sliced cremini mushrooms with the onions, or stir in 1 cup of shredded cheddar or Parmesan cheese at the end for a cheesy twist. For extra veggies, add chopped carrots at the beginning or toss in green beans during the last hour of cooking.
Storage:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 455 kcal
- Sugar: 3 g
- Sodium: 460 mg
- Fat: 21 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 145 mg
Keywords: crockpot chicken, slow cooker chicken, chicken and potatoes, creamy chicken, easy dinner, one-pot meal, comfort food, crockpot recipe
