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