Can you cook potatoes with chicken in a slow cooker?
Yes. Potatoes and chicken are a classic pairing for the slow cooker, and the potatoes soak up the juices as they cook. The main thing to get right is the size of the potato pieces: if they are large, they can stay firm while the chicken is done.
Ingredients
Serves about 4 to 6.
- 1 1/2 to 2 pounds baby or small potatoes (halved if larger than a bite-size)
- 1 1/2 to 2 pounds bone-in or boneless chicken thighs, or boneless chicken breasts
- 4 tablespoons butter, melted
- 3 cloves garlic, minced
- 1 teaspoon each dried thyme or Italian seasoning, paprika and salt
- 1/2 teaspoon black pepper
- 1/2 cup chicken broth
- Fresh parsley to finish
Steps
- Put the potatoes in the bottom of the slow cooker. Potatoes cook more slowly than chicken, so the bottom is the hottest spot for them.
- Mix the butter, garlic and seasonings. Toss about half of it with the potatoes.
- Place the chicken on top and brush it with the rest of the butter mixture. Pour the broth around the edges.
- Cover and cook on low for about 6 to 8 hours for thighs, or about 4 to 6 hours for breasts. High takes roughly half the time. Cooking times vary, so check early.
- Make sure the chicken has reached 165°F (74°C) and the potatoes are fork-tender.
- Sprinkle with parsley and spoon the juices over the top.
Potato choice and size
Waxy potatoes such as baby red, gold or new potatoes hold their shape. Russets are starchier and tend to break down, which can thicken the juices but may make the dish softer. Aim for pieces about 1 to 1 1/2 inches wide so they cook at roughly the same pace as the chicken. Do not put peeled, cut raw potatoes in the pot too far ahead if you are prepping the night before, unless you keep them submerged in water in the refrigerator, because they can discolor.
When to add the potatoes
For most recipes, add the potatoes at the start, under the chicken. If you are using chicken breasts that finish early, you can remove the chicken when done and let the potatoes cook a bit longer on high. Adding frozen or very cold potatoes may extend the cook time.
Variations
- Ranch chicken and potatoes: add a packet of ranch seasoning to the butter mixture.
- Loaded: top with shredded cheddar and crumbled bacon in the last 10 to 15 minutes.
- Lemon herb: add lemon slices and fresh rosemary.
- Carrots and onions: add chunks to the bottom of the cooker.
- Creamy: stir in a can of cream of chicken soup mixed with a little broth. For more ideas like this, see our creamy slow cooker chicken recipes.
Do you need to brown the chicken?
No. Browning is optional. It adds color and some flavor, but plenty of slow cooker recipes work well without it. If you are short on time, skip it. If you want more depth, sear the chicken in a hot skillet for a couple of minutes per side first.
Storage and leftovers
Refrigerate leftovers within 2 hours and use them within 3 to 4 days. Reheat until steaming hot, to 165°F (74°C). The leftovers also work well chopped into a hash with eggs, or into a soup. Cooked potatoes can get soft when frozen and thawed, so this dish is best stored in the refrigerator.
FAQ
Can you put potatoes in a slow cooker with chicken?
Yes, and it is a common and easy approach.
When should I add potatoes to slow cooker chicken?
Usually at the start, placed under or around the chicken, cut into evenly sized pieces.
Can I put raw potatoes in a slow cooker?
Yes. Raw potatoes cook well in a slow cooker, though dense potatoes need enough time and some liquid.
Do I need to thaw the chicken first?
Yes, thaw it first. The USDA advises against starting with frozen chicken in a slow cooker.
If you want to try a version with more broth and vegetables, see our slow cooker chicken stew.