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–+ servings

Easy Dump-and-Go Crockpot Chicken With Carrots and Potatoes

A simple and hearty crockpot recipe featuring tender chicken, sweet carrots, and creamy Yukon Gold potatoes that requires minimal effort.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Dinner, Main Course
Cuisine American
Servings 6 servings
Calories 480 kcal

Ingredients
  

Main ingredients

  • 2 pounds boneless, skinless chicken breasts for a lean protein
  • 1 pound baby carrots adds natural sweetness
  • 1 pound Yukon Gold potatoes, cut into wedges for creaminess and texture

Flavoring ingredients

  • ½ cup salted butter, melted for rich flavor
  • 3 tablespoons minced garlic for aromatic flavor
  • 1 teaspoon salt for seasoning
  • ¼ teaspoon black pepper for subtle heat
  • 1 teaspoon ground thyme for earthy notes
  • 1 teaspoon dried parsley for a hint of freshness

Optional ingredients

  • ½ cup chicken broth optional for added moisture
  • ½ cup heavy cream optional for creamy sauce
  • 4 ounces cream cheese optional for creamy sauce
  • ¼ cup grated Parmesan cheese optional for rich flavor
  • ½ teaspoon garlic powder optional for enhanced garlic flavor
  • a pinch smoked paprika or Italian seasoning optional for additional flavor

Instructions
 

Preparation

  • Begin by patting the chicken breasts dry with paper towels to achieve better texture and browning if you choose to sear the chicken.
  • Cut the Yukon Gold potatoes into wedges aiming for uniform pieces for even cooking.

Cooking

  • Optionally, quickly sear the chicken breasts in a hot pan for 1–2 minutes per side to add deeper flavor, then transfer to the slow cooker.
  • Melt the butter and stir in the minced garlic, salt, black pepper, thyme, and parsley until well combined.
  • Pour about one-quarter of the garlic butter mixture over the chicken, coating it evenly.
  • Spread the baby carrots and potato wedges on top of the chicken.
  • Drizzle the remaining garlic butter sauce over the vegetables and gently toss to coat.
  • If using, pour chicken broth into the slow cooker to enhance moisture content.
  • Cover and cook on high for 3–4 hours or on low for about 6 hours, until the chicken reaches an internal temperature of 165°F (74°C).
  • During the last 30–60 minutes of cooking, add delicate vegetables if desired.
  • About 15–20 minutes before done, stir in heavy cream or cream cheese for a creamy sauce.
  • To thicken the sauce, mix 1 tablespoon cornstarch with 1 tablespoon cold water and stir this into the crockpot, cooking uncovered on high for an additional 10–15 minutes.
  • Let the dish rest with the lid on for 5–10 minutes before serving.

Notes

For best results, cut potatoes into similar size wedges. Searing chicken adds flavor but is optional. Avoid unnecessary lid lifting during cooking to retain steam. Allow the dish to rest after cooking for juicy chicken.

Nutrition

Serving: 1gCalories: 480kcalCarbohydrates: 40gProtein: 30gFat: 25gSaturated Fat: 15gSodium: 800mgFiber: 4gSugar: 3g
Keyword comfort food, crockpot chicken, easy dinner, family meal, Slow Cooker Recipe
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