This is the perfect “set it and forget it” meal. It’s simple, affordable, and delivers a hearty, flavorful dinner with minimal cleanup. The dry Italian dressing mix (or onion soup mix) does all the heavy lifting, infusing the chicken and potatoes with herbs and spices as they cook together.
Here is the detailed, foolproof recipe for Slow Cooker 5-Ingredient Chicken and Potatoes.
Why This Recipe Works
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Effortless: Toss everything in and walk away. No searing, no pre-cooking.
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Flavorful: The dry seasoning mix creates a savory, herby crust on the chicken and potatoes.
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One-Pot Meal: Protein and starch cook together, making it a complete meal in one pot. Just add a veggie or salad on the side.
Ingredients
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The Protein:
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3 large boneless, skinless chicken breasts (about 1.5 – 2 lbs total)
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The Starch:
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4–5 medium Russet or Yukon Gold potatoes, cubed into bite-sized pieces (about 1.5-inch cubes)
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The Fat:
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¼ cup olive oil or melted butter
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The Seasoning:
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1 packet (1 oz) dry Italian dressing mix or dry onion soup mix
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The Garnish:
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Freshly cracked black pepper and a pinch of salt (optional, to taste)
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Fresh parsley or chives for garnish (optional)
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Instructions
Part 1: Prep the Slow Cooker
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Grease (Optional): For easy cleanup, you can spray the inside of your slow cooker with non-stick cooking spray or line it with a slow cooker liner.
Part 2: Coat the Potatoes
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Combine Oil and Seasoning: In a large bowl, whisk together the olive oil (or melted butter) and the dry Italian dressing mix (or onion soup mix) until well combined.
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Toss the Potatoes: Add the cubed potatoes to the bowl and toss until they are evenly coated in the oil and seasoning mixture.
Part 3: Assemble in the Slow Cooker
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Layer Potatoes: Transfer the coated potatoes to the bottom of the prepared slow cooker. Spread them into an even layer. (Placing them on the bottom ensures they cook through and soak up the chicken juices).
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Season the Chicken: Place the chicken breasts on a plate. Drizzle them with any remaining oil mixture left in the bowl. If your seasoning packet didn’t fully coat everything, you can sprinkle a little extra salt and pepper directly onto the chicken.
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Add Chicken: Place the chicken breasts on top of the potatoes in a single layer.
Part 4: Cook
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Cover and Cook: Put the lid on the slow cooker.
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Cooking Time:
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LOW for 6-7 hours: This is the preferred method for the most tender chicken.
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HIGH for 3-4 hours: Works well in a pinch.
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Check for Doneness: The chicken is done when it registers 165°F (74°C) internally and shreds or slices easily. The potatoes should be fork-tender.
Part 5: Rest and Serve
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Rest: Carefully remove the chicken breasts to a cutting board and let them rest for 5-10 minutes before slicing or shredding. This helps keep them juicy.
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Check Potatoes: Give the potatoes a stir. If they are tender, they’re ready. If you’d like them a bit more browned, you can spread them on a baking sheet and pop them under the broiler for 2-3 minutes.
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Serve: Serve the sliced or shredded chicken alongside the potatoes, spooning some of the juices from the bottom of the slow cooker over the top. Garnish with fresh parsley or chives if desired.
Pro-Tips & Variations
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Don’t Overcrowd the Chicken: Try to keep the chicken breasts in a single layer on top of the potatoes so they cook evenly.
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Avoid Dry Chicken: Chicken breasts can dry out in the slow cooker. Cooking on LOW is best. You can also swap chicken breasts for boneless, skinless chicken thighs, which are even more forgiving and stay very moist.
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Add Veggies: For a more complete meal, add a cup of baby carrots or a chopped onion to the potato layer.
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Creamy Version: About 30 minutes before the end of cooking, stir in ½ cup of heavy cream or a block of cream cheese (cut into cubes) for a richer, creamy sauce.
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Make it a Meal: Serve with a simple green salad or some steamed green beans (like the Southern-style ones from the previous recipe!) for a perfect balanced dinner.