Crockpot Chicken and Potatoes

I made up this recipe this afternoon because I wanted something easy and the only meat I had in the house was chicken. Since I’ve been doing the Whole 30 program, we have had a LOT of chicken. I wanted something different than our typical grilled or baked chicken breasts, so I decided to pull out my crockpot.

I wasn’t sure how this would turn out, but it was really good! The chicken was perfectly cooked and really juicy, and the potatoes were nice and tender. This is probably going to be a regular in our house now! As my dad says, we’re going to “put it in the rotation.”

Here’s what you need:

2-4 Frozen chicken breasts (yes, I put them in the crockpot frozen because I had something to do this afternoon and didn’t have time to thaw them – it turned out fine cooking them from frozen)

1 can chicken broth

2-4 potatoes, peeled and cut into 1 inch chunks

Salt and pepper

Minced garlic

Parsley flakes


Red pepper flakes



Bay leaf

Place the chicken and potatoes in the crockpot. Pour about half the can of chicken broth over the chicken and potatoes. (Don’t cover them – you just want a little liquid in the bottom of the crockpot). Season with salt and pepper, minced garlic, red pepper flakes, oregano, parsley, rosemary, thyme, and a bay leaf (I didn’t measure – I just gave a generous sprinkle of each one over the chicken. I took it easy on the red pepper flakes, though.) 

Cover and cook on high for 4 hours or low for 6-8 hours. 

I wish I had included some baby carrots in this and probably will do that next time. I had steamed broccoli with mine, and heated up some frozen rolls for Jeff. 

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