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Crockpot Chicken Recipe

close up overhead shot of a baking dish of Crockpot Chicken Recipe served over potatoes and carrots
Juicy chicken and tender vegetables make this crockpot chicken recipe the perfect way to feed your whole family on busy days.
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Table of Contents
  1. CROCKPOT CHICKEN RECIPE INGREDIENTS
  2. HOW TO MAKE THIS CROCKPOT CHICKEN RECIPE
  3. HOW TO SERVE
  4. STORAGE
  5. MORE RECIPES YOU’LL LOVE
  6. JUMP TO RECIPE

If you are looking for an easy weeknight meal, our crockpot chicken recipe gives you a tender chicken and vegetable meal that would be perfect for busy weeknights. Come home to the delicious aromas of this classic dish simmering away in your crockpot and you’ll be eager to dig in.

Slow cooker recipes make dinner time a breeze. Our crockpot chicken and dumplings and crockpot crack chicken both feature simple ingredients to create appetizing meals.

CROCKPOT CHICKEN RECIPE INGREDIENTS

You’ll need:

  • 1 tablespoon olive oil
  • 6 bone-in skin-on chicken thighs about 3 pounds
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 tablespoon salted butter
  • 1 yellow onion chopped
  • 4 cloves garlic, minced
  • ½ teaspoon celery salt
  • 1 tablespoon tomato paste
  • ¼ cup all-purpose flour
  • 1 chicken bouillon cube, crushed
  • 1 cup water
  • 12 ounces baby carrots, 1 bag
  • 24 ounces potatoes, (honey gold bite-sized) halved
  • 2 bay leaves
  • chopped fresh parsley optional, for serving

SUBSTITUTIONS AND ADDITIONS

CHICKEN: While the recipe calls for chicken thighs, you could opt to use either bone-in or boneless skinless chicken breasts. Keep in mind that you may need to adjust the cook time to account for the size of the chicken pieces.

CHEESE: If you are looking for a cheesy addition to this easy meal, sprinkle shredded cheese on top of the chicken during the last few minutes of cooking.

SEASONINGS: If you are feeling adventurous, you can play with the spices used. There is plenty of flexibility in this easy chicken recipe. Try Italian seasoning, or how about sprinkling taco seasoning for a Mexican spin on the dish?

CREAMY: If you want a creamy chicken, stir cream cheese to the crockpot in the last few minutes of cooking.

VEGETABLES: Carrots and potatoes are classic but you could also add green beans to the mix. You will want to add them near the end of cooking so they don’t become soggy.

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HOW TO MAKE THIS CROCKPOT CHICKEN RECIPE

PRO TIP:

Prepare everything the night before and store the crockpot insert in the fridge overnight. Pop it into the crockpot and turn it on the next day.

STEP ONE: ​​In a large skillet over medium heat, add the olive oil. Season both sides of the raw chicken thighs with salt and pepper, then place skin side down in the skillet.

STEP TWO: Let cook 5 to 7 minutes per side, or until browned on both sides. Remove chicken from the skillet.

STEP THREE: To the skillet, add the butter and onion. Let cook for 3 to 4 minutes, or until the onions are softened. Add the garlic, celery salt, and tomato paste then stir well. Add flour and stir again to combine. Let cook for 30 seconds, being careful not to burn the flour.

STEP FOUR: Turn down the heat to low and stir in the chicken bouillon, water, and bay leaves. Simmer for 1 to 2 minutes, until the sauce thickens, scraping up any browned bits stuck to the bottom of the pan. Remove the pan from the heat.

STEP FIVE: Place the potatoes and carrots in the bottom of the slow cooker. Add the onion mixture from the skillet and spread it out into an even layer over the vegetables. Place the chicken on top of everything else, skin side up.

STEP SIX: Cover and cook on high for 3 hours. Remove bay leaves and serve.

PRO TIP:

Use the remaining liquid left on the bottom of the slow cooker to make a thick gravy to pour over top of the chicken for this delicious meal.

If you’re not ready to eat, you can leave the crockpot on warm for a further hour or so if needed.

HOW TO SERVE

Serve this great recipe with brown rice, white rice, or noodles on the side. You could also use egg noodles as a base for this delicious comfort food and warm bread on the side to mop up the gravy.  

STORAGE

IN THE FRIDGE: Store leftover chicken in an airtight container for up to three days.

IN THE FREEZER: This crockpot chicken can be stored in the freezer in an airtight container for up to three months.

The next time you need to throw together a meal quickly, try this easy crockpot chicken. It will become your favorite way to cook chicken in the slow cooker and since it is so flexible, you can customize it just the way you like.

FREQUENTLY ASKED QUESTIONS

Can I freeze this chicken?

This crock pot chicken freezes well and can be stored in the freezer for up to three months.

Can I add other vegetables to this recipe?

This easy slow cooker recipe is flexible in terms of the ingredients. Just make sure to time the addition of the vegetables depending on how fast they cook.

Can I use chicken breasts for this recipe?

This easy recipe would work fine with chicken breasts as well. You may need to adjust the cook time depending on the size of the chicken. Use a meat thermometer to ensure the internal temperature reaches 165°F.

MORE RECIPES YOU’LL LOVE

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close up overhead shot of a baking dish of Crockpot Chicken Recipe served over potatoes and carrots

Crockpot Chicken Recipe

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Juicy chicken and tender vegetables make this crockpot chicken recipe the perfect way to feed your whole family on busy days.
Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Servings 6

Ingredients
  

  • 1 tablespoon olive oil
  • 6 chicken thighs bone-in and skin-on (about 3 pounds)
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 tablespoon salted butter
  • 1 yellow onion chopped
  • 4 cloves garlic minced
  • ½ teaspoon celery salt
  • 1 tablespoon tomato paste
  • ¼ cup all purpose flour
  • 1 chicken bouillon cube crushed
  • 1 cup water
  • 12 ounces baby carrots 1 bag
  • 24 ounces potatoes (honey gold bite sized) halved
  • 2 bay leaves
  • fresh parsley chopped (optional)

Instructions
 

  • In a large skillet over medium heat add olive oil. Season both sides of the chicken thighs with salt and pepper, then place skin side down in the skillet. Let cook 5 to 7 minutes per side, or until browned on both sides. Remove chicken from the skillet.
  • To the skillet add the butter and onion. Let cook for 3 to 4 minutes, or until the onions are softened. Add the garlic, celery salt, and tomato paste then stir well. Add flour and stir again to combine. Let cook for 30 seconds, being careful not to burn the flour.
  • Turn down the heat to low and stir in the chicken bouillon, water, and bay leaves. Simmer for 1 to 2 minutes until sauce thickens, scraping up any browned bits stuck to the bottom of the pan. Remove the pan from the heat.
  • Place the potatoes and carrots in the bottom of the slow cooker. Add the onion mixture from the skillet and spread it out into an even layer over the vegetables. Place the chicken on top of everything else, skin side up.
  • Cover and cook on high for 3 hours. Remove bay leaves and serve.

Notes

Recipe Adapted From: https://kristineskitchenblog.com/crockpot-chicken-and-potatoes/

Nutrition

Calories: 339kcal | Carbohydrates: 12g | Protein: 20g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 913mg | Potassium: 441mg | Fiber: 2g | Sugar: 4g | Vitamin A: 8010IU | Vitamin C: 4mg | Calcium: 42mg | Iron: 2mg
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