This quick & easy slow cooker chicken recipe only takes 5 minutes! The base recipe only takes 5 ingredients too. There are several ideas for optional ingredients. And you can mix and match them with your own ideas for an amazingly delicious, SIMPLE slow cooker meal.
Chicken breasts cook up great in the crockpot. Heck, most all types of chicken do. And this slow cooker chicken breast recipe is proof positive of that too! Just toss everything in before you leave for the day and come home to a delicious meal. Everyone around here loves it.
This is a great recipe to serve just about any time. It's easy enough to do up for a weeknight meal. But it's pretty enough for company too. We recently added the stove-top, pressure cooker and freezer meal directions in with the printable recipe, so that'll save you even more time.
Easy Crock Pot Chicken Breasts and Potatoes
This is the section of the article we talk about the ingredients I used. And the substitutions that can happen. AND after that are some ideas for additions to maybe add if you want.
1. Chicken - I used boneless skinless chicken strips. I bought boneless, skinless whole chicken breasts and cut them into strips. And I was working in my office while this recipe was cooking. Meaning...there was very little chance of me overcooking it. But if you aren't around...dark meat works better. So maybe chicken thighs if you need to cook it longer. Or bone-in chicken breasts for a longer cook time would work too. OR you could use up leftover shredded chicken as well...just cook it less time. And only 'til the potatoes are fork tender.
2. Potatoes - Red potatoes were my choice this round. But I've used baby potatoes and chunked up Yukon gold potatoes. And my sister's used sweet potatoes too. So I know all those work.
3. Other Veggies - I used green beans for this batch. But mix vegetables, baby carrots or a bag of green peas all work too.
4. Seasoning & Gravy Mix- Italian seasoning was my choice for this one. That and a chicken gravy mix. There's zero reason this can't be changed to other seasonings. An au jus gravy mix maybe. Or a packet of Ranch dressing mix. If you swapped away from an actual gravy mix you might need to do a cornstarch slurry, but that's doable. Or just seasoning with onion powder and garlic powder and do the slurry to thicken. That works too!
More Additions and Ideas
These section is all about more simple ingredients you can add. If and only IF you want. All these ideas are totally optional.
Mushrooms
First of all, there are mushrooms. We like mushrooms. Not everyone does though. Mushrooms seem to be a lot like cilantro.
I mean I know there is a scientific reason people like or dislike cilantro...and that isn't what I mean. I just mean people either love them or hate them.
But, we like them a lot. I cook with them a lot. BUT they are totally optional with this recipe. It works great with just potatoes and green beans.
Chicken Broth
Another optional ingredient is chicken broth. You can use water or chicken broth when making the sauce for this recipe. Chicken broth is going to give you a stronger flavor. Water gives you a milder one.
Butter
Now butter. That's not mandatory either. It's going to add depth to the dish. And give you a richer flavor. But it's totally optional.
If you're on a calorie-restricted diet, don't add it. Margarine is not recommended, but that's a totally different story and I'm not a dietitian.
Carrots
You can add carrots and take away the green beans. You can add 1/2 carrots and half green beans. The choice is yours. Both cook up very well.
Onions
Like mushrooms here...not everyone likes them. Use them or don't. We like onions. If I was going to add them, I'd do yellow onions. If you wanted to get really different, you could top with fried onions. The kind that go in crockpot green bean casserole recipe.
Cooking Options
Making this meal in your electric pressure cooker or in the skillet is also an option. It works great for those days you forget to toss your freezer meal into the slow cooker before starting your day. You can still eat the meal you had planned and all is well.
Not all crockpot meals can be cooked any which way (I'm pretty sure that works across the board on all meals). But for this recipe... for making slow cooker chicken breast and vegetables in your slow cooker, you can cook it as follows:
- Slow Cooker
- Electric Pressure Cooker
- Stove-Top
- Oven-Baked - Maybe, I've never tried this. I am GUESSING 375-400 degrees in a covered casserole dish for 30-50 minutes. That time would depend on the size of the vegetables.
- Freezer Meal - This one would be prepped for cooking numbers 1-3 (and #4 too if you are interested in going that route).
All cooking methods can be found below in the printable recipe. It's close to the bottom of the page, just scroll on down :)
How to Make Slow Cooker Chicken Breast and Potatoes with Gravy
This slow cooker chicken and potatoes with gravy is an easy one-pot meal for busy days and busy nights. There's very little prep work, and the simple ingredients cook together to make tender chicken, tender potatoes and plenty of savory gravy.
I used boneless skinless chicken breasts, red potatoes and fresh green beans, but this kind of recipe is easy to change. Chicken thighs, bone-in chicken breasts, baby potatoes, new potatoes, gold potatoes and even sweet potatoes can work with adjustments to the cooking time.
Slow Cooker Chicken and Potatoes
- Spray or lightly oil the bottom of the slow cooker. You can also use a little olive oil or vegetable oil.
- Cut the potatoes into evenly sized wedges. Smaller baby potatoes or little potatoes can simply be halved. Place the potatoes in the bottom of your crockpot.
- Add the chicken, followed by the fresh green beans and mushrooms. If you're using whole chicken breasts, try to keep the pieces in a single layer so they cook as evenly as possible.
- In a small bowl, combine the gravy packet, Italian seasoning, one cup of chicken broth or water and the melted butter. Chicken stock can also be used for even more good flavor.
- Pour the mixture over the top of the chicken and vegetables. There should be enough liquid to make gravy as everything cooks, so don't worry if the chicken and potatoes aren't completely covered.
- Cover and cook on LOW for 6 to 7 hours or HIGH for 3 1/2 to 4 hours. Different cuts of chicken and different sizes of potatoes can change the cook time, so check for doneness rather than relying only on the clock.
- At the end of cooking, check the potatoes with a fork. They should be fork tender, and the chicken should reach an internal temperature of 165°F.
- Stir gently so the chicken and vegetables are coated in the creamy gravy. If you want extra gravy, add a little extra liquid. If the gravy is thinner than you like, a cornstarch slurry will thicken it quickly.
It's an easy crockpot chicken dinner that gives you your main dish, potatoes and a green vegetable all in one pot. That's my favorite kind of weeknight dinner after a long day.
Chicken and Potatoes Pressure Cooker Recipe
This chicken and potatoes pressure cooker recipe is a great option when you don't have 4-6 hours for slow cooking. The Instant Pot method gives you the same basic complete meal with a much shorter cooking time.
- Add the chicken, potatoes, green beans and mushrooms to the bottom of the pot.
- Pour in the water or chicken broth, melted butter and Italian seasoning. Don't add the gravy packet at the beginning of cooking.
- Lock the lid and cook on manual high pressure for 15 minutes.
- While the pressure cooking finishes, combine the gravy packet with 2 to 3 tablespoons of cold water in a small bowl.
- When the cooking time is complete, carefully release the remaining pressure according to your pressure cooker's instructions.
- Remove the chicken and vegetables, leaving the remaining liquid in the Instant Pot.
- Whisk the gravy mixture into the cooking liquid until smooth. If you want thicker or extra gravy, use a small cornstarch slurry.
- Pour the savory gravy over the chicken and potatoes and serve.
This Instant Pot chicken breast dinner is especially handy for busy families when the slow cooker didn't get started that morning. It's also an easy way to turn the same ingredients into one of those Instant Pot recipes you can make at the last minute.
Stove-Top Chicken and Potatoes
The stove-top method is another easy dinner option when you need dinner faster.
- Melt the butter in a deep skillet over medium heat. You can use olive oil instead if you prefer.
- Add the Italian seasoning and chicken. Sauté for 4 to 6 minutes, until the chicken is lightly golden brown.
- Add the potatoes, green beans and chicken broth. Use a wooden spoon to scrape any brown bits from the bottom of the skillet because those little bits add plenty of good flavor.
- Cover with a tight-fitting lid, reduce to low heat and cook for 15 to 20 minutes.
- Check the potatoes with a fork. Larger wedges may need a longer cooking time, while smaller potatoes will cook faster.
- Remove the tender chicken and vegetables from the skillet.
- Mix the gravy packet with 2 to 3 tablespoons of cold water and whisk it into the remaining liquid.
- Pour the gravy over the chicken and tender potatoes and serve.
Chicken and Potato Foil Packet Recipe for the Oven
You can also turn the same ingredients into chicken and potato foil packets for an easy oven dinner. Cut the potatoes smaller for the best results so they become tender in about the same amount of time as the chicken.
- Preheat the oven to 400 degrees F.
- Tear off large pieces of heavy-duty aluminum foil and place them on a baking sheet.
- Divide the chicken, potatoes, fresh green beans and mushrooms between the pieces of foil. Keep everything fairly close to a single layer for the best results.
- Combine the gravy mix, Italian seasoning, chicken broth and melted butter in a small bowl.
- Spoon the gravy mixture over the top of the chicken and top of the potatoes. You want enough liquid to help steam everything without filling the packets with too much liquid.
- Bring the sides of each piece of foil together and fold tightly to seal. Fold the ends closed as well.
- Place the packets on the baking sheet and bake for approximately 30 to 40 minutes.
- Carefully open one packet and check the chicken's internal temperature. It should reach 165°F. Check the potatoes with a fork for the best texture.
- If the potatoes aren't fork tender, carefully reseal the foil and continue cooking for a few more minutes.
Serve the chicken and potatoes right from the packets or spoon everything onto plates with the gravy. Add a green salad or some bread if you want, but you've already got a pretty darn good complete meal without another side dish.
Recipe
Chicken Breast and Potatoes with Gravy Recipe Card
Ingredients
- 1 pound boneless skinless chicken breast cut into strips
- 4-6 medium red potatoes washed and cut into wedges
- 1 pound green beans fresh or frozen
- 4 oz sliced mushrooms optional
- 1 tbsp Italian seasoning
- 1 packet chicken gravy mix
- 1 cup water or chicken broth
- 2 tablespoons butter melted, optional
- Salt and black pepper to taste
Instructions
Freezer Meal Directions
- Place chicken strips, green beans and mushrooms in a large freezer bag.
- Mix the broth and seasonings as in step #2 above. Pour over chicken mixture.
- Make a note on your label (and maybe your calendar) that you'll need the potatoes to make this recipe.
- Lay flat, squeeze out as much air as possible, label and freeze for up to 6 weeks.
- To Cook: Defrost the chicken mixture overnight in the refrigerator. Wash and cut the potatoes and lay in the bottom on the slow cooker. Pour chicken mixture over the top. Cook per directions below.
Slow Cooker
- Spray, butter, or oil your crockpot insert.
- Combine the water/broth, melted butter and seasoning packet and Italian seasoning. Set aside.
- Layer chicken, potatoes, green beans and then the mushrooms.
- Pour liquid mixture over the top.
- Cover and cook on low for 6 to 7 hours. Or on high for 3 1/2 to 4 hours.
- Add salt and pepper to taste and serve.
Electric Pressure Cooker
- Place the chicken, potatoes, green beans and mushrooms into the pressure cooker insert.
- Combine the water (or broth), melted butter, and Italian seasoning.
- Close the lid, turn to "High" and program for 15 minutes.
- * While the pressure cooker is chugging away - Mix the gravy packet with an additional 2-3 tablespoons of water and set aside.
- When the pressure cooker is done, turn the valve to quick release. Open and carefully remove your vegetables.
- Whisk the gravy mixture you previously prepared into the seasoned broth. Whisk vigorously until well combined.
- Pour gravy over chicken and potatoes. Add salt and pepper as desired and serve.
Stove-Top
- Melt the butter in a deep skillet over medium heat.
- Stir in the Italian seasoning and then the chicken.
- Saute for 4 to 6 minutes, until the chicken is slightly browned.
- Add the potatoes, green beans, and water/broth. Stir well.
- Cover with a tight-fitting lid and turn the burner to medium-low.
- Allow it to cook 15-20 minutes Time will vary depending on the cut of your potatoes. Test with a fork for doneness.
- Use a large ladle to carefully remove the chicken and vegetables.
- Mix the gravy packet with 2 to 3 tablespoons of additional cold water. Pour into the seasoned mixture in the skillet and whisk until well combined.
- Pour over chicken and potatoes and toss to coat.
- Season with salt and pepper as desired to serve.
Video
Notes
Wrappin' Up Chicken Potatoes & Gravy
All done. An easy recipe with lots of options. And a great way to have an easy meal the entire family will like. Recipes like this are awesome for busy weeknights. Or lets get real...busy weeks.
Anyways...holler if you need help. Enjoy! And go rock that crock :)
Kevin says
Tried this yesterday as we were all going out for the day, We loved it, I'd been outside all day really cold, great to come home to a delicious hot dinner, Thanks for the recipe.
You're very welcome Kevin. So glad you enjoyed it!
Cassie says
why can't I find the printable/pinnable version? Do I just dump it all in the crock pot?
Hi Cassie. It disappeared...I had no idea! Thanks for letting me know. I just added it back...have a great day :)
Cassie says
wonderful! thank you so much!
You are most welcome :)
Jenny says
when you say "1 packet Italian seasoning" do you mean a packet of Italian dressing mix? or dried Italian seasoning, like the spice?
The packet that makes a salad dressing is what I used when I wrote this recipe. Since then I've used a homemade Italian mixture. So I'm going to say either works in my experience.
Jenny says
Thank you, I plan on making this this weekend! Looks great!
You're very welcome. Enjoy!
Donna says
I'm excited to try this recipe tonight! Worried that the sauce is not enough though... Only one cup of water with the mentioned seasonings is enough? Thank you!!!
I should be yes but if you'd like more I'd add broth or bouillon, for flavor. Too much water would, well...water it down. I'm not sure how else to say that but I hope you get me.
Donna says
Thank you!!! It smells delicious!!!! Can't wait to try it
You are absolutely welcome :)
Kira says
My family loves saucy foods, so how much broth would be ideal on top of the cup of water?
I think doubling it would work.
Terry Watford says
CHICKEN IS MY FAVORITE MEAT can''t wait to try! Thanks for recipe
You are very welcome. Hope you enjoy it :)
DAWN says
Ever tried it with chicken thighs? Maybe up the time to 8-10 hours? Thoughts...
Yes, that would work. If you do chicken thighs or quarters that are "bone in", yes you could up the time by a couple hours, possibly 3 more if they are really big ones.
Amanda says
I was wondering if this could be put into a pressure cooker instead of a slow cooker?
Amanda, I don't know a LOT about pressure cooking. I know a lot more about crockpot cooking and pressure canning (but not cooking). I am going to say yes you can because I KNOW you can, but I am not sure about the time you'd need to cook it. I am going to guess about 10 minutes at high pressure. That should cook the potatoes (in chunks) and the chicken both.
Beverly Eddington says
Can't wait to try this, I love chicken and I love cooking in a crockpot.
Sarah says
Have you tried making ahead and freezing - before cooking in the crockpot?
I have yes ma'am. I don't like frozen potatoes myself. I just label the package to add the potatoes when cooking. Everything else freezes well.
Kay says
I guess I added too many green beans? Because when I got home I had soup! I put it on for 6 hours on low but I didn't get home till three hours later. Maybe I should have done warm for 8 hours? It's edible but veggies are overcooked and chickens a little dry. Where did I go wrong?
Hi Kay. I don't think you did anything wrong. It sounds like it simply cooked too long OR possibly your slow cooker runs hotter than mine. I wouldn't recommend the warm setting. The internal temperature wouldn't get high enough and food poisoning could be an issue. You wouldn't want that!
If you want to try again I'd recommend trying with whole chicken thighs. Dark meat is more forgiving than white and can be cooked longer (and higher temps too). Also, I wouldn't cut it up. Just leave the thighs whole. That will give you a longer cooking time too.
Also, if you use frozen or canned green beans you CAN decrease the water to about 2/3's a cup. That will cut down on the "soupy".
I hope that helps. Please let me know if you need anything else.
Lorraine says
Hi I'm not familiar with a pack of italian seasoning and a pack of gravy here in the uk can you give me ideas please, cant wait to try x
Hi Lorraine. I do apologize but I've never visited the UK. I'd love to though. So I am had no idea there weren't premade packets of mix available. No CAN make your own though.
I've already posted the Italian seasoning mix I use on a previous comment. I will get to work on finding a homemade chicken gravy mix recipe too.
Wendy says
Made this tonight it was amazing! Added green beans at the end but the flavor is so damn good I just dipped bread in it! Thank you
LOL. I am very glad you enjoyed it. And thanks for the chuckle :)
Sharon says
I see that you commented that you now use a homemade Italian seasoning packet. Would you be willing to share? Sometimes the prepackaged ones are very salty and I am worried about using both the Italian and the gravy packs. By the way, this looks and sounds great and I can’t wait to try it, hopefully in the next few days!!
Hi Sharon,
I've been away due to a family situation for a while, so sorry I didn't get this to you sooner. I am going to paste the recipe below for you to have immediately. But it will be posted to the website soon under the "Beyond the Crock" tab...
Italian Seasoning
2 tablespoons dried basil
2 tablespoons dried oregano
2 tablespoons dried thyme
2 tablespoons dried marjoram
1 tablespoon dried rosemary
1 tablespoon dried sage
Himalayan salt to taste (I use about 1 1/2 teaspoons)
Toss all the ingredients in a jar and shake to combine.
If you'd like a finer consistency like the packages, combine all the herbs in a food processor or blender and pulse or 30 to 60 seconds.
Store in a closed canister.
2 tablespoons equals one purchased packet.
Melissa says
Do you have any recommendations on how to thicken the liquid. It’s a little to runny for my liking?
I think that happens depending on the brand of gravy used, as it's happened to me as well. But you can fix it by mixing 1 tablespoon of corn starch with 1/4 cup of very cold water then ladling out about 1/2 cup of the broth from your cooked dish. Mix those together and recombine in the slow cooker.
You may need to cover and cook for 15 to 20 minutes just to let it combine well and heat up again...that mostly depends on the temp of the crock pot and other stuff beyond our control (aka weather believe it or not).
Best of luck. I hope that helps.
Jessica says
Would it work to cook this recipe on thr “high” setting of my slow cooker? How long would I put it in for?
3 1/2 to 4 hours. I updated the recipe as well.
Cindy says
When do you add the gravy?
You mix the gravy packets with the water in step #2. You add it to the slow cooker in step #4 :)
Marie says
I bought canned chicken gravy instead of a packet. Can I use that instead of the packet?
Probably. I don't know how large the canister you purchased was. But if it's about 1 cup, just leave out the water. Mix the Italian seasoning in well and you should be good to go.
Lindsay says
Could I substitute broccoli instead of green beans??
You absolutely can! If you want it to be crisp, I'd add it only in the last hour or so though. My personally, I prefer it well cooked, so mine goes at the beginning. Both methods work though, whichever you prefer :)
Meagan says
How long would I put this on if I have to cook on high?
That's going to depend on how thick the chicken breasts are. But 3 1/2 to 4 hours should do the trick. Possibly 3(ish) if you're using really thin fillets.
allana says
just made it and it smells really good i doubled the recipe cause of big family
Cindy says
This sounds delicious! The ingredient list calls for 1 tbsp of Italian seasoning, but I saw in other posts you were talking about an Italian seasoning packet. Just wanted to clarify so I add the right amount:)
Thanks so much!
Cindy
The first time I made this recipe, it was with an Italian dressing dry packet. The second and third time, it was with plain Italian seasoning. It actually works fine with either one, you just get a slightly different flavor.