Here’s some deliciously easy comfort food. Crock pot chicken and potatoes. There’s nothing complex about this recipe. It’s a 1-2-3 sort of thing.
The most time-consuming part is chopping your veggies. And if you opt for using all fresh, it took me about 7 minutes to prep the whole thing from fresh.
I used all fresh veggies. And chopped up my own large chicken breasts. I did NOT make my own ranch seasoning. Nor did I make the cream of celery soup from scratch. This time anyway. I’m working that ;)
Crock Pot Chicken and Potatoes
Quick Jump Links
Handy Tips for Slow Cooker Cooking
When Fresh is Best
As I said a bit ago…the most time-consuming thing about this recipe is prepping the veggies. And fresh is better IF:
- You have time to deal with the vegetables and not let them go bad cause you’re out of time (again). Been there, done it TOO many times to count. The best option here if you know yourself and are cool with your own limitations…grab the frozen options. It sometimes costs a few pennies more BUT you’ll have the stuff frozen for when you have time.
- You can get decent quality vegetables. Boy, I’ve been some places it just isn’t worth it. But that’s seasonal lots of times too. So fresh is best yeah. But frozen or canned will sometimes work just as well. Your choice.
- You aren’t doing freezer prep. BUT if you ARE wanting to do a freezer meal prep…then, I personally think you’re better off opting for frozen potatoes.
Freezer Meal Prep for Potatoes
I’m going to be very honest. I have only had luck with freezing fresh potatoes a few times.
The only thing I can think of that I’d done differently for those to freezer meals was the potatoes were submerged in liquid. One time a broth. The other a creamed soup was surrounding most of them.
Yukon potatoes have been reported to freeze the best. The regular Russets and Reds, not so much.
Some folks will tell you they have great luck with freezing fresh potatoes. Me, I’m going to say try it once before you freeze ten pounds. You might not care for the texture.
That being said and IF you have time…you can always blanch the potatoes. Blanching is a GREAT way to use fresh vegetables in your freezer meal prepping.
- Upside: You’ll know exactly where your veggies are coming from. And you can cut back (or out) on preservatives.
- Downside: Time. It takes time. And if you can find the time…especially during the growing season…you can put healthier foods in the freezer AND you can save money too.
I personally haven’t gone this route historically. Not unless I am canning up a bunch. Some folks don’t choose to can. Some don’t freezer either. It’s all up to you and your preferences.
Prepping Meals in a Hurry
Homemade canned potatoes work GREAT for potato soup recipes. Of course, you can always purchase canned potatoes OR use fresh as well. It’s just an option out there if you want to try it.
Frozen potatoes are a good option if you intend to make a “dump and go” freezer meal. They have already been blanched…which is part of the pre-freezing, canning process. So they are ready to go.
So that’s all the tips I got this round. Is there anything I didn’t cover? Got more questions or suggestions? You got options if so…
- Scroll down a bit and reply to this article
- Contact me directly via email here
- Hop over to the Facebook group and holler
I’ll get back to you as soon as possible. Have a great day! AND Rock That Crock :)
Printable for Slow Cooker Chicken & Potatoes
- 2 chicken breasts diced into large chunks
- 4 medium potatoes washed and diced
- 2 bell peppers sliced
- 1 medium onion sliced thin
- 1 15- ounce can cream of celery soup
- 2/3 cup chicken broth
- 1 packet dry ranch seasoning
- Salt & Pepper to Taste
Wash, peel, and prep the veggies as directed.
Spray, butter or oil the slow cooker insert. Then toss in the vegetables and then the chicken.
Mix the cream of celery soup, broth and ranch seasoning in a separate bowl, then pour over the top.
Cover and cook on low for 6 to 7 hours. Or on high for 4 to 4 1/2.
Place prepared meat and vegetables in a pre-labeled gallon-sized freezer bag. (see note)
Mix the broth and soup and pour over the top.
Lay flat, squeeze out excess air and freeze flat.
Defrost in refrigerator overnight before cooking.
Freezing your potatoes is optional. I personally do not. Some people do and have great results.
This recipe is one of the few I've seen it work out well with. Why? I think (and this is a guess) it's the surrounding liquids (the soup/broth) mixture poured over the top and surrounding the potatoes.
You have several options:
- Freeze fresh potatoes and make sure the soup/broth mixture covers/surrounds them.
- Wait until you put the meal in the crockpot and add the cut up potatoes then.
- Use prepared, frozen potatoes (like hashbrowns)
Pin It for Later Options
MORE Crock Pot Chicken Casserole Recipes!
If you enjoyed this crockpot casserole, you might want to check out some of these other options too!
- Slow Cooker Chicken & Stuffing
- This chicken and stuffing casserole takes less than 10 minutes to prep
- And has 7 basic ingredients. It’s another “deliciously easy comfort food” recipe…
- Cheesy Chicken Bacon Ranch Casserole
- This one takes about 15 minutes to prep BUT it is so worth it
- 10 total ingredients but again…WORTH IT!
- 5-Ingredient Chicken Stroganoff
- This one isn’t exactly a casserole BUT it can be. How? Toss in some pre-cooked pasta or rice 30 minutes before supper time. YUM!
- OHHH and you can also do crockpot rice and freeze it pre-cooked. It lasts for a month or so. Excellent shortcut when you’re in a hurry.
- Almost forgot…5 ingredients (obviously) and 5 minutes prep time on this yumminess!
- Crock Pot Chicken & Noodles
- The EPIC of chicken comfort foods. It’s almost as good as our Crockpot Beef & Noodles!
- 5 minutes prep time
- 6 basic ingredients with an optional 2 more.
Let us know if you have any slow cooker requests. Casseroles, chicken, whatver! Reply below or hit the contact button at the top of this article. We look forward to most any challenge you toss this way :)