This Crock Pot Chicken and Potatoes recipe is a cozy Southern classic made easy. Tender, crispy chicken thighs, buttery baby potatoes, and a garlicky herb Ranch sauce all cook together in your slow cooker; perfect for busy weeknights or lazy Sundays.
I’ve made this dish more times than I can count, especially on hectic days when I just want to toss dinner in the crock pot and move on. This one’s a favorite in our house because the chicken stays juicy, the potatoes soak up all that buttery ranch flavor, and the crispy broiled skin at the end makes it feel a little special. It’s not fancy, but it’s real Southern comfort, made easy. Sharon – Grits and Pinecones
A quick look at my recipe for Crock Pot Chicken and Potatoes
- ✅ Ready in: 5 hours, 10 minutes, with only 10 minutes of prep, then 5 hours in a crock pot or slow cooker
- 🛒 Ingredients: 7
- 🍽️ Serves: 4
- 👩🍳 Difficulty: Easy → “No-Fuss Favorite”
- 🧊 Make-Ahead Friendly: Yes
There are a million chicken and potato recipes out there—but this one has a few tricks up its sleeve. Searing the thighs before slow cooking adds flavor and color, and that simple step with the paper towels? It keeps the skin crisp, even in the crock pot. Little things like that make all the difference.
Jump to:
- A quick look at my recipe for Crock Pot Chicken and Potatoes
- Why you’ll love this recipe
- Ingredients and Substitutions
- Recipe variations and twists
- How to make crock pot chicken and potatoes (step-by-step guide)
- Serving ideas
- Recipe FAQs
- Insider tips for the best results
- More crock pot or slow cooker recipes
- 📋 Recipe:
Why you’ll love this recipe
- No babysitting required: Like my recipes for slow cooker pot roast with onion soup mix, and crock pot scalloped potatoes and ham, once you put everything in the slow cooker, you can just walk away.
- Family-friendly: Kids love it, adults crave it, and picky eaters don’t stand a chance.
- Cozy and comforting: Classic flavors, simple ingredients, and a sauce that begs for bread to sop it up.
- Budget-conscious: Uses affordable ingredients and makes enough for leftovers.
Ingredients and Substitutions
Let’s talk ingredients: what you need, what you can swap, and how to make it work with what’s in your pantry. The full list is waiting down in the recipe card.
- Chicken thighs: Bone-in, skin-on thighs add rich flavor and stay juicy. Boneless thighs or chicken breasts work, too, just reduce the cook time slightly.
- Russet potatoes: No peeling needed! Yukon gold or red potatoes are great substitutes.
Recipe variations and twists
- Garlic Parmesan style: Sprinkle grated Parmesan and garlic powder over the chicken before serving.
- Lemon herb version: Add lemon juice and zest for brightness.
- Add veggies: Carrots, green beans, or mushrooms can be added during the last hour of cooking.
How to make crock pot chicken and potatoes (step-by-step guide)
- Season the chicken thighs all over with salt and pepper.
- Sear the chicken: Heat oil in a non-stick skillet over medium-high heat. Place the chicken skin-side down and cook for a few minutes until the skin is golden brown. Remove and set aside (chicken will not be fully cooked).
- Prep the potatoes: Peel the potatoes if desired and cut into ¾-inch cubes.
- Toss with seasoning: Melt the butter in a bowl, stir in the Ranch seasoning, and toss the potatoes until well coated.
- Layer in the crock pot: Use a slotted spoon to transfer the potatoes into the bottom of the slow cooker. Place the chicken on top in a single layer, skin-side up. Pour any leftover butter mixture over the chicken.Peel the potatoes if you prefer (I don’t usually peel mine) and cut them into uniform size cubes about three-quarters inch square.
- Add paper towels under the lid: Place a double layer of paper towels over the slow cooker (not touching the food), then cover with the lid. This helps keep the chicken skin crisp by catching condensation.
- Cook: Cook on LOW for 4–5 hours or HIGH for 2–3 hours. Chicken is done when it reaches 165°F internally, and potatoes are fork-tender.
- Broil for crisp skin (optional, but highly recommended): Transfer chicken to a baking sheet and broil for 1 minute until the skin is crisp and golden.
Serving ideas
I like to serve this dish with homemade Texas toast or old-fashioned cornbread to soak up the sauce.
And, I like to round things out with my old-fashioned coleslaw or purple cabbage coleslaw.
Recipe FAQs
While searing isn’t required, I recommend it because it adds a layer of rich flavor and gives the skin on the chicken thighs a beautiful golden color.
Yes, but remember that chicken breasts cook quicker and tend to dry out faster than thighs. You will need to monitor their temperature and, more than likely, remove them before the potatoes are cooked.
Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently in the microwave or a skillet with a splash of broth. Leftovers can be frozen in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating. Cooked potatoes may soften slightly after freezing, but they’ll still taste great.
Definitely! Add quick-cooking veggies like green beans or asparagus in the last hour of cooking.
Insider tips for the best results
- Use a splatter screen when searing the chicken to keep cleanup minimal.
- If the chicken finishes before the potatoes, remove it, cover it with foil, and let the potatoes cook until they are fork-tender.
Don’t skip adding the paper towel between the lid and bowl; Trust me, once you try the paper towel trick, you’ll never go back! - Use similar-sized potatoes so they cook evenly.
- Avoid opening the lid during cooking—each peek adds about 20 minutes to the total time.
- Don’t skip the broiler! I’ve even made this dish when we had friends over for a casual Sunday supper. It’s the kind of meal that makes people go back for seconds and then ask for the recipe. Just don’t skip the broiler – that’s where the magic happens.
More crock pot or slow cooker recipes
⭐ ⭐ ⭐⭐⭐ If you try this Crock Pot Chicken and Potatoes recipe, let me know in the comments and please leave a star rating! Your feedback helps others and makes my day. 💛
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📋 Recipe:
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Crock-Pot Crispy Chicken and Potatoes
Equipment
- 6 quart Crock-Pot or slow cooker
Ingredients
- 4 chicken thighs bone-in, skin on, approximately 2.25 pounds
- 3 Russet potatoes large, peeled or unpeeled
- 1 package Ranch seasoning
- 1 stick unsalted butter ½ cup
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 tablespoon vegetable oil
Instructions
- Season the chicken thighs all over with salt and pepper. Preheat a non-stick skillet over medium-high heat, add the vegetable oil, and place the chicken skin side down. Let it pan-sear for a few minutes or until the skin is golden brown. Remove the thighs from the skillet and set aside. (The chicken will not be done at this point.)
- Peel the potatoes if you prefer (I don’t usually peel mine) and cut them into uniform size cubes about three-quarters inch square.
- Melt the butter in a medium bowl in the microwave. Add the Ranch seasoning and stir to combine. Add the potatoes and toss, ensuring they are coated with the butter/Ranch mixture.
- Use a slotted spoon to scoop the potatoes into the bowl of your crock-pot, spreading them out evenly. Add the chicken in a single layer, skin side up. Pour any remaining butter mixture over the chicken.
- Place a double layer of paper towels over the bowl, then add the lid. Make sure the paper towels don’t touch the food. They catch the condensation that forms on the lid, preventing it from dripping back into the chicken and helping to keep the skin crispy.
- Cook on low for 4-5 hours or high for 2-3 hours. The chicken is done when an instant-read meat thermometer reads 165°F when inserted in the thickest part of the thigh, not touching any bone. The potatoes are done when a fork can easily be inserted in the middle.
- When the meal is done, preheat the broiler to high. Place the thighs on a small rimmed baking sheet about 6-7 inches under the broiler, and broil for one minute to crisp the skin. (This step is optional, but it makes a big difference in the taste and texture of the chicken.)
Notes
Nutrition
Sharon Rigsby
I love using my crock-pot, and I especially love that the chicken is crispy in this recipe, unlike most crock-pot recipes.