This easy Crock-Pot Crispy Chicken and Potatoes recipe is all about pure comfort, minimal effort, and maximum flavor. Just set it and forget it, and let the ranch seasoning work its magic for a meal that’s as cozy as it is delicious!
Just think tender, golden-brown crispy chicken thighs nestled next to buttery, perfectly seasoned potatoes, all cooking away in your Crock-Pot while you kick back with a good book or your latest Netflix binge.
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At-a-glance: why this crock-pot dinner recipe is your next dinner hero
- Goal: Like my Slow-Cooker Orange Chicken, this is also a delicious, hands-off, stick-to-your-ribs dinner with simple ingredients and big flavor that is family-friendly and satisfying.
- Ingredients: believe it or not, just four key ingredients: skin-on chicken thighs, russet potatoes, butter, a packet of ranch seasoning, plus salt, pepper, and olive oil. Check the recipe card below for specific measurements.
- Servings: 4
- Total cook time: 4-5 hours on low, 2-3 hours on high
- Primary cooking method: Crock-Pot or slow cooker
- Key flavors: a mix of tangy and herby flavors that enhance the chicken and potatoes with a homestyle flavor.
- Skill level: beginner
How to make this Crock-Pot Recipe for Chicken and Potatoes
- 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.)
Serving and menu suggestions
Like my Crock-Pot Pork Chops and Apples, Ham and Scalloped Potatoes in the Crock-Pot, and Crock-Pot Pot Roast, this is a hearty dinner, and I like to serve it with my House Salad, Spinach Salad with Apples and Pecans, or Coleslaw.
To make it even more filling, you could add a nice slice of Texas Toast Garlic Bread or Cornbread.
Recipe variations
If you want to make it more of a meal in one, add a handful of carrots, cut-up fresh green beans, parsnips, or onions. You can also substitute sweet potatoes, red potatoes, or Yukon Gold potatoes for the Russet potatoes.
You can also add ingredients, such as fresh garlic, fresh or dried herbs (e.g., rosemary, thyme), or even lemon juice, to balance the richness of the chicken and potatoes. Garnishing the finished dish with fresh herbs, grated parmesan cheese, or a sprinkle of bacon can add extra flavor.
How to store and reheat leftovers
Place cooled leftovers in an airtight container and store them in the fridge for 3-4 days. While potatoes can become grainy when frozen, if you don’t mind a slight change in texture, freeze leftovers in a freezer-safe container for up to 2-3 months.
I like to reheat my leftovers in the oven. To do this, I place the chicken and potatoes in an oven-safe dish, cover them loosely with foil, and place them in a preheated 350° F oven for about 15-20 minutes, or until thoroughly warmed.
Recipe FAQs
While searing isn’t required, I recommend it because it adds a layer of rich flavor and gives the chicken 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.
Generally, this dish can be cooked on low for 4-5 hours or high for 2-3 hours. However, there are many variables, including the size and temperature of your chicken when it goes in, the size of the potato cubes, and different models and sizes of slow cookers, which can affect the total cooking time.
Depending on your Crock-Pot’s temperature, you may need to adjust the cooking time. If your slow cooker has hot spots, rotating the chicken and potatoes at the halfway mark may also be necessary.
Insider tips for the best results
- Cut the potatoes into uniform pieces, about three-quarter-inch cubes. This helps them cook evenly and ensures they’ll be tender by the time the chicken is done.
- When you pan-sear your chicken, it will likely splatter and make a mess on your stovetop. If you have a splatter screen, this is an excellent time to use it to minimize any grease splatter.
- If your chicken is done before the potatoes, remove it and cover it with foil to keep it warm. Then, recover the Crock-Pot and continue cooking the potatoes until you can easily pierce them with a fork.
- Don’t skip the last step: broiling the cooked chicken for a minute or two before serving. Although this step is optional, I recommend it because it really crisps up the skin and adds even more color.
More Crock-Pot or slow cooker recipes
⭐ ⭐ ⭐⭐⭐If you make Crock-Pot Chicken and Potatoes, please leave a comment and give this recipe a star rating. I would love to know how you liked it!
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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.