Slow cookers are kitchen lifesavers, transforming humble ingredients into incredibly tender and flavorful dishes with minimal effort. This recipe for slow cooker chicken breast and potatoes is a perfect example, delivering a comforting and satisfying meal that's ideal for busy weeknights or relaxed weekend afternoons. The beauty of this recipe lies in its simplicity – requiring minimal prep time and resulting in juicy chicken and perfectly cooked potatoes.
What You'll Need:
- 1.5 - 2 lbs boneless, skinless chicken breasts: Choose quality chicken for the best results.
- 2 lbs potatoes, peeled and cubed: Yukon gold or russet potatoes work well. Aim for roughly 1-inch cubes for even cooking.
- 1 large onion, chopped: Adds sweetness and depth of flavor.
- 2 carrots, peeled and chopped: Provides a nice touch of sweetness and color.
- 4 cloves garlic, minced: Essential for that savory punch.
- 4 cups chicken broth: Provides moisture and enhances the flavor.
- 2 tbsp olive oil: Adds richness and helps with browning (optional).
- 1 tbsp dried thyme: Earthy and aromatic, complements the chicken and potatoes beautifully.
- 1 tsp salt: Adjust to your taste.
- 1/2 tsp black pepper: Freshly ground is always best.
- Optional additions: Consider adding other vegetables like celery, bell peppers, or broccoli. Herbs like rosemary or oregano also work well.
How to Make Slow Cooker Chicken Breast and Potatoes:
- Prep the ingredients: Peel and cube the potatoes, chop the onion and carrots, and mince the garlic. Pat the chicken breasts dry with paper towels. This helps them brown better if you choose to do that step.
- (Optional) Brown the chicken: For extra flavor, heat the olive oil in a large skillet over medium-high heat. Brown the chicken breasts on both sides for about 2-3 minutes per side. This step isn't essential, but it adds a nice sear to the chicken.
- Assemble in the slow cooker: Place the potatoes, onions, carrots, and garlic in the bottom of your slow cooker. Place the chicken breasts on top of the vegetables.
- Add the broth and seasonings: Pour the chicken broth over the chicken and vegetables. Sprinkle with thyme, salt, and pepper.
- Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and the potatoes are tender. The internal temperature of the chicken should reach 165°F (74°C).
- Shred and serve: Once cooked, remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker and stir to combine with the potatoes and vegetables. Serve hot.
Frequently Asked Questions (FAQs)
Can I use frozen chicken breast?
Yes, you can use frozen chicken breast, but you'll need to add about an hour to the cooking time. Make sure the chicken is completely thawed before shredding and serving.
How do I make this recipe healthier?
To make this recipe healthier, you can use less olive oil or skip the browning step entirely. You can also substitute some or all of the potatoes with other vegetables like sweet potatoes or butternut squash for added nutrients.
What can I serve with slow cooker chicken and potatoes?
This dish pairs well with a simple green salad, steamed green beans, or crusty bread.
Can I use different vegetables?
Absolutely! Feel free to experiment with other vegetables such as broccoli, cauliflower, green beans, or peas. Add them along with the potatoes and carrots. Keep in mind that some vegetables may cook faster than others, so you might want to add them later in the cooking process.
Can I make this recipe ahead of time?
This recipe can be made ahead of time. Simply store the leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
This slow cooker chicken breast and potatoes recipe is a fantastically easy and delicious meal. The tender chicken, perfectly cooked potatoes, and flavorful broth create a dish that's sure to become a family favorite. Enjoy!
