Crockpot Chicken and Potatoes
Savor the warmth of this hearty crockpot creation featuring tender chicken, creamy potatoes, and vibrant spinach! With just a sprinkle of your favorite herbs and a slow-cooking magic, this dish transforms into a comforting meal that's perfect for busy weeknights. Dive into a bowl of deliciousness that practically cooks itself!
Prep
15
min
Cook
480
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 24 oz baby potatoes, halved but I add another half of a bag because we like potatoes (680 g)optional
- 1 tbsp minced garlic (15 ml)
- Juice of 2 small lemons
- fresh parsley and lemon zest as garnishoptional
- 2 cups fresh spinach (480 ml)
🥩Meat & Seafood(2)
- 2-3 Ibs boneless, skinless chicken breasts, diced (907-1.36 g)
- 1/2 cup chicken broth (unless you do more potatoes then do 1 cup) (120 ml)
🥛Dairy & Eggs(2)
- 1/2 cup heavy cream (120 ml)
- 2 cups Parmesan cheese or more if desired (480 ml)optional
🫙Pantry Staples(2)
- 1/4 cup olive oil (60 ml)
- 1½ tbsp tomato paste (22.5 ml)
🧂Spices & Seasonings(6)
- 1½ tsp black pepper (7.5 ml)
- 1 tbsp dried oregano (15 ml)
- 2 tsp garlic powder (10 ml)
- 1 tsp Italian seasoning (5 ml)
- 1 tsp paprika (5 ml)
- 1½ tsp salt (7.5 ml)
📦Other(1)
- 2 tsp red chili flakes (or more if you like heat) (10 ml)optional
Nutrition (per serving)
Calories
626
Protein
68g
Carbs
43g
Fat
30g
👨🍳 Instructions
- 1
Spray crockpot with cooking spray.
- 2
Add potatoes to the bottom.
- 3
Place diced chicken on top.
- 4
Whisk together broth, olive oil, lemon juice, garlic, chili flakes, garlic powder, Italian seasoning, paprika, oregano, tomato paste, salt, and pepper.
- 5
Pour over chicken and potatoes.
- 6
Cook: LOW 6-8 hours or HIGH 3-4 hours.
- 7
Stir in the spinach, heavy cream, and Parmesan. Mix well. The heat will wilt the spinach in 5-10 minutes.
- 8
Serve warm and garnish as desired! Enjoy!
💡 Pro Tips
- ✓Place potatoes on the bottom of the crockpot and chicken on top, then add liquid—this creates a 15-20°F temperature gradient that allows potatoes (which need 180-205°F for full tenderness) to cook slightly faster than chicken breast (which dries out above 165°F), preventing overcooked, stringy chicken.technique15-20°F gradient | Potato target: 180-205°F | Chicken target: 160-165°F
- ✓Increase chicken broth to 1 cup minimum when adding extra potatoes—the starch-to-liquid ratio should stay at 1:0.5 by weight because potatoes absorb ~30% of their weight in liquid during low cooking, and insufficient broth creates a starchy, gluey texture rather than a silky sauce.ingredient1:0.5 potato-to-liquid ratio | 30% absorption rate
- ✓Whisk the dressing components separately (especially the lemon juice with olive oil) into an emulsion before adding to the crockpot—this prevents the acid from curdling the cream you'll add later and ensures even seasoning distribution across 6-8 hours of cooking.techniqueEmulsify before adding | Prevents cream curdling (pH <4)
- ✓Add spinach and heavy cream only in the final 5-10 minutes on HIGH heat after cooking on LOW—heavy cream breaks down at prolonged temperatures above 160°F and separates into grease and curds, but the residual heat from the hot broth (200+°F) wilts spinach instantly without cream degradation.timingFinal 5-10 minutes | Heavy cream stability: <160°F prolonged exposure
- ✓Stir in Parmesan off-heat after wilting spinach and adding cream—if added during cooking, the proteins in aged Parm (35% protein) hydrate and form a grainy, broken texture; adding at the end and letting residual heat gently melt it creates a silky finish.techniqueAdd Parmesan off-heat | 35% protein content
Share this recipe
Prep
15
min
Cook
480
min
Serves
4
people
Level
beginner
Share this recipe
Crockpot Chicken and Potatoes
Savor the warmth of this hearty crockpot creation featuring tender chicken, creamy potatoes, and vibrant spinach! With just a sprinkle of your favorite herbs and a slow-cooking magic, this dish transforms into a comforting meal that's perfect for busy weeknights. Dive into a bowl of deliciousness that practically cooks itself!
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 24 oz baby potatoes, halved but I add another half of a bag because we like potatoes (680 g)optional
- 1 tbsp minced garlic (15 ml)
- Juice of 2 small lemons
- fresh parsley and lemon zest as garnishoptional
- 2 cups fresh spinach (480 ml)
🥩Meat & Seafood(2)
- 2-3 Ibs boneless, skinless chicken breasts, diced (907-1.36 g)
- 1/2 cup chicken broth (unless you do more potatoes then do 1 cup) (120 ml)
🥛Dairy & Eggs(2)
- 1/2 cup heavy cream (120 ml)
- 2 cups Parmesan cheese or more if desired (480 ml)optional
🫙Pantry Staples(2)
- 1/4 cup olive oil (60 ml)
- 1½ tbsp tomato paste (22.5 ml)
🧂Spices & Seasonings(6)
- 1½ tsp black pepper (7.5 ml)
- 1 tbsp dried oregano (15 ml)
- 2 tsp garlic powder (10 ml)
- 1 tsp Italian seasoning (5 ml)
- 1 tsp paprika (5 ml)
- 1½ tsp salt (7.5 ml)
📦Other(1)
- 2 tsp red chili flakes (or more if you like heat) (10 ml)optional
Nutrition (per serving)
Calories
626
Protein
68g
Carbs
43g
Fat
30g
👨🍳 Instructions
- 1
Spray crockpot with cooking spray.
- 2
Add potatoes to the bottom.
- 3
Place diced chicken on top.
- 4
Whisk together broth, olive oil, lemon juice, garlic, chili flakes, garlic powder, Italian seasoning, paprika, oregano, tomato paste, salt, and pepper.
- 5
Pour over chicken and potatoes.
- 6
Cook: LOW 6-8 hours or HIGH 3-4 hours.
- 7
Stir in the spinach, heavy cream, and Parmesan. Mix well. The heat will wilt the spinach in 5-10 minutes.
- 8
Serve warm and garnish as desired! Enjoy!
💡 Pro Tips
- ✓Place potatoes on the bottom of the crockpot and chicken on top, then add liquid—this creates a 15-20°F temperature gradient that allows potatoes (which need 180-205°F for full tenderness) to cook slightly faster than chicken breast (which dries out above 165°F), preventing overcooked, stringy chicken.technique15-20°F gradient | Potato target: 180-205°F | Chicken target: 160-165°F
- ✓Increase chicken broth to 1 cup minimum when adding extra potatoes—the starch-to-liquid ratio should stay at 1:0.5 by weight because potatoes absorb ~30% of their weight in liquid during low cooking, and insufficient broth creates a starchy, gluey texture rather than a silky sauce.ingredient1:0.5 potato-to-liquid ratio | 30% absorption rate
- ✓Whisk the dressing components separately (especially the lemon juice with olive oil) into an emulsion before adding to the crockpot—this prevents the acid from curdling the cream you'll add later and ensures even seasoning distribution across 6-8 hours of cooking.techniqueEmulsify before adding | Prevents cream curdling (pH <4)
- ✓Add spinach and heavy cream only in the final 5-10 minutes on HIGH heat after cooking on LOW—heavy cream breaks down at prolonged temperatures above 160°F and separates into grease and curds, but the residual heat from the hot broth (200+°F) wilts spinach instantly without cream degradation.timingFinal 5-10 minutes | Heavy cream stability: <160°F prolonged exposure
- ✓Stir in Parmesan off-heat after wilting spinach and adding cream—if added during cooking, the proteins in aged Parm (35% protein) hydrate and form a grainy, broken texture; adding at the end and letting residual heat gently melt it creates a silky finish.techniqueAdd Parmesan off-heat | 35% protein content