Slow Cooker 5-Ingredient Chicken and Potatoes
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Slow Cooker dinners that actually make weeknights easier don’t come much simpler than this creamy, 5-ingredient chicken-and-potatoes meal. I started making it on busy nights when I wanted something comforting with zero babysitting — toss, set, and come back to a hot, saucy dinner. It’s creamy, kid-approved, and forgiving, which makes it a go-to when the calendar is full but you still want homemade food. If you like a slightly different slow-cooker spin on chicken and potatoes, try this Parmesan garlic chicken and potatoes recipe for another easy option.
Why you’ll love this dish
This recipe is the definition of low-effort comfort food. With five pantry-friendly ingredients you get a full meal: protein, starch, and a rich sauce — no extra sides required if you’re short on time. It’s budget-friendly (Yukon golds and boneless chicken stretch nicely), great for picky eaters, and ideal for weeknight dinners, casual family gatherings, or a simple Sunday meal when you’d rather relax than cook.
“Fast to prep, gentle on the budget, and the sauce tastes like it took longer than it did — a new family favorite.”
Reasons to try:
- Hands-off cooking: set it and forget it.
- Few ingredients, big flavor from the ranch mix and cream soup.
- Adaptable: swap potatoes or chicken cuts without wrecking the dish.
- Scalable: doubles well for feeding a crowd.
Step-by-step overview
Before you dig into ingredients, here’s the workflow in a glance so you know what to expect:
- Dice potatoes and layer them in the slow cooker.
- Place seasoned chicken breasts over the potatoes.
- Whisk condensed soup, chicken broth, and ranch mix into a smooth sauce.
- Pour the sauce over everything to coat.
- Cook on LOW for 5–6 hours or on HIGH for 3–4 hours, until chicken hits 165°F and potatoes are tender.
- Finish with salt and pepper to taste and serve with the creamy sauce spooned over the top.
This overview helps you plan: prepping takes about 10–15 minutes, then the slow cooker does the work.
Ingredient list
Gather these items (serves about 4):
- 1.5–2 pounds boneless skinless chicken breasts (substitute thighs for richer flavor; reduce cook time slightly)
- 2 pounds Yukon gold potatoes, diced into 1-inch pieces (russets work too, or use sweet potatoes for a sweeter note)
- 1 (10.5-ounce) can condensed cream of chicken soup (use cream of mushroom for a different flavor)
- 1 cup low-sodium chicken broth (or water plus a bouillon cube)
- 1 packet (about 1 ounce) dry ranch seasoning mix (or use Greek seasoning or Italian dressing mix as a swap)
Notes: If you want a garlickier, cheesier version later, see this alternate Parmesan garlic chicken and potatoes for inspiration.
Step-by-step instructions
- Prep the potatoes. Wash and dice Yukon golds into roughly 1-inch pieces so they cook evenly. No need to peel unless you prefer them peeled.
- Layer the slow cooker. Spread the diced potatoes in an even layer on the bottom of the slow cooker insert. This keeps them from overcooking and lets them absorb the sauce.
- Add the chicken. Pat chicken breasts dry, season lightly with salt and pepper, and place them in a single layer on top of the potatoes.
- Mix the sauce. In a small bowl whisk the condensed cream of chicken soup, chicken broth, and dry ranch seasoning until smooth and uniform. Scrape the bowl so no dry clumps remain.
- Pour and coat. Pour the sauce evenly over the chicken and potatoes, tilting the cooker if needed to get sauce between pieces.
- Cook. Cover and cook on LOW for 5–6 hours or on HIGH for 3–4 hours, until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.
- Finish and serve. Taste and add salt and freshly ground pepper as needed. Spoon sauce over the chicken and serve hot.
Quick safety note: Always verify chicken doneness with an instant-read thermometer — 165°F is the safe internal temperature for poultry.
Best ways to enjoy it
Serving suggestions:
- Plate as-is with a spoonful of the sauce over the chicken and potatoes for a rustic family-style meal.
- Add a bright side: simple steamed green beans, sautéed spinach, or a crisp salad cut through the creaminess nicely.
- For bread lovers: warm dinner rolls or garlic bread are great for mopping up the sauce.
- Make it heartier by serving over rice, mashed potatoes, or egg noodles to extend the sauce.
- Garnishes: chopped parsley, chives, or a squeeze of lemon brighten the dish at the table.
Storage and reheating tips
- Refrigerate: Cool to room temperature (no more than 2 hours), then store in an airtight container for 3–4 days.
- Reheat: Reheat gently on the stovetop over medium-low until it reaches 165°F, or microwave covered in 30–45 second bursts, stirring between intervals.
- Freeze: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating. Note: potatoes can change texture slightly after freezing — they may be a bit grainy, so this is best when you plan to reheat into a casserole or serve over rice.
- Food safety: Discard leftovers left out for more than 2 hours.
Helpful cooking tips
- Cut potatoes uniformly. 1-inch dice ensures even cooking and prevents some pieces from turning to mush while others remain firm.
- Swap chicken cuts thoughtfully. Bone-in thighs add flavor but may need longer cook time; boneless thighs cook a little faster and stay juicier than breasts.
- Thicken the sauce if desired. If the sauce is thin at the end, whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the cooker, then cook on HIGH for 15–20 minutes to thicken.
- Avoid lifting the lid often. Each peek adds 15–20 minutes to cook time.
- For a little caramelized color, remove chicken at the end, sear quickly in a hot pan for 1–2 minutes per side, then return to sauce for serving.
- Want other slow-cooker ideas? This Panda Express copycat orange chicken slow cooker recipe is a saucy, flavor-forward option to try next time.
Creative twists
- Veg-forward: Add baby carrots and halved brussels sprouts for more veggies; place them under the chicken or mixed with potatoes.
- Swap the potatoes: Use sweet potatoes for a sweet-savory contrast and a pop of color.
- Make it herb-forward: Replace the ranch packet with 2 teaspoons dried thyme and 1 teaspoon garlic powder plus a pinch of onion powder.
- Go low-carb: Replace potatoes with cauliflower florets during the last 2 hours of cooking on LOW so they don’t overcook.
- Add acidity: Stir in 1 tablespoon Dijon mustard or a splash of white wine vinegar at the end to brighten the sauce.
Common questions
Q: Can I use frozen chicken breasts?
A: It’s best to thaw chicken first. Frozen chicken in a slow cooker sits in the temperature danger zone too long, raising food-safety concerns and uneven cooking. Thaw overnight in the fridge before using.
Q: Can I use chicken thighs instead of breasts?
A: Yes. Boneless, skinless thighs work great and stay juicier. Reduce cook time slightly on HIGH and check for doneness with a thermometer; thighs are safe at 165°F too.
Q: How can I make the sauce thicker?
A: Whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the sauce in the last 15–20 minutes on HIGH, or remove a cup of hot sauce, whisk in 1 tablespoon flour, then stir it back in and simmer until thickened.
Q: Is the ranch seasoning packet necessary?
A: It provides most of the flavor. Substitute 2 teaspoons dried Italian seasoning plus 1 teaspoon garlic powder and 1 teaspoon onion powder if you don’t have ranch on hand.
Q: Can I double this recipe?
A: Yes, use a larger slow cooker and extend cook time slightly if it’s full. Ensure the chicken pieces are in a single layer if possible and verify doneness with a thermometer.
Conclusion
If you want a similar take with different flavorings and the same low-effort method, try this 5-Ingredient Slow Cooker Chicken & Potatoes for another straightforward recipe. For a dietitian-tested, five-ingredient chicken crockpot recipe, see 5 Ingredient Crockpot Chicken – Easy Eats Dietitian. And if you’re in the mood for a saucier, bolder option, this Slow Cooker Buffalo Chicken Sweet Potatoes (5-Ingredients!) – Real … is a fun, spicy variation.
Creamy Slow Cooker Chicken and Potatoes
Ingredients
Method
- Wash and dice Yukon gold potatoes into roughly 1-inch pieces.
- Spread the diced potatoes in an even layer on the bottom of the slow cooker insert.
- Pat chicken breasts dry, season lightly with salt and pepper, and place them in a single layer on top of the potatoes.
- In a small bowl, whisk the condensed cream of chicken soup, chicken broth, and dry ranch seasoning until smooth and uniform.
- Pour the sauce evenly over the chicken and potatoes.
- Cover and cook on LOW for 5–6 hours or on HIGH for 3–4 hours, until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.
- Taste and add salt and freshly ground pepper as needed. Spoon sauce over the chicken and serve hot.
