Creamy slow cooker chicken and potatoes recipe, simmered in a cheesy sauce, is a wonderful, one-pot meal that is always a hit with our whole family.
Looking for other easy slow cooker chicken recipes? This slow cooker butter chicken, easy slow cooker chicken teriyaki, or this crockpot creamy chicken and rice casserole will help you get dinner on the table when you don’t have a lot of time!
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Easy CrockPot Chicken and Potatoes Recipe
Slow cooker recipes are a favorite of mine when I need an easy dinner on busy days when I don’t have much time to cook. This delicious recipe is made with simple ingredients and is so comforting you may have a hard time resisting seconds!!
You can serve this crockpot meal as is or with a favorite vegetable like canned or fresh green beans, peas or broccoli for a complete meal. We often serve it over freshly cooked rice too.
Ingredients/shopping list
Below is a list of the ingredients you’ll need to gather to make this easy recipe. Scroll down to the full recipe card with amounts
- Chicken Breasts: I used boneless, skinless chicken breasts. You can also use chicken tenderloins or boneless skinless chicken thighs.
- Baby Potatoes: Leave them whole if they’re small and if not cut the potatoes in half.
- Sauce: Cream of chicken soup, cottage cheese, and sour cream form the creamy base.
- Spices: Garlic powder and onion powder flavor it perfectly.
- Sharp Cheddar Cheese: Some of the cheese is stirred into the sauce and the remaining cheese is sprinkled on top before serving.
- Scallions: Added to the sauce and the topping.
- Topping: Ritz Crackers (or any brand of butter cracker): for the wonderful buttery, crunchy topping.
Variations/ Substitutions
1. Swap the little potatoes with diced red potatoes or yukon gold potatoes.
2. Use a different cheese like Monterey jack, or Colby Jack instead of cheddar cheese.
3. Add Italian seasoning or a two tablespoons of ranch dressing mix for added flavor. I also have a homemade poultry seasoning I like to use on occasion.
4. Use garlic butter Ritz crackers for an added flavor in the topping.
5. Swap the cream of chicken for cream of mushroom or cream of celery.
6. Add some cooked and crumbled bacon.
7. Stir in some peas, baby carrots, broccoli or green beans.
8. Add some fresh herbs like parsley, rosemary or thyme.
9.Add ¼ cup of parmesan cheese into the topping mixture.
How to Make this Crockpot Chicken Recipe
Step 1: Put the chicken and potatoes in the bottom of the slow cooker.
Step 2: Make the sauce by combining cream of chicken soup, cottage cheese, sour cream, and spices in a bowl.
Step 3: Pour the sauce over the chicken and potatoes and stir to completely coat.
Step 4: Cook on low for 4-6 hours until the potatoes are fork-tender. The chicken should have an internal temperature of 165° F.
Step 5: Then stir in one cup of the shredded cheese and half of sliced scallions
Step 6: In a mixing bowl, combine the crushed crackers, melted butter, remaining shredded cheese and scallions.
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Step 7: Sprinkle the cracker mixture all over the top of the cooked chicken and potatoes, place the lid back on for 15 minutes or until cheese is has melted.
Tips
- Place the full chicken breasts in the slow cooker instead of cutting it into cubes. The place the potatoes on top of the chicken.
- Cooking on low is best in my opinion to make sure you don’t overcook the chicken.
- If you’d like more gravy like sauce, add a cup of chicken broth in with the sauce ingredients.
Storing the Leftovers
Refrigerate: Once cooled completely, store the leftover chicken and potatoes in an airtight container in the refrigerator for up to 3-4 days.
Freeze: Freeze in a freezer safe container for up to 2-3 months. Thaw in the refrigerator overnight and reheat as directed below.
Reheating: You can reheat it easily in the microwave or in a skillet on the stovetop until warmed through. You can also place it in a casserole dish and reheat in the oven at 300 F.
FAQ’s
Yes! You can use frozen chicken breasts. You will need to increase the cooking time by 30 minutes to an hour.
To add heat, add in diced jalapeños or a ½ teaspoon of red pepper flakes into the sauce mixture. You can also stir in some hot sauce before serving.
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Slow Cooker Chicken and Potatoes
Ingredients
- 1 ½ pounds chicken breasts boneless skinless, cut into 1 inch cubes
- 1 1½ pounds baby potatoes
- 10.75 ounces cream of chicken soup 1 can
- 1 cup cottage cheese
- ½ cup sour cream
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 cups sharp cheddar cheese shredded, divided
- 6 scallions sliced and divided
- 32 ritz crackers crushed
- 6 tablespoons butter unsalted, melted
Instructions
- Add the raw chicken and potatoes to the slow cooker.1 ½ pounds chicken breasts, 1 1½ pounds baby potatoes
- In a mixing medium bowl, add the cream of chicken soup, cottage cheese, sour cream, garlic powder and onion powder and mix together thoroughly.10.75 ounces cream of chicken soup, 1 cup cottage cheese, ½ cup sour cream, ½ teaspoon garlic powder, ½ teaspoon onion powder
- Stir the cheese mixture in the slow cooker and stir to combine with the chicken and potatoes.
- Place the lid on and cook on low for 4-6 hours until the potatoes are fork tender.
- Then stir in one cup of the shredded cheese and half of sliced scallions.2 cups sharp cheddar cheese, 6 scallions
- In a mixing bowl combine the crushed crackers, melted butter, remaining shredded cheese and scallions.32 ritz crackers, 6 tablespoons butter
- Sprinkle the cracker mixture all over the top of the cooked chicken and potatoes, place the lid back on for 15 minutes or until cheese is has melted.
Notes
Nutrition
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