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The kind of cozy meal that tastes like a warm hug from someone who really gets you.
You ever have one of those days where the clock somehow skips three hours, your to-do list laughs at you, and dinner? Well, dinner’s just one more thing that’s gotta happen?
That’s exactly where this recipe shines.
This slow cooker herb-infused chicken and potatoes recipe has seen me through crazy workdays, last-minute homework crises, and yes — the occasional “let’s just pretend I planned this” dinner with neighbors. It’s hearty, it smells like comfort, and it does not ask for much. Just toss everything in, walk away, and let the slow cooker work its quiet magic.
I’ve been making some version of this dish since the early 2000s, when I had three little ones running in different directions and a pantry that looked more like a game of Tetris. And let me tell you — the bones of this recipe are so solid, you can build a whole dinner habit on it.
Why You’ll Love This Recipe
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It’s almost too easy. Toss it in the pot, forget about it, come back to dinner.
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Smells like heaven. That rosemary and thyme? Chef’s kiss.
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Comfort food without the fuss. Hearty potatoes, tender chicken, all in one dish.
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Picky-eater approved. Even the littlest skeptics dig in.
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Works all year. Cozy enough for winter, light enough for spring.
Ingredients (a.k.a. Your Grocery List)
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4 boneless, skinless chicken breasts
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6 medium potatoes, thick-sliced (Yukon golds are my go-to, but reds are nice too)
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2 tablespoons olive oil
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1 teaspoon salt
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1/2 teaspoon black pepper
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 tablespoon dried rosemary
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1 tablespoon dried thyme
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1/2 cup chicken broth
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2 tablespoons butter, cut into small pieces
Notes from the Kitchen:
No rosemary? Use Italian seasoning — totally fine. Got bone-in chicken thighs? Even better. And don’t skip the butter unless you absolutely have to; it melts into everything and makes the whole dish richer.
Directions
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Layer your potatoes in the bottom of the slow cooker. Just toss ’em in — no need to fan them out like you’re on a cooking show.
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Drizzle the olive oil over the top. Then sprinkle half the salt, pepper, garlic powder, and onion powder on those taters like you’re seasoning with love.
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Nestle the chicken right on top. I usually scooch the potatoes a bit so the chicken sits nice and cozy.
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Sprinkle the rest of your seasoning mix over the chicken.
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Now — sprinkle that rosemary and thyme over everything. Be generous. Let it snow.
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Gently pour the broth around the edges so you don’t wash off all that lovely seasoning.
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Dot the top with those little butter bits. Like edible confetti.
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Pop the lid on, set your slow cooker to low for 6–7 hours or high for 3–4, and let the aroma fill your kitchen.
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When everything’s tender and juicy, grab a slotted spoon and serve it up hot. Maybe light a candle. Maybe don’t. You’ve already done enough.
Serving Suggestions (Because Sides Matter)
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A crisp green salad adds color and crunch.
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Steamed green beans or asparagus keep it simple and fresh.
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Crusty bread or buttery rolls? Always.
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Want to feel fancy? Pour a glass of chilled white wine (I like Sauvignon Blanc).
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Keeping it casual? A cold iced tea or even lemonade hits the spot.
Storage Tips (aka Leftovers Are a Gift)
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Keep leftovers in a container in the fridge for up to 4 days.
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Reheat gently in the microwave or a 300°F oven — covered, please, no drying it out.
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Yes, you can freeze it. Just know the potatoes might soften a bit. Still tasty, though!
Little Twists & Big Flavor Ideas
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Add a squeeze of lemon and some zest for a brighter, zippier version.
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Swap in sweet potatoes if your crowd loves a little sweetness.
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Toss in sliced onions or carrots if you’re feeling veggie-happy.
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Want some heat? A pinch of red pepper flakes or dash of hot sauce does the trick.
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Craving creamy? Stir in a splash of heavy cream or a dollop of sour cream before serving. It’s like a cozy blanket in food form.
Before You Go…
If you end up making this, I really do hope it brings a little peace to your day. Maybe even a smile at the dinner table — those are my favorite kinds of victories. Feel free to leave a comment and tell me how you tweaked it, or who loved it most in your house. I always love hearing your kitchen stories.
Until next time — keep your slow cooker close and your butter closer. 😉
Warmly,
Your always-hungry, always-busy kitchen friend
Slow Cooker Herb-Infused Chicken and Potatoes
Ingredients
- 4 boneless, skinless chicken breasts
- 6 medium potatoes sliced into thick rounds
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp dried rosemary
- 1 tbsp dried thyme
- 1/2 cup chicken broth
- 2 tbsp butter cut into small pieces
Instructions
- Place the sliced potatoes in the bottom of the slow cooker, arranging them in an overlapping pattern.
- Drizzle the olive oil over the potatoes and sprinkle with half of the salt, pepper, garlic powder, and onion powder.
- Nestle the chicken breasts on top of the potatoes.
- Season the chicken with the remaining salt, pepper, garlic powder, and onion powder.
- Sprinkle the dried rosemary and thyme evenly over the chicken and potatoes.
- Pour the chicken broth around the edges of the slow cooker.
- Dot the top of the chicken and potatoes with the small pieces of butter.
- Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is cooked through and the potatoes are tender.
- Once done, carefully remove the chicken and potatoes from the slow cooker and serve hot.
