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crockpot chicken potatoes

The Best Slow Cooker Chicken and Potatoes Recipe (So Creamy!)

The best slow cooker chicken and potatoes — juicy marinated chicken thighs and tender potatoes in a creamy garlic sauce. Ready in hours, effort-free!
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Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Marinade:
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon oregano
For the Slow Cooker:
  • 2 pounds chicken thighs marinated (see marinade above) skinless thighs
  • 2 pounds baby potatoes halved — no need to peel,
  • 1 onion diced
  • 1 cup chicken broth — low-sodium is best so you can control the salt
  • 4 tablespoons butter
  • ⅓ cup heavy cream mixed with 1 tablespoon cornstarch — whisk these together before adding so the sauce thickens smooth
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon oregano

Equipment

  • Slow Cooker

Method
 

  1. Make the Marinade: In a large bowl, whisk together the olive oil, salt, garlic powder, smoked paprika, and oregano. Add the chicken thighs and toss until fully coated. Let this sit for 5–10 minutes while you prep your potatoes and onion — this is enough time for the flavors to really start soaking in. (WATCH VIDEO BELOW)
  2. Load the Crockpot: Add the marinated chicken thighs, halved baby potatoes, and diced onion into your slow cooker. Pour in the chicken broth so everything has some liquid to cook in.
  3. Build the Creamy Sauce: In a small bowl, whisk the heavy cream and cornstarch together until completely smooth — this step matters, because whisking them together first prevents lumps once it hits the heat. Pour this mixture over the chicken and potatoes, then scatter the butter on top along with the remaining salt, garlic powder, smoked paprika, and oregano. (WATCH VIDEO BELOW)
  4. Slow Cook: Cover and cook on HIGH for 2–4 hours, checking around the 2-hour mark. Cook time really depends on your specific slow cooker — some run hotter than others — so you're looking for chicken that reaches 165°F internally and potatoes that are fork-tender.
  5. Finish and Serve: Once done, give everything a gentle stir so the melted butter and cream fully coat the chicken and potatoes. Taste and adjust salt if needed, then serve warm straight from the crockpot. (WATCH VIDEO BELOW)
    6. Whisk the Cornstarch In First: Always mix the heavy cream and cornstarch together in a separate bowl before adding it to the crockpot. I learned this the hard way — dumping the cornstarch straight in leads to little clumps instead of a silky sauce.
    Check Early if Your Crockpot Runs Hot: Slow cookers vary a lot in strength. Start checking for doneness around the 2-hour mark on high, especially if yours tends to cook fast.
    Don't Skip the Marinade Time: Even just 5–10 minutes lets the salt and spices start working into the chicken. If you have extra time, marinating for up to an hour (or overnight in the fridge) makes the flavor even better.

Notes

Storage

  • Fridge: Store leftovers in an airtight container for up to 4 days.
  • Reheat: Warm gently on the stovetop over low heat, stirring occasionally — add a splash of chicken broth or cream if the sauce has thickened too much in the fridge. To reheat in the microwave, cover loosely and heat in 30-second bursts, stirring in between.
  • Freezer: This one's best enjoyed fresh or from the fridge — cream-based sauces tend to separate and turn grainy once frozen and thawed, so freezing isn't recommended here.

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