This Creamy Italian Crockpot Chicken and Potatoes is simmered in the most incredible creamy sauce of roasted red peppers, spinach and Italian herbs. It’s a dump and go crockpot chicken recipe!
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So we’ve got a few weeks left of “fall” and then we’re full on winter mode for the next several months.
I always enjoy the beginning of winter — the first fluffy snowflakes, steaming cups of hot chocolate, the first fires in the fireplace, cozy sweaters, and all that. You get to experience all of the good things about winter (yes, there are some!), and aren’t too jaded by the frigid temperatures just yet.
But once January comes and Christmas is over, I am so over it.
The only thing that keeps me going is hunkering down in the kitchen and whipping up our favourite cozy comfort foods: baking, soups, chili, and easy crockpot meals that can simmer away and fill the house with that incredible scent of a dinner that’s cooking long before the 5:00pm rush.
This creamy Italian Crockpot Chicken and Potatoes is a new one we’re adding to the list this year!
It is an incredibly flavourful, hearty and comforting meal of lean chicken breasts and creamy Little potatoes (I used the fingerlings in this recipe!) with a creamy sauce made with roasted red peppers, finely chopped spinach and basil pesto, which are pretty much all of my favourite things.
You should know that I am not actually Italian, and so before the angry emails start pouring in, let me just say that this here is my interpretation of Italian flavors and it’s delicious.
Tips for making this Crockpot Chicken and Potatoes:
- Choose chicken breasts or boneless, skinless chicken thighs — either will work well. Some people prefer to use chicken thighs in the slow cooker because they don’t dry out as quickly, but as long as you don’t overcook the chicken, breasts will be fantastic as well.
- Go for Creamer potatoes, like these fingerlings from The Little Potato Company. There’s no washing, and not really even any need to chop them, although I halved mine to match the cook time to my chicken breasts. If you’re using bone-in chicken breasts or thighs which will require a longer cook time, whole Creamer potatoes would be perfect.
- Know your crockpot. I say this every time, but it needs to be said! Some cook hotter and some are cooler. You don’t want overcooked chicken breast, and that’s easily done crockpot with crockpot chicken recipes. A fuller crockpot will take longer to cook, and if you’re using a large crockpot you may find you need to reduce the cook time.
Variations of this Italian Crockpot Chicken and Potatoes:
- This easy crockpot meal is naturally gluten-free, just be sure to double check all of your ingredients.
- This chicken and potatoes recipe can easily be made dairy-free by leaving out the cream or evaporated milk. It will still have awesome flavor!
- If you want to round out this meal even more, feel free to add in extra veggies, just keep the cook time in mind. If you’re using firm veggies like carrots or mushrooms, you can add them at the beginning of the cook time as they take a while to cook. Vegetables like broccoli or green beans should only be added for the last 10 or 15 minutes as they quickly become overcooked.
- Everyone has different ideas about what “healthy” is, so you are welcome to adjust the ingredients to reflect this if you desire. I prefer to use heavy cream or evaporated milk in this recipe as it’s thick and holds up to the heat of the slow cooker better than low fat options. Honestly? Our bodies need a little fat and the touch of cream in this recipe is a reasonable amount. Serve it with a salad and live your life!
How to prep this chicken and potatoes ahead:
I know how crazy it can be if you’re a working mom or dad or just a man or woman with a life outside of the house. Dinner time can be crazy! Any chance I have to prep crockpot recipes like this chicken and potatoes ahead of time, I do it. Then all I have to do is pop it into the crockpot and turn it on, and it feels amazing to not have to do anything and know that I will have an incredible dinner waiting for me when I need it.
- You can place the chicken in the slow cooker, whisk together the sauce ingredients and pour into the slow cooker with the chicken the night before cooking.
- It is best to halve and add your potatoes just before cooking, as they can turn brown if you cut in advance. If you need to slice them in advance, keep them in the refrigerator in a bowl of water, covered in plastic wrap, up to 1 day before cooking them in the slow cooker.
*This post is generously sponsored by The Little Potato Company and I have been compensated for my time in bringing you this tasty Crockpot Chicken and Potatoes recipe — thank you for supporting the brands that make The Recipe Rebel possible!
Italian Crockpot Chicken and Potatoes
written by Ashley Fehr
Ingredients
- 4 small boneless, skinless chicken breasts (or 2 large, halved lengthwise)
- 15 Little Potato Company fingerling potatoes (halved lengthwise)
- 1/2 cup low sodium chicken broth
- 1/3 cup heavy cream
- 2 tablespoons corn starch
- 1 teaspoon basil pesto
- 1/2 teaspoon salt
- 1/2 teaspoon minced garlic
- 1/8 teaspoon black pepper
- 1 cup fresh spinach finely chopped
- 1/2 cup roasted red peppers jarred, diced
Instructions
- Place chicken breasts and potatoes in a 2.5 – 4 quart crockpot.
- In a large measuring cup or medium bowl, whisk together broth, cream, corn starch, pesto, salt, garlic and pepper.
- Stir in spinach and peppers and pour over potatoes in crockpot.
- Cover and cook on high for 3-4 hours or low for 6-7 hours, until potatoes are tender. Serve.
Nutrition Information
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Shannon says
I made this today- I used double the chicken because it needed to be used up. I had to use half and half instead of cream, and I used Sweet and Spicy Cherry peppers because I didn’t have regular roasted peppers. Honestly- I think the peppers made it better because there was just a pinch of heat to it. I also seasoned the chicken with salt, pepper, and Italian seasoning before I put it in. This was so flavorful!
The Recipe Rebel says
Great to hear Shannon, thank you!
Chris Howard says
I needed to use up some cooked chicken so I precooked the potatoes placed them in a lidded casserole dish with the spinach and peppers the layered the cooked chicken on top then poured the sauce over the top .I cooked it in the oven at 180, for 40 minutes and it was absolutely amazing I’m going to do that after Christmas with leftover turkey
The Recipe Rebel says
Hi Chris! So glad you enjoyed the recipe! Thank you for this kind review!
Miranda says
Hello, I currently don’t have a crockpot, however I do have a dutch oven.
Would you recommend making this recipe in a dutch oven?
Thank you! – Miranda
The Recipe Rebel says
Hi Miranda! I’ve only tested this recipe out in the crockpot and Instant Pot but I do have something similar that might help you. https://www.thereciperebel.com/caprese-chicken-and-potatoes/ This caprese chicken and potatoes was cooked in a baking dish in the oven so you’ll have an idea about timing and temperature. If you decide to experiment, let me know how it goes!
Mic says
What can I use instead of corn starch?
The Recipe Rebel says
Hi Mic! You might be able to use flour but I haven’t tested it out. If you decide to experiment, let me know how it goes!
Nicole p says
My cream curdled ruining the dish followed the directions and notes to the tea don’t know what happened
Ashley Fehr says
Hi Nicole! I’m sorry that happened, but heavy cream does not curdle. If you used a lower fat cream, I would recommend not doing that in the future.
Hillary says
Just came here to say that I just made this and the same thing happened. and I used heavy whipping cream. Through many of my findings on the internet, everything I see says if you’re adding dairy to a crockpot, you should add it towards the end of cooking. It happens due to the high heat. This recipe has great flavor and I’d make it again, but next time I’ll add at the end.
The Recipe Rebel says
Thanks for the feedback Hillary!
Kerri says
I want to make a double batch as we like to have leftovers for lunches. I will use a 6 quart crockpot.
Besides doubling everything should I still cook the 6 hours on low or do I need to adjust the time?
Ashley Fehr says
If you are using a 6 quart crockpot the cook time should stay about the same!
Rebecca M says
Can you substitute the heavy cream with coconut cream for dairy free?
Ashley Fehr says
Yes you can, but it will change the flavor
Adrienne K says
Really good! Used thighs and they came out super juicy. Mixed it a few times in the 3hr 45 minutes. Added more spinach because I had extra and about a tablespoon of pesto and some ItaliAn seasoning. Had red and white potatoes from farmers market, not fingerling, and they came out awesome! Also had open chicken stock not broth and so used that. Love the red peppers too! Big hit!
Ashley Fehr says
Thanks Adrienne! I’m so glad you liked it!
dave cadwell says
I have 2 crock pots ,running on different voltages. My 220V 6.5 L cooks hotter by 20 degrees. Chicken is plentiful here and affordable. What is the internal temperature for chicken in a slow cooker? Using a probe like I would in an oven does not work. dave
Ashley Fehr says
Hi Dave! You are always looking for chicken to be cooked to at least 165 degrees F
Janet says
Followed the recipe but the sauce curdled , mixed the sauce but it still was thin and had very little flavor. Would not make this again.
Ashley Fehr says
Hi Janet! If you use heavy cream it will not curdle. If you used another variety of cream, it’s entirely possible.
Betty B says
I made this today. Cooked it on high so we could eat early. It was delicious! My Hubby ate 2 big servings.
Ashley Fehr says
I’m so glad you liked it Betty!
Sarah says
I don’t know what I did wrong but the sauciness was just watery, and the chicken breasts were very dry – we cooked on low for 6 hours. However the flavour was nice and the potatoes were lovely and juicy because of all the sauce they’d took on, so I might try again with chicken thighs to prevent it drying out too much!
Ashley Fehr says
I’m sorry to hear that Sarah! Can you share what type of cream was used? That might have something to do with it
Pauline says
This looks delicious, how do I alter this to make in an instant pot please
Ashley Fehr says
This is a similar recipe for the Instant Pot: https://www.thereciperebel.com/creamy-italian-instant-pot-chicken-breasts/
sheila vinyard says
I added carrots to mine. I’m hoping that it turns out good! Excited for dinner tonight!
Ashley Fehr says
I’d love to hear how it turned out!
Ashley says
Can I use canned cut green beans with the chicken and potatoes? If that’s fine when should I put them in? Should I also double the sauce to be sure everything is flavorful?
The Recipe Rebel says
Hi Ashley! Vegetables like broccoli or green beans should only be added for the last 10 or 15 minutes as they quickly become overcooked. Doubling the sauce would be a judgement call.
Maria says
Can i use small red potatoes?
Ashley Fehr says
Yes! You just want them to be roughly the same size pictured to cook in the same amount of time
Devon says
Hi, so can I use frozen chicken and cheat with canned potatoes ???
Will those kind of potatoes cook ok or just mush up. Thanks so much , want to make this now for tonight’s dinner xo
The Recipe Rebel says
Hi Devon! No I’m sorry, frozen chicken won’t work. Also I’ve not tried this with canned potatoes so I am not sure how they would turn out.
Jennifer Daniel says
Was very excited to try this and was disappointed in the final product. Mine came out very watery and the whole dish had very little flavor. We ended up pulling the leftover pesto out of the fridge and putting it on the top in desperation to add some flavor, but it was still pretty bland. I followed the recipe exactly so I’m not sure what happened, but my family did not like it. 🙁
Ashley Fehr says
I’m sorry to hear that Jennifer 🙁 This is one of our favorite crockpot dishes! Did you perhaps start with frozen chicken? It can let out quite a bit more moisture and would lead to the sauce being watered down.
Baleigh says
I have an 8 qt. Slow cooker. What is your recommended cooking time?
Ashley Fehr says
The cook time won’t change unless it is very full or very empty. If it’s very empty, it won’t take as long to heat through so you may find it’s just done a little sooner.
Cheryl Patrick says
I tried this recipe and my family liked it. I stuck to the recipe didn’t do any variations and it came out really good. It was creamy, moist, but not soupy, and doneness was great. I did 3 3/4 hours on high and it was just enough time. I had anticipated at least 4 hours but the children were anxious and fussing about being hungry, so I fed them. And I was pleased it was perfectly done. Will cook again and recommend. Thanks.
Ashley Fehr says
I’m so happy to hear that Cheryl!
Courtney Gowins says
Loved this!!! I did substituted Almond milk for the cream. I also added a TBSP of Italian seasonings and more spinach and pesto. I will definitely make this again!!!