Sun Dried Tomato Crockpot Chicken and Potatoes

Prep Time 10 minutes
Total Time 5 hours 10 minutes
Servings 4 servings

Jump to Recipe

This Crockpot Chicken and Potatoes is slow cooked in a broth flavored with sun dried tomatoes and Italian herbs. It’s an easy crockpot meal that requires only 10 minutes prep!

Find more Easy Crockpot Chicken Breast Recipes here!

chicken potatoes and carrots in slow cooker with sun dried tomato sauce

This post is generously sponsored by The Little Potato Company and I was compensated for my time in creating this recipe. Thanks for supporting the brands that make The Recipe Rebel possible!

October means that we are in the thick of school, extra curricular activities, work and holiday preparations!

For these reasons we’re turning often to easy crockpot meals like this Crockpot Chicken and Potatoes, seasoned with sun dried tomatoes, garlic and Italian herbs and seasonings.

It is simple, delicious, and requires only 10 minutes prep (plus no pre-cooking)!

Using Little potatoes means that there’s even less to prep — because they come already washed and ready to go! I used Blushing Belles, but any will work great!

To cut down on cook time, I choose to cut them in half, but you could leave them whole and just cook until they are tender.

crockpot chicken and potatoes with a bag of little potatoes

I added some carrots to this recipe to bump up the veggie content even more, but you can leave them out or swap them for some of your other favorite veggies!

If you’re loving your slow cooker as much as I am, check out this Italian Crockpot Chicken and Potatoes, Crockpot Lasagna, and some of our favorite Crockpot Soup Recipes!

Love sun dried tomatoes? Check out this easy Sun Dried Tomato Pasta!

Crockpot Chicken and Potatoes ingredients:

  • Chicken breasts: I used chicken breasts in this recipe because it’s what we have on hand most often. You can easily substitute these for boneless, skinless chicken thighs or bone-in chicken thighs that have been browned in a skillet.
  • Little potatoes: Little potatoes are our potato of choice because they are quick cooking and convenient! With no washing required, they can be dumped in a pot, on a pan, or in the slow cooker and cooked without any extra prep at all.
  • Carrots: I added carrots because they cook in about the same amount of time as Creamer potatoes. You can add in other veggies, but keep in mind that some may be better added half way through or at the end of the cook time.
  • Chicken broth: low sodium broth is my first choice because that way we can control the salt content. If you only have regular chicken broth, you may want to omit the salt and season after it is cooked.
  • Sun dried tomatoes: sun dried tomatoes pack a ton of flavor! Since they are the basis for our sauce, I don’t recommend swapping them. If you have to, you’ll want to add in additional seasonings to compensate.
  • Garlic: fresh is best! Use freshly chopped garlic when you can, or swap with ½ teaspoon garlic powder if you need to.
  • Herbs and seasonings: you can easily customize these to your tastes or what you have on hand! Feel free to add in a pinch of red pepper flakes for a bit of kick.
  • Butter: a little bit of butter goes a long way here and keeps the chicken juicy while it cooks. You can substitute margarine if required, or leave it out, but you may notice your chicken is drier.
  • Parmesan: a good sprinkling of cheese brings a ton of flavor to this dish after a long cook time! Freshly grated is preferred, but you can sub in another if you need to.
sun dried tomato crockpot chicken on plate with potatoes and carrots
Want to save this recipe?
Just enter your email and get it sent to your inbox. You’ll also get new recipes and a free monthly menu plan!
  • Privacy Policy</a>." required>

How to make Chicken and Potatoes in the slow cooker:

  1. Add potatoes and carrots to the crockpot: place the vegetables in the bottom of the slow cooker where they will cook more quickly.
  2. Top with chicken breasts: add the chicken breasts on top — the juices that run out of the chicken will add flavor to the sauce!
  3. Stir together the sauce: a quick whisk and it is good to go!
  4. Pour over sauce and top with butter: pour the sauce over the chicken and top with butter — no need to melt it! It will melt and coat the chicken as it cooks.
  5. Let cook, and finish with a good amount of Parmesan: a little or a lot, you choose! You can keep this recipe dairy free by using dairy free margarine in place of butter and omitting the cheese.

Can I use chicken thighs?


Boneless, skinless chicken thighs cook in about the same amount of time as chicken breasts, so they are an easy swap.

Since this crockpot chicken recipe cooks a little longer than my usual Slow Cooker Chicken Breast thanks to the addition of vegetables, you can get away with using bone-in, skin-on chicken thighs that have been browned in a skillet.

For more tips on cooking chicken thighs in the crockpot, see my Slow Cooker Chicken Thighs recipe here.

Can I make this in the Instant Pot?


To do so, you will have to increase the liquid to a minimum of 1 cup. For an 8 quart, you may need even more.

Since you’re increasing the liquid you will dilute the sauce slightly, so you may want to increase the seasonings as well.

To pressure cook, add vegetables (do not halve the potatoes), chicken breasts and sauce to the Instant Pot, cover and set the valve to sealing, and pressure cook on high for 8 minutes.

Let the pressure release naturally before opening the lid and sprinkling with Parmesan.

overhead image of crockpot chicken breast on plate with potatoes and carrots

What can I serve with Crockpot Chicken and Potatoes?

We enjoy this slow cooker meal all on its own!

If you want, you can add a side salad or more steamed veggies on the side, or a basket of homemade breadsticks or my Mom’s homemade buns to soak up all those flavorful juices.

This Broccoli Salad is another great way to add more veggies to the meal!

More crockpot chicken recipes you’ll love!

ashley avatar

Pin this recipe to save for later

Pin this recipe to your favorite board

Sun Dried Tomato Crockpot Chicken and Potatoes

4.93 from 77 votes
This Crockpot Chicken and Potatoes is slow cooked in a broth flavored with sun dried tomatoes and Italian herbs. It's an easy crockpot meal that requires only 10 minutes prep!
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Cuisine American
Course Main Course
Servings 4 servings
Calories 339cal


  • 1 lb Little potatoes (halved)
  • 3 large carrots (peeled and cut into chunks)
  • 4 small boneless, skinless chicken breasts (about 1.5 pounds)
  • ¾ cup low sodium chicken broth
  • ¼ cup finely chopped sun dried tomatoes (the ones packed in oil)
  • 4 cloves garlic (finely minced)
  • 1 teaspoon salt
  • ½ teaspoon dried parsley
  • ¼ teaspoon dried basil
  • ¼ teaspoon dried thyme
  • ¼ teaspoon black pepper
  • 2 tablespoons unsalted butter
  • ¼ cup shredded Parmesan cheese
  • fresh parsley for garnish, if available


  • Place potatoes and carrots in the bottom of a 4-6 quart slow cooker.
  • Put chicken breasts in a single layer on top of the vegetables.
  • Stir together chicken broth, sun dried tomatoes, garlic, salt, parsley, basil, thyme and pepper and pour over chicken in slow cooker.
  • Top chicken with butter. Put the lid on and cook on low for 5-6 hours, or high for 2-3 hours, until potatoes are tender and chicken reaches an internal temperature of 165 degrees F (the potatoes will likely take a little longer to cook than the chicken).
  • Remove the lid, stir in Parmesan and top with fresh parsley if desired. Serve.

Nutrition Information

Calories: 339cal | Carbohydrates: 28g | Protein: 31g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 879mg | Potassium: 1213mg | Fiber: 4g | Sugar: 3g | Vitamin A: 8001IU | Vitamin C: 34mg | Calcium: 119mg | Iron: 2mg
Keywords crockpot chicken and potatoes, slow cooker chicken

Want to save this recipe?

Create an account easily save your favorite content, so you never forget a recipe again.

Register Now

Tried this recipe?

Tag @thereciperebel or hashtag #thereciperebel —
I love to see what you’re making!

Tag @thereciperebel

Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

Read More

You May Also Like

Reader Interactions


  1. Cami Dona Mattingly says

    Has anyone used regular sized potatoes to make this and just cut them into chucks? I have all the ingredients and would love to make this tomorrow while I go grocery shopping.

  2. Kayla says

    Wow. This blew me away! So good. I used boneless / skinless chicken thighs and cooked on low for 5.5hrs.
    Will be making this again for sure. Thank you !

  3. Christine says

    This recipe was not very good. The chicken was very dry and the taste was not satisfactory. No repeat on this

    • The Recipe Rebel says

      I’m sorry to hear the recipe wasn’t to your taste, Christine. The amounts, flavorings and timing have worked well for myself (and others) so I wished it would have been a hit for you too! I know it can be so disappointing to try a new recipe and it does not turn out for you.

  4. Linda says

    I think it needs more salt because of the potatoes. And I will make a cornstarch slurry next time to thicken the juices but my husband gave it a 10

  5. Joanne says

    Tried cooking this for dinner tonight. It has some great taste to it, but the chicken breasts ended up dry. I will try again with chicken thighs the next time and see if the chicken will turn out not dry.

    • The Recipe Rebel says

      Hi Joanne! How long did it cook for? What was the internal temperature of the chicken when it finished? It sounds like it needed to cook a little less. Glad you enjoyed the flavor!

  6. Dean J says

    Good morning. I want to try this out today, but I’m wondering about slow cooking. Aren’t you supposed to completely submerge the food in liquid or am I wrong about that? When I’ve done pulled chicken in a salsa, it was submerged. I’ve also done pulled pork in root beer. What wasn’t in the liquid, was not the same as what was. Different color, a bit drier. Just wondering and concerned about the amount of liquid.

    • The Recipe Rebel says

      Hi Dean! I’ve never had a problem with this method. I’d check my user manual for specific guidelines. Hope you enjoy it!

  7. Mary Monts says

    Busy life, but after morning miles of walking this was so quick and easy to make. Everything in the crockpot then off to play Bridge with neighbors then home in time for holiday guests gir dinner. This was a big hit. Delicious!!! Great flavor, tender vegetables, melt in your mouth chicken!

    Question- do you think it’s safe to use the remaining juices as stock for soup? It’s so savory!!!!

    • The Recipe Rebel says

      Hi Mary! So glad you enjoyed the recipe! Thank you for this kind review! I haven’t tried it myself so it would be hard to say for sure. Let me know if you give it a try!

      • Mary Monts says

        I ended up having unexpected company. I had plenty of potatoes left because I just used the whole 1.5 pound bag initially so I just added more carrots, sun dried tomatoes and chicken. I poured in the stock from the first batch 2 days earlier and had another happy crew. I don’t know why but the carrots were especially delicious. I didn’t cut the little potatoes in half. Just lazy I guess, but it seems to keep them the right firmness and flavor. This is a new go to recipe for me. I look forward to trying more of your creations. ☺️

  8. Alyssa says

    I Followed the recipe for this and did 3 hours on high. The chicken is dried out and the potatoes and carrots aren’t cooked enough. Maybe I should have cooked it on low or cut the potatoes in 4 instead of in half? I used a bag of baby potatoes and fresh carrots that weren’t very thick. Nonetheless I’m disappointed 😔

    • The Recipe Rebel says

      Hi Alyssa, the time for high was 2-3 hours. Did you happen to check the temperature of the chicken before continuing to cook for the full 3 hours? That may have been where the problem was.

      • Alyssa says

        Yes the chicken was near finished at 2 hours but the carrots and potatoes weren’t. I had to cook the carrots and potatoes for an additional 2 hours. Maybe I should have cut them smaller?

  9. Loo says

    Super great recipe I followed the recipe as is. As an addition, i sauteed a small onion, the garlic, and a stick of celery and put that on top of the chicken as well. This gave it more body and flavor. I also used fresh herbs instead of dried. This will definitely be a staple in our family. Thank you for this delicious recipe!

  10. Cheryl Holland says

    Made this for lunch yesterday. So easy to prepare, I added some leeks to the recipe. It smelt absolutely wonderful when cooking and tasted delicious. Thanks for the recipe. Will definitely make it again.

  11. Vicki says

    This looks like something I’d like to try, except for the sun dried tomatoes. It should be fine without them I’d think, or do they add something special to the flavor? My experience with sun dried tomatoes was that they were expensive, and I didn’t care for the taste at all. Maybe it was the brand I bought? I love chicken breast recipes in the crock pot, though, so this sounds like my kind of recipe!

    • Ashley Fehr says

      Hi Vicki! You can leave them out but we enjoy the flavor. If you’re looking for a good swap, roasted red peppers work well, add lots of flavor and are less expensive 🙂

Leave A Reply

Have you tried this recipe? Leave a rating