Easy Crockpot Herb Butter Chicken and Potatoes Tips, FAQ & printable recipe

Tips for success

To maximize flavor, consider sautéing the dried herbs in the melted butter for 30 seconds before adding the broth. This quick step helps to bloom the oils in the dried herbs, resulting in a more aromatic and robust sauce. If fresh herbs are available, they can be used as a garnish after cooking, but they should be added at the end to maintain their bright color and fresh flavor profile.

For those who enjoy a bit of texture, consider adding extra vegetables like sliced carrots or pearl onions along with the potatoes. These vegetables cook at a similar rate to the potatoes and will absorb the delicious herb butter sauce. Always ensure any additional vegetables are cut into pieces of a similar size to the potatoes to ensure they are done at the same time and do not become mushy or remain undercooked.

Variations

• Lemon Herb Chicken: Add one tablespoon of fresh lemon juice and a teaspoon of lemon zest to the butter and broth mixture before pouring. The brightness of the lemon cuts through the richness of the butter, providing a refreshing twist on the classic herb flavor.
• Garlic Butter Variation: Incorporate three cloves of minced garlic into the butter and broth mixture. The garlic infuses the chicken as it cooks, adding a deep, savory aroma and flavor that pairs perfectly with the tender potatoes and dried herbs.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Not recommended, as the texture of the potatoes and chicken can change during freezing and thawing.

Reheat

Reheat in a microwave-safe dish or a saucepan over low heat until steaming hot throughout.

Transfer any leftovers to an airtight container within two hours of cooking. If the chicken and potatoes were left out at room temperature for longer than two hours, they should be discarded to ensure food safety.

Properly stored in the refrigerator, the leftovers will maintain their quality for up to three days. When reheating, ensure the chicken is heated until it is steaming hot throughout to maintain the best texture and safety.

This dish is ideal for preparing ahead of time. You can assemble the ingredients in the slow cooker insert, cover it, and keep it in the refrigerator for up to 12 hours before starting the cooking process.

Simply remove the insert from the refrigerator and place it into the slow cooker housing when ready to cook. Note that you may need to add an extra 30 to 45 minutes to the total cooking time if the ingredients are chilled when the cooking starts.

Serving ideas

Serve this dish directly from the slow cooker for a rustic presentation, or transfer the chicken and potatoes to a warmed serving platter. Drizzle the remaining herb butter sauce generously over the chicken and potatoes to ensure every serving is moist and flavorful.

A side of steamed green beans or a simple crisp salad provides a wonderful textural contrast to the soft, braised chicken and tender potatoes, creating a complete and satisfying dinner experience.

For a more elegant presentation, slice the chicken breasts into thick medallions before arranging them on the platter. Surround the chicken with the baby potatoes and spoon the sauce over everything, finishing with a sprinkle of fresh chopped herbs if desired.

This makes the dish look polished and ready for a family gathering, ensuring that the presentation is as appealing as the taste while keeping the meal preparation simple and stress-free.

Frequently asked questions

Recipe card

Easy Crockpot Herb Butter Chicken and Potatoes

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 4

Ingredients

• 4 boneless skinless chicken breasts
• 1 lb baby red potatoes, halved
• 1 tbsp dried green herbs
• 4 tbsp melted butter
• 1/2 cup chicken broth

Instructions

1. Place the boneless skinless chicken breasts into the bottom of the slow cooker insert. Arrange the halved baby red potatoes around the chicken to ensure even cooking.
2. Sprinkle the dried green herbs evenly over the chicken and potatoes. Whisk together the melted butter and chicken broth, then pour the mixture over the entire contents of the slow cooker.
3. Cover and cook on low for 4 hours until the chicken reaches an internal temperature of 165°F (74°C). Allow the chicken to rest for 5 minutes before serving with the potatoes and sauce.

Contains: milk

Estimated nutrition per serving

Calories

380

Protein

32 g

Carbohydrates

22 g

Fat

18 g

Fiber

2.5 g

Sugar

1 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.