Crock Pot Chicken and Potatoes

5 from 2 votes

A simple slow cooker dinner that includes chicken, potatoes, and veggies in a creamy mushroom gravy!

Course Dinner

Cuisine American

Keyword chicken and potatoes crock pot, chicken and potatoes in crock pot, crock pot chicken and potatoes

Prep Time 15

Cook Time 4

Total Time 4 15

Servings people

Calories 378kcal

1 lb. bag of baby carrots
2 medium celery ribs, halved lengthwise and cut into 3-inch pieces
24 ounces small red potatoes, quartered (or halved if they’re very small baby potatoes)
2 lbs. boneless, skinless chicken thighs or boneless, skinless chicken breasts
1 (1 ounce) envelope dry onion soup and dip mix (I use Lipton brand)
1 lb. sliced fresh mushrooms
1 small onion, thinly sliced
2 (10.5 ounce) cans condensed cream of mushroom soup
Optional garnish: chopped fresh parsley, thyme, basil, or other herbs

Place the carrots, celery, and potatoes in the bottom of a large slow cooker.
Arrange the chicken on top. Sprinkle the dry onion soup mix seasoning over all of the ingredients in the pot.
Add the mushrooms and onions on top of the chicken.
Cover with the cream of mushroom soup (not diluted).
Place the lid on the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Gently stir together the chicken, vegetables, and gravy. Garnish with chopped fresh herbs if desired.

The total cooking time will vary depending on your individual slow cooker. After 4 hours on HIGH, my potatoes and vegetables are always perfectly tender. However, other slow cookers might only need 3 hours on HIGH. The chicken is done when it reaches an internal temperature of 165°F.

I have tested this recipe with regular condensed soups and with the lighter, less-sodium "Heart Healthy" condensed soups. Both work fine; however, the regular condensed soups yield a thicker, creamier gravy.

Do not thin the condensed soup with milk or other liquid before adding it to the slow cooker. The condensation from the Crock Pot will naturally thin the soups as the meal cooks.

You can use boneless, skinless chicken thighs or boneless, skinless chicken breasts for this recipe. The thighs are more forgiving in the Crock Pot though, and tend to stay juicier and more tender than their white meat counterparts.