Chicken and Potatoes: Slow Cooker

by contributing writer SnoWhite

This crock pot chicken and potatoes dinner is hearty and filling.  It’s easy to prepare in the morning, which makes dinner time a breeze.

Crockpot Chicken and Potatoes at The Happy Housewife

Slow Cooker Chicken & Potatoes


  • 3 medium potatoes
  • 2 medium bell peppers (green and red)
  • 1 small onion
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • salt and pepper
  • 3-4 chicken breasts
  • 1 recipe cream of chicken soup
  • 4 ounces shredded cheddar cheese
  • Bacon bits (optional)


  1. Lightly spray your crockpot with olive oil.
  2. Dice up the bell peppers into 1-inch pieces, and place them on the bottom of the crockpot.
  3. Dice up the onion and place that over the peppers.
  4. Thinly slice potatoes into 1/4 inch rounds. Layer over the peppers.
  5. Season with salt and pepper and paprika.
  6. Layer the chicken breasts on top.
  7. Season with salt, pepper and garlic.
  8. Pour over the prepared cream of chicken soup.
  9. Cover, and cook on high for 3-4 hours, or low for 6-8 hours until chicken reaches 180 degrees.
  10. Sprinkle cheese and bacon bits over the top before serving.

Courses Main Dish



More recipes from SnoWhite

Find more delicious meal ideas at the The Happy Housewife Recipe Index.


  1. Jennifer H. says:

    I just made this last night and it was yummy! However, I’m not sure if I got the right consistency. Instead of making a recipe of that cream of chicken soup as it suggests I used canned cream of chicken soup and wasn’t sure whether to include the can of water or just use the condensed soup. What does the recipe of homemade soup replace? The can only or the can mixed with a can of water? thanks for your help.

  2. Does the chicken have to be defrosted first, or are you using frozen chicken?

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