Sunday Chicken Dinner in the Slow Cooker


sunday chicken dinner in slow cooker done

This is one of my go-to meals.  When all else fails, it’s easy to throw chicken, potatoes, carrots and onions in the crockpot and let it do its thing.  A quick pan of cornbread and maybe a steamed green veggie and you’ve got a comforting warm meal with little effort.

Here’s what you’ll need:

Sunday Chicken dinner in slow cooker ingr

Sunday Chicken Dinner in the Slow Cooker
  • 2-3 lbs. chicken (boneless or with bones)
  • 2 cups potatoes, chopped
  • 4-5 carrots, chopped
  • 1 onion, sliced
  • 2 cups (or 1 can) of chicken broth
  • 1 can cream of chicken soup
  • salt and pepper
  1. Place the chicken on the bottom of the crockpot.
  2. Put the veggies on top of the chicken.
  3. Stir the broth and soup together with the salt and pepper. Pour over the veggies and chicken. Cook on high for 5-6 hours or low for 7-8 hours.
  4. You can thicken the broth to make gravy. Remove the chicken and veggies from the pot. Turn the heat to high.
  5. In a container with a tight fitting lid, add several Tbs. of flour. Add some water and shake to make a thick paste. You want it to pour, but still be thick.
  6. Slowly whisk the flour mixture into the broth.
  7. Cook several more minutes till thick.

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  1. I’ll be using this one tomorrow. Thanks Tiffany!

  2. We had this for dinner tonight with a couple of minor changes. I don’t like to use regular canned soups since many contain MSG which does not agree with me. I used just broth, we also threw in a couple of parsnips chopped up with the veggies. After it was all cooked, I put the liquid into a pot, then mixed just a bit of leftover whipping cream I had on hand (from the holidays) mixed well with flour, then kept heating it on fairly high heat until it thickened. Delicious and very simple!
    I may try adding some chopped leeks from our garden next time too.

  3. Umm Tiffany this looks so good. I got a 3 in 1 crock pot for Christmas and i have been using it. On the Menu this dish goes. I think i can cook a whole meal in it at the same time, i am so syked. Happy New Year.

  4. This is what we are having tonight. I have said it once, but I will say it again, I love the fact that your recipes are always things that I have on hand. Makes your site so totally awesome.

  5. Hi, it’s me again. We made this last night and I must say, it is one of my favorite new crockpot recipe. So much, I called my sister and told her about it and she is making it tonight. Of course she had all the ingred on hand, since it is all common pantry items.

    Thanks again for another great dinner!

  6. I make a similar dish and it works great in the crock pot or the oven! I don’t use the cream soup either — just broth, and I sprinkle thyme into the pot for a distinctive flavor. I have also been known to just throw cut frozen green beans in at the same time which makes it a truly one dish meal! Thanks for reminding me of this recipe.

  7. I featured this recipe on my blog this week and linked it back to you.
    Check it out-


  8. Putting this in the crock pot now. Thanks!

  9. Tinker Kell says:

    We had this last night. It was easy to make and delicious!

  10. Looks soooo good. This is going in the slow cooker as we speak. I’m linking you on my menu plan too!

  11. I can’t print the individual recipes as you instructed under the “share and enjoy”.
    Any suggestions?

    • Deanne, sorry you’re having trouble printing the recipes. when you click the print icon under “Share and Enjoy”, it should take you to a print friendly page. If that page won’t come up, you might try using a different browser. I’ve had a few things online that refuse to work in Internet Explorer and even a couple that won’t work in Firefox.

      If that’s doesn’t help, let me know and we’ll try something else.

  12. Hi Tiffany, i am making this for dinner tonight. It is going to get chilly so I wanted a easy comfy meal. I will let you know how the troops like it.

  13. I like the simplicity of this one. When I want to thicken a broth, though, I use a few instant potatoes (not too much!). It’s more nutritious than the flour & water method. Just a thought…..

  14. Ooops….that previous post should have said “a few teaspoons of instant potatoes”!! I am not sure how you would count instant potatoes…LOL

  15. Is that a bag of frozen chicken breasts? If you put them in when they are still frozen, does the timing still work OK for the veggies?

    • Kelly, I do use frozen chicken breasts. Sometimes I thaw them a bit first, but if I have plenty of time I’ll start them frozen. It doesn’t seem to have an effect on the veggies.

      • This is a great recipe, but just thought that I would mention you NEVER want to put frozen chicken in a crock pot. The outside of the chicken will cook faster than the inside and the inside temperature of the chicken will be too warm but not hot or cold enough to keep bacteria from forming in your food. That will increases your chances of food born illness. If you are in a hurry to thaw the chicken, cold water in the sink is the safest way. Start thawing your chicken while you pre heat your crock pot and get everything else ready and cleaned up. Then toss in the chicken.

        • Debra, I cook frozen chicken in the slow cooker all the time with no problems. Here is an article I found on e-how that also says it’s safe to cook frozen chicken in a slow cooker. I don’t want to be responsible for saying that it is always safe for everyone. Bottom line is that it appears safe, but do so at your own risk.

  16. I saw on Organizing Junkie that you did this as a freezer meal, too. How did you keep the potatoes from turning funny colors after you cut them?

    • Donna, actually Crystal from Crystal and Company is the one who talked about freezing this dinner. I’ve never prepped and frozen it before. But I have bought pre-cut and frozen veggies and the potatoes aren’t brown. I wonder if you get them in the freezer quickly if they will keep without browning. That’s a great question. Maybe Crystal will pop in and answer for us.

      • Hey guys! This recipe is awesome! We make it a lot at my house.

        If you are going to preassemble it and freeze, it is best to use already frozen carrots and potatoes from the freezer section of the grocery store. They hold up much better when taking the preassemble route!

  17. Hi Tiffany,
    I saw your notes above about freezing before cooking, but I wanted to know if you have ever frozen leftovers and how those reheated. I have never frozen cooked potatoes before. It’s just my husband and me, and to do a crockpot for just us takes too short a time to cook while i’m at work, but we don’t like to eat the same thing for a week with leftovers.


  18. This looks so good plus it is simple 🙂 Have you ever used less broth and added soy sauce for a spin on your chicken and gravy recipe (my favorite meal, by the way, I have been known to make in 3 times in one week)? Thank you for sharing you recipes!

  19. Made this tonight and it was delicious. Potato flakes as a thickener was a great trick. Thank you!!

  20. Could this be made with frozen chicken breasts? Or do they need to be thawed?

  21. Are these chicken breasts skinless or do they still have skins on them?

    • I think for this I used boneless, skinless. But you could use with skins too. Either way would work.

      • Thank you Tiffany for the quick reply. I have had my crockpot for three years now and have had such bad luck with anything other than beans and stew. Can’t wait to try this. Would really like to justify the space the crockpot takes up. Maybe this recipe will help.

  22. Just finished a very welcome Sunday crockpot dinner. Even fussy eater ate every last bit on their plate. Usually fussy eater has to leave something, not this time. I am finally glad to have a tasty cooked crockpot dinner among my recipes. Thank you.

  23. Christinky says:

    I made this as Chicken soup and it was awesome!! I basically doubled the recipe, and also added chopped celery. My husband and I ate it that night, then I bagged half for freezer meals (which I added curly noodles to when I defrosted) and the other half I used to make pot pie freezer meals because it was basically the same ingredients. So the two of us were fed for two weeks woo hoo!

  24. canadakitti says:

    Can you use a whole chicken that has been cut up…I have been looking for a recipe like this for cut up bone in skin on chicken pieces. ..

  25. I made this today. Added lots of herbs and a bag leaf. (Parsley, dill, thyme, savory, shallots, etc ). I like Penzey spices and herbs. On line. Check them out. Lots of great blends. Used Parisien along with individual herbs.). Also some grinds of black pepper. Put all this on chicken. I used 2/3 of a large yellow onion. Instead of potatoes i made brown rice to serve it over but ended up more like s stew. Used baby carrots and a 3 1/4 # Amish chicken cut up

    Now about the liquids. there is either a flaw or a typo in this recipe. way too much liquid. I thickened a bit but you end up with s quart of liquid, way too much for gravy. so j left it as a sort of soupy stew. next time i will use only one cup of broth.

    Flavor was great but it definitely needed those herbs. Will certainly make again with less liquid.


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