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Quick and Healthy Slow Cooker Chicken & Potatoes

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Prep: 10min. •  Cook: 8 minutes browning PLUS 4-8 hours in slow cooker •  Serves: 4-6


  • 4 small (2 lbs.) bone-in chicken breasts, skin removed
  • 2 tsp. Herbs de Provence (or combination of dried thyme, fennel, basil and savory)
  • 1 tsp. garlic salt
  • Freshly ground pepper, to taste
  • ½ c. flour
  • 1 tbsp. canola oil
  • 20 oz. Tasteful Selections™ potatoes (Recipe favorite: Ruby Sensation)
  • ¾ c. frozen, thawed pearl onions
  • 1 c. small baby carrots
  • ¾ c. reduced-sodium chicken broth
  • 8 oz. small baby bella or white mushrooms
  • Chopped fresh thyme (optional)


Combine the Herbs de Provence, garlic salt and pepper on a dinner plate. Spoon flour onto second dinner plate. Coat each chicken breast in the herb mixture, then dredge well in flour.

Heat oil in a large skillet. Add chicken and cook over medium-high heat until chicken is golden brown on both sides (approximately 3-4 minutes per side). Cook chicken in two batches if necessary so as not to crowd the pan.

Place chicken in a large slow cooker and add remaining ingredients, except fresh thyme. Cover slow cooker and cook on high for 4 hours or on low for 8 hours. Sprinkle with fresh thyme before serving, if desired.