This slow cooker chicken and potato recipe is cooked to perfection in a broth with sun-dried tomatoes and Italian herbs. It’s an easy recipe that only needs 10 minutes of prep.

10 mins
5 hours


  • Slow cooker


  • 1 lb Little Potatoes, halved
  • 3 large carrots, peeled and cut into chunks
  • 4 small (about 1 1/2 lbs) boneless, skinless chicken breasts
  • 3/4 cup low sodium chicken broth
  • 1/4 cup oil-packed sun-dried tomatoes, finely chopped
  • 4 cloves garlic, finely minced
  • 1 tsp salt
  • 1/2 tsp dried parsley
  • 1/4 tsp dried basil
  • 1/4 tsp black pepper
  • 2 Tbsp unsalted butter
  • 1/4 cup Parmesan cheese, shredded
  • (For garnish) fresh parsley


  • Step 1

    Place potatoes and carrots in the bottom of a 4 to 6-quart slow cooker.

  • Step 2

    Put chicken breasts in a single layer on top of the vegetables.

  • Step 3

    Stir together chicken broth, sun-dried tomatoes, garlic, salt, parsley, basil, thyme, and pepper. Pour over chicken in slow cooker.

  • Step 4

    Top chicken with butter. Place lid on and cook on low for 5 to 6 hours, or high for 2 to 3 hours, until the potatoes are tender and chicken reaches an internal temperature of 165 °F (the potatoes will likely take longer to cook than the chicken.)

  • Step 5

    Remove the lid, stir in Parmesan and top with fresh parsley if desired. Serve.