This slow cooker chicken and potatoes is a low-effort dinner that delivers deeply layered flavor. Tender chicken thighs simmer with sweet prunes and Yukon Gold potatoes, creating a savory, subtly sweet sauce that tastes more complicated than it is.
Inspired by classic Mediterranean fruit-and-meat pairings, this delicious all-in-one dinner is completely weeknight-friendly. It’s naturally low in fat and rich in iron and potassium–the kind of meal that satisfies your taste buds while nourishing your health.
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Estimated reading time: 8 minutes
💜What to Love About This Recipe
- Set it, forget it, love it: A few minutes of prep and the slow cooker does the rest.
- Sweet meets savory magic: Prunes melt into the sauce for rich depth and gentle sweetness.
- A full dinner in one pot: Protein, potatoes, and fruit all working together beautifully.
- Comfort food that loves you back: Hearty, flavorful, and quietly packed with good nutrition.
Ingredients
- Boneless, skinless chicken thighs
- Onion
- Yukon Gold potatoes
- Kosher salt
- Cracked black pepper
- Prunes, halved
- Dried ginger
- Garlic cloves
- Low-sodium soy sauce (or coconut aminos)
- Cornstarch (optional)
- Green onions, sliced
Ingredient Notes
Yukon Gold potatoes: These have a melt-in-your-mouth texture and subtly sweet flavor. Plus, they don’t disintegrate in the slow cooker. You’ll find them in various sizes. Simply cut them into 2-inch pieces that are not too thick or too thin so they become perfectly tender.
Small red or multicolored baby potatoes work well, too.
Garlic: Remove any green sprouts to prevent bitterness.
Soy sauce: I like the flavor of reduced-sodium soy sauce, but coconut aminos are a good alternative with much less sodium. Keep in mind they will make the dish slightly sweeter.
Cornstarch: This thickens the cooking juices at the end and makes them saucy, but it’s optional.
How to Make
1️⃣ Wash your hands, lathering with soap and rinsing with running water for 20 seconds, before starting.
1️⃣Coat the liner of your slow cooker (or Crockpot) with olive or canola cooking spray.
2️⃣Place the chicken thighs in the slow cooker, leaving a little room between each piece.
3️⃣Slice the onion and scatter it around the thighs.
4️⃣Wash, trim, and chop the potatoes into evenly sized pieces so they’ll be tender when the chicken finishes cooking. Distribute the potatoes over the onion and around the chicken.
5️⃣Sprinkle the chicken and vegetables with Kosher salt and cracked black pepper.
6️⃣Halve the prunes and add them to the cooker.
7️⃣Cut the garlic cloves in half, remove any green sprouts, and tuck them into the vegetables.
8️⃣Whisk the dried ginger into the soy sauce and drizzle over the contents of the slow cooker.
9️⃣Cook for 3 hours on high or 4 hours on low until potatoes, prunes, and chicken are tender.
To Thicken the Sauce (Optional)
🔟At the end of cooking, push the vegetables away from the side of the cooker and ladle out 2 to 4 tablespoons of the cooking juices. Let cool slightly, then whisk with 1 tablespoon cornstarch until completely dissolved.
Push the chicken and vegetables to one side and stir the cornstarch mixture into the juices only—avoid pouring directly over the chicken and vegetables. Swish the liquid gently to distribute the cornstarch evenly.
Replace the lid and heat on high until it simmers and the juices thicken..
Serve one or two pieces of chicken with potatoes and sauce spooned over the top. Sprinkle with green onions and enjoy!
Make Ahead and Storage
This is an excellent meal prep recipe. You can either:
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- Freeze it, or
- Make it a day or two ahead
If making in advance, reheat gently on the stovetop or in the microwave before serving. You can thicken the juices ahead of time if you will enjoy it within a couple of days.
❄️Freeze for up to 3 months. If freezing, wait to thicken the juices until after thawing. Reheat, then proceed with dissolving the cornstarch and stirring it into the cooking juices.
Food safety note: Reheat until the dish reaches 165°F on an instant-read thermometer inserted into the chicken.
What Makes This Dish Healthy?
💪🏽High-quality protein: Chicken thighs provide 21–24 grams of protein per small thigh. Each serving delivers about 38 grams total, supporting muscle maintenance, immune function, and steady energy.
Naturally low in added fat: Aside from a light coating of cooking spray, there’s no added fat. The slow cooker keeps the chicken tender while the prunes create richness without needing oil or butter.
Potassium powerhouse: Potatoes and prunes are both excellent sources of potassium—a key mineral for blood pressure regulation, nerve signaling, and muscle function.
⚡Iron for energy: Chicken thighs offer more iron than chicken breasts, and prunes contribute additional plant-based iron. Together, they help support oxygen transport and energy production.
Vitamin C assist: The potatoes and prunes make this an excellent source of vitamin C to boost immunity and help you absorb the iron in the dish.
Fiber boost: Prunes add meaningful fiber, which supports digestion and helps balance blood sugar in this complete, satisfying meal.
👀Nutrients to Watch
The potatoes and prunes increase the carbohydrate and natural sugar content, but remember this is a complete all-in-one dinner—no starchy side dish needed.
🧂If sodium is a concern, consider swapping coconut aminos for reduced-sodium soy sauce. One tablespoon of coconut aminos contains roughly 90–270 mg sodium, compared to about 575 mg in reduced-sodium soy sauce.
For bone health, moderating sodium intake matters. Higher sodium levels can increase urinary calcium loss over time, which may negatively affect bone mineral density.
Recipes You Might Like...
If slow cooker recipes are a favorite, try Slow-Cooker Vegetarian Lasagna with Zucchini. It’s an easy way to boost your vegetable intake.
🐔If chicken dinners are winners in your household, make Easy Shredded Chicken with Taco Seasoning in your slow cooker. It has just four to six ingredients, and one of them is water!
🍋Another all-in-one option is sheet-pan Chicken with Potatoes and Lemons. Tossed in a bright lemon marinade, it roasts quickly the oven—ready in less than 30 minutes.
Slow-Cooker Chicken with Potatoes and Prunes
Equipment
- 1 Liquid measuring cup
- Spatula or wooden spoon
Ingredients
- cooking spray olive oil or avocado oil
- 1.5 pounds boneless, skinless chicken thighs
- ½ large onion sliced
- 1½ pounds Yukon gold potatoes cut into cubes or 2-inch pieces
- ½ teaspoon Kosher salt
- ½ teaspoon cracked black pepper
- ½ cup prunes halved
- 2 teaspoons dried ginger
- 3 cloves garlic halved, green sprout removed
- 2 Tablespoons soy sauce low sodium or use coconut aminos
- 1 Tablespoon cornstarch optional
- 1 bunch green onions sliced
Instructions Start Cooking
- Wash hands thoroughly, lathering with soap and rinsing with running water before beginning recipe.
- Spray the inside of a Crockpot or slow cooker with non-stick olive oil or avocado oil. Pat chicken dry and place in the slow cooker. Surround it with onion slices.cooking spray 1.5 pounds boneless, skinless chicken thighs ½ large onion
- Wash and cut potatoes into cubes or 2-inch pieces. Place the potatoes on top of the onions. Sprinkle the vegetables with salt and pepper.1½ pounds Yukon gold potatoes ½ teaspoon Kosher salt ½ teaspoon cracked black pepper
- Cut the prunes in half and nestle them into the potato-onion mixture.½ cup prunes
- Peel the garlic cloves and cut in half, removing any green sprout. Sprinkle the garlic over the contents of the slow cooker.3 cloves garlic
- Combine the soy sauce (or coconut aminos) and ginger in a small liquid measuring cup. Whisk briefly before pouring over the vegetables.2 Tablespoons soy sauce 2 teaspoons dried ginger
- Set the slow cooker to high for 3 hours or on low for 4 hours. Wash and slice the green onions and refrigerate.1 bunch green onions
- When the chicken is done it should be tender almost shreddable. Push the chicken and vegetables aside so you can ladle out 2 to 4 Tablespoons of juices. Let the juices cool briefly and then, mix the cornstarch into the juices. Stir into the slow cooker.Mix everything together and cook on high for 10 minutes or so to slightly thicken the sauce.1 Tablespoon cornstarch
- Serve the chicken on plates or bowls sprinkled with green onions.
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