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Crock Pot Creamy Chicken recipe via flouronmyface.com

Crock Pot Creamy Chicken Potatoes

Arlene Mobley - Flour On My Face
Crock Pot Creamy Chicken Potatoes is a great dinner recipe to make when you have a few potatoes left out of a five pound bag that need to be used up before they start going bad.
5 from 1 vote
Prep Time 8 mins
Cook Time 3 hrs
Total Time 3 hrs 8 mins
Course Main Dish
Cuisine American
Servings 4 servings
Calories 516 kcal


  • 4 boneless skinless chicken breast halves
  • Salt
  • Pepper
  • Seasoned salt
  • 4-5 large unpeeled red potatoes cut into chunks
  • 1 can cream of celery, chicken or mushroom soup
  • ½ cup milk
  • ½ cup sour cream
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  • Season the chicken with the salt, pepper and seasoned salt.
  • Place the potato pieces into the bottom a 6 or 7 quart crock pot slow cooker.
  • Salt and pepper them liberally.
  • Lay the chicken pieces over the top of the potatoes.
  • In a small bowl mix together the soup, milk and sour cream.
  • Pour the soup mixture over the top of the chicken.
  • Place the lid on the slow cooker and cook on high for 3-4 hours or low for 4-5 hours.
  • Cook until the internal temperature of the thickest piece of chicken reaches 165 F. Do not over cook.
  • Serve chicken over potatoes on a plate with a favorite side vegetable. (I served my Instant Pot Green Beans with this recipe)


Calories: 516kcal | Carbohydrates: 66g | Protein: 34g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 627mg | Potassium: 2253mg | Fiber: 7g | Sugar: 8g | Vitamin A: 503IU | Vitamin C: 34mg | Calcium: 133mg | Iron: 4mg
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