Crockpot Chicken That Basically Cooks Itself (You’re Welcome)
The Last Resort Lake House Series
By Tracy Tindell
Let me guess—you’re here because someone in your house asked what’s for dinner? and instead of crying into a sleeve of saltines, you Googled your way here. Smart move, friend. Because I’m about to hand you a dinner recipe so ridiculously easy, you’ll have time to sip a cocktail, reorganize the junk drawer, or just stare at a wall in peace while it cooks.
This Crockpot Chicken with Red Potatoes and Baby Carrots is what I lovingly call a dump-and-go dinner. Toss it in, flip the switch, and act like you worked hard. It’s tender, flavorful, and so foolproof it practically comes with a standing ovation from your slow cooker.
The Secret’s in the (Italian) Sauce
If you’ve been around The Last Resort Lake House for more than five minutes, you know I live for recipes that are high on comfort and low on effort. And this one? Oh honey, it’s one for the easy dinner hall of fame.
The “sauce” is nothing more than your favorite bottle of Italian dressing. That’s right. Store-bought, off-the-shelf, pour-it-on Italian dressing. I don’t even use the whole bottle—just enough to coat the chicken and give everything a good flavor bath. It’s tangy, zesty, and makes your kitchen smell like you’ve got a little Italian grandma hiding in the pantry.
Here’s What You Need:
4–6 boneless, skinless chicken breasts 1 bag of baby red potatoes 1 bag of baby carrots Italian dressing (I don’t use the full bottle—just enough to coat the chicken)
That’s it. Four ingredients, no chopping, and absolutely no standing at the stove. If your grocery list were any shorter, it’d be a Post-It note.
Directions (if you even want to call them that):
Throw everything into the crockpot. Pour enough Italian dressing over the chicken to coat it (no need to drown it—this isn’t a pool party). Cook on HIGH for 4–6 hours. Serve it over rice, noodles, or straight out of the crockpot if the mood strikes.
That’s it. You just made dinner. You legend, you.
Let’s Talk Options:
Rice or Noodles? I served mine over rice because I was feeling cozy and rice is always ready to soak up all that flavor. But if you’re more of a pasta girlie, go for it. Wide egg noodles are a dream here. Crusty Bread? Say less. Sop up the juice like it owes you money. Meal Prep? This reheats like a champ. Double the recipe, and thank yourself later.
Why I Love This Recipe (And You Will Too):
It’s a set-it-and-forget-it dinner. Your whole house will smell like you tried. It’s picky-eater approved. There’s minimal cleanup. You can make it in your sleep. (Please don’t, but you could.)
This is one of those recipes that feeds a crowd, fills bellies, and makes you look like the kitchen queen you are—without breaking a sweat. Whether you’re hosting weekend guests at the lake house or just trying to make it through a Tuesday without ordering takeout, this recipe has your back.
Tips From The Lake House Kitchen:
Swap in chicken thighs if that’s your thing—they’ll be fall-apart tender. Add a handful of green beans in the last hour if you want to feel a little extra veggie virtuous. Feeling fancy? Sprinkle with some fresh parsley or grated Parmesan before serving. Not necessary, but it does make you look like you host a cooking show. If your crockpot runs hot, check it around the 4-hour mark so you don’t overcook the chicken. It should shred easily with a fork.
Make It, Love It, Share It
I love seeing your creations and how you make these recipes your own. So when you try this Crockpot Italian Chicken with Potatoes and Carrots, snap a pic and tag me on Instagram at [@yourhandle]—bonus points if you’re in pajamas while doing it.
Don’t forget to pin this for later, save it to your meal plan, and send it to that one friend who needs a dinner win. (You know the one.)
Crockpot Chicken FAQs (Because We’re All Wondering the Same Stuff)
Can I use frozen chicken?
You can, but I don’t recommend it. Starting with frozen meat in the slow cooker can be risky because it may sit too long at an unsafe temp. If you must, defrost it first in the fridge overnight so you’re not playing a game of “Will dinner give me salmonella?”
What kind of Italian dressing should I use?
Literally any kind you love. I’ve made it with zesty Italian, creamy Italian, and even that one from Olive Garden when I was feeling extra. Just avoid the ones labeled “fat-free,” because they don’t add the same flavor oomph. And we’re here for oomph.
Can I use chicken thighs instead of breasts?
Yes! In fact, I love chicken thighs for slow cooking. They’re juicier and practically shred themselves. Plus, they tend to be a little more budget-friendly, so go wild.
Can I cook it on LOW instead of HIGH?
Totally. Just bump up the cooking time to 6–8 hours on low. It’s great if you want to set it in the morning and come home to a house that smells like someone’s Italian nonna’s been visiting.
Can I add other veggies?
For sure! Try throwing in chopped onions, bell peppers, green beans, or even mushrooms. Just be mindful of cook times—softer veggies can get mushy if they go in too early. You can always add them in the last hour or so.
Can I make this ahead of time?
Yes, queen! This is a meal prep dream. It holds up well in the fridge for up to 4 days and freezes like a pro. Just portion it out, label it, and thank yourself later on a chaotic weeknight.
What should I serve with it?
Besides the obvious rice or noodles? A crusty loaf of bread, a crisp green salad, or even a side of roasted broccoli if you’re feeling balanced. If you’re not, I fully support garlic bread and a second glass of wine.
Is this kid-approved?
Absolutely. It’s mild, flavorful, and doesn’t involve anything green that might spark a toddler tantrum. My advice: call it “magic chicken” and you’ll win dinner every time.
Final Thoughts From The Dock:
Life is too short to stress about dinner.
Make meals that make you feel good.
Use the Crockpot. Pour the wine. Eat the carbs.
You’re doing great, sweetie.
