Dump and go crock pot recipes are exactly what they sound like: you put everything in the slow cooker, turn it on, and walk away. No searing, no stirring, no hovering. This is my go-to version, a creamy chicken and potato stew that comes together in 15 minutes of actual work.
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The trick is layering ingredients in the right order so nothing turns mushy and the sauce thickens on its own. Potatoes go in first to shield them from the heat, chicken sits on top, and a small slurry of cornstarch stirred in at the end gives you a glossy, spoon-coating sauce without any flour roux.
I make this on busy weeknights when the slow cooker does more cooking than I do. It serves six generously and reheats beautifully, so it also works as a Sunday batch for the week ahead.
Why You'll Love This Recipe
About the Ingredients
2 lb (900g) boneless, skinless chicken thighs
Thighs stay juicy through long cooking far better than breasts. If you only have breasts, use them but check at 5 hours, since they dry out faster.
1.5 lb (680g) baby Yukon Gold potatoes, halved
Yukon Golds hold their shape and turn buttery; waxy red potatoes also work well. Avoid russets, which fall apart into the sauce.
1 medium yellow onion, diced (about 1 cup)
A white or sweet onion is a fine swap. Dice it small so it melts into the sauce rather than staying chunky.
3 medium carrots, cut into 1-inch coins
Buy whole carrots rather than baby carrots for better flavor and texture. Parsnips make a nice earthy substitute.
3 cloves garlic, minced
Fresh garlic gives the best flavor, but 1 teaspoon of garlic powder works in a pinch. Add it with the broth either way.
2 cups (480ml) low-sodium chicken broth
Low-sodium lets you control the salt at the end. Vegetable broth turns this into a lighter, herbier version.
1 can (10.5 oz / 297g) condensed cream of chicken soup
Cream of celery or cream of mushroom are seamless swaps. Choose a low-sodium can if you are watching salt.
1 tsp dried thyme and 1 tsp smoked paprika
Smoked paprika adds a gentle warmth; regular paprika is milder. Poultry seasoning is an easy one-jar substitute.
1/2 tsp salt and 1/4 tsp black pepper
Hold back on salt until the end, since condensed soup and broth vary. Taste and adjust after the cornstarch goes in.
2 tbsp cornstarch whisked into 3 tbsp cold water
This slurry thickens the sauce without flour. For a gluten-free version, confirm your broth and soup are certified gluten-free.
1/2 cup (120ml) heavy cream, stirred in at the end
Half-and-half or whole milk works but gives a thinner sauce. For dairy-free, use canned coconut milk.
Tips & Tricks
Do not lift the lid
Every time you open the slow cooker, you lose 20 to 30 minutes of heat. Trust the timer and keep it closed until the end.
Cut pieces evenly
Uneven chunks cook at different rates, so keep potatoes and carrots roughly the same size for even doneness.
Thicken at the very end
Cornstarch breaks down during long cooking, so stir the slurry in during the last 30 minutes on High, not at the start.
Season in layers
Salt the chicken lightly before it goes in, then taste and adjust after the sauce thickens for a balanced result.
Pro Tips
Step-by-Step Instructions
1. Layer the vegetables
Add the halved potatoes, diced onion, and carrot coins to the bottom of a 6-quart slow cooker. Spread them into an even layer so they cook at the same rate.
2. Add the chicken
Set the chicken thighs on top of the vegetables in a single layer and sprinkle with the salt and pepper. Keeping the chicken above the potatoes protects it from the direct heat at the bottom.
3. Whisk the sauce
In a bowl, whisk the cream of chicken soup, chicken broth, minced garlic, thyme, and smoked paprika until smooth. Pour it evenly over the chicken and vegetables.
4. Cook low and slow
Cover and cook on Low for 6 hours or on High for 3.5 hours, until the chicken reaches 165F (74C) on an instant-read thermometer and the potatoes slide off a fork easily. Keep the lid closed the whole time.
5. Shred the chicken
Turn the slow cooker to High. Lift the chicken out with tongs, shred it with two forks, and return it to the pot. The vegetables should be fork-tender and the sauce bubbling gently at the edges.
6. Thicken the sauce
Whisk the cornstarch with the cold water until smooth, then stir it into the pot. Cover and cook on High for 25 to 30 minutes, until the sauce coats the back of a spoon.
7. Finish with cream
Stir in the heavy cream and let it heat through for 2 minutes without boiling. Taste and add more salt or pepper if needed.
8. Rest and serve
Turn off the slow cooker and let the stew rest for 10 minutes. Ladle into bowls and serve with crusty bread or a green salad.
Delicious Variations
Herb and Lemon
Swap the smoked paprika for 1 teaspoon of dried dill and stir in the zest of one lemon with the cream for a bright, spring-like stew.
Tex-Mex Twist
Use a can of diced tomatoes with green chiles in place of half the broth, add 1 teaspoon of cumin, and top with shredded cheese and cilantro.
Mushroom and Beef
Replace the chicken with 2 pounds of stew beef, use cream of mushroom soup, and cook on Low for 8 hours until the beef shreds easily.
How to Store Dump and Go Crock Pot Recipes
Refrigerator
Store in an airtight container in the refrigerator for up to 4 days. The flavors deepen overnight, so it is often better on day two.
Freezer
Freeze in portions for up to 3 months. Dairy sauces can separate slightly, so thaw overnight in the refrigerator and reheat gently, stirring often.
Reheating
Reheat on the stovetop over medium-low heat or in the microwave in 1-minute bursts, adding a splash of broth or milk to loosen the sauce.
Frequently Asked Questions
Q: Can I put raw chicken in a crock pot?
Yes, raw chicken is safe to add directly to a slow cooker as long as it reaches 165F (74C). Keep it in a single layer and do not lift the lid during cooking so the pot stays hot enough.
Q: How long do dump and go crock pot recipes take?
Most dump and go recipes need 3 to 4 hours on High or 6 to 8 hours on Low. This one is 6 hours on Low or 3.5 hours on High, plus 30 minutes to thicken at the end.
Q: Can I prep this the night before?
Yes, you can assemble everything except the cornstarch slurry in the insert the night before. Store it covered in the refrigerator and start cooking in the morning, adding 30 minutes to the cook time since the food starts cold.
Q: Why is my crock pot chicken dry?
Dry chicken usually means it cooked too long or the lid was opened repeatedly. Use thighs instead of breasts and keep the lid closed until the timer goes off for the juiciest result.
Q: Can I double this recipe?
You can double it only if your slow cooker is 7 quarts or larger. A fuller pot cooks more slowly, so add about 1 hour on Low and check that the chicken reaches 165F (74C).
Give this dump and go crock pot recipe a try on your next busy weeknight, then come back and tell me how your family liked it. If you love hands-off dinners, save this page and share it with someone who needs an easier evening.
Dump and Go Crock Pot Recipes
Dump and go crock pot recipes make dinner effortless: 15 minutes of prep, no browning, and a rich, tender chicken and potato stew waiting when you get home.
🧂 Ingredients
- 2 lb (900g) boneless, skinless chicken thighs
- 1.5 lb (680g) baby Yukon Gold potatoes, halved
- 1 medium yellow onion, diced (about 1 cup)
- 3 medium carrots, cut into 1-inch coins
- 3 cloves garlic, minced
- 2 cups (480ml) low-sodium chicken broth
- 1 can (10.5 oz / 297g) condensed cream of chicken soup
- 1 tsp dried thyme and 1 tsp smoked paprika
- 1/2 tsp salt and 1/4 tsp black pepper
- 2 tbsp cornstarch whisked into 3 tbsp cold water
- 1/2 cup (120ml) heavy cream, stirred in at the end
📋 Instructions
- 1Layer the vegetables — Add the halved potatoes, diced onion, and carrot coins to the bottom of a 6-quart slow cooker. Spread them into an even layer so they cook at the same rate.
- 2Add the chicken — Set the chicken thighs on top of the vegetables in a single layer and sprinkle with the salt and pepper. Keeping the chicken above the potatoes protects it from the direct heat at the bottom.
- 3Whisk the sauce — In a bowl, whisk the cream of chicken soup, chicken broth, minced garlic, thyme, and smoked paprika until smooth. Pour it evenly over the chicken and vegetables.
- 4Cook low and slow — Cover and cook on Low for 6 hours or on High for 3.5 hours, until the chicken reaches 165F (74C) on an instant-read thermometer and the potatoes slide off a fork easily. Keep the lid closed the whole time.
- 5Shred the chicken — Turn the slow cooker to High. Lift the chicken out with tongs, shred it with two forks, and return it to the pot. The vegetables should be fork-tender and the sauce bubbling gently at the edges.
- 6Thicken the sauce — Whisk the cornstarch with the cold water until smooth, then stir it into the pot. Cover and cook on High for 25 to 30 minutes, until the sauce coats the back of a spoon.
- 7Finish with cream — Stir in the heavy cream and let it heat through for 2 minutes without boiling. Taste and add more salt or pepper if needed.
- 8Rest and serve — Turn off the slow cooker and let the stew rest for 10 minutes. Ladle into bowls and serve with crusty bread or a green salad.
