This healthy crockpot turmeric chicken & potatoes recipe is one of my favorite dinners to make. It’s super healthy and has so many amazing health benefits because of the turmeric.
This turmeric chicken dinner recipe can be made ahead and just put in the slow cooker when you’re ready and then ‘set and forget’, and my whole family (including the kids) love this dish.
I feel like I’m always reading about health benefits of turmeric.
While I’m not quite ready to drink a turmeric latte on the regular (I keep trying them, but I haven’t found one that masks the earthy turmeric taste yet), I have been using the spice for savory dishes for years. And have known about it for years for its medicinal qualities.
For a long time, I helped run a dietary supplement company (True Botanica) and one of our amazing products is actually a turmeric product called Curcumin Plus (curcumin is the active ingredient of turmeric, known for its anti-inflammatory properties).
What are some turmeric benefits?
- It has natural anti-inflammatory properties
- It is a great source of antioxidants
- It is a natural mood-booster
There are literally tens of thousands of articles saying how amazing turmeric is. Since this is a recipe post, I’ll get back to describing how to make a meal with turmeric.
Since I’m a busy working Mom, I typically don’t have long to make dinner in the evenings, because I want to spend that time with my family. So what I like to do is either make something ahead that I can just reheat (like this make ahead quiche recipe) or prep something that I can then just put into the slow cooker the next day. I went all out and am sharing a picture of what’s meal prepped in my fridge for the week ahead.
That is exactly what I do with this healthy Crockpot turmeric chicken and potatoes recipe. I prep it the night before, let it marinate in the fridge and then the next day or a few days later (the chicken and vegetables can sit in the marinade for a few days; it builds flavor) I just empty the contents of the bag into a slow cooker on my way out the door. Then I come home to a delicious meal!
My son, Ben, loved this dish. He literally steals the potatoes off my plate when we eat this. And if I’m feeding it to him with other things, he will push aside the other things on his plate and go straight for the turmeric potato pieces!
Next time you’re in the mood for a delicious, easy, healthy slow cooker chicken recipe, look no further than this turmeric chicken vegetables and potatoes!
Other recipes you might enjoy:
- 5 Ingredient Freezer to Slow Cooker Honey Mustard Chicken
- Slow Cooker Fire Roasted Tomato Pot Roast
- 5 Ingredient Healthy Slow Cooker Buffalo Chicken and Quinoa
Crockpot Turmeric Chicken & Potatoes
Equipment
Ingredients
- 1/4 cup yogurt can use plain or Greek yogurt
- 1 tablespoon extra virgin olive oil
- 1/2 lemon juiced (juice from 1/2 lemon)
- 1 tablespoon turmeric
- 1/2 teaspoon garlic salt
- 1/2 teaspoon salt
- 1/4 teaspoon curry powder
- 1/4 teaspoon ground ginger
- 2 garlic cloves minced
- 1 lb chicken breasts 3 chicken breasts, cut in half
- 1 bell pepper cut into strips (I used an orange bell pepper)
- 1 lb green beans ends trimmed
- 1 lb baby potatoes
- cilantro for garnish - optional
Instructions
- In a gallon ziploc bag add yogurt, olive oil, lemon juice, turmeric, garlic salt, salt, curry powder, ginger and garlic, stir inside the bag or massage with hands to mix. Then add in chicken breasts, bell pepper, and green beans.
- Seal the bag and shake it around so that the marinade covers the contents of the bag. Refrigerate for 2 hours or up to 72 hours.
- When ready to cook, pour contents of the bag into a slow cooker/crockpot and add a pound of baby potatoes, stir once or twice, set on low for 6 hours or 3 hours on high.
Stacie says
Love this dish it’s been in my rotation for about a year now, Although I make half of the portion because it’s just my husband and I I was wondering if we had leftovers and re-vacuum sealed it, then put it in our deep freeze do you think it would reheat well?
Brian says
I made this almost exactly as written in the recipe* on the low setting and, with some extra salt and pepper after plating, it was amazing! This one officially has a spot in my permanent rotation from now on!
*I used boneless, skinless chicken thighs and shredded the chicken right near the end of the cook time. Also, I didn’t exactly measure anything, so the ratios may have been a little off, but they were pretty close. (Except for the extra 10 or 15 cloves of garlic I used…)
Sweetphi says
Thank you so much for the feedback, I too love garlic so that sounds like such a great addition 🙂
Lisa says
Can you sub russets for new potatoes? That’s all I have on hand.
Sweetphi says
Yes for sure!!
Naomi says
I loved this. I added mushrooms to mine as I had a tub I needed to use up and it wasn’t dry like some of the other comments have said. Had it in the slow cook for 4 hours and stirred and the chicken just fell apart so juicy and tender. I gave some of the potato to my 9 month old who is very fussy with food and she couldn’t get enough of it, will definitely be making again.
Sweetphi says
Thank you SO MUCH for your feedback and comment. I am so happy to hear this. I too have made it several times since, and just absolutely love it!! Also, I’m so happy to hear your little one loved the potatoes. My little kids (I have 3 of them) will eat these yellow potatoes too, but not white potatoes lol (fine by me because these turmeric potatoes are so much better for them, right?) Thanks again, truly appreciate it, and I’m going to try it with mushrooms next time too!
Kate Buonocore says
I am making this tonight and I thought it was a little dry while I was checking on it in the crockpot, so I did add a little chicken broth to it to make it a little more saucy. I’m also making butternut squash raviolis and the extra sauce will go over that! It smells absolutely amazing and I can’t wait to try it! Thank you for posting this recipe!
Sweetphi says
Oh wow, I love that you added this over squash raviolis, hope you loved it!
Babs says
My first time cooking with slow cooker. Followed recipe, marinated overnight, put in 4 qt slow cooker for 3 hours. Had a lot of liquid when done. I would like to do this recipe again, using skinless chicken thighs, a little salt. Chicken may not be as dry tasting.
Sweetphi says
Congrats on cooking with your slow cooker for the first time!! I love the idea of trying it with skinless chicken thighs, would love to hear how it goes.
Rachel says
I set this up for my grandmas helpers to fix in the crockpot, only we used leg quarters and the first time they forgot the potatoes. It’s a great recipe.
Sweetphi says
This makes me so happy to hear, thank you so much for sharing!
Heidi says
Made this exactly as written. Marinated for 15 hours. It was VERY bland. Won’t make it again.
Sweetphi says
Oh no, sorry to hear you found it bland, that’s surprising feedback because of all the spices and flavoring in it, but regardless, sorry it was bland for you!
Susan Meredith says
I like the taste but it was completely dry. Was there supposed to be water in it?
Sweetphi says
There is no water but you could add some water (or chicken broth) if you like dishes a little saucier
Megan says
I completely agree. So bland and dry.
NateH says
I also came here to say that overall, this recipe is very bland. I even used a mix of white and dark meat to no avail. I ended up using a very flavorful hot sauce to serve with it.
It needs something more for sauce or general flavoring. Ginger maybe?
Sweetphi says
Thank you so much for the feedback. I’m going to add a note to add more salt or ginger (great idea!) I’ve made this several times and sometimes I add an extra pinch of salt to taste, sometimes I don’t, I think it definitely is a personal preference because I find the dish with the garlic/turmeric combination to be super flavorful, but I’m definitely going to add a note to the recipe.