Slow Cooker Chicken Potatoes Green Beans (Printable Version)
Tender chicken with potatoes and green beans, slow-cooked with herbs for an easy comforting meal.
# What You Need:
→ Meats
01 - 4 boneless, skinless chicken breasts (or thighs)
→ Vegetables
02 - 1 pound baby potatoes, halved
03 - 12 oz fresh green beans, trimmed
04 - 1 medium onion, sliced
05 - 3 cloves garlic, minced
→ Liquids
06 - 1 cup low-sodium chicken broth
→ Spices & Seasonings
07 - 2 tablespoons olive oil
08 - 1 teaspoon dried thyme
09 - 1 teaspoon paprika
10 - 1/2 teaspoon dried rosemary
11 - 1/2 teaspoon salt, or to taste
12 - 1/4 teaspoon black pepper
13 - 1/4 teaspoon crushed red pepper flakes (optional)
→ Optional Garnishes
14 - Fresh parsley, chopped
15 - Lemon wedges
# How To Make:
01 - Lightly grease the inside of the slow cooker with olive oil or non-stick spray to prevent sticking.
02 - Arrange the halved baby potatoes along one side of the slow cooker and the trimmed green beans along the other side. Place the chicken breasts in the center, then scatter the sliced onion and minced garlic evenly over everything.
03 - In a small bowl, whisk together the olive oil, dried thyme, paprika, dried rosemary, salt, black pepper, and crushed red pepper flakes if using. Whisk in the chicken broth until well combined, then pour the mixture evenly over the contents in the slow cooker.
04 - Cover the slow cooker and cook on LOW for 5 to 6 hours or on HIGH for 2.5 to 3 hours, until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.
05 - Taste the broth and adjust the salt and pepper as needed before serving.
06 - Serve hot, garnished with freshly chopped parsley and a squeeze of lemon juice if desired.
# Expert Advice:
01 -
- It is a true one pot meal so cleanup is almost nothing on a day when you just cannot deal with dishes.
- The potatoes soak up the broth and herbs until they taste like little pillows of savory goodness.
- Green beans stay surprisingly bright and fresh thanks to the layering trick in the slow cooker.
02 -
- Do not lift the lid during cooking because every peek adds roughly 15 to 20 minutes to the total time and lets precious moisture escape.
- Layering the vegetables in separate zones actually matters because it helps the green beans retain their snap instead of turning to mush against the bottom.
03 -
- If using chicken breasts place them in the center of the slow cooker where the heat is most even to prevent dry edges.
- A squeeze of lemon at the very end does more than garnish it actually wakes up every flavor in the pot so never skip it.