What the heck is this?
This is one of those “toss it in the slow cooker and come back to dinner” kind of meals. Slow Cooker Chicken and Potatoes with Green Beans is comfort food with minimal effort. You’ve got juicy, seasoned chicken, buttery potatoes, and tender green beans all cooking together in a flavorful garlic-herb broth that tastes like you actually tried (even though you were probably binge-watching something while it cooked). It’s hearty, wholesome, and basically a full dinner without dirtying a sinkful of dishes. Bonus: your house will smell amazing for hours.
Why You’ll Love This Recipe
One pot. That’s it. No juggling sheet pans or side dishes.
The slow cooker does literally all the work.
It’s cozy and filling but not heavy.
Family-friendly and picky-eater approved.
Great for meal prep — reheats like a dream.
Easy to customize with what you’ve got on hand.
The Good Stuff You’ll Need
Protein + Veggies:
4 boneless skinless chicken breasts (or thighs for more flavor)
1 ½ lbs baby potatoes, halved (Yukon gold or red work great)
12 oz green beans, trimmed (fresh is best, but frozen will do)
For That Flavor Magic:
3 tbsp olive oil
4 cloves garlic, minced
1 tbsp Italian seasoning
1 tsp onion powder
Salt and pepper to taste
Juice of 1 lemon (plus wedges for serving)
2 tbsp butter, cut into small chunks
½ cup low-sodium chicken broth
Let’s Do This
Step 1: Season the chicken
In a small bowl, mix olive oil, garlic, Italian seasoning, onion powder, salt, pepper, and lemon juice. Rub this mixture all over the chicken breasts until they’re well coated. If you’ve got time, let them marinate for 15 minutes — but if not, straight to the pot they go.
Step 2: Load the slow cooker
Toss the halved baby potatoes with a little salt and pepper and layer them on the bottom of the slow cooker. Place the seasoned chicken on top. Pour in the chicken broth. Scatter the chunks of butter over everything.
Step 3: Let it do its thing
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is tender and the potatoes are cooked through.
Step 4: Add the green beans
About 30 minutes before it’s done, open the lid and toss in the green beans right on top. Cover again and finish cooking until the beans are tender but still bright green.
Step 5: Serve and bask in your brilliance
Spoon everything onto plates, making sure each serving gets a little of the buttery broth. Hit it with a fresh squeeze of lemon and maybe a sprinkle of fresh parsley if you’re feeling fancy.
Serving Suggestions
Serve with warm dinner rolls to mop up the broth.
Want a little kick? Add a pinch of red pepper flakes.
Top with grated parmesan for a cheesy twist.
Switch It Up
Swap in sweet potatoes or carrots instead of regular spuds.
Use boneless thighs or bone-in chicken if that’s what you’ve got — just adjust cook time.
Add chopped onions or mushrooms for extra veggie power.
Sub rosemary and thyme if you’re out of Italian seasoning.
Make-Ahead Tips
You can prep everything (seasoned chicken, chopped potatoes, trimmed beans) the night before and refrigerate in containers. Dump and go the next morning.
Leftovers keep 3–4 days in the fridge and reheat beautifully in the microwave or oven.
Questions People Actually Ask
Q: Can I use frozen green beans?
A: Yup. Add them during the last 20–30 minutes, but don’t expect quite the same crispness as fresh.
Q: Can I use bone-in chicken?
A: Definitely. Just increase cook time slightly — bone-in pieces take about 30 minutes longer.
Q: Will the potatoes get mushy?
A: Not if you use baby potatoes and cut them in half (not quarters). They hold their shape well.
Q: Can I make this in the oven instead?
A: You sure can. Just toss everything in a baking dish, cover with foil, and bake at 375°F for about 45–55 minutes, adding the green beans for the last 15.
Q: Is it freezer-friendly?
A: Best to freeze before cooking — just assemble all ingredients in a freezer bag (except the green beans) and thaw overnight before dumping into your slow cooker.
Slow Cooker Chicken and Potatoes with Green Beans: The Set-It-and-Forget-It Weeknight Wonder
- Total Time: 15 minutes
- Yield: 4-6 servings
Description
This is one of those “toss it in the slow cooker and come back to dinner” kind of meals. Slow Cooker Chicken and Potatoes with Green Beans is comfort food with minimal effort. You’ve got juicy, seasoned chicken, buttery potatoes, and tender green beans all cooking together in a flavorful garlic-herb broth that tastes like you actually tried (even though you were probably binge-watching something while it cooked). It’s hearty, wholesome, and basically a full dinner without dirtying a sinkful of dishes. Bonus: your house will smell amazing for hours.
Ingredients
Protein + Veggies:
4 boneless skinless chicken breasts (or thighs for more flavor)
1 ½ lbs baby potatoes, halved (Yukon gold or red work great)
12 oz green beans, trimmed (fresh is best, but frozen will do)
For That Flavor Magic:
3 tbsp olive oil
4 cloves garlic, minced
1 tbsp Italian seasoning
1 tsp onion powder
Salt and pepper to taste
Juice of 1 lemon (plus wedges for serving)
2 tbsp butter, cut into small chunks
½ cup low-sodium chicken broth
Instructions
Step 1: Season the chicken
In a small bowl, mix olive oil, garlic, Italian seasoning, onion powder, salt, pepper, and lemon juice. Rub this mixture all over the chicken breasts until they’re well coated. If you’ve got time, let them marinate for 15 minutes — but if not, straight to the pot they go.
Step 2: Load the slow cooker
Toss the halved baby potatoes with a little salt and pepper and layer them on the bottom of the slow cooker. Place the seasoned chicken on top. Pour in the chicken broth. Scatter the chunks of butter over everything.
Step 3: Let it do its thing
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is tender and the potatoes are cooked through.
Step 4: Add the green beans
About 30 minutes before it’s done, open the lid and toss in the green beans right on top. Cover again and finish cooking until the beans are tender but still bright green.
Step 5: Serve and bask in your brilliance
Spoon everything onto plates, making sure each serving gets a little of the buttery broth. Hit it with a fresh squeeze of lemon and maybe a sprinkle of fresh parsley if you’re feeling fancy.
Notes
Serve with warm dinner rolls to mop up the broth.
Want a little kick? Add a pinch of red pepper flakes.
Top with grated parmesan for a cheesy twist.
- Prep Time: 15 minutes
Nutrition
- Calories: ~430 kcal per serving
- Fat: ~22g
- Carbohydrates: ~18g
- Protein: ~38g