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