Slow Cooker Chicken and Potatoes with Green Beans
A comforting one-pot meal featuring tender chicken, hearty potatoes, and fresh green beans, perfect for busy weeknights or lazy weekends.
Ingredients
Main ingredients
- 4 pieces Chicken breasts Bone-in chicken thighs can be substituted.
- 4 medium Potatoes, diced Sweet potatoes can be used as a variation.
- 2 cups Green beans, trimmed Fresh green beans work best.
- 4 cloves Garlic, minced Increase to 6-8 cloves for a garlic lovers' version.
- 1 cup Chicken broth
- 2 tablespoons Olive oil Drizzle over top for added richness.
- 1 teaspoon Dried thyme Fresh herbs can be used instead.
- 1 teaspoon Dried rosemary
- to taste Salt and pepper Season generously.
Instructions
Preparation
- Place the diced potatoes at the bottom of your slow cooker.
- Season the chicken breasts generously with salt, pepper, thyme, and rosemary, then layer them on top of the potatoes.
- Add the trimmed green beans evenly over the chicken.
- In a separate bowl, mix the chicken broth with the minced garlic, then pour over the ingredients in the slow cooker.
- Drizzle olive oil over the top.
Cooking
- Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is fully cooked and the vegetables are tender.
Serving
- Serve warm right from the slow cooker, scooping out generous portions.
- Optional: Top with fresh herbs like thyme or parsley, and serve alongside crusty bread or a simple side salad.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 3 months. Variations include adding lemon juice, cream for richness, or other vegetables like carrots.