Slow Cooker Chicken and Potatoes with Green Beans Recipe
This Slow Cooker Chicken and Potatoes with Green Beans recipe offers a comforting, flavorful meal that requires minimal effort. Tender chicken breasts are marinated and slow-cooked with baby potatoes and butter, then finished with fresh green beans for a complete and hearty dinner. Perfect for busy weeknights or lazy weekends.
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes
- Total Time: 6 hours 45 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
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
- Season the chicken: In a small bowl, combine olive oil, garlic, Italian seasoning, onion powder, salt, pepper, and lemon juice. Rub this marinade thoroughly over the chicken breasts until well coated. For best results, let the chicken marinate for 15 minutes; otherwise, proceed directly to the slow cooker.
- Load the slow cooker: Toss the halved baby potatoes with a pinch of salt and pepper, then layer them at the bottom of the slow cooker. Place the seasoned chicken breasts on top of the potatoes. Pour the low-sodium chicken broth evenly over the chicken, then scatter the butter chunks across the contents.
- Let it do its thing: Cover the slow cooker and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the chicken is tender and the potatoes are fully cooked through.
- Add the green beans: About 30 minutes before the cooking time ends, open the lid and add the trimmed green beans on top of the chicken and potatoes. Replace the lid and continue cooking until the green beans are tender yet still vibrant green.
- Serve and enjoy: Spoon the chicken, potatoes, and green beans onto plates, making sure to include some buttery cooking broth. Finish with a fresh squeeze of lemon juice and optionally sprinkle with fresh parsley for garnish.
Notes
- If time permits, marinate the chicken longer to enhance flavor.
- Using chicken thighs can add extra moisture and rich flavor.
- Frozen green beans can be substituted if fresh are unavailable, but adjust cooking time if needed.
- For a thicker sauce, remove chicken and potatoes after cooking, and reduce the broth in a skillet on high heat before serving.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely.
Nutrition
- Serving Size: 1 serving (approx. 1 chicken breast with potatoes and green beans)
- Calories: 360 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 5 g
- Protein: 34 g
- Cholesterol: 85 mg
Keywords: slow cooker chicken, chicken and potatoes, green beans, easy dinner, one-pot meal, healthy slow cooker recipe
