Slow Cooker Chicken and Potatoes (Printable Version)

A comforting all-in-one meal featuring tender chicken, creamy potatoes, and crisp green beans slow-cooked with savory herbs.

# What You Need:

→ Meats

01 - 4 bone-in, skinless chicken thighs, about 1.5 lbs

→ Vegetables

02 - 1 lb baby potatoes, halved
03 - 8 oz fresh green beans, trimmed
04 - 1 medium onion, sliced
05 - 3 cloves garlic, minced

→ Sauces and Liquids

06 - 1/2 cup low-sodium chicken broth
07 - 2 tablespoons olive oil
08 - Juice of 1 lemon

→ Spices and Herbs

09 - 1 teaspoon dried thyme
10 - 1 teaspoon dried rosemary
11 - 1 teaspoon paprika
12 - Salt and pepper to taste

# How To Make It:

01 - Arrange the halved baby potatoes in an even layer at the bottom of the slow cooker. Scatter the sliced onion and minced garlic over the potatoes.
02 - In a small bowl, combine the olive oil, lemon juice, dried thyme, dried rosemary, paprika, salt, and pepper. Rub the mixture evenly over each chicken thigh, coating all sides.
03 - Place the seasoned chicken thighs on top of the layered vegetables. Pour the chicken broth around the edges of the chicken and vegetables, avoiding pouring directly over the seasoned chicken.
04 - Cover the slow cooker and cook on the low setting for 6 hours, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.
05 - About 45 minutes before the cooking time finishes, spread the trimmed green beans on top of the chicken. Re-cover and continue cooking until the green beans are tender-crisp.
06 - Serve directly from the slow cooker, spooning the accumulated juices over the chicken and vegetables.

# Helpful Hints:

01 -
  • It is a true one pot meal that practically cooks itself while you go about your day.
  • The chicken comes out so tender it falls off the bone, and the potatoes soak up every bit of herb flecked broth.
  • Cleanup is just the slow cooker insert and one small bowl, which is a weeknight miracle.
02 -
  • If you swap chicken breasts for thighs, pull back the cooking time by about an hour or the lean meat will dry out and disappoint you.
  • Adding the green beans too early is the most common mistake. They will turn olive colored and sad if they cook the full six hours.
  • Always check packaged broth labels for hidden gluten or soy if those are concerns for you.
03 -
  • Sear the chicken thighs in a hot skillet for three minutes per side before adding them to the slow cooker. This adds a depth of flavor that is worth the extra pan.
  • Let the finished dish rest uncovered for five minutes before serving so the sauce thickens slightly and coats everything perfectly.

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