Slow Cooker Chicken and Potatoes (Printable Version)
Tender slow-cooked chicken with baby potatoes and green beans in a savory herb broth—easy, gluten-free comfort.
# What You Need:
→ Meats
01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
→ Vegetables
02 - 1 lb baby potatoes, halved
03 - 8 oz fresh green beans, trimmed
04 - 1 small yellow onion, sliced
05 - 2 cloves garlic, minced
→ Liquids
06 - 1 cup low-sodium chicken broth
→ Spices & Herbs
07 - 1 tsp dried thyme
08 - 1 tsp dried rosemary
09 - 1 tsp paprika
10 - ½ tsp black pepper
11 - 1½ tsp kosher salt
→ Oils
12 - 2 tbsp olive oil
→ Optional
13 - Lemon wedges, for serving
14 - Fresh parsley, chopped, for garnish
# How To Make It:
01 - Arrange the chicken breasts in the bottom of a 6-quart slow cooker.
02 - Scatter the halved baby potatoes and sliced onion evenly around the chicken.
03 - In a small bowl, combine olive oil, minced garlic, thyme, rosemary, paprika, salt, and pepper. Drizzle this mixture evenly over the chicken and potatoes.
04 - Pour the chicken broth into the slow cooker, taking care not to wash off the seasoning from the chicken.
05 - Cover and cook on LOW for 5 hours.
06 - After 5 hours, add the green beans on top of the potatoes and chicken. Cover and cook for another 1 hour, until the green beans are tender and the chicken is cooked through.
07 - Serve hot, garnished with fresh parsley and lemon wedges if desired.
# Helpful Hints:
01 -
- The olive oil and herb paste seeps into everything during those long slow hours, creating depth you just cannot get from a stovetop version.
- Adding the green beans late instead of at the start means they stay bright and slightly crisp instead of turning into grey mush.
- Cleanup is essentially one pot and a small bowl, which is honestly half the reason I keep coming back to it.
02 -
- Adding the green beans at the very start instead of after five hours was my first mistake with this recipe and it produced sad, army green beans that nobody wanted to eat.
- Checking the chicken temperature matters because slow cookers vary wildly, and dry chicken breasts are the quickest way to ruin an otherwise perfect meal.
03 -
- Pat the chicken breasts dry with paper towels before placing them in the slow cooker because excess moisture prevents the herb oil paste from adhering properly and dilutes the flavor from the start.
- Let the finished dish rest uncovered for five minutes before serving so the broth settles slightly and each spoonful carries more concentrated flavor rather than thin liquid.