Easy Crockpot Chicken Dinner
Hola, friend! There’s something magical about walking into the kitchen and realizing dinner has been cooking itself while you’ve been busy living your day. This Slow Cooker Chicken and Potatoes with Green Beans is that kind of magic.
It’s the set-it-and-forget-it dinner that makes your home smell like love and tastes like comfort. Tender chicken, buttery potatoes, and crisp-tender green beans simmer together in a garlic-herb broth that tastes like you’ve been stirring all day (even though the slow cooker did all the work).
Whether you’re feeding a hungry family or meal-prepping for the week, this dish brings flavor, ease, and satisfaction to your table.
Quick Recipe Overview
| Prep Time: | 15 minutes |
|---|---|
| Cook Time: | 6 to 7 hours on LOW, or 3 to 4 hours on HIGH |
| Total Time: | 6 to 7 hours |
| Servings: | 4 to 6 |
| Serving Size: | 1 plate |
| Difficulty: | Easy |
| Cuisine Type: | American |
| Best Season to Serve: | All year round |
Why You’ll Love This Recipe
- One-pot wonder: Everything cooks in the slow cooker, from the juicy chicken to the tender potatoes and crisp green beans.
- Full meal, zero fuss: No need for multiple pans, this dish gives you protein, veggies, and starch in one.
- Incredible aroma: The garlic, herbs, and butter fill your home with the coziest smell ever.
- Healthy comfort food: Packed with lean protein, fiber, and wholesome ingredients that nourish without being heavy.
- Perfect for meal prep: Make it once and enjoy ready-to-eat dinners or lunches for days.
Slow Cooker Chicken and Potatoes with Green Beans
- Total Time: 6 to 7 hours
- Yield: 4 to 6 servings 1x
Description
This Slow Cooker Chicken and Potatoes with Green Beans recipe is the perfect set-it-and-forget-it dinner. Juicy chicken, buttery potatoes, and tender green beans cook together in a flavorful garlic-herb broth for an easy, comforting family meal.
Ingredients
- 4 boneless skinless chicken breasts (or thighs for more flavor)
- 1 1/2 pounds baby potatoes, halved (Yukon gold or red)
- 12 ounces green beans, trimmed (fresh preferred, frozen works too)
- For the flavor magic:
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 1 teaspoon onion powder
- Salt and pepper, to taste
- Juice of 1 lemon (plus wedges for serving)
- 2 tablespoons butter, cut into small chunks
- 1/2 cup low-sodium chicken broth
Instructions
1. In a small bowl, mix olive oil, garlic, Italian seasoning, onion powder, salt, pepper, and lemon juice. Rub this mixture over the chicken until coated. Let marinate for 15 minutes if time allows.
2. Layer the halved potatoes on the bottom of the slow cooker and season lightly with salt and pepper.
3. Place the seasoned chicken on top of the potatoes. Pour chicken broth evenly over everything, then scatter the butter chunks across the top.
4. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the chicken is tender and the potatoes are fork-soft.
5. About 30 minutes before finishing, open the lid and add the green beans on top. Replace the lid and continue cooking until the beans are tender but bright green.
6. Serve warm, spooning buttery broth over each portion. Garnish with fresh lemon juice and parsley if desired.
Notes
Always layer potatoes first so they cook evenly in the broth.
Add green beans toward the end to keep them crisp-tender.
Use chicken thighs for a richer flavor, or chicken breasts for a lighter option.
Leftovers reheat beautifully in a skillet or microwave with a splash of broth.
- Prep Time: 15 minutes
- Cook Time: 6 to 7 hours (on low)
- Category: Dinner, Slow Cooker
- Method: Slow Cooked
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 430
- Sugar: 2
- Sodium: 540
- Fat: 22
- Saturated Fat: 8
- Carbohydrates: 18
- Fiber: 3
- Protein: 38
- Cholesterol: 120
Ingredients
- 4 boneless skinless chicken breasts (or thighs for extra flavor)
- 1 ½ pounds baby potatoes, halved (Yukon gold or red potatoes)
- 12 ounces green beans, trimmed (fresh preferred, but frozen works too)
For the flavor magic:
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 1 teaspoon onion powder
- Salt and pepper, to taste
- Juice of 1 lemon (plus extra wedges for serving)
- 2 tablespoons butter, cut into small chunks
- ½ cup low-sodium chicken broth
Ingredient Tips Table
| Ingredient | Tip |
|---|---|
| Chicken | Use thighs for a richer, juicier flavor, or breasts for a lighter option. |
| Potatoes | Halve baby potatoes for even cooking. Avoid large potatoes unless diced small. |
| Green beans | Add near the end of cooking so they stay tender but not mushy. |
| Olive oil | Extra-virgin gives the best flavor. |
| Garlic | Freshly minced garlic gives the broth that comforting, homey aroma. |
| Italian seasoning | Add dried oregano, basil, and thyme for balance if you don’t have a mix. |
| Lemon juice | Brightens up the dish and cuts through the richness of the butter. |
| Butter | Use real butter for depth and a velvety finish. |
| Chicken broth | Go for low-sodium so you can control salt levels easily. |
Step-by-Step Instructions
- 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 well coated. Let them marinate for 15 minutes if time allows, or move right to cooking.
- Layer the slow cooker: Place the halved baby potatoes in the bottom of the slow cooker. Sprinkle lightly with salt and pepper.
- Add the chicken: Place the seasoned chicken on top of the potatoes. Pour the chicken broth evenly over everything, then scatter the butter chunks around.
- Cook low and slow: Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours. The chicken should be tender and the potatoes fork-soft.
- Add the green beans: About 30 minutes before the cooking time is up, open the lid and toss in the green beans right on top. Replace the lid and cook until the beans are tender but still bright green.
- Serve and enjoy: Transfer everything to plates, making sure each serving gets a little of the buttery broth. Add a squeeze of fresh lemon juice and, if you’re feeling fancy, sprinkle with chopped parsley or grated parmesan.
Helpful Tips
- Always layer the potatoes on the bottom so they absorb the flavorful broth.
- For extra richness, drizzle the finished dish with a bit of melted butter before serving.
- Want spice? Add red pepper flakes or smoked paprika to the seasoning mix.
- If using frozen green beans, add them only 10 to 15 minutes before serving to avoid overcooking.
Expert Tips for the Best Results
- Check doneness early: Every slow cooker heats differently, so check your chicken about 30 minutes before the end.
- Avoid lifting the lid too often: Each time you open it, heat escapes and cooking time extends.
- Sear the chicken first (optional): For extra flavor, brown the chicken in a skillet for 2 minutes per side before slow cooking.
- Use fresh herbs at the end: Sprinkle fresh parsley, thyme, or dill over the dish for a restaurant-style finish.
Recipe Variations
- Creamy version: Add ¼ cup heavy cream or a dollop of cream cheese 20 minutes before serving for a silky sauce.
- Garlic butter chicken: Increase butter to 3 tablespoons and add minced garlic at the end for bold garlic flavor.
- Lemon herb chicken: Add lemon zest and thyme for a brighter, more citrus-forward dish.
- Add carrots: For extra color and sweetness, toss in baby carrots with the potatoes.
Make Ahead & Freezer Tips
You can assemble this entire dish in the slow cooker insert the night before. Just cover and refrigerate overnight. In the morning, pop it into the slow cooker and let it work its magic. For freezing, combine the uncooked chicken, potatoes, and sauce in a freezer-safe bag. Thaw overnight in the fridge before cooking as usual.
Serving Suggestions
Serve this cozy crockpot meal family-style with a side of crusty bread or fluffy dinner rolls to soak up the broth. It also pairs beautifully with a simple garden salad or roasted corn on the cob. Garnish with a few lemon wedges for a touch of freshness at the table.
Pairing Ideas
Pair with a crisp Sauvignon Blanc or an iced lemonade for a refreshing balance to the buttery, savory flavors. For sides, consider roasted vegetables or a small serving of mashed potatoes for extra comfort.
If you’re looking for another easy and flavorful dinner idea, try my Baked Orange Rosemary Chicken Recipe. It’s bright, citrusy, and filled with savory rosemary flavor, a perfect family dinner that balances freshness and comfort beautifully alongside this Slow Cooker Chicken and Potatoes with Green Beans.
Storage and Reheating Tips
Store leftovers in airtight containers for up to 4 days in the refrigerator. Reheat on the stovetop over medium-low heat until warmed through, adding a splash of broth if needed. For the microwave, heat in 1-minute intervals, stirring between each to ensure even warming.
Frequently Asked Questions (FAQs)
Can I use frozen chicken?
It’s best to thaw chicken first for food safety and even cooking.
Can I use chicken thighs instead of breasts?
Yes, thighs stay juicier and add a richer flavor to the broth.
Do I have to add butter?
Butter adds richness, but you can skip it for a lighter version or replace with olive oil.
Can I use other veggies?
Absolutely! Try carrots, mushrooms, or bell peppers for extra color and nutrition.
Can I make this recipe creamy?
Yes, stir in a few tablespoons of cream or cream cheese during the last 20 minutes of cooking.
Can I double the recipe?
Yes, just make sure your slow cooker is large enough and add 30 to 45 minutes to the cooking time.
What’s the best way to thicken the broth?
Mix 1 teaspoon cornstarch with 1 tablespoon cold water, stir it in during the last 15 minutes of cooking, and let it thicken slightly.
Nutrition Info
| Serving Size: | 1 plate |
|---|---|
| Calories: | 430 kcal |
| Protein: | 38 g |
| Carbohydrates: | 18 g |
| Fat: | 22 g |
| Fiber: | 3 g |
| Sugar: | 2 g |
| Sodium: | 540 mg |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Conclusion
Slow Cooker Chicken and Potatoes with Green Beans is everything a busy weeknight dinner should be, comforting, simple, and full of flavor. With just a few everyday ingredients and a trusty slow cooker, you can make a hearty, home-cooked meal your whole family will love. Go ahead, toss it in, set it, and enjoy the delicious payoff later.
