Slow Cooker Chicken With Potatoes (Printable Version)
Comforting one-pot meal with tender chicken, potatoes, and green beans slow-cooked with herbs.
# What You'll Need:
→ Meats
01 - 4 boneless, skinless chicken breasts (about 6 oz each), or substitute with boneless, skinless chicken thighs
→ Vegetables
02 - 1 lb baby potatoes, halved
03 - 12 oz fresh green beans, trimmed
04 - 1 medium yellow onion, sliced into thin half-moons
05 - 3 cloves garlic, minced
→ Liquids
06 - 1 cup low-sodium chicken broth
→ Spices and Seasonings
07 - 2 tablespoons olive oil
08 - 1 teaspoon dried thyme
09 - 1 teaspoon paprika
10 - 1/2 teaspoon dried rosemary, crumbled
11 - 1/2 teaspoon kosher salt, or to taste
12 - 1/4 teaspoon freshly ground black pepper
13 - 1/4 teaspoon crushed red pepper flakes (optional)
→ Optional Garnishes
14 - Fresh parsley, roughly chopped
15 - Lemon wedges
# How to Make It:
01 - Lightly coat the interior of the slow cooker insert with olive oil or non-stick cooking spray to prevent sticking.
02 - Arrange the halved baby potatoes along one side of the slow cooker and the trimmed green beans along the opposite side. Place the chicken breasts in the center, then scatter the sliced onion and minced garlic evenly over the top.
03 - In a small bowl, whisk together the olive oil, dried thyme, paprika, dried rosemary, kosher salt, black pepper, and crushed red pepper flakes if using. Stream in the chicken broth while whisking to combine, then pour the mixture evenly over the chicken and vegetables.
04 - Secure the lid and cook on the LOW setting for 5 to 6 hours, or on the HIGH setting for 2.5 to 3 hours, until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.
05 - Carefully remove the lid and taste the braising liquid. Adjust the salt and pepper as needed to suit your preference.
06 - Serve hot, directly from the slow cooker or arranged on warm plates. Garnish with freshly chopped parsley and a generous squeeze of lemon juice if desired.
# Expert Tips:
01 -
- It practically cooks itself while you go about your day, and the aroma when you walk back into the kitchen is pure reward.
- Everything lands in one pot so cleanup is almost nonexistent, which on a busy weeknight feels like a small miracle.
02 -
- Do not lift the lid during cooking to check on things, because every peek adds roughly 15 to 30 minutes to the total time as the trapped heat escapes.
- Chicken breasts can dry out if left too long, so if your schedule is unpredictable swap in thighs which stay juicy even with an extra hour.
03 -
- Pat the chicken dry with a paper towel before placing it in the slow cooker, because excess moisture dilutes the broth and weakens the overall flavor.
- If you want the green beans to keep more bite, add them during the last two hours of cooking instead of at the beginning.