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–+ servings

Slow Cooker Chicken and Potatoes with Green Beans

Slow cooker chicken and potatoes with green beans meal
A comforting and effortless slow cooker meal featuring juicy chicken, tender potatoes, and crisp-tender green beans, perfect for busy weeknights.
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Serving Size 4 servings

Ingredients

Main Ingredients

  • 4 pieces chicken breasts (boneless, skinless)
  • 4 medium potatoes, diced (Yukon or red) Hold shape well
  • 2 cups green beans, trimmed
  • 1 medium onion, chopped (yellow or sweet)
  • 4 cloves garlic, minced
  • 1 cup chicken broth (low-sodium preferred)
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • to taste Salt and pepper

Instructions

Preparation

  • Place the diced potatoes and chopped onion in the bottom of the slow cooker in an even layer.
  • Season the chicken breasts on both sides with salt, pepper, thyme, and rosemary. Lay them on top of the potato mixture.
  • Tuck the trimmed green beans around and between the chicken pieces so they steam rather than sit fully submerged.
  • In a small bowl, whisk the chicken broth with the minced garlic. Pour this mixture evenly over the chicken and vegetables.
  • Drizzle the olive oil over the top to keep surfaces from drying and to add a bit of richness.
  • Cover and cook on low for 6–7 hours or on high for 3–4 hours. The chicken should reach 165°F (74°C) and potatoes should be tender when pierced with a fork.
  • Serve warm. Slice or shred the chicken, spoon the potatoes and beans onto plates, and ladle any pan juices over the top.

Notes

For a sweeter profile, swap sweet potatoes for regular potatoes. If you prefer fresh herbs, double the amount and add most of them near the end of cooking to preserve brightness. Store leftovers in airtight containers for up to 3–4 days.