Slow Cooker Chicken and Potatoes (Print Version)

Slow-cooked chicken with baby potatoes and green beans, seasoned with thyme, rosemary, garlic, and a splash of lemon.

# 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

# Directions:

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.

# Expert Tips:

01 -
  • It practically cooks itself while you go about your day, and the house smells incredible when you walk back through the door.
  • The combination of herbs and broth turns simple ingredients into something that tastes like you spent hours hovering over the stove.
  • It is gluten free and dairy free without trying, which makes it an easy win for nearly any dinner guest.
02 -
  • Do not add the green beans at the beginning or they will overcook into an olive colored pile that nobody wants to eat, trust me on this one.
  • If your chicken breasts are particularly thick, slice them horizontally into thinner cutlets so the center cooks through without the outside turning stringy and dry.
03 -
  • Line your slow cooker with a disposable liner for cleanup that takes thirty seconds, or spray it lightly with cooking spray before loading anything in.
  • The herb oil mixture can be prepared the night before and stored in the fridge so your morning self only has to dump and go.

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