Slow Cooker Chicken with Potatoes (Print View)

Comforting one-pot meal featuring tender chicken, potatoes, and green beans slow-cooked with herbs.

# What You Need:

→ Meats

01 - 4 bone-in, skinless chicken thighs (about 1.5 lbs)

→ Vegetables

02 - 1 lb baby potatoes, halved
03 - 8 oz fresh green beans, trimmed
04 - 1 medium onion, sliced
05 - 3 cloves garlic, minced

→ Sauces & Liquids

06 - 1/2 cup low-sodium chicken broth
07 - 2 tbsp olive oil
08 - Juice of 1 lemon

→ Spices & Herbs

09 - 1 tsp dried thyme
10 - 1 tsp dried rosemary
11 - 1 tsp paprika
12 - Salt and pepper, to taste

# How-To Steps:

01 - Arrange the halved baby potatoes in an even layer at the bottom of the slow cooker. Scatter the sliced onion and minced garlic over the potatoes.
02 - In a small bowl, combine the olive oil, lemon juice, dried thyme, dried rosemary, paprika, salt, and pepper. Mix well to form a cohesive paste.
03 - Rub the herb and oil mixture thoroughly over each chicken thigh, ensuring even coverage on all sides.
04 - Place the seasoned chicken thighs on top of the layered vegetables. Pour the chicken broth around the edges of the chicken and vegetables, avoiding pouring directly over the seasoned meat.
05 - Cover the slow cooker and cook on the low setting for 6 hours, or until the chicken is cooked through and the potatoes are fork-tender.
06 - Approximately 45 minutes before the cooking time is complete, spread the trimmed green beans over the top of the chicken. Re-cover and continue cooking until the green beans are tender yet still crisp.
07 - Serve directly from the slow cooker, spooning the accumulated juices and sauce generously over the chicken and vegetables.

# Expert Hints:

01 -
  • It practically cooks itself while you go about your day, and the house smells incredible when you walk back in.
  • Everything cooks in one pot, which means cleanup is almost nothing and every bite soaks up the same herby, lemony broth.
02 -
  • If you swap chicken thighs for breasts, reduce the cooking time by about an hour because lean breasts dry out much faster in the slow cooker.
  • Adding the green beans too early is an easy mistake that turns them grey and soggy, so set a timer for that 45-minute mark if you tend to forget.
03 -
  • Browning the chicken thighs in a skillet for three minutes per side before adding them to the slow cooker creates a deeper, caramelized flavor that is absolutely worth the extra pan.
  • Let the finished dish rest with the lid off for about five minutes before serving so the sauce thickens slightly and settles into the vegetables.

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