Slow Cooker Chicken and Potatoes (Printable Version)

Comforting one-pot meal featuring tender chicken thighs, baby potatoes, and fresh green beans simmered with herbs.

# What You'll Need:

→ Chicken

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 and Liquids

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

→ Spices and Herbs

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

# Directions:

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. Rub the mixture evenly over each chicken thigh, coating all sides.
03 - Place the seasoned chicken thighs on top of the vegetable layer. Pour the chicken broth around the edges of the chicken and vegetables, avoiding pouring directly over the seasoned chicken.
04 - Cover the slow cooker and cook on the low setting for 6 hours, or until the chicken registers an internal temperature of 165°F and the potatoes are fork-tender.
05 - Approximately 45 minutes before the cooking time ends, spread the trimmed green beans over the top of the chicken. Re-cover and continue cooking until the green beans are crisp-tender.
06 - Spoon the accumulated juices over the chicken and vegetables and serve directly from the slow cooker.

# Expert Hints:

01 -
  • Everything cooks in one pot, which means dishes are almost nonexistent and cleanup takes about ninety seconds.
  • The chicken stays incredibly juicy because the broth and lemon juice create a gentle braising liquid that keeps the meat from drying out.
  • You can prep the whole thing in fifteen minutes and then walk away for six hours while your house smells amazing.
02 -
  • If you substitute chicken breasts for thighs, reduce the cooking time by one hour because lean meat dries out quickly in a slow cooker.
  • Pouring broth directly over the seasoned chicken washes off the herb paste, so always add liquid around the sides instead.
03 -
  • A shower of grated Parmesan over each bowl right before serving adds a salty, nutty kick that transforms the whole dish.
  • Let the slow cooker sit on warm for an extra twenty minutes after cooking so the sauce thickens slightly and the flavors settle.

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