Slow Cooker Chicken and Potatoes (Printable Version)

Slow-cooked chicken with baby potatoes and green beans, seasoned with herbs and a savory broth for a comforting dinner.

# What You'll Need:

→ Chicken

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 & Oils

06 - 1 cup low-sodium chicken broth
07 - 2 tbsp olive oil

→ Spices & Herbs

08 - 1 tsp dried thyme
09 - 1 tsp dried rosemary
10 - 1 tsp paprika
11 - ½ tsp black pepper
12 - 1½ tsp kosher salt

→ Optional Garnishes

13 - Lemon wedges, for serving
14 - Fresh parsley, chopped, for garnish

# Directions:

01 - Place the chicken breasts in the bottom of a 6-quart slow cooker in a single layer.
02 - Scatter the halved baby potatoes and sliced onion evenly around and over the chicken.
03 - In a small bowl, combine the olive oil, minced garlic, dried thyme, dried rosemary, paprika, kosher salt, and black pepper. Stir to form a paste.
04 - Drizzle the herb and oil mixture evenly over the chicken and potatoes, coating as much of the surface as possible.
05 - Pour the chicken broth into the slow cooker along the edge, being careful not to wash the seasoning off the chicken and potatoes.
06 - Cover the slow cooker and cook on LOW for 5 hours.
07 - After 5 hours, arrange the trimmed green beans on top of the chicken and potatoes. Cover and continue cooking on LOW for 1 more hour, until the green beans are tender and the chicken reaches an internal temperature of 165°F.
08 - Serve hot, garnished with fresh chopped parsley and lemon wedges on the side if desired.

# Expert Hints:

01 -
  • It practically cooks itself while you go about your day, and the herbs soak into every bite of chicken and potato.
  • Cleanup is minimal since everything happens in one slow cooker, leaving you with more time to relax.
02 -
  • Do not add the green beans at the beginning or they will turn mushy and lose their color after 6 hours of cooking.
  • Resist the urge to lift the lid during the first 5 hours because each peek adds roughly 15 minutes to the cooking time.
03 -
  • Pat the chicken breasts dry before placing them in the slow cooker so the herb oil actually sticks to the surface instead of sliding off.
  • Let the finished dish rest for 5 minutes off the heat before serving so the broth settles and the flavors concentrate beautifully.

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