Slow Cooker Chicken with Potatoes (Printable)
Tender chicken, potatoes, and green beans slow-cooked with herbs for an easy comforting meal.
# 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 tablespoons olive oil
08 - Juice of 1 lemon
→ Spices & Herbs
09 - 1 teaspoon dried thyme
10 - 1 teaspoon dried rosemary
11 - 1 teaspoon paprika
12 - Salt and pepper, to taste
# How To Make It:
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 uniform 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 vegetable layer. Pour the chicken broth around the edges of the chicken and vegetables, avoiding pouring directly over the seasoned chicken.
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 - About 45 minutes before the cooking time ends, spread the trimmed green beans on top of the chicken. Re-cover and continue cooking until the green beans are just tender.
07 - Serve directly from the slow cooker, spooning the accumulated sauce over the chicken and vegetables.
# Expert Advice:
01 -
- Honestly the closest thing to a hug you can eat, and it practically cooks itself while you go about your day.
- The green beans added at the end stay bright and snappy, which makes everything feel fresh instead of like a typical mushy slow cooker meal.
02 -
- Pouring broth directly over the seasoned chicken will rinse off the herb rub and leave the meat tasting flat, so always pour around the edges.
- Adding green beans at the start instead of near the end turns them gray and mushy, which I learned the hard way on my second attempt.
03 -
- Pat the chicken thighs dry before applying the herb rub or the oil mixture slides right off instead of clinging to the meat.
- Always check the label on your chicken broth for hidden gluten or soy if dietary restrictions matter to you.