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:
→ 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
# 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, whisk together the olive oil, lemon juice, dried thyme, dried rosemary, paprika, salt, and pepper to form a cohesive marinade.
03 - Rub the herb marinade mixture thoroughly over each chicken thigh, ensuring even coverage on all sides.
04 - Place the seasoned chicken thighs on top of the vegetable base. 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 - Approximately 45 minutes before the cooking time concludes, distribute the trimmed green beans evenly over the chicken. Re-cover and continue cooking until the beans are just tender.
07 - Serve directly from the slow cooker, spooning the accumulated juices and sauce over the chicken and vegetables.
# Expert Tips:
01 -
- Everything cooks in one pot so cleanup is basically nonexistent.
- The green beans go in at the end, which means they stay bright and snappy instead of turning to mush.
02 -
- If you swap in chicken breasts, shave off an hour of cooking time or they will dry out completely.
- Pouring broth over the seasoned chicken washes away the herb paste you just carefully applied.
03 -
- Resist the urge to lift the lid and peek during cooking because every peek adds roughly 15 minutes to the total time.
- A quick hit of fresh lemon juice squeezed over each plate right before serving makes the flavors sparkle in a way the cooked juice alone cannot.