Slow Cooker Chicken and Green Beans

Description

This Slow Cooker Chicken and Green Beans recipe is an easy, comforting family dinner featuring tender chicken, flavorful green beans, baby potatoes, garlic, herbs, and a savory buttery broth. Everything cooks together in the slow cooker, allowing the chicken to stay juicy while the vegetables absorb all those delicious seasonings. It’s an excellent choice for busy weekdays because the preparation is simple and the slow cooker handles most of the work. Fresh green beans give the dish a bright color and pleasant texture, while baby potatoes make it hearty enough to serve as a complete meal. A combination of garlic, onion, paprika, Italian seasoning, and chicken broth creates plenty of flavor without requiring a complicated sauce. Finish with fresh parsley and a squeeze of lemon for a fresh touch. This satisfying one-pot dinner is perfect for family meals, meal prep, or an easy Sunday supper.

Ingredients For the Chicken

• 2 lbs boneless, skinless chicken breasts or chicken thighs
• 1 tbsp olive oil
• 1 tsp paprika
• 1 tsp garlic powder
• ½ tsp onion powder
• 1 tsp Italian seasoning
• ¾ tsp salt
• ½ tsp freshly ground black pepper

For the Vegetables

• 1½ lbs baby potatoes, halved
• 1 lb fresh green beans, trimmed
• 1 small yellow onion, sliced
• 3 cloves garlic, minced

For the Sauce

• 1½ cups low-sodium chicken broth
• 2 tbsp unsalted butter, melted
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• ½ tsp dried thyme
• ½ tsp dried parsley
• ¼ tsp red pepper flakes, optional

For Garnish

• 2 tbsp fresh parsley, chopped
• Fresh lemon wedges
• Freshly ground black pepper

Step-by-Step Instructions

1. Lightly grease the inside of a 6-quart slow cooker with cooking spray or a small amount of olive oil.
2. Place the halved baby potatoes and sliced onion across the bottom of the slow cooker.
3. Pat the chicken dry with paper towels. In a small bowl, combine paprika, garlic powder, onion powder, Italian seasoning, salt, and black pepper.
4. Rub the chicken with olive oil, then season it evenly on both sides with the spice mixture.
5. Arrange the seasoned chicken over the potatoes and onions.
6. In a bowl or measuring cup, whisk together chicken broth, melted butter, lemon juice, Dijon mustard, thyme, dried parsley, minced garlic, and optional red pepper flakes.
7. Pour the mixture evenly over the chicken and potatoes.
8. Cover and cook on LOW for approximately 4–6 hours or until the potatoes are tender and the chicken reaches an internal temperature of 165°F (74°C).
9. During the final 45–60 minutes of cooking, add the trimmed fresh green beans around the chicken. Adding them later helps prevent them from becoming overly soft.
10. Replace the lid and continue cooking until the green beans are tender to your liking.
11. Once everything is cooked, carefully transfer the chicken to a plate and allow it to rest for about 5 minutes.
12. Taste the broth and vegetables and adjust the salt and pepper if necessary.
13. For a slightly richer finish, stir an additional tablespoon of butter into the hot cooking liquid.
14. Return the chicken to the slow cooker or arrange it on a serving platter with the potatoes and green beans.
15. Spoon some of the flavorful cooking liquid over the chicken.
16. Garnish generously with fresh parsley, freshly ground black pepper, and lemon wedges. Serve warm.

Tips

• Chicken thighs are particularly suitable for slow cooking because they remain juicy and tender.
• Cut larger baby potatoes in half so they cook at approximately the same rate as the chicken.
• Add fresh green beans toward the end to help preserve their texture and color.
• Avoid repeatedly opening the slow cooker because heat escapes each time the lid is removed.
• Use low-sodium chicken broth so you can better control the final salt level.
• For extra flavor, briefly sear the chicken in a hot skillet before placing it in the slow cooker.
• Add sliced mushrooms or carrots if you’d like additional vegetables.
• If you prefer a thicker sauce, remove the chicken after cooking and stir in a slurry made from 1 tablespoon cornstarch and 1 tablespoon cold water. Cook on HIGH for another 10–15 minutes.

Notes

Fresh green beans provide the best texture, but frozen green beans can also be used. Add frozen beans during approximately the final 30 minutes and check frequently because they may soften faster. Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in the microwave or in a covered skillet with a splash of chicken broth. For meal prep, divide the chicken, potatoes, and green beans into individual containers and refrigerate once cooled.

Q&A

Can I use frozen chicken?
For slow-cooker recipes, thaw chicken completely in the refrigerator before cooking so it heats safely and evenly.
Can I make this without potatoes?
Yes. Simply omit the potatoes and serve the chicken and green beans with rice, quinoa, mashed potatoes, or cauliflower rice.
Can I use canned green beans?
Yes, but drain them thoroughly and add them only during the final 15–20 minutes because they’re already cooked.
Can I use bone-in chicken?
Yes. Bone-in chicken thighs work especially well, although cooking time may need to be adjusted. Always verify doneness with a food thermometer.
What can I serve with this dish?
It’s already a complete meal, but dinner rolls, a simple green salad, rice, or roasted vegetables are excellent additions.

Servings

Serves 6

Nutrition (Approx. Per Serving)

• Calories: 385
• Protein: 37g
• Carbohydrates: 31g
• Fat: 13g
• Saturated Fat: 5g
• Fiber: 6g
• Sugar: 5g
• Sodium: 520mg
• Cholesterol: 105mg
• Potassium: 1,050mg
• Calcium: 8% DV
• Iron: 15% DV
  Nutritional values are estimates and may vary depending on the chicken cut, portion size, broth, and other ingredients used.