Experience a slow cooker sensation featuring tender chicken, savory baby potatoes and crisp green beans. A vibrant blend of lemon, garlic and spices mingles beautifully, imparting a balanced richness that transforms every bite. Revel in a truly unforgettable wholesome meal that exudes comforting aromas and promises an inviting dinner experience.
I recently tried out this Slow Cooker Seasoned Chicken, Green Beans And Potatoes dish and it quickly became one of my top picks for a healthy dinner. I used 4 bone in, skin on chicken thighs, about 2 lbs total, along with 1 lb of baby potatoes quartered and 1 lb of fresh green beans trimmed to perfection.
I mixed in 3 tbsp olive oil, 2 tbsp lemon juice and 4 cloves of minced garlic to make a homemade dressing that really packs a flavor punch. The seasoning is simple but effective with 1 tsp salt, 1/2 tsp black pepper, 1 tsp paprika, 1/2 tsp dried thyme and 1/2 tsp dried rosemary blended with 1/2 cup chicken broth.
This dish is not only delicious but it also provides solid protein, good fats and essential vitamins. I love that its a one pot crockpot recipe perfect for a healthy slow cooker dinner.
Enjoy this simple, hearty dish with your family tonight.
Why I Like this Recipe
I love this recipe for several reasons. First, I really like how easy it is to throw everything into the slow cooker with just a little prep. Second, the homemade marinade—infused with garlic, lemon, and herbs—brings out such a tasty flavor in the chicken that makes it extra satisfying. Third, I appreciate having a mix of protein and veggies all in one dish, which makes it a healthier dinner option without any fuss. And lastly, the way it fills my whole kitchen with a warm, comforting aroma is just unbeatable.
This one pot slow cooker seasoned chicken, potatoes and green beans is one of my all-time favorite dinners. Its homemade marinade kinda transforms the whole meal, and everything just cooks together perfectly. I love that even on a busy day, I can just toss the ingredients in, set the timer, and come back to a tasty, hearty meal that makes me feel like a real chef.
Ingredients
- Chicken thighs: high protein, loaded with flavor and a bit fatty but tasty.
- Baby potatoes: supply carbs and fiber, adding a hearty and earthy touch.
- Fresh green beans: great for fiber and vitamins, giving a crisp, fresh crunch.
- Olive oil: healthy fat that helps carry the spices evenly throughout the dish.
- Lemon juice: adds tang and brightness, making the sauce lively and zesty.
- Garlic: brings a bold flavor and aroma with added heart health benefits.
- Paprika: offers smoky warmth with a subtle sweetness to enhance overall flavor.
- Thyme: earthy and aromatic, it pairs really well with poultry and veggies.
- Rosemary: gives a pine-like fragrance and strong herb flavor for a boost.
- Chicken broth: adds moisture and a savory base that ties all flavors together.
Ingredient Quantities
- 4 bone in, skin on chicken thighs (about 2 lbs total)
- 1 lb baby potatoes, quartered
- 1 lb fresh green beans, trimmed
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 4 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 tsp paprika
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 cup chicken broth
How to Make this
1. In a small bowl, mix together 3 tbsp olive oil, 2 tbsp lemon juice, 4 minced garlic cloves, 1 tsp salt, 1/2 tsp ground black pepper, 1 tsp paprika, 1/2 tsp dried thyme, and 1/2 tsp dried rosemary.
2. Pat dry the 4 chicken thighs and then rub them all over with the marinade you just made.
3. Place the quartered 1 lb baby potatoes evenly on the bottom of your slow cooker.
4. Lay the seasoned chicken thighs over the potatoes so they’re well supported.
5. Drizzle any leftover marinade from the bowl over the chicken and potatoes.
6. Pour 1/2 cup of chicken broth evenly into the slow cooker.
7. Cover the slow cooker and cook on low for about 4 hours until the chicken is nearly tender.
8. After 4 hours, add the 1 lb trimmed green beans on top of the chicken and potatoes.
9. Gently stir to combine the green beans with the rest of the ingredients.
10. Cover and cook for an additional 30 minutes to an hour, until the green beans are tender but still have a little crunch. Serve warm and enjoy your healthy dinner!
Equipment Needed
1. Slow cooker – you’ll need one large enough to hold all the ingredients
2. Small bowl – for mixing together the olive oil, lemon juice, garlic, and spices
3. Measuring spoons and a measuring cup – to get the correct amounts of oil, lemon juice, salt, paprika, and the broth
4. Cutting board – for quartering the baby potatoes and trimming the green beans
5. Sharp knife – for mincing the garlic and cutting the potatoes
6. Wooden spoon – for stirring in the green beans after they’re added
7. Paper towels – to pat the chicken dry before seasoning
FAQ
Slow Cooker Seasoned Chicken, Green Beans And Potatoes Recipe Substitutions and Variations
- Chicken Thighs: If you cant find bone-in, skin-on thighs, you can use boneless chicken thighs. They cook faster so just adjust the time a bit
- Baby Potatoes: Yukon Gold or red potatoes work well as a substitute if you don’t have baby potatoes. Just chop them up to a similar size
- Fresh Green Beans: If green beans are hard to get, try using asparagus spears. They add a similar crunch and flavor to your dish
- Chicken Broth: Vegetable broth or even water with a bouillon cube are good alternatives if you run out of chicken broth
Pro Tips
1. Make sure to pat the chicken dry real good before you smother it with the marinade, cause extra moisture can stop the skin from getting that crispy feel once its cooked.
2. Let the chicken sit in the marinade a little longer if you have time. Even thirty minutes extra can make a big difference in how yummy it tastes.
3. When adding the green beans, don’t put them in too soon. Tossing them in right at the end keeps them crunchy and stops them from getting all mushy.
Slow Cooker Seasoned Chicken, Green Beans And Potatoes Recipe
Experience a slow cooker sensation featuring tender chicken, savory baby potatoes and crisp green beans. A vibrant blend of lemon, garlic and spices mingles beautifully, imparting a balanced richness that transforms every bite. Revel in a truly unforgettable wholesome meal that exudes comforting aromas and promises an inviting dinner experience.
4
servings
465
kcal
Equipment: 1. Slow cooker – you’ll need one large enough to hold all the ingredients
2. Small bowl – for mixing together the olive oil, lemon juice, garlic, and spices
3. Measuring spoons and a measuring cup – to get the correct amounts of oil, lemon juice, salt, paprika, and the broth
4. Cutting board – for quartering the baby potatoes and trimming the green beans
5. Sharp knife – for mincing the garlic and cutting the potatoes
6. Wooden spoon – for stirring in the green beans after they’re added
7. Paper towels – to pat the chicken dry before seasoning
Ingredients
-
4 bone in, skin on chicken thighs (about 2 lbs total)
-
1 lb baby potatoes, quartered
-
1 lb fresh green beans, trimmed
-
3 tbsp olive oil
-
2 tbsp lemon juice
-
4 cloves garlic, minced
-
1 tsp salt
-
1/2 tsp ground black pepper
-
1 tsp paprika
-
1/2 tsp dried thyme
-
1/2 tsp dried rosemary
-
1/2 cup chicken broth
Directions
- In a small bowl, mix together 3 tbsp olive oil, 2 tbsp lemon juice, 4 minced garlic cloves, 1 tsp salt, 1/2 tsp ground black pepper, 1 tsp paprika, 1/2 tsp dried thyme, and 1/2 tsp dried rosemary.
- Pat dry the 4 chicken thighs and then rub them all over with the marinade you just made.
- Place the quartered 1 lb baby potatoes evenly on the bottom of your slow cooker.
- Lay the seasoned chicken thighs over the potatoes so they’re well supported.
- Drizzle any leftover marinade from the bowl over the chicken and potatoes.
- Pour 1/2 cup of chicken broth evenly into the slow cooker.
- Cover the slow cooker and cook on low for about 4 hours until the chicken is nearly tender.
- After 4 hours, add the 1 lb trimmed green beans on top of the chicken and potatoes.
- Gently stir to combine the green beans with the rest of the ingredients.
- Cover and cook for an additional 30 minutes to an hour, until the green beans are tender but still have a little crunch. Serve warm and enjoy your healthy dinner!
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 375g
- Total number of serves: 4
- Calories: 465kcal
- Fat: 24g
- Saturated Fat: 6g
- Trans Fat: 0g
- Polyunsaturated: 3g
- Monounsaturated: 12g
- Cholesterol: 120mg
- Sodium: 875mg
- Potassium: 600mg
- Carbohydrates: 27g
- Fiber: 6g
- Sugar: 3g
- Protein: 24g
- Vitamin A: 300IU
- Vitamin C: 20mg
- Calcium: 40mg
- Iron: 1.5mg
