Slow Cooker Chicken with Potatoes (Printable)

A hearty, satisfying meal featuring juicy chicken breasts, tender potatoes, and fresh green beans slow-cooked with aromatic herbs for effortless comfort food.

# What You’ll Need:

→ Meats

01 - 4 boneless, skinless chicken breasts (or thighs)

→ Vegetables

02 - 1 pound baby potatoes, halved
03 - 12 oz fresh green beans, trimmed
04 - 1 medium onion, sliced
05 - 3 cloves garlic, minced

→ Liquids

06 - 1 cup low-sodium chicken broth

→ Spices & Seasonings

07 - 2 tablespoons olive oil
08 - 1 teaspoon dried thyme
09 - 1 teaspoon paprika
10 - 1/2 teaspoon dried rosemary
11 - 1/2 teaspoon salt, or to taste
12 - 1/4 teaspoon black pepper
13 - 1/4 teaspoon crushed red pepper flakes (optional)

→ Optional Garnishes

14 - Fresh parsley, chopped
15 - Lemon wedges

# How-to Steps:

01 - Lightly grease the inside of your slow cooker with olive oil or non-stick spray to prevent sticking.
02 - Arrange the halved potatoes along one side of the slow cooker and the green beans along the other. Place the chicken breasts in the center. Scatter the sliced onions and minced garlic evenly over everything.
03 - In a small bowl, combine the olive oil, dried thyme, paprika, dried rosemary, salt, and black pepper. Whisk in the chicken broth until well blended, then pour the mixture evenly over the contents in the slow cooker.
04 - Cover and cook on LOW for 5 to 6 hours or on HIGH for 2.5 to 3 hours, until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.
05 - Taste the broth and vegetables, adjusting salt, pepper, or other seasonings as needed before serving.
06 - Serve hot, garnished with fresh chopped parsley and a squeeze of lemon juice if desired.

# Expert Advice:

01 -
  • It is genuinely a dump and go situation with zero babysitting required, which makes it perfect for days when you barely have time to think about dinner.
  • The potatoes soak up the broth and become almost buttery while the green beans stay bright and slightly snappy.
  • Cleanup is one pot, and leftovers reheat beautifully for lunch the next day.
02 -
  • Do not lift the lid to check on it during cooking because every peek adds roughly 15 to 20 minutes to the total time as the steam escapes.
  • If you are using chicken breasts, check them at the five hour mark on LOW because they can dry out faster than thighs if left too long.
  • Frozen green beans will work but release more water and end up softer, so reduce the broth by a quarter cup if you go that route.
03 -
  • Pat the chicken dry before placing it in the slow cooker because excess moisture dilutes the broth and makes the seasoning taste flat.
  • Double the recipe if your slow cooker is large enough because the leftovers are arguably better the next day when the flavors have fully melded.

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