Slow Cooker Chicken with Potatoes (Printable Version)

Tender chicken, creamy potatoes, and crisp green beans slow-cooked with savory herbs for maximum flavor and minimal effort.

# 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 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, combine the olive oil, lemon juice, dried thyme, dried rosemary, paprika, salt, and pepper. Mix well until evenly blended.
03 - Rub the herb and oil mixture thoroughly over each chicken thigh, ensuring all surfaces are evenly coated.
04 - Place the seasoned chicken thighs on top of the layered vegetables. 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 is complete, arrange the trimmed green beans on top of the chicken. Re-cover and continue cooking until the green beans are just tender but still have a slight crispness.
07 - Serve directly from the slow cooker, spooning the accumulated pan juices over the chicken and vegetables for added flavor.

# Expert Tips:

01 -
  • Everything cooks in one pot so cleanup is almost laughable.
  • The herb rubbed chicken gets so tender it practically falls off the bone while the potatoes soak up every drop of savory broth.
  • Fifteen minutes of morning prep means you come home to a house that smells like you have been cooking all day.
02 -
  • Do not lift the lid during cooking to check progress since every peek adds roughly thirty minutes to the total time.
  • If you swap in chicken breasts, reduce the cook time by one hour or they will dry out completely.
03 -
  • Sear the chicken thighs in a hot skillet for two minutes per side before adding them to the slow cooker for a deeper, richer flavor.
  • Crumble dried rosemary between your palms before mixing it into the paste to unlock far more aroma than throwing it in whole.

Go Back