This Slow Cooker Chicken with Green Beans and Potatoes is an easy recipe for busy weeknights! Juicy chicken, tender potatoes, and fresh green beans with a simple homemade marinade. Just toss everything in the crockpot in the morning for a complete balanced meal ready in time for dinner.
As a dietitian, I love a slow cooker meal you can throw in the crockpot in the morning and have on the table in time for dinner with minimal effort. And this is one of my favorite easy dinner recipe when I'm in the mood for simple comfort food.
I made this one-pot meal for my mom after she had heart surgery a few years ago, and it became one of her favorites, too. So this one is near and dear to my heart. I hope you love it as much as we do! 😊
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Key Ingredient Notes and Substitutions
Below are some ingredient notes for this Slow Cooker Chicken, Green Beans and Potatoes. Check the recipe card at the bottom for measurements.
- Chicken - I use boneless, skinless chicken breasts. Cooking chicken breast in the slow cooker is the easiest way for it to get nice and tender. If you want, you can use boneless, skinless chicken thighs instead. Chicken breasts are a leaner cut of meat while chicken thighs have more fat and will be more moist so it's really your preference here.
- Green Beans - you can use either fresh or frozen green beans. I prefer fresh green beans because they have a more vibrant flavor.
- Red Potatoes - red potatoes are great for crockpot meals because they have a firm texture and are dense so they hold up well to the slow cooking process and absorb the flavors of the other ingredients. Yukon gold potatoes would also work well for this recipe.
- Extra Virgin Olive Oil - this is the base of the marinade you will pour over the chicken and veggies. Extra virgin olive oil is olive oil in its purest form (least processed) so it retains all the antioxidants and nutrients from the olive itself. Olive oil is high in oleic acid, a monounsaturated fat that can reduce inflammation and has been shown to improve brain health.
- Lemon Juice - lemon juice is used in the marinade and adds brightness and extra flavor to this recipe while also helping to tenderize the chicken.
- Chicken Broth - to add more moisture.
- Fresh Garlic - minced garlic adds flavor.
- Italian Seasoning - to make this recipe even easier, I like to use premade Italian seasoning, a blend of dried herbs and spices that typically includes basil, oregano, rosemary, thyme, and marjoram.
- Onion powder - to add a bit more flavor.
- Kosher Salt and black pepper - to tie everything together.
How to Make Slow Cooker Chicken, Green Beans, and Potatoes
Below are the instructions for how to make this recipe with some photos that I hope are helpful! Check out the recipe card for the full recipe.
Step 1 - Dice the red potatoes into about 1 inch pieces, cut the green beans in half (optional) mince the garlic.
Step 2 - Make the marinade in a small bowl by whisking together the freshly squeezed lemon juice, olive oil, chicken broth, garlic, Italian seasoning, onion powder, salt, and pepper.
Step 3 - Place the chicken breasts in the bottom of the slow cooker in an even layer. Then add the potatoes on one side of the chicken and the green beans on the other side. The vegetables will pile up a bit.
Step 4 - Pour the marinade evenly on top of the chicken and vegetables and cook for 3-4 hours on high or 6-7 hours on low. Shred the chicken about 30 minutes from when it's done. The chicken is done when the internal temperature reaches 165℉ (75°C). The cooking time will vary depending on your slow cooker. When it’s finished cooking, add one more squeeze of fresh lemon juice on top!
Hint: I like to serve this by shredding the chicken, mixing everything in the crockpot, and dishing it into bowls.
Dietitian Tip
One of the best ways to ensure you'll eat (and enjoy!) your vegetables is to make sure they taste great by choosing combinations that pair well together. And my secret weapon to convert any veggie hater into a lover is to add a great sauce or dressing. Making a homemade marinade that contains nutrient-rich ingredients like the marinade used in this Slow Cooker Chicken, Green Beans, and Potatoes is a double win: flavor + nutrition. 😊
Video of How to Make Slow Cooker Chicken, Green Beans, and Potatoes
Here's a video showing to make this recipe that I hope is helpful!
Meal Prep & Storage
- Meal Prep - cut the potatoes and green beans and make the marinade ahead of time. Store everything in airtight containers in the fridge until you're ready to make it.
- Refrigerator - store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave or on the stovetop over high heat.
- Freezer - store in a freezer bag or airtight container for up to 3 months. When ready to reheat, thaw in the fridge overnight and reheat in the microwave, on the stovetop, or in the slow cooker on low heat.
Equipment
If you don't have a crockpot, you can grab a great one with a digital timer here to make this recipe super easy for you!
Expert tips
- Cut the green beans in half to help them fit in the slow cooker better.
- I recommend using fresh lemon juice. Packaged or bottled lemon juice isn’t as fresh and won’t add as much flavor to the dish.
- You don't need much liquid when cooking chicken in the crockpot because the chicken will release its juices as it cooks. Adding too much liquid can dilute the flavor so all you need here is the marinade.
- When pouring the marinade over the ingredients, be sure to pour it evenly over the chicken, potatoes, and green beans to make sure they all soak up the flavors.
- If you can help it, don't open the lid to check on slow cooker recipes. Every time you open the lid, you let the heat out and it adds to the cooking time.
FAQ
While healthy means something different to everyone, this is a nutrient-rich option. It contains high-quality lean protein from the chicken, dietary fiber for a healthy gut from the green beans and potatoes, and healthy fatty acids that have been shown to support heart health, brain health, and hormone health from the olive oil. This recipe also contains several important vitamins and nutrients including vitamins A, C, K, potassium, and antioxidants which are important for overall health.
You can, but if using frozen vegetables I recommend to let them thaw before adding them to your crockpot.
Yes! For this recipe, there is no need to brown the chicken or cook it at all before.
The best way to know when the chicken is done cooking is to check it with a meat thermometer. It should be at an internal temperature of 165℉
(75°C). Careful not to overcook the chicken because it will become dry if you do.
Related
Looking for other dietitian recipes like this? Try these:
Perfect for Pairing
These are my favorite recipes to pair with this Crockpot Chicken, Green Beans, and Potatoes:
I hope you enjoy this recipe as much as I do! I would love to hear from you! If you made this recipe, please leave me a review below or tag me in a photo or story on Instagram. Your reviews help support me and make it possible for me to continue to create the recipes you know and love. 🙂 IG: @mallorythedietitian
📖 Recipe
Simple Slow Cooker Chicken, Green Beans, and Potatoes
Equipment
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- ½ lb green beans (about 2.5 cups, 8 oz)
- 1 lb red potatoes, diced (about 4 cups diced)
- ¼ cup extra virgin olive oil
- 2 cloves garlic, minced
- ¼ cup fresh lemon juice
- ¼ cup chicken broth
- 1½ tablespoon Italian Seasoning
- ½ teaspoon onion powder
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Dice the red potatoes into about 1 inch pieces, cut the green beans in half, mince the garlic.
- Make the marinade in a small bowl by whisking together the freshly squeezed lemon juice, olive oil, chicken broth, garlic, Italian seasoning, onion powder, salt, and pepper.
- Place the chicken breasts in the bottom of the slow cooker in an even layer. Then add the potatoes on one side of the chicken and the green beans on the other side. The vegetables will pile up a bit.
- Pour the marinade evenly on top of the chicken and vegetables and cook for 3-4 hours on high or 6-7 hours on low. Shred the chicken about 30 minutes from when it's done. The chicken is done when the internal temperature reaches 165℉ (75°C). The cooking time will vary depending on your slow cooker. When it’s finished cooking, add one more squeeze of fresh lemon juice on top.
- Hint: I like to serve this by shredding the chicken, mixing everything in the crockpot, and dishing it into bowls.
Video
Notes
- Cut the green beans in half to help them fit in the slow cooker better.
- When pouring the marinade over the ingredients, be sure to pour it evenly over the chicken, potatoes, and green beans to make sure they all soak up the flavors.
- If you can help it, don't open the lid to check on slow cooker recipes. Every time you open the lid, you let the heat out and it adds to the cooking time.
- Refrigerator - store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave or on the stovetop over high heat.
- Freezer - store it in a freezer bag or airtight container in the freezer for up to 3 months. When ready to reheat, thaw in the fridge overnight and reheat in the microwave, on the stovetop, or in the slow cooker on low heat.
Sarah
The whole family enjoyed it!
Mallory
Hi Sarah, thank you SO much for taking time to leave a review. I'm so happy that you and your family enjoyed the recipe - it means so much to me! ❤️ Thank you again! -Mallory