If you’re a fan of easy dinner recipes for busy weeknights, then this Slow Cooker Chicken with Green Beans and Potatoes might just be your new go-to! Juicy chicken, tender potatoes, and fresh green beans are dressed in a homemade marinade. A complete meal that the whole family will enjoy!
As a dietitian, I love the idea of a nutritious slow cooker meal you can throw in the crockpot and have on the table in time for dinner with minimal effort. And this is my favorite easy dinner recipe when I'm in the mood for simple comfort food. I shared this one-pot meal with 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! 😊
Next time you're looking for crockpot recipes for a busy weeknight, try my Creamy White Chicken Chili! It's another delicious meal for when you don't have a lot of extra time to cook.
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Why You'll Love this Recipe
- Quick & Easy - this is the easiest dinner! It only takes 10-15 minutes to throw the ingredients in the slow cooker in the morning. Let the flavors simmer together while you go about your day and it’ll be ready in time for dinner!
- Simple Fresh Ingredients - this recipe uses pantry staples and a few simple ingredients you'll grab at the grocery store. The ingredients in this recipe are kid-friendly, too.
- Flavor - it can be hard to get the seasoning for chicken right. But cooking it in this marinade in the crockpot gets it nice and juicy and full of flavor.
- Nutrition - the best part of this chicken dinner is all the great nutrition it provides. Red potatoes contain dietary fiber, vitamin C, and potassium. Chicken is a lean protein, and green beans are a good source of vitamins A, C, and K. The extra-virgin olive oil used in the marinade provides oleic acids that have been shown to help support brain health!
Key Ingredient Notes and Substitutions
Below are some ingredient notes for this Slow Cooker Chicken, Green Beans and Potatoes. Be sure to check the printable recipe card at the bottom for exact ingredient measurements.
- Chicken - this recipe calls for boneless, skinless chicken breasts. I use 2 large chicken breasts or 3 smaller ones. If you want, you can use 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, but use whatever is accessible for you!
- 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 or russet 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 so it gets nice and tender.
- Low Sodium Chicken Broth - to add more moisture to the chicken.
- Fresh Garlic - minced garlic pairs beautifully with the marinade in this recipe! You can substitute with ¼ teaspoon of garlic powder instead.
- Italian Seasoning - to make this recipe even easier, we 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.
- Salt and black pepper - to tie everything together!
- Optional - add more veggies if you want to make this meal a little heartier! Either carrots, broccoli, or bell peppers are a good mix with potatoes and green beans!
How to Make Slow Cooker Chicken, Green Beans, and Potatoes
Below are the instructions for how to make this recipe with some visuals that I hope are helpful! Don't forget to check out the recipe card at the bottom 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 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. 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!
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 dressing that contains nutrient-rich ingredients like the marinade used in this Slow Cooker Chicken, Green Beans, and Potatoes is a double win: flavor + nutrition. 😊
Meal Prep & Storage
- Meal Prep - make this easy recipe even easier on busy days by chopping the potatoes ahead of time. Store them in an airtight container in the frige and add them to the crockpot with the other ingredients in the morning or afternoon when you’re ready to turn on the slow cooker!
- Storage - store leftovers in an airtight container in the fridge for up to 3-4 days. To reheat the next day, simply throw it in the microwave or on the stovetop over high heat. You can also store leftovers in the freezer. To do so, store it 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 You'll Need
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.
- 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.
- 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.
- 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. This helps avoid the danger temperature zone of 40-140℉
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). The chicken should no longer be pink. Careful not to overcook the chicken because it will become dry if you do!
Related
Looking for other nourishing recipes like this? Try these:
Perfect for Pairing
These are my favorite recipes to pair with this Creamy White Chicken Chili:
Want to Learn About Nutrition?
Here are some educational articles from a dietitian:
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....I LOVE knowing there’s people out there trying out my recipes! 🙂 IG: @mallorythedietitian
📖 Recipe
Simple Slow Cooker Chicken, Green Beans, and Potatoes
Equipment
- 1 crockpot
Ingredients
- 1.5 lbs boneless, skinless chicken breasts about 2 large chicken breasts (680g)
- ½ lb green beans about 2.5 cups, 8 oz (230g)
- 1 lb red potatoes, diced about 2 large red potatoes, 4 cups diced (450g)
- ¼ cup extra virgin olive oil (60ml)
- 2 cloves garlic, minced
- ¼ cup fresh lemon juice juice of a large lemon or 2 small lemons (60ml)
- ¼ cup Low Sodium chicken broth
- 1½ tablespoon Italian Seasoning (9g)
- ½ teaspoon onion powder (1.5g)
- 1 teaspoon salt (6g)
- ¼ teaspoon black pepper (0.5g)
Instructions
- Dice the red potatoes into about 1 inch pieces, cut the green beans in half (optional) 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 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. 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!
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. To reheat the next day, simply throw it 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