Simple Slow Cooker Chicken, Green Beans, and Potatoes
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 meal that the whole family will enjoy!
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
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.
- 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.
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