Slow Cooker Chicken with Potatoes (Printable)
Tender chicken thighs with baby potatoes and green beans, slow-cooked with herbs for maximum flavor.
# 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
# How-To:
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, whisk together the olive oil, lemon juice, dried thyme, dried rosemary, paprika, salt, and pepper to form a fragrant paste.
03 - Rub the herb and oil mixture thoroughly over each chicken thigh, ensuring even coverage on all sides.
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 meat.
05 - Cover the slow cooker and cook on the low setting for 6 hours, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.
06 - About 45 minutes before the cooking time ends, spread the trimmed green beans evenly over the top of the chicken. Re-cover and continue cooking until the green beans are crisp-tender.
07 - Spoon the accumulated juices from the bottom of the slow cooker over each portion of chicken and vegetables. Serve immediately.
# Expert Tips:
01 -
- It genuinely tastes like you spent hours tending a stove when you barely lifted a finger.
- Everything cooks in one pot so cleanup is almost embarrassingly simple.
- The green beans stay bright and crisp because you add them at the very end.
02 -
- If you swap chicken breasts for thighs reduce the cooking time by one full hour or the meat will dry out and become stringy.
- Pouring broth over the seasoned chicken instead of around it will rinse off most of your carefully applied herb mixture.
- Any leftover broth at the bottom makes an incredible base for soup the next day so save it.
03 -
- Dried herbs lose potency over time so give them a sniff before using and replace anything that smells like dust instead of the actual plant.
- The difference between a good slow cooker meal and a great one often comes down to seasoning generously before the cook, since flavors mellow considerably over six hours.