Slow Cooker Seasoned Chicken, Green Beans And Potatoes Recipe

Experience the comforting flavors of this signature Crockpot Chicken Potatoes Green Beans dish. Tender, marinated chicken thighs mingle with perfectly cooked baby potatoes and vibrant green beans in a slow-cooked symphony of lemon, garlic, and herbs. The result is a hearty, flavorful meal that brings a warm, home-cooked vibe to your table.

I made this Slow Cooker Seasoned Chicken, Green Beans And Potatoes recipe recently and I must say its become my new favorite healthy dinner. I started by using four bone in chicken thighs with the skin on to lock in flavor.

I then threw in one pound of baby potatoes and one pound of fresh green beans to make it a hearty meal. I mixed a dressing with 1/4 cup olive oil, 1/2 cup chicken broth, 4 minced garlic cloves, and juice of a lemon.

I added salt, black pepper, paprika, onion powder, dried thyme, dried rosemary, dried oregano and a pinch of red pepper flakes for a bit of heat. Each ingredient brings its own nutritional value like protein from the chicken, fiber from the green beans and energy from the potatoes.

This recipe is a simple, healthy slow cooker meal that never fails to deliver a balanced, tasty dinner.

Why I Like this Recipe

I really like this recipe for a bunch of reasons. First, I love how simple it is to put together yet it packs so much flavor. I mean, the homemade marinade with garlic, lemon and all those spices just makes everything taste amazing.

Second, it’s super convenient. I can just toss everything into the slow cooker and walk away, which is great when im busy or tired after a long day.

Third, it’s a healthy one pot meal that still feels comforting and filling. The mix of chicken, potatoes, and green beans gives me a good balance of protein, carbs, and veggies without any extra fuss.

Lastly, the slow cooking really brings out the flavors in the meat and veggies, making it a dish that always reminds me of home and good times.

Ingredients

• Chicken Thighs: Bone-in chicken thighs are rich in protein and fats which boost flavor.
• Baby Potatoes: They are hearty carbs, provide fibre and help fill you up real good.
• Green Beans: Fresh green beans are crisp, fiber-full veggies that add a cool crunch.
• Olive Oil: Olive oil gives healthy fats, a bit of smooth texture and deep taste.
• Garlic: Garlic adds a spicy kick and helps boost your immune system too.
• Lemon Juice: Lemon juice brings a sweet sour tang that brightens all the flavors.
• Chicken Broth: Chicken broth keeps the dish moist and helps meld all the spices.
• Seasonings: Paprika, thyme, rosemary, oregano and red pepper flakes give warmth and a slight heat.

Ingredient Quantities

• 4 bone-in chicken thighs (skin on for extra flavor)
• 1 lb baby potatoes, halved or quartered if they’re big
• 1 lb fresh green beans, ends trimmed
• 1/4 cup olive oil
• 1/2 cup chicken broth (you can use water if u run out)
• 4 garlic cloves, minced
• Juice of 1 lemon
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp paprika
• 1/2 tsp onion powder
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/2 tsp dried oregano
• A pinch of red pepper flakes (optional if you like some heat)

How to Make this

1. In a bowl, mix together the olive oil, chicken broth, minced garlic, lemon juice, salt, black pepper, paprika, onion powder, thyme, rosemary, oregano and red pepper flakes if you’re using them.

2. Toss the chicken thighs in about half of the marinade and let sit for at least 10 minutes if you’ve got the time.

3. Put the halved baby potatoes at the bottom of your slow cooker so they form a nice even layer.

4. Place the chicken thighs on top of the potatoes and pour over the remaining marinade.

5. Cover and cook on low for about 4 hours if you’re using green beans later; if you plan on cooking everything together, set it for 6-7 hours on low.

6. About 1 hour before the end of cooking, add the trimmed green beans to the slow cooker on top of the chicken and potatoes.

7. Stir everything gently just to spread the flavors a bit, then replace the lid.

8. Let cook until the chicken is tender and the green beans and potatoes are done to your liking.

9. Check seasoning, taste and adjust if needed.

10. Serve hot straight from the slow cooker and enjoy your healthy, one-pot dinner!

Equipment Needed

1. A slow cooker with its lid
2. A large mixing bowl
3. A whisk or fork for mixing the marinade
4. A cutting board
5. A sharp chef’s knife for chopping garlic and halving potatoes
6. Measuring cups and spoons
7. Tongs or a sturdy spatula for stirring and serving
8. A lemon juicer (or you can squeeze by hand)

FAQ

Slow Cooker Seasoned Chicken, Green Beans And Potatoes Recipe Substitutions and Variations

• If you dont have bone-in chicken thighs then boneless thighs or even chicken breasts could work pretty well for this recipe
• You can swap the baby potatoes for red potatoes or Yukon Golds, just cut em into the right size pieces
• No chicken broth? Use some vegetable broth or even water mixed with a bouillon cube if needed
• If all you have is another oil then avocado oil or melted butter can be a good substitute for olive oil
• Fresh green beans can be replaced with snap peas for a slightly different crunch that still works nicely

Pro Tips

1. If you can, let the chicken sit in the marinade for longer than just 10 minutes – like an overnight chill in the fridge can really boost the flavor, trust me on this one.
2. Try to cut the potatoes and green beans into pretty even pieces so they cook at about the same time and none of them end up mushy while others are still underdone.
3. Before dumping everything in the slow cooker, consider giving the chicken a quick sear in a hot pan. It adds a nice extra depth of flavor that’s hard to beat.
4. About an hour before finishing, check the seasoning and taste it. Sometimes a little more salt or a squirt of lemon at the end can make all the difference if you feel it’s a bit bland.