Slow Cooker Chicken and Potatoes (Printer-friendly)

Tender chicken, potatoes, and green beans slow-cooked with herbs for maximum flavor and minimal effort.

# What You’ll Need:

→ Chicken

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

→ Liquids and Oils

06 - 1/2 cup low-sodium chicken broth
07 - 2 tablespoons olive oil
08 - Juice of 1 lemon

→ Spices and Herbs

09 - 1 teaspoon dried thyme
10 - 1 teaspoon dried rosemary
11 - 1 teaspoon paprika
12 - Salt and pepper to taste

# How-To Guide:

01 - Arrange the halved baby potatoes in an even layer across the bottom of the slow cooker. Scatter the sliced onion and minced garlic evenly over the potatoes.
02 - In a small bowl, combine the olive oil, lemon juice, dried thyme, dried rosemary, paprika, salt, and pepper. Rub the mixture thoroughly over all surfaces of the chicken thighs.
03 - Place the seasoned chicken thighs on top of the vegetable layer. Pour the chicken broth around the edges of the chicken and vegetables, avoiding pouring directly over the seasoned chicken.
04 - Cover the slow cooker and cook on the low setting for 6 hours, or until the chicken registers an internal temperature of 165°F and the potatoes are fork-tender.
05 - Approximately 45 minutes before the end of the cook time, distribute the trimmed green beans over the top of the chicken. Re-cover and continue cooking until the green beans are just tender but still bright green.
06 - Serve directly from the slow cooker, spooning the accumulated cooking juices over the chicken and vegetables for added flavor.

# Expert Advice:

01 -
  • Everything cooks in one pot so cleanup is almost nonexistent, which is a lifesaver on busy days.
  • The chicken stays incredibly juicy from the broth and lemon while the potatoes soak up all those savory juices underneath.
02 -
  • If you swap in chicken breasts, shave off an hour of cooking time or they will dry out and become chalky.
  • Pouring broth over the chicken instead of around it will rinse off the seasoning, which I learned the hard way on my first attempt.
03 -
  • Crush dried rosemary between your palms before adding it to release the essential oils and make the flavor noticeably stronger throughout the dish.
  • Let the finished dish rest for five minutes with the lid off before serving so the sauce thickens slightly and coats everything better.

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