Slow Cooker Chicken with Vegetables (Print Page)

Comforting one-pot meal featuring tender chicken thighs, baby potatoes, and fresh green beans infused with herbs and lemon.

# What You Need:

→ Proteins

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 yellow onion, sliced
05 - 3 cloves garlic, minced

→ Liquids & Oils

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

→ Spices & Seasonings

09 - 1 teaspoon dried thyme
10 - 1 teaspoon dried rosemary
11 - 1 teaspoon paprika
12 - Kosher salt and freshly ground black pepper, to taste

# Directions:

01 - Arrange the halved baby potatoes in an even layer across 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 until well combined.
03 - Coat each chicken thigh thoroughly with the herb-oil mixture, rubbing it over and under the skin to ensure even coverage.
04 - Place the seasoned chicken thighs on top of the vegetable bed. Pour the chicken broth around the edges of the slow cooker, avoiding pouring directly over the chicken to keep the herb crust intact.
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 - Approximately 45 minutes before the cook time ends, spread the trimmed green beans over the top of the chicken. Re-cover and continue cooking until the beans are crisp-tender.
07 - Spoon the accumulated cooking juices over the chicken and vegetables and serve directly from the slow cooker.

# Expert Tips:

01 -
  • You dump everything in before work and come home to a kitchen that smells like a Sunday roast.
  • The green beans go in at the end so they stay crisp and vibrant instead of turning to mush.
  • It is gluten free without trying, and the cleanup is just one pot.
02 -
  • Pour the broth around the chicken, not over it, or you will wash off the herb rub you just spent time perfecting.
  • If you swap chicken breasts for thighs, cut the cooking time by one hour or the lean meat will dry out.
03 -
  • Set a timer on your phone for when to add the green beans, it is embarrassingly easy to forget and end up with gray, overcooked beans.
  • Let the finished dish rest for five minutes with the lid off before serving so the broth thickens slightly and coats everything better.

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