Slow Cooker Chicken with Potatoes (Printable)

All-in-one comforting meal featuring tender chicken, creamy potatoes, and crisp green beans slow-cooked with herbs.

# 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

→ 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 Make It:

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 cohesive marinade.
03 - Rub the herb marinade mixture generously over all surfaces of the chicken thighs, ensuring even coating.
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 chicken.
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 concludes, distribute the trimmed green beans evenly over the top of the chicken. Re-cover and continue cooking until the green beans are crisp-tender.
07 - Serve directly from the slow cooker, spooning the accumulated cooking juices over the chicken and vegetables.

# Expert Tips:

01 -
  • Everything cooks in one pot so cleanup is basically rinsing the slow cooker insert and calling it a day.
  • The chicken stays incredibly juicy because it practically braises in its own herby juices for hours.
  • It feels like a Sunday dinner but you only spent fifteen minutes doing actual work.
02 -
  • If you swap in chicken breasts, pull them an hour early or they will go from perfect to dry faster than you expect.
  • Resist the urge to lift the lid and check on things during cooking because every peek adds about fifteen minutes to the total time.
03 -
  • Pat the chicken thighs dry with a paper towel before rubbing on the seasoning so the paste actually clings instead of sliding off.
  • Layer the ingredients exactly as described because the potatoes at the bottom cook in the broth and protect the chicken from direct heat at the base.

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