Slow Cooker Chicken With Vegetables (Printer-friendly)

A hearty, hands-off meal with juicy chicken, tender potatoes, and fresh green beans cooked low and slow with aromatic herbs.

# What You'll Need:

→ Protein

01 - 4 boneless, skinless chicken breasts (about 6 oz each), or substitute boneless thighs

→ Vegetables

02 - 1 lb baby potatoes, halved
03 - 12 oz fresh green beans, trimmed
04 - 1 medium yellow onion, sliced into half-moons
05 - 3 cloves garlic, minced

→ Liquids

06 - 1 cup low-sodium chicken broth

→ Seasonings and Oils

07 - 2 tablespoons olive oil
08 - 1 teaspoon dried thyme
09 - 1 teaspoon paprika
10 - 1/2 teaspoon dried rosemary
11 - 1/2 teaspoon kosher salt, or to taste
12 - 1/4 teaspoon freshly ground black pepper
13 - 1/4 teaspoon crushed red pepper flakes (optional)

→ Garnish

14 - Fresh parsley, roughly chopped
15 - Lemon wedges

# How To Make It:

01 - Lightly coat the interior of the slow cooker insert with olive oil or non-stick cooking spray to prevent sticking.
02 - Arrange the halved baby potatoes along one side of the slow cooker and the trimmed green beans along the opposite side. Place the chicken breasts in the center. Scatter the sliced onion and minced garlic evenly over all the ingredients.
03 - In a small bowl, whisk together the olive oil, dried thyme, paprika, dried rosemary, salt, black pepper, and crushed red pepper flakes if using. Pour in the chicken broth and whisk until well combined. Drizzle the mixture evenly over the contents of the slow cooker.
04 - Cover the slow cooker and cook on LOW for 5 to 6 hours, or on HIGH for 2.5 to 3 hours. The chicken is ready when it reaches an internal temperature of 165°F and the potatoes are fork-tender.
05 - Taste the cooking liquid and adjust the salt and pepper as needed. Serve hot, garnished with chopped fresh parsley and a squeeze of fresh lemon juice.

# Expert Tips:

01 -
  • It practically cooks itself while you go about your day, and the house smells incredible when you walk back in.
  • The potatoes soak up every bit of the herb broth and turn into something you would swear took hours of babysitting.
02 -
  • Do not lift the lid during cooking to check on it, because every peek adds about 30 minutes to the cook time as the heat escapes.
  • If you use chicken breasts instead of thighs, pull them out as soon as they hit 165 degrees so they do not dry out and become chalky.
03 -
  • Pat the chicken dry before placing it in the slow cooker so the seasonings adhere properly and you get better flavor distribution.
  • If you want a slightly thicker broth at the end, mash a few of the potato halves against the side of the pot and stir them back in.

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