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On frantic weeknights when I crave a hot homemade meal but don’t want to fuss, this chicken with potatoes and green beans is a lifesaver. Everything simmers away in the slow cooker, leaving the house smelling amazing. By dinnertime, you get tender veggies and juicy chicken with almost no effort.
This is my top pick when life gets busy. The first night I tried it, everyone dug in for seconds, and now it’s always a hit when I announce what’s for dinner.
Simple Ingredients
- Boneless skinless chicken breasts: Go for fatter pieces—they stay juicier. If you can, buy good quality ones.
- Green beans (fresh and trimmed): Grab beans that snap—those are freshest.
- Quartered red or yellow potatoes: Try Yukon Gold or baby red ones—they keep their shape.
- Chicken broth: Makes everything savory and tasty. Use a low-salt one if you want to limit sodium.
- Salt and pepper: Sprinkle for max flavor—don’t skip this step.
- Paprika: Adds a pop of color and some smoky depth. Smoked paprika’s awesome if you have some.
- Garlic powder: Amps up the savory vibes—grab a fresh bottle if yours is old.
- Onion powder: Mild sweetness that balances everything out.
- Thyme (dried): Makes chicken and potatoes taste homey. Go for leaves that smell nice and fresh.
- Extra virgin olive oil: Helps everything stick and adds some richness.
- Butter (unsalted): Tossed on top at the end for a silky finish.
Easy Steps to Make It
- Rest Before Serving:
- Take off the lid and let it sit for 10 minutes. This helps everything settle so textures stay just right. Spoon on some juices for extra flavor and serve hot. Taste and see if you want a pinch more salt or pepper.
- Set It and Wait:
- Pop the lid on your slow cooker. Use low heat for 7–8 hours or high if you’re in a hurry (4–5 hours). Chicken should pull apart easily with a fork and potatoes will be soft all the way through.
- Add Butter and Broth:
- Gently pour the broth in so you don’t wash the spices away. Scatter butter bits over everything—this adds loads of richness as it cooks.
- Season Everything Up:
- Mix salt, pepper, garlic powder, onion powder, paprika, and thyme in a bowl. Drizzle oil over the chicken, then rub and coat each piece with the spice blend. Use hands or tongs so it’s nice and even.
- Add the Chicken:
- Get the chicken dry with paper towels, then set it right on top of the veggies in a single layer. This lets the juices drip down into the beans and potatoes as it cooks.
- Get the Veggies Going:
- Give green beans a rinse and snip off ends. Cut the potatoes into quarters. Spread both right into the bottom of the slow cooker to cover that surface evenly.
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I’m nuts about the potatoes in this—their buttery, savory flavor is just the best. Whenever I make it, the kitchen fills up fast. The smell draws everyone in and suddenly it’s not just a random weeknight but actually feels special.
Smart Storage
Tuck leftovers into airtight tubs and store in your fridge for four days. When reheating, add a splash of broth so nothing dries out—you can use your microwave or oven. Freeze only after everything has cooled. Move portions into freezer bags or airtight containers and let them thaw in the fridge overnight before reheating.
Swaps and Tweaks
If you want to shake things up, try sweet potatoes for a sweet and cozy twist. Thighs work instead of breasts if you like a richer taste. Out of green beans? Use broccoli bits or snap up some asparagus cut in chunks. Feel free to swap in dried rosemary, oregano, or basil depending on what’s on hand.
Ways to Serve
Serve alongside a fresh green salad or hunks of bread for dipping up all that sauce. For a Mediterranean vibe, finish with some chopped parsley and a squirt of lemon juice. Stir in some cherry tomatoes during the last hour if you want an extra pop of color and juicy bites.
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Background and Roots
People have relied on slow cookers for ages to turn simple foods into hearty, comforting meals. Combining chicken, potatoes, and green beans is a nod to classic American comfort food, stretching what’s in the pantry and using fresh produce in the easiest possible way.
Recipe FAQs
- → Which kind of chicken is best to toss in?
Boneless, skinless breasts are great, but if you want more juiciness, go for thighs instead.
- → Are there potato swaps that work here?
You bet—sweet potatoes or Yukon golds go in just as well and add their own flavor.
- → What's a good way to stop veggies from turning mushy?
Put the potatoes and green beans on the bottom and peek in when time's almost up so you don't overcook 'em.
- → Is it cool to switch up the herbs?
Definitely, toss in rosemary or basil for a totally new spin that still tastes awesome with chicken and veggies.
- → What's the best way to keep any leftovers?
Let everything cool down, then stash it in a sealed container in the fridge. It'll stay good for four days.
- → Can I prep this ahead for the week?
Sure thing, make it in advance and just warm up what you need when you're hungry during the week.