Chicken Green Beans Slow Cooker (Print Version)
Chicken, green beans, and potatoes hang out in the slow cooker for a hands-off dinner that's full of cozy flavor.
# Ingredients:
→ Seasonings and Liquids
01 -
5 ml dried thyme
02 -
30 g unsalted butter, broken up
03 -
120 ml chicken broth
04 -
15 ml olive oil
05 -
5 ml garlic powder
06 -
5 ml onion powder
07 -
5 ml salt
08 -
5 ml ground black pepper
09 -
5 ml paprika
→ Main Components
10 -
900 g red or yellow potatoes, chopped into quarters
11 -
450 g green beans, stems trimmed
12 -
900 g chicken breasts, skinless and boneless
# Steps:
01 -
Pile the chicken, potatoes, and beans onto plates. Don’t forget to spoon those tasty juices over everything before you dig in.
02 -
Poke the chicken and potatoes with a fork to see if they're nice and soft. Toss in a bit more salt or pepper if you want.
03 -
Put the lid on and let it go. Give it 7-8 hours if you're using low, or 4-5 hours on high until the potatoes are soft and the chicken falls apart.
04 -
Scatter the butter chunks all over everything in the pot.
05 -
Pour that chicken broth right on top of the veggies and chicken. Try to spread it out evenly.
06 -
After drizzling the olive oil, rub in the seasoning mix really well so every piece is covered.
07 -
Mix up the salt, pepper, onion powder, thyme, paprika, and garlic powder in a little bowl until blended.
08 -
Dry off the chicken with paper towels after quickly rinsing. Tuck the breasts right on top of your prepped veggies in the cooker.
09 -
Snap the ends off your beans and cut up the potatoes. Drop the veggies into the base of your slow cooker first.
# Notes:
01 -
A splash of lemon juice (about 15 ml) right before you eat gives everything a tangy boost.
02 -
Want to change it up? Try using sweet potatoes instead.
03 -
This holds up great in the fridge for up to four days, so it works for meal prepping.
04 -
Toss in rosemary, basil, or your favorite herbs if you’re feeling adventurous.