Slow Cooker Chicken with Potatoes (Printable)
A comforting meal featuring tender chicken, potatoes, and green beans slow-cooked with herbs.
# What You'll Need:
→ Protein
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
→ Liquids and Sauces
06 - 1/2 cup low-sodium chicken broth
07 - 2 tablespoons olive oil
08 - Juice of 1 lemon
→ Spices and Herbs
09 - 1 teaspoon dried thyme
10 - 1 teaspoon dried rosemary
11 - 1 teaspoon paprika
12 - 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 to form a cohesive marinade.
03 - Rub the herb marinade mixture thoroughly over each chicken thigh, ensuring even coverage on all sides.
04 - Place the seasoned chicken thighs on top of the layered vegetables. Pour the chicken broth around the base 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 registers an internal temperature of 165°F and the potatoes are fork-tender.
06 - Approximately 45 minutes before the end of the cooking time, arrange the trimmed green beans on top of the chicken. Re-cover and continue cooking until the green beans are just tender-crisp.
07 - Serve directly from the slow cooker, spooning the accumulated cooking juices over the chicken and vegetables for added flavor.
# Expert Tips:
01 -
- Everything cooks in one pot which means you get a full dinner and only one dish to wash afterwards.
- The herbs and lemon seep into the chicken and potatoes during those slow hours creating a depth of flavor that tastes like you worked far harder than you did.
02 -
- If you swap chicken breasts for thighs reduce the cooking time by one hour because lean meat dries out fast in a slow cooker.
- Resist the urge to lift the lid and peek during cooking because every time you do you let out enough heat to add thirty minutes to the total time.
03 -
- Brown the chicken thighs in a skillet for three minutes per side before putting them in the slow cooker and you will get a depth of flavor that tastes like you spent all day instead of just fifteen minutes of prep.
- Let the finished dish sit with the lid off for five minutes before serving because the juices redistribute and thicken slightly making every spoonful richer.