Slow Cooker Chicken with Potatoes (Printable Version)

Comforting all-in-one meal with tender chicken, creamy potatoes, and crisp green beans slow-cooked with savory herbs.

# Ingredient List:

→ Meats

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

# Step-by-Step Instructions:

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 until well combined.
03 - Rub the herb and oil 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 sides 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 crisp-tender.
07 - Serve directly from the slow cooker, spooning the accumulated cooking juices over the chicken and vegetables.

# Tips from hearthlykitchen:

01 -
  • Everything cooks in one pot which means exactly zero pans to scrub after dinner.
  • The herb and lemon rub soaks into the chicken and vegetables so every bite carries real flavor, not just the sauce.
  • It reheats beautifully the next day which makes it secretly even better for lunch.
02 -
  • If you swap in chicken breasts, pull them an hour early or they will dry out and turn stringy by dinner time.
  • Adding the green beans at the start seems convenient but you will end up with olive colored mush that nobody gets excited about.
03 -
  • Pat the chicken thighs dry before applying the rub or the oil slides right off and the seasoning never sticks.
  • Resist the urge to lift the lid and check during cooking because each peek adds roughly 30 minutes to the total time.

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