Slow Cooker Chicken with Potatoes (Print version)

Tender chicken thighs with baby potatoes and fresh green beans, slow-cooked with herbs for an easy, satisfying meal.

# What goes in:

→ 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

# Cooking steps:

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 marinade mixture thoroughly over all sides of each chicken thigh, ensuring even coating.
04 - Place the seasoned chicken thighs on top of the layered vegetables. Pour the chicken broth around the edges of the chicken and vegetables, avoiding pouring directly over the chicken to keep the seasoning intact.
05 - Cover the slow cooker and cook on the low setting for 6 hours, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.
06 - About 45 minutes before the cooking time ends, spread the trimmed green beans evenly over the 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 for added flavor.

# Tips from flavorandfeast:

01 -
  • Everything cooks in one pot so cleanup is almost nonexistent, which is honestly half the reason I keep coming back to it.
  • The layered cooking technique means each ingredient keeps its own personality while soaking up all those savory herb juices.
02 -
  • If you swap in chicken breasts, shave an hour off the cooking time or you will end up with dry, stringy meat that no amount of sauce can rescue.
  • Taste the broth before serving because the long cook can mute seasoning, and a final squeeze of lemon or pinch of salt often pulls everything together.
03 -
  • Resist the urge to lift the lid and peek during cooking because each peek adds roughly 15 minutes to the total time as the trapped heat escapes.
  • Toasting the dried herbs briefly in the olive oil before mixing the rub releases their essential oils and deepens the flavor dramatically.

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