Looking for a full meal you can cook in your slow cooker? Our family loves this simple Crock Pot Chicken, Potatoes and Green Beans dish! With only about ten minutes in the kitchen, it's a great way to prepare a healthy, hearty, and satisfying dinner! This chicken dish is great for potlucks, guests for dinner, or a busy weeknight family dinner!
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Getting a full meal on the table can be a tall order! Do you struggle to get dinner on the table when life gets busy and hectic? This slow cooker chicken and potatoes, with green beans seasoned with herbs and spices, results in a home-cooked meal without having to spend hours in the kitchen!
This one-pot meal is perfect for those days when you don't have time to stand at the stove stirring and flipping. All you need is a slow cooker and a few simple ingredients, to get dinner on the table soon after walking in the door!
If you love simple crock pot chicken recipes like this one, you've got to try my Crock Pot Ranch Chicken and Slow Cooker BBQ Chicken next!
Why You'll Love This Chicken, Potatoes & Green Beans Recipe
- Cook an Entire Meal in Just 1-Pot! Everything -- chicken, potatoes, green beans -- all cook at the same time in one dish! This means less dishes after dinner.
- Customizable. There are so many ways you can change this dish up! Check the section below the ingredients for a few of my favorite variations for some inspiration.
- Budget-Friendly. Simple ingredients keeps this dish on the cheaper side of things!
Ingredients You'll Need
- Chicken Breast: Boneless skinless chicken breast keeps this dish lean and packed with protein. Feel free to use chicken thighs instead if you prefer.
- Fresh Green Beans: Fresh is best for cooking in the slow cooker. They require very little prep at all.
- Petite Red Potatoes: These are waxy potatoes which hold up well in the slow cooker. You can use other potatoes but fluffy or all-purpose potatoes may break up more during the process of slow cooking.
- Olive Oil: Add moisture and fat to the simple lemon marinade for this dish. You can substitute another neutral vegetable oil if you prefer.
- Lemon Juice: Adds a bit of brightness and acidity to the dish. If possible, use freshly squeezed lemon juice. Orange juice also works!
- Minced Garlic: Adds bold garlic flavor to the dish that pairs well with the chicken, green beans, and potatoes.
- Dried Seasonings: A blend of salt, ground black pepper, onion powder, Italian seasoning, and paprika work together to enhance the natural flavors of all the ingredients in the dish.
Variations
- Tired of chicken?: We love this dish with boneless pork chops instead of the chicken! You may need to adjust the cooking time depending on the size and thickness of the pork chops you use.
- Change up the vegetables: Use other vegetables instead. This dish also work well with sliced carrots, zucchini or yellow squash, sliced bell peppers, mushrooms, sweet potatoes, or broccoli florets.
- Seasoning ideas: Add different herbs and spices to change up the flavor! I've found using all-purpose chicken seasoning, Cajun seasoning, or taco seasoning taste great! When using the taco seasoning, I find lime juice works better than the lemon!
- More citrus flavor: Zest a bit of lemon peel and add it to the dish. It enhances the lemon flavor without adding more acidity.
- Boost the flavor: Add some diced or sliced onion over the chicken and veggies in the slow cooker.
How To Make Chicken, Potatoes and Green Beans In The Crock Pot
- Step 1: Prepare the chicken. Pat the chicken dry with a paper towel and trim off any excess fat. Place the chicken breasts in the middle of the slow cooker.
- Step 2: Assemble the vegetables. Trim the green beans and cut the potatoes. Arrange them on the sides of the chicken in an even layer.
- Step 3: Whisk the marinade. Add the olive oil, lemon juice, garlic, and seasonings to a small bowl and whisk together. Pour it on top of the chicken and vegetables.
- Step 4: Cover and cook. Cover with the lid and cook on HIGH for 3-4 hours or LOW for 6-7 hours.
Recipe Tips
- Cutting the Veggies. Make sure to trim the ends of the green beans and cut the potatoes into similar sizes so they cook evenly. I usually leave the green beans intact but you can cut them into smaller pieces if you prefer.
- Prefer Crunchier Green Beans: Add them in the last hour of cooking on top of the chicken and potatoes.
- Cook Properly. Use a thermometer to check that the internal temperature of the chicken is 165° F before serving.
Storing & Freezing
- Storing: Transfer any leftovers to an airtight container and refrigerate for up to 4-5 days. You can also freeze it for up to three months.
- Reheat: Reheat in the slow cooker on LOW heat until warmed through. Thaw out leftovers in the fridge overnight before reheating. Keep in mind that the green beans and potatoes may be softer after freezing. Alternatively, you can reheat individual portions in the microwave.
Recipe FAQs
While you can use any potato, petite red potatoes are best for the slow cooker because they have a more sturdy structure that holds up well to slow cooking.
Yes, you can substitute fresh green beans for frozen ones. Add them on top in the last hour of cooking until they are warmed through to avoid them becoming mushy.
It's meant to be a one-pot meal so there isn't a need for any other sides to add on unless you want to offer more options. Sometimes we add on a salad or some focaccia bread for the meal. You can always enjoy this crock pot blueberry cobbler at the end of your meal.
More Comfort Food Chicken Recipes
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Crock Pot Chicken and Potatoes with Green Beans
Ingredients
- 1 ½ lbs boneless, skinless chicken breasts
- ½ lb fresh green beans (trimmed)
- 1 lb petite red potatoes (quartered)
- ¼ cup olive oil
- ¼ cup lemon juice
- 3 tsp garlic (minced)
- ½ tsp ground black pepper
- ½ tsp salt
- ½ tsp onion powder
- ½ tsp Italian seasoning
- ½ tsp paprika
Instructions
- Add chicken to the center of the Crockpot. Then, place the green beans and potatoes on each side of the chicken.
- Add olive oil, lemon juice, garlic, pepper, salt, onion powder, Italian seasoning, and paprika to a medium bowl. Whisk until well combined. Then, pour over the chicken, green beans, and potatoes.
- Cover and cook on high for 2½-3½ hours or low for 5-6 hours.
Notes
- Cutting the Veggies. Make sure to trim the ends of the green beans and cut the potatoes into similar sizes so they cook evenly. I usually leave the green beans intact but you can cut them into smaller pieces if you prefer.
- Prefer Crunchier Green Beans: Add them in the last hour of cooking on top of the chicken and potatoes.
- Cook Properly. Use a thermometer to check that the internal temperature of the chicken is 165° F before serving.
Nutrition
*Nutrition information is an estimate. It may vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact ingredient numbers, I recommend calculating them with your preferred nutrition calculator.
D says
Can you substitute green beans with asparagus?
Ryan Allen says
Yes, asparagus would be a great substitution for the green beans.
Megan says
Will it turn out the same if I use frozen chicken breasts ?
Ryan Allen says
I don't recommend using frozen chicken in a slow cooker.
Annie says
Do you boil the potatoes before putting them in the crockpot or no?
Ryan Allen says
No need to boil the potatoes. You just add them right into the slow cooker.
Brittany says
Will it cook the same if I bake it for an hour on 350?
Ryan Allen says
Yes, it will turn out great in the oven at 350 for one hour.
Medea says
Can I use frozen whole green beans instead of fresh?
Ryan Allen says
Yes, you can add frozen. It will just add a little more liquid to the finished recipe.