Slow Cooker Chicken with Potatoes (Printable)
Tender chicken thighs with baby potatoes and green beans, slow-cooked with herbs for an easy, satisfying meal.
# What You'll Need:
→ 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 tablespoons olive oil
08 - Juice of 1 lemon
→ Spices & Herbs
09 - 1 teaspoon dried thyme
10 - 1 teaspoon dried rosemary
11 - 1 teaspoon paprika
12 - Salt and pepper, to taste
# Step-by-step:
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 evenly over all four chicken thighs, ensuring each piece is thoroughly coated.
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, spread the trimmed green beans on top of the chicken. Re-cover and continue cooking until the green beans are just tender but still retain a slight crispness.
07 - Serve directly from the slow cooker, spooning the accumulated cooking juices over each portion of chicken and vegetables.
# Expert Advice:
01 -
- Everything cooks in one pot so cleanup is basically nonexistent, which is a blessing on days you barely want to stand in the kitchen.
- The herb rubbed chicken gets incredibly tender without drying out, and the potatoes turn almost buttery from absorbing the broth.
- It is genuinely gluten free without tasting like you made compromises or left something out.
02 -
- If you swap in chicken breasts, pull back the cooking time by about an hour or they will dry out and become chalky no matter how much broth surrounds them.
- Do not skip halving the potatoes because whole ones will not absorb the broth properly and you will miss out on the best part of the dish.
03 -
- Crush the dried rosemary between your palms before adding it to the herb rub because this simple step releases the essential oils and doubles the flavor you get from the same teaspoon.
- Always taste the broth at the bottom of the slow cooker before serving and adjust the salt because long cooking times can mellow the seasoning more than you expect.