Slow Cooker Chicken with Vegetables (Printable)

Tender chicken thighs with baby potatoes and crisp green beans, slow-cooked with lemon, herbs, and garlic for an effortless comforting dinner.

# 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 and Liquids

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 pepper, to taste

# How To Make It:

01 - Arrange the halved baby potatoes in an even layer at the bottom of the slow cooker. Scatter the sliced onion and minced garlic evenly 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 all surfaces are evenly coated.
04 - Place the seasoned chicken thighs on top of the vegetable layer. Pour the chicken broth around the edges 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 reaches an internal temperature of 165°F and the potatoes are fork-tender.
06 - About 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 beans are crisp-tender.
07 - Serve directly from the slow cooker, spooning the accumulated pan juices over the chicken and vegetables.

# Tips from dashanddishes:

01 -
  • It truly is a dump and go situation with barely fifteen minutes of prep and then the slow cooker does all the heavy lifting.
  • The chicken comes out so tender it practically falls off the bone while the potatoes soak up every bit of that lemon herb broth.
  • Cleanup is almost nonexistent since everything cooks in one pot, which means more time to relax after dinner.
02 -
  • Do not lift the lid during the first five hours unless you want to add at least thirty minutes to your cook time because every peek lets crucial heat escape.
  • If you swap chicken breasts for thighs, reduce the cooking time by about an hour since leaner meat dries out much faster in the slow cooker.
03 -
  • Pat the chicken thighs dry with a paper towel before applying the herb paste so the seasoning actually sticks instead of sliding off wet skin.
  • Crush the dried rosemary between your palms for five seconds before mixing it in, releasing oils that will perfume the entire pot during cooking.

Return