# Crockpot Chicken Potatoes and Green Beans This crockpot chicken potatoes green beans dinner cooks the whole meal in one pot. Seasoned chicken thighs sit on baby potatoes, and the green beans go in late so they stay tender but not mushy. [Print](#wpzoom-recipe-card-crockpot-chicken-potatoes-green-beans) ## Crockpot Chicken Potatoes and Green Beans Recipe by Iren Pavlenko - - - - - 0.0 from 0 votes ** Course: Main CourseDifficulty: Easy Servings 6 servings Prep time 15 minutes Cooking time 6 hours  Chicken thighs, baby potatoes and fresh green beans cook together in a garlic herb broth. Dinner is a complete plate from one pot. ### Ingredients - 2 lb bone-in skinless chicken thighs - 1 1/2 lb baby potatoes, halved - 1 lb fresh green beans, trimmed - 1 small onion, sliced - 4 cloves garlic, minced - 1/2 cup chicken broth - 3 tbsp melted butter - 1 tbsp Dijon mustard - 1 tsp dried Italian seasoning - 1 tsp paprika - 1 tsp garlic powder - 1 1/2 tsp salt - 1/2 tsp black pepper - 1 tbsp lemon juice ### Directions - Put the potatoes and onion in the bottom of a 6-quart slow cooker. - Whisk the butter, mustard, Italian seasoning, paprika, garlic powder, salt, pepper and lemon juice in a small bowl. - Toss the chicken thighs in half the butter mixture. Arrange them over the potatoes. - Pour the broth around the edges and sprinkle the minced garlic on top. - Cover and cook on LOW for 5 to 6 hours or on HIGH for 3 to 4 hours. Chicken should reach 165°F and the potatoes should be fork-tender. - Toss the green beans with the remaining butter mixture. - Scatter the beans over the chicken. Cover and cook on HIGH for 45 minutes to 1 hour until crisp-tender. - Spoon the pan juices over everything and serve. ### Notes Boneless thighs cook faster, so shorten the first stage by an hour. Frozen green beans work if you add them for the last 30 minutes. Do not use chicken breast unless you add it later, it dries out. Leftovers keep 4 days. Serve with crusty bread to catch the juices. ## Why a one pot chicken dinner makes sense Chicken, potatoes and green beans is the classic sheet pan meal, but it needs the oven and attention. In the slow cooker, the chicken thighs cook in garlic butter and broth while the potatoes soak up the juices. The green beans go in near the end so they stay green. Everything finishes together, and the pan juices become the sauce. It is a full dinner with one pot to wash and no side dish to plan. Cooking the potatoes in the chicken juices is what makes this dinner taste like more than the sum of its parts. ## Ingredient notes Bone-in chicken thighs: Skinless thighs stay juicy through a long cook. Breasts dry out, so thighs are the better choice here. Baby potatoes: Halve them to about the same size. Gold or red hold their shape and take up the garlic butter well. Green beans: Fresh, trimmed beans give the best texture. Frozen ones can go in too, but add them 30 minutes before the end. Dijon mustard: It adds tang to the butter sauce and helps it coat the chicken. Lemon juice: A tablespoon at the start and a squeeze at the end lift the whole dish. Paprika and garlic powder: A teaspoon of each gives the butter sauce color and a deep, hearty base that clings to the chicken. ## Tips for the best result Add the beans late: Stir them with the butter mixture and add them for the last 45 minutes to an hour on HIGH. They stay crisp-tender instead of olive green. Cut potatoes evenly: Pieces of different sizes finish at different times. Aim for halves of about the same size so they are fork-tender together. The most common mistake is adding too much liquid: Chicken and vegetables release their own juices, so only half a cup of broth is needed. More liquid washes out the seasoning and thins the sauce. Check that the chicken reaches 165°F before serving. Keep the lid closed as much as possible, because the potatoes cook in steam and every peek slows them down. ## Swaps and variations Use boneless thighs and cut the cook to 4 to 5 hours on LOW. Swap green beans for broccoli florets or asparagus added at the end. Sweet potatoes work in place of baby potatoes, and a handful of parmesan on top adds a hearty finish. Quick-cooking vegetables such as zucchini do not work from the start. They turn to mush over hours, so add them in the last 30 minutes if you want them. A handful of fresh parsley or a sprinkle of parmesan over the finished dish adds color and a hearty finish without any extra cooking. ## What to serve with it It is a full meal on its own, but a crusty loaf of bread helps with the pan juices. A simple side salad fits well. Serve the chicken on top of the potatoes in shallow bowls and spoon the juices over everything. A bowl of applesauce or a bright cucumber salad makes a simple, cooling side for a busy weeknight. Squeeze a little lemon over the chicken and potatoes right before serving. That small splash of acid brightens the butter and herbs, and it makes the whole pot taste fresher. ## Storing, freezing and reheating Refrigerate leftovers for up to 4 days in a sealed container with the juices. Reheat in the microwave or in a covered skillet over medium-low heat until the chicken is hot throughout. Freezing is possible for up to 2 months, but the potatoes get softer and the green beans lose some snap. Thaw overnight and reheat gently. Pack leftovers in single-serving containers for lunches, since the dish reheats evenly and the potatoes stay tender.