This recipe is a lifesaver when time is tight but you still want to serve a homemade meal. Everything cooks together in the crockpot, meaning less cleanup and more flavor as the ingredients meld beautifully over time. It’s also a healthy and satisfying dish, loaded with protein, fiber, and nutrients. Whether you’re meal prepping for the week or feeding a hungry crowd, this dish delivers simplicity and comfort in every bite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
chicken breasts or thighs baby potatoes or russet potatoes, chopped fresh or frozen green beans olive oil or melted butter garlic Italian seasoning salt pepper chicken broth or water (optional for added moisture)
Directions
Lightly grease the inside of your crockpot with non-stick spray or a bit of olive oil.
Arrange the chicken breasts or thighs in the center of the crockpot.
Place the potatoes on one side of the chicken and the green beans on the other.
In a small bowl, mix together olive oil (or melted butter), minced garlic, Italian seasoning, salt, and pepper.
Drizzle the seasoning mixture evenly over the chicken, potatoes, and green beans.
If desired, pour a small amount of chicken broth or water around the base for added moisture.
Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is fully cooked and the vegetables are tender.
Serve hot, garnished with fresh herbs if desired.
Servings and timing
This recipe yields 4 servings. Cook time: 6–7 hours on low or 3–4 hours on high Prep time: 10 minutes Total time: About 6 hours 10 minutes (on low)
Variations
Protein swap: Try using turkey cutlets or of chicken.
Vegetable additions: Add carrots, onions, or bell peppers for more color and flavor.
Spicy version: Add crushed red pepper flakes or Cajun seasoning for a kick.
Lemon herb: Include a squeeze of lemon juice and fresh thyme or rosemary for a citrusy twist.
Cheesy topping: Sprinkle shredded Parmesan or mozzarella over the dish just before serving.
Storage/Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm portions in the microwave for 2–3 minutes or in a covered skillet over medium heat until heated through. You can also freeze individual portions for up to 2 months. Thaw overnight in the fridge and reheat as desired.
FAQs
How do I keep the green beans from getting mushy?
To keep green beans more crisp-tender, add them during the last 2 hours of cooking rather than at the beginning.
Can I use frozen chicken?
It’s not recommended to use frozen chicken in the crockpot for safety reasons. Always thaw chicken fully before slow cooking.
What type of potatoes work best?
Baby potatoes, Yukon gold, or chopped russet potatoes work well. Just be sure they’re cut into uniform pieces for even cooking.
Can I cook this on high instead of low?
Yes, you can cook on high for 3–4 hours instead of 6–7 hours on low, depending on your time constraints.
Do I need to add liquid?
While it’s optional, adding a small amount of chicken broth or water can help keep the dish moist, especially if you’re using chicken breasts.
Can I prep this the night before?
Yes, you can assemble all the ingredients in the crockpot insert, cover, and refrigerate overnight. In the morning, place it in the crockpot base and start cooking.
How do I know when the chicken is done?
The chicken should reach an internal temperature of 165°F and shred easily with a fork.
Can I make this dish dairy-free?
Yes, just use olive oil instead of butter, and avoid adding any cheese at the end.
What if I don’t have Italian seasoning?
You can substitute with a mix of dried basil, oregano, thyme, and a pinch of rosemary.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free as long as all packaged ingredients used are gluten-free.
Conclusion
Crockpot Chicken, Potatoes, and Green Beans is a deliciously easy meal that brings comfort and convenience to your dinner table. With minimal prep and wholesome ingredients, it’s a perfect go-to for busy days or when you want something warm and satisfying without a lot of fuss. Enjoy this hearty dish with your loved ones and savor the simplicity of slow-cooked flavor.
This Crockpot Chicken, Potatoes, and Green Beans recipe is a wholesome, all-in-one slow cooker meal that’s easy to prepare and perfect for busy weeknights or family dinners. It features tender chicken, flavorful potatoes, and crisp-tender green beans cooked together for a balanced, comforting dish.
Author:Catherine
Prep Time:10 minutes
Cook Time:6 hours
Total Time:6 hours 10 minutes
Yield:4 servings
Category:Main Dish
Method:Slow Cooker
Cuisine:American
Diet:Gluten Free
Ingredients
4 chicken breasts or thighs
1 lb baby potatoes or 3–4 russet potatoes, chopped
1 lb fresh or frozen green beans
2 tbsp olive oil or melted butter
3 cloves garlic, minced
1 tsp Italian seasoning
1 tsp salt
1/2 tsp black pepper
1/4 cup chicken broth or water (optional)
Instructions
Lightly grease the inside of your crockpot with non-stick spray or a bit of olive oil.
Arrange the chicken breasts or thighs in the center of the crockpot.
Place the potatoes on one side of the chicken and the green beans on the other side.
In a small bowl, mix together olive oil (or melted butter), minced garlic, Italian seasoning, salt, and pepper.
Drizzle the seasoning mixture evenly over the chicken, potatoes, and green beans.
If desired, pour a small amount of chicken broth or water around the base for added moisture.
Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is fully cooked and the vegetables are tender.
Serve hot, garnished with fresh herbs if desired.
Notes
Add green beans in the last 2 hours for a crisper texture.Use olive oil instead of butter for a dairy-free version.Prep everything the night before for an easier morning routine.Chicken is done when it reaches 165°F and shreds easily with a fork.Dish can be frozen for up to 2 months.
