Crock Pot Chicken And Potatoes With Green Beans

Crock Pot Chicken and Potatoes with Green Beans is made with boneless skinless chicken breasts, red potatoes, fresh green beans, lemon juice, olive oil, and garlic. This recipe creates a wholesome and vibrant one-pot meal. It takes about 4 hours and 10 minutes to prepare and serves 4.

Crock Pot Chicken and Potatoes with Green Beans Ingredients

• 2 lbs. Boneless Skinless Chicken Breasts
• 1/2 lb. fresh green beans, trimmed (about 2.5 cups)
• 1 1/4 lb. diced red potatoes, about 4 cups

Homemade dressing ingredients:

• 1/3 cup FRESH lemon juice (NOT BOTTLED), (1 large or 2 small lemons)
• 1/4 cup olive oil
• 1 tsp. dried oregano
• 1 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. onion powder
• 2 garlic cloves, minced

How To Make Crock Pot Chicken and Potatoes with Green Beans

1. Assemble Ingredients in Cooker: Place the chicken in the center of the slow cooker, green beans on one side, and mound the potatoes on the other side.
2. Make the Dressing: In a medium bowl, whisk together lemon juice, olive oil, oregano, salt, pepper, onion powder, and garlic.
3. Pour Dressing: Evenly pour the dressing over the chicken, green beans, and potatoes.
4. Cook: Cover and cook on HIGH for 4 hours or LOW for 7 hours without removing the lid.

Recipe Tips

• Use Fresh Lemon Juice Only: Bottled lemon juice won’t provide the right flavor balance.
• Layering Matters: Keeping ingredients separated helps each cook evenly and maintain texture.
• Don’t Peek: Avoid lifting the lid during cooking to maintain consistent heat.
• Trim Green Beans: Make sure to trim ends for better texture and presentation.
• Dice Potatoes Evenly: Cut potatoes in uniform sizes to ensure they cook through at the same time.

What To Serve With Chicken and Potatoes

This hearty dish is great on its own but pairs well with a light side salad, a slice of crusty bread, or a simple fruit salad for a refreshing contrast.

How To Store Chicken and Potatoes

Refrigerate: Store leftovers in an airtight container for up to 3 days. Reheat in the microwave or on the stovetop over low heat.
Freeze: Freeze portions in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating.

Chicken and Potatoes Nutrition Facts

• Calories: 506
• Total Fat: 20g
• Saturated Fat: 3g
• Carbohydrates: 30g
• Sugar: 4g
• Protein: 52g
• Sodium: 771mg

FAQs

Can I use bottled lemon juice?
No, fresh lemon juice is essential for the correct flavor balance in this recipe.

Can I add other vegetables?
Yes, carrots or zucchini can work well, but keep them in separate sections like the beans and potatoes.

What if my potatoes aren’t fully cooked?
Make sure they are diced small and evenly; you can cook for an extra 30 minutes if needed.

Can I use chicken thighs instead?
Yes, boneless thighs will work and may be even more flavorful and tender.

Do I need to stir during cooking?
No, it’s best not to stir or open the lid to maintain cooking temperature.

Try More Recipes:

• Crock Pot Chicken And Peppers
• Crock Pot Chicken And Broccoli Pasta
• Crock Pot Chicken And Broccoli Alfredo