Description
Crockpot Chicken Potatoes and Green Beans transforms simple ingredients into a complete meal. Fresh lemon garlic dressing infuses every bite with bright, savory flavor.
Ingredients
2 lbs boneless skinless chicken breasts
1/2 lb fresh green beans, trimmed (about 2.5 cups)
1 1/4 lb red potatoes, diced into 1/2-inch pieces (about 4 cups)
1/3 cup fresh lemon juice (from 1-2 lemons)
1/4 cup olive oil
1 tsp dried oregano
1 tsp salt
1/4 tsp black pepper
1/4 tsp onion powder
2 garlic cloves, minced
Instructions
1. In a medium bowl, whisk together the fresh lemon juice, olive oil, oregano, salt, pepper, onion powder, and minced garlic. Mix for about 2 minutes until well combined.
2. Place chicken breasts in the center of your slow cooker. Add trimmed green beans to one side. Pile the diced potatoes on the other side, mounding them up high if needed.
3. Drizzle the lemon garlic dressing evenly over the chicken, beans, and potatoes. Make sure everything gets coated.
4. Cover with the lid. Cook on HIGH for 4 hours or LOW for 7 hours without opening the lid during cooking time.
5. Check that chicken reaches 165°F internal temperature. Potatoes should be fork-tender and green beans perfectly cooked. Serve everything together in bowls with the flavorful juices spooned over top.
Notes
Never use bottled lemon juice. Fresh lemons bring bright, natural acidity. Bottled versions taste bitter and ruin the dish.
Don’t open the lid while cooking. Every peek adds 15-20 minutes to cooking time.
Cut potatoes uniformly into 1/2-inch pieces so they cook at the same rate.
Pat chicken dry before adding to slow cooker to prevent watery dressing.
This dish doesn’t freeze well due to potatoes. Store in fridge for up to 3 days only.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American