Description
A cozy, hands-off slow cooker dinner with seasoned chicken, buttery potatoes, and tender green beans all simmered in a garlic-herb broth. Minimal effort, maximum comfort.
Ingredients
- Protein + Veggies:
- 4 boneless skinless chicken breasts (or thighs for more flavor)
- 1 ½ lbs baby potatoes, halved (Yukon gold or red work great)
- 12 oz green beans, trimmed (fresh is best, but frozen will do)
- For That Flavor Magic:
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1 tbsp Italian seasoning
- 1 tsp onion powder
- Salt and pepper to taste
- Juice of 1 lemon (plus wedges for serving)
- 2 tbsp butter, cut into small chunks
- ½ cup low-sodium chicken broth
Instructions
1. In a small bowl, mix olive oil, garlic, Italian seasoning, onion powder, salt, pepper, and lemon juice. Rub this mixture all over the chicken breasts until they’re well coated. Optional: marinate for 15 minutes.
2. Toss the halved baby potatoes with a little salt and pepper and layer them on the bottom of the slow cooker.
3. Place the seasoned chicken on top of the potatoes. Pour in the chicken broth and scatter the chunks of butter over everything.
4. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is tender and the potatoes are cooked through.
5. About 30 minutes before it’s done, add the green beans to the top. Cover and finish cooking until beans are tender but still bright green.
6. Serve hot, spooning broth over everything. Garnish with lemon wedges and fresh parsley if desired.
Notes
Serve with warm dinner rolls to soak up the savory broth. For a spicy kick, add a pinch of red pepper flakes. A sprinkle of grated parmesan can add a delicious cheesy twist. This dish is a full, hearty meal that requires minimal cleanup.
Nutrition
- Serving Size: 1 plate
- Calories: 430
- Sugar: 3g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 110mg