Effortless & Delicious: Slow Cooker Chicken Thighs with Green Beans and Potatoes
Are you looking for a hearty, flavorful, and incredibly easy dinner recipe? Look no further! This slow cooker chicken thighs with green beans and potatoes recipe is a complete meal that practically cooks itself. The chicken thighs become incredibly tender and juicy, while the potatoes and green beans soak up all the delicious flavors of the seasoned broth. It’s the perfect comfort food for a busy weeknight or a relaxing weekend.
This recipe is a game-changer for anyone who loves home-cooked meals but doesn’t have a lot of time. Simply toss the ingredients into your slow cooker in the morning, and come home to a warm, inviting aroma and a satisfying dinner ready to be served. Plus, cleanup is a breeze!
## Why This Recipe Works
* **Minimal Effort:** The slow cooker does all the work! Just prep the ingredients, load them into the pot, and let it cook.
* **Flavorful and Tender Chicken:** Chicken thighs are naturally more flavorful and forgiving than chicken breasts, making them ideal for slow cooking. They stay moist and tender, even after hours in the slow cooker.
* **Complete Meal:** This recipe includes your protein, vegetables, and starch all in one pot, making it a complete and balanced meal.
* **Customizable:** Easily adapt the recipe to your preferences by adding different vegetables, spices, or herbs.
* **Budget-Friendly:** Chicken thighs are typically more affordable than chicken breasts, making this a budget-friendly dinner option.
## Ingredients You’ll Need
Before you start, gather these ingredients:
* **Chicken Thighs:** 2-2.5 pounds, bone-in, skin-on or boneless, skinless (see notes below)
* **Potatoes:** 1.5 pounds, Yukon Gold or red potatoes, cut into 1-inch chunks
* **Green Beans:** 1 pound, trimmed
* **Onion:** 1 medium, chopped
* **Garlic:** 4 cloves, minced
* **Chicken Broth:** 1 cup, low-sodium
* **Olive Oil:** 2 tablespoons
* **Dried Italian Seasoning:** 2 teaspoons
* **Paprika:** 1 teaspoon
* **Salt:** 1 teaspoon, or to taste
* **Black Pepper:** ½ teaspoon, or to taste
* **Optional Garnishes:** Fresh parsley, lemon wedges
**Ingredient Notes:**
* **Chicken Thighs:** Bone-in, skin-on chicken thighs will result in the most flavorful and moist results. However, boneless, skinless chicken thighs work well too and are a healthier option. If using boneless, skinless thighs, reduce the cooking time slightly.
* **Potatoes:** Yukon Gold or red potatoes are recommended because they hold their shape well during slow cooking. Russet potatoes can be used, but they may become slightly softer.
* **Green Beans:** Fresh green beans are best, but frozen green beans can be used in a pinch. Add frozen green beans during the last 30-45 minutes of cooking to prevent them from becoming mushy.
* **Chicken Broth:** Using low-sodium chicken broth allows you to control the saltiness of the dish. You can substitute with chicken stock or even water with a bouillon cube, but the broth adds a richer flavor.
## Equipment You’ll Need
* **Slow Cooker (Crock-Pot):** A 6-quart or larger slow cooker is recommended.
* **Large Skillet (Optional):** For browning the chicken thighs (recommended for skin-on thighs).
* **Cutting Board and Knife:** For chopping vegetables.
* **Measuring Spoons and Cups:** For measuring ingredients.
## Step-by-Step Instructions
Follow these simple steps to create a delicious slow cooker chicken thighs, green beans, and potatoes meal:
**Step 1: Prepare the Chicken Thighs (Optional)**
If using bone-in, skin-on chicken thighs, browning them before adding them to the slow cooker adds extra flavor and crispness to the skin. This step is optional but highly recommended.
1. Pat the chicken thighs dry with paper towels. Season them generously with salt, pepper, and ½ teaspoon of Italian seasoning.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
3. Place the chicken thighs skin-side down in the hot skillet and sear for 3-4 minutes per side, or until golden brown. Don’t overcrowd the pan; brown in batches if necessary.
4. Remove the chicken thighs from the skillet and set aside.
If using boneless, skinless chicken thighs, you can skip the browning step and proceed directly to the next step.
**Step 2: Layer the Vegetables in the Slow Cooker**
1. Pour the remaining 1 tablespoon of olive oil into the bottom of the slow cooker.
2. Add the chopped onion and minced garlic to the slow cooker.
3. Top with the chopped potatoes and trimmed green beans.
4. Sprinkle the remaining 1 ½ teaspoons of Italian seasoning and paprika over the vegetables. Season with salt and pepper to taste.
**Step 3: Add the Chicken Thighs**
1. Place the browned (or un-browned) chicken thighs on top of the vegetables in the slow cooker.
2. Pour the chicken broth over the chicken and vegetables.
**Step 4: Cook the Chicken and Vegetables**
1. Cover the slow cooker and cook on low heat for 6-8 hours, or on high heat for 3-4 hours.
2. The chicken is done when it is cooked through and the internal temperature reaches 165°F (74°C). The potatoes and green beans should be tender.
**Step 5: Serve and Enjoy!**
1. Once the chicken and vegetables are cooked, carefully remove the chicken thighs from the slow cooker and place them on a serving platter.
2. Spoon the potatoes and green beans around the chicken.
3. Garnish with fresh parsley and lemon wedges, if desired.
4. Serve immediately and enjoy!
## Tips for the Best Slow Cooker Chicken Thighs
* **Don’t Overcrowd the Slow Cooker:** Overcrowding can prevent the food from cooking evenly. If you have a small slow cooker, cook in batches.
* **Don’t Open the Lid Too Often:** Each time you open the lid, the slow cooker loses heat, which can extend the cooking time.
* **Adjust Cooking Time Based on Your Slow Cooker:** Slow cookers can vary in temperature, so adjust the cooking time accordingly. Check the chicken for doneness with a meat thermometer.
* **Thicken the Sauce (Optional):** If you prefer a thicker sauce, you can thicken it at the end of cooking. Remove the chicken and vegetables from the slow cooker. In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir the slurry into the liquid in the slow cooker. Cook on high heat for 10-15 minutes, or until the sauce has thickened.
* **Sear the Chicken:** Searing the chicken prior to slow cooking will enhance the flavor and appearance of the dish.
## Variations and Substitutions
* **Vegetables:** Feel free to add other vegetables to the slow cooker, such as carrots, celery, mushrooms, or bell peppers.
* **Herbs and Spices:** Experiment with different herbs and spices to customize the flavor. Try adding rosemary, thyme, oregano, or garlic powder.
* **Potatoes:** Instead of Yukon Gold or red potatoes, you can use sweet potatoes or baby potatoes.
* **Creamy Sauce:** For a creamier sauce, stir in a dollop of sour cream or Greek yogurt at the end of cooking.
* **Spicy Kick:** Add a pinch of red pepper flakes or a dash of hot sauce for a spicy kick.
* **Wine:** Deglaze the pan used to sear the chicken with a dry white wine before adding it to the slow cooker for added depth of flavor.
## Serving Suggestions
This slow cooker chicken thighs, green beans, and potatoes recipe is a complete meal on its own. However, you can serve it with a side of:
* **Crusty Bread:** For soaking up the delicious sauce.
* **Side Salad:** For a fresh and light contrast to the hearty chicken and vegetables.
* **Coleslaw:** For a creamy and tangy accompaniment.
## Make-Ahead and Storage Instructions
* **Make-Ahead:** You can prep the vegetables and chicken thighs ahead of time and store them in the refrigerator until you’re ready to cook. Simply add them to the slow cooker in the morning.
* **Storage:** Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop until heated through.
## Nutritional Information (Estimated)
*The nutritional information below is an estimate and may vary based on specific ingredients and portion sizes.*
* **Calories:** Approximately 450-550 per serving
* **Protein:** 35-45 grams per serving
* **Fat:** 20-30 grams per serving
* **Carbohydrates:** 30-40 grams per serving
## Slow Cooker Chicken Thighs, Green Beans, and Potatoes Recipe
This recipe is easily adaptable to your family’s tastes and preferences. Make sure to adjust the seasoning as needed. Using high-quality ingredients makes a big difference in the final flavor, too!
**Prep Time:** 15 minutes
**Cook Time:** 6-8 hours (low) or 3-4 hours (high)
**Servings:** 6
**Ingredients:**
* 2-2.5 pounds chicken thighs, bone-in, skin-on or boneless, skinless
* 1.5 pounds Yukon Gold or red potatoes, cut into 1-inch chunks
* 1 pound green beans, trimmed
* 1 medium onion, chopped
* 4 cloves garlic, minced
* 1 cup low-sodium chicken broth
* 2 tablespoons olive oil
* 2 teaspoons dried Italian seasoning
* 1 teaspoon paprika
* 1 teaspoon salt, or to taste
* ½ teaspoon black pepper, or to taste
* Optional garnishes: Fresh parsley, lemon wedges
**Instructions:**
1. **Prepare the Chicken (Optional):** If using bone-in, skin-on chicken thighs, pat them dry with paper towels. Season with salt, pepper, and ½ teaspoon of Italian seasoning. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the chicken thighs skin-side down for 3-4 minutes per side, or until golden brown. Remove from skillet and set aside.
2. **Layer Vegetables:** Pour the remaining 1 tablespoon of olive oil into the bottom of a slow cooker. Add the chopped onion and minced garlic. Top with potatoes and green beans. Sprinkle with the remaining 1 ½ teaspoons of Italian seasoning and paprika. Season with salt and pepper to taste.
3. **Add Chicken:** Place the chicken thighs on top of the vegetables. Pour the chicken broth over the chicken and vegetables.
4. **Cook:** Cover the slow cooker and cook on low heat for 6-8 hours, or on high heat for 3-4 hours. The chicken is done when it is cooked through and the internal temperature reaches 165°F (74°C). The potatoes and green beans should be tender.
5. **Serve:** Carefully remove the chicken thighs from the slow cooker and place them on a serving platter. Spoon the potatoes and green beans around the chicken. Garnish with fresh parsley and lemon wedges, if desired. Serve immediately.
Enjoy this easy and delicious slow cooker chicken thighs, green beans, and potatoes recipe! It’s a perfect way to enjoy a home-cooked meal with minimal effort.