Crockpot Chicken, Potatoes and Green Beans Recipe
This Crockpot Chicken, Potatoes, and Green Beans recipe is a simple, wholesome meal perfect for busy days. Tender boneless chicken breasts are slow-cooked with fresh green beans and diced red potatoes, all infused with zesty lemon juice, olive oil, and a blend of aromatic herbs and spices. It’s a hearty, one-pot dish packed with flavor and minimal prep time, making it an ideal comfort meal for any occasion.
- Prep Time: 15 minutes
- Cook Time: 6 hours (low) or 3.5 hours (high)
- Total Time: 6 hours 15 minutes (low heat)
- Yield: 4 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Chicken
- 2 lbs. boneless skinless chicken breasts
Vegetables
- 1/2 lb. fresh green beans, trimmed (about 2.5 cups)
- 1 1/4 lb. diced red potatoes (about 4 cups)
Seasonings & Liquids
- 1/3 cup fresh lemon juice (from 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
Instructions
- Prepare the ingredients: Wash and trim the fresh green beans, dice the red potatoes into bite-sized pieces, and mince the garlic cloves. Juice the lemons to make fresh lemon juice.
- Mix the seasoning sauce: In a small bowl, combine the fresh lemon juice, olive oil, dried oregano, salt, pepper, onion powder, and minced garlic. Whisk until well blended to create the flavorful marinade.
- Assemble in the crockpot: Place the diced red potatoes evenly at the bottom of the crockpot. Layer the trimmed green beans on top of the potatoes. Then, add the boneless skinless chicken breasts on top of the vegetables.
- Pour the marinade: Drizzle the prepared lemon and herb mixture evenly over the chicken, beans, and potatoes, ensuring everything is well coated for maximum flavor infusion.
- Cook low and slow: Cover the crockpot and cook on low heat for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is tender and fully cooked and the vegetables are soft.
- Check and serve: Before serving, ensure the chicken has reached an internal temperature of 165°F (74°C). Stir gently to mix the ingredients slightly, then serve hot for a comforting meal.
Notes
- Use fresh lemon juice for the best bright flavor; bottled lemon juice will not provide the same freshness.
- If fresh green beans are not available, frozen green beans can be substituted but adjust cooking time accordingly as they cook faster.
- Ensure the chicken is fully cooked by checking its internal temperature with a meat thermometer.
- For a lower-sodium option, reduce salt to 1/2 teaspoon or use a salt substitute.
- This recipe is versatile; feel free to add other vegetables like carrots or bell peppers for more variety.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 85 mg
Keywords: Crockpot chicken recipe, slow cooker chicken and vegetables, lemon chicken crockpot, healthy crockpot meals, chicken potatoes green beans
