This hearty dish combines tender chicken, fluffy potatoes, and crisp green beans, all slowly cooked to perfection in a cozy crockpot. It’s a meal that warms both your heart and tummy!
Honestly, the best part is the smell that fills your kitchen as it cooks. I love tossing everything in and letting it do its thing. Easy peasy and super tasty! 😋
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on chicken thighs add richness and flavor. If you’re looking for a leaner option, boneless skinless thighs or even chicken breasts can work, but they might not be as juicy.
Baby Potatoes: These are perfect for even cooking and great texture! You can use regular potatoes, just chop them into smaller pieces. Red or gold potatoes also work well, adding a lovely color to your dish.
Green Beans: Fresh green beans are tasty, but you could use frozen ones if fresh isn’t available. Just add them straight to the slow cooker without thawing.
Onion and Garlic: These add depth of flavor. You could substitute with shallots for a mild flavor or use onion powder and garlic powder in a pinch, but fresh is always best!
Olive Oil: This helps with searing the chicken. If you prefer, use another cooking oil like vegetable or canola oil. For a different flavor, try butter, though it has a lower smoke point.
How Do I Get Perfectly Searing Chicken Thighs?
Searing the chicken is key for adding flavor and color. Here’s how to get it just right:
- Heat your skillet to medium-high and add the olive oil. Wait until it’s hot but not smoking.
- Place the chicken thighs skin-side down. Don’t move them around; let them cook for 4-5 minutes until browned.
- Flip and brown the other side for 3-4 minutes. This seals in juices!
- Remove the chicken and set aside before adding onion and garlic.
This technique creates deliciously crispy skin and enhances your dish’s overall flavor. Enjoy cooking!
Crockpot Chicken with Potatoes and Green Beans
Ingredients You’ll Need:
For the Dish:
- 4 bone-in, skin-on chicken thighs
- 1 lb baby potatoes, halved
- 1 lb green beans, trimmed
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup chicken broth
- 2 tbsp olive oil
- 2 tbsp soy sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- Optional: Fresh parsley for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and then you can let it cook in the crockpot. If you cook it on low, it will take about 6-7 hours, or you can do it on high for 3-4 hours. It’s a great “set it and forget it” meal!
Step-by-Step Instructions:
1. Seasoning the Chicken:
Start by seasoning the chicken thighs with salt and pepper on both sides. This will add lots of flavor to your dish. Make sure to rub it in well so every bite tastes great!
2. Searing the Chicken:
In a large skillet, heat the olive oil over medium-high heat. When the oil is hot, place the chicken thighs skin-side down in the skillet. Sear them until they’re nicely browned, about 4-5 minutes. Flip the chicken over and brown the other side for another 3-4 minutes. Once done, take them out and set aside—they’ll finish cooking in the slow cooker!
3. Sautéing the Veggies:
In the same skillet, add the chopped onion and minced garlic. Sauté for about 2-3 minutes, or until the onion is soft and you can smell the lovely aroma. This step is important for building flavor.
4. Layering in the Slow Cooker:
Now it’s time to assemble everything! In your slow cooker, layer the halved baby potatoes first, followed by the sautéed onion and garlic mixture. This way, everything cooks evenly and the flavors meld together beautifully.
5. Adding Broth and Seasonings:
Pour the chicken broth and soy sauce over the potatoes. Then sprinkle the dried thyme and rosemary on top for some aromatic flavor. These herbs will make your dish smell fantastic!
6. Placing the Chicken:
Next, gently place the seared chicken thighs on top of the potatoes. Don’t worry if they look a bit piled up; they’ll cook down and soak up all those delicious flavors!
7. Cooking Time:
Cover the slow cooker and cook on low for 6-7 hours, or on high for 3-4 hours. During this time, the chicken will become tender and juicy, while the potatoes will be perfectly soft.
8. Adding the Green Beans:
In the last 30 minutes of cooking, add the trimmed green beans on top of everything. They’ll steam nicely and stay crisp-tender for a delightful crunch against the tender chicken and potatoes.
9. Checking for Doneness:
Once the cooking time is up, check the chicken’s internal temperature to ensure it’s at 165°F (75°C). This is important for safety, but also ensures that your chicken is perfectly cooked and juicy!
10. Serving it Up:
Serve your hearty meal warm and, if you like, garnish with fresh parsley for a touch of color and extra flavor. Enjoy your delicious crockpot chicken with potatoes and green beans!
Can I Use Boneless Chicken Thighs Instead?
Yes, you can use boneless chicken thighs! Just reduce the cooking time to about 4-5 hours on low or 2-3 hours on high to prevent them from becoming dry. Since they cook faster, make sure to check doneness with a meat thermometer.
What Can I Substitute for Baby Potatoes?
If you don’t have baby potatoes, you can use diced regular potatoes or even sweet potatoes! Just make sure to cut them into uniform pieces for even cooking. If using regular potatoes, keep in mind they may take a bit longer to cook, so adjust the cooking time accordingly.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stove, adding a splash of chicken broth if needed to keep it moist!
Can I Add Other Vegetables to This Recipe?
Absolutely! Feel free to mix in other vegetables like carrots, bell peppers, or even corn. Just add sturdier veggies in the beginning with the potatoes to ensure they cook through, while more delicate ones can be added in the last 30 minutes like the green beans.
