This crockpot chicken potatoes and green beans is an easy home-cooked dinner that comes together in one pot with almost no effort!
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Crockpot Chicken and Potatoes
During busy weeks, I’m a big fan of both slow cooker and sheet pan meals. So, I figured I would take what I love about recipes like creamy crockpot chicken, crockpot green beans and sheet pan chicken and potatoes and make an easy all in one crockpot meal!
Crockpot chicken potatoes and green beans are made with juicy seasoned chicken, potatoes and green beans that are slow cooked and ready to serve when you walk in the door at the end of the day.
Why I Love This Recipe
- It’s a healthy, simple one-pot meal that you can’t mess up! It’s an effortless recipe made with simple ingredients.
- Protein, starches, and veggies cooked together for a tasty meal the whole family will love.
Ingredients and Notes
Find the full printable recipe with specific measurements below.
- Chicken breast: I love using boneless skinless chicken breasts for this recipe. I never have to worry about overcooking them. I can fit about 4 in my crockpot, but use as many as you can fit without overlapping.
- Chicken seasoning: Minced garlic, salt, and onion soup mix give the chicken tons of savory flavor.
- Green beans: Use fresh green beans, washed and trimmed. Using precooked beans will result in mushy beans!
- Potatoes: Baby potatoes cut in half. No need to peel them.
- Veggie seasoning: If you’re looking for a homemade Italian seasoning blend you can make with the single seasonings in your pantry, I’ve got a recipe for you.
- Butter: Melted butter helps the seasoning stick to the food, but it also helps to keep everything nice and moist.
- Garnish: You can serve this slow cooker chicken and potatoes with green beans with fresh chopped parsley and a sprinkle of Parmesan if desired.
How to Make Crockpot Chicken Potatoes and Green Beans
Place the chicken breasts into the bottom of the basin and sprinkle with garlic, salt, and onion soup mix.
Now add the green beans to one end of the crockpot and the potatoes to the other. Sprinkle the remaining garlic, salt, onion soup mix, and Italian seasoning. Pour melted butter over everything.
Place the lid on top and cook on low for 5-6 hours until the chicken is cooked through, the potatoes are fork-tender, and the beans are buttery. Season with salt and pepper to taste and enjoy with fresh parsley and parmesan!
Recipe Tips and Variations
- Swap green beans for a cup of baby carrots. You can also use both.
- Use boneless skinless chicken thighs if you prefer juicier dark meat.
- Red potatoes, yellow potatoes, or even russet potatoes can be used in place of the baby potatoes. You’ll just need to cut them in half or quarters depending on the size.
- A squirt of fresh lemon juice at the end is a great way to brighten up the flavors.
- Try and make sure your chicken breasts are the same size as each other and your potatoes are cut to the same size for even cooking. You can pound them down if needed.
- Chicken is done once it reaches an internal temperature of 165 degrees.
- If using canned or frozen cooked beans, add those in toward the end.
More crock pot dinner ideas slow cooker honey garlic chicken, slow cooker teriyaki chicken and slow cooker chicken taco bowls.
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Crockpot Chicken and Potatoes
Video
Ingredients
- 4 chicken breasts , boneless and skinless
- 3 teaspoons minced garlic , divided
- 1 teaspoon seasoned salt , divided
- 1-2 Tablespoons onion soup mix , divided
- 1 cup fresh green beans , rinsed and trimmed
- 1 pound baby new potatoes , cut in half
- 1 teaspoon Italian seasoning
- 6 Tablespoons butter , melted
For topping (optional): Fresh parlsey and parmesan
Instructions
- Place chicken in crockpot: Add 4 boneless, skinless chicken breasts in an even layer to the bottom of a crock pot.
- Add seasonings: Sprinkle 2 teaspoon minced garlic, 1/2 teaspoon seasoned salt, and 1 Tablespoon t of the onion soup packet on top of the chicken.
- Add vegetables on top: Add 1 cup green beans to one half of the crockpot on top of the chicken, and 1 pound baby potatoes to the other half.
- Add remaining seasonings and butter: Sprinkle 2 teaspoons minced garlic, 1/2 teaspoon seasoned salt, 1/2 Tablespoon onion soup packet and 1 teaspoon Italian seasoning on top on top of the vegetables. Drizzle the 6 Tablespoons melted butter over the top.
- Cook: Place the lid on top of the crockpot and cook on low for 5-6 hours, or until tender. Season with salt and pepper to taste. Top with fresh parlsey and parmesan if desired.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Recipe FAQs
When stored properly in an airtight container in the fridge, slow cooker chicken potatoes and green beans will keep fresh for up to 4 days.
Absolutely. Once cooled completely, transfer everything to a freezer bag or freezer-safe container and keep frozen for up to 2 months. Thaw in the fridge overnight and reheat the next day in the microwave. You can also reheat everything in the oven or the air fryer.
You can! That’s the beauty of this one-pot meal, it’s dump, set, and walk away. The slow cooker does a great job of cooking the chicken completely until it’s juicy and tender.
It does, which is also where the butter comes in. The chicken (even lean chicken) will produce its own juices, and along with the butter, it will help to keep everything moist.
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
A quick and easy weeknight dinner that the whole family enjoyed! – recipe tester, Alisha
So glad you enjoyed it!