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Slow Cooker Chicken & Veggies - Easy, Comforting, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Chicken: 2–2.5 lbs boneless, skinless chicken thighs (or breasts if you prefer)
  • Potatoes: 1.5 lbs baby potatoes or Yukon Gold, halved
  • Carrots: 3–4 large carrots, peeled and cut into 1-inch pieces
  • Onion: 1 medium yellow onion, sliced
  • Green beans: 8 oz, trimmed (add near the end)
  • Garlic: 3–4 cloves, minced
  • Chicken broth: 1 cup low-sodium
  • Olive oil or butter: 2 tablespoons
  • Lemon: 1 lemon (zest and juice)
  • Herbs: 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1 bay leaf
  • Spices: 1 teaspoon paprika, 1/2 teaspoon garlic powder (optional)
  • Salt and pepper: To taste
  • Cornstarch: 1–2 teaspoons (optional, for thickening sauce)
  • Fresh parsley: Small handful, chopped (for garnish)

Method
 

  1. Prep the vegetables: Halve the potatoes, chop the carrots, and slice the onion. Keep pieces roughly the same size so they cook evenly.
  2. Season the chicken: Pat the chicken dry. Season both sides with salt, pepper, paprika, thyme, rosemary, and garlic powder if using.
  3. Build the base: Add the potatoes, carrots, and onion to the bottom of the slow cooker. Sprinkle with a pinch of salt and pepper. Add the bay leaf.
  4. Layer the chicken: Place the seasoned chicken on top of the vegetables. Scatter the minced garlic over the chicken.
  5. Add liquids: Pour in the chicken broth. Drizzle with olive oil or dot with butter. Add lemon zest and 1 tablespoon lemon juice.
  6. Cook low and slow: Cover and cook on Low for 6–7 hours or on High for 3–4 hours, until the chicken is tender and the potatoes are soft when pierced.
  7. Add green beans: In the last 30–45 minutes of cooking, stir in the green beans so they become tender-crisp without overcooking.
  8. Adjust seasoning: Taste the broth and add more salt, pepper, or lemon juice as needed to brighten the flavors.
  9. Optional thickening: If you want a slightly thicker sauce, remove 2 tablespoons of cooking liquid, whisk in 1–2 teaspoons cornstarch, then stir back into the slow cooker for 10–15 minutes on High.
  10. Serve: Spoon the chicken and veggies into bowls, drizzle with the cooking juices, and finish with chopped parsley.