If you’re craving comfort in a crockpot with minimal fuss and maximum flavor, you’ve just found your new go-to: the beloved Crockpot Chicken, Potatoes and Green Beans Recipe. Everything gently simmers together in one pot, soaking up a zesty homemade lemon dressing that turns a weeknight meal into something special—without dirtying half your kitchen.
Why You’ll Love This Recipe
- All-in-One Magic: Chicken, potatoes, and green beans cook together for a balanced meal with barely any cleanup.
- Bright, Fresh Flavor: A zesty homemade lemon and herb dressing infuses everything with fresh, vibrant notes—no bottled shortcuts here!
- Effortlessly Hearty: This Crockpot Chicken, Potatoes and Green Beans Recipe is filling, cozy, and doesn’t require hovering over the stove.
- Customizable Comfort: Super easy to swap out veggies, tweak seasonings, or scale up for leftovers!
Ingredients You’ll Need
This Crockpot Chicken, Potatoes and Green Beans Recipe relies on kitchen staples, but each ingredient truly pulls its weight—think juicy chicken, tender potatoes, crisp-tender green beans, and a zippy lemon dressing that ties it all together. Don’t skip the fresh lemon; it’s the soul of the dish!
- Boneless Skinless Chicken Breasts (2 lbs): Lean, hearty protein that soaks up all the dressing and stays nice and juicy in the slow cooker.
- Fresh Green Beans, trimmed (1/2 lb, about 2.5 cups): They retain a bit of snap and vibrant color, making each bite pop.
- Red Potatoes, diced (1 1/4 lbs, about 4 cups): Red potatoes hold their shape and turn creamy-tender without falling apart.
- Fresh Lemon Juice (1/3 cup): Always squeeze your own—bottled lemon juice just can’t compete with the bright, natural zing of fresh citrus.
- Olive Oil (1/4 cup): Helps everything cook up moist and brings a luscious richness to the dressing.
- Dried Oregano (1 tsp): Adds an herby, Mediterranean charm that complements the lemon.
- Salt (1 tsp) & Pepper (1/4 tsp): Don’t underestimate these classics; they enhance every bite.
- Onion Powder (1/4 tsp): For subtle savory sweetness and a little extra depth.
- Garlic Cloves, minced (2): Bring aromatic warmth and a hint of kick to the whole dish.
Variations
One of the joys of this Crockpot Chicken, Potatoes and Green Beans Recipe is how easily you can make it your own—just a few swaps and tweaks create fun new flavors or help use up what you already have on hand.
- Change Up the Veggies: Not a green bean fan? Try broccoli, asparagus, baby carrots, or even corn—fresh or canned all work here!
- Shortcut Dressing: For those extra-busy nights, you can use a bottle of Italian dressing (try Newman’s Own) instead of homemade.
- Buttery Italian Option: Swap the homemade dressing for a melted stick of butter mixed with a packet of Good Seasons Italian dressing mix—rich, savory, and salty in the best way.
- Make it Low-Carb: Skip the potatoes and bulk up with extra green beans or add cauliflower florets.
How to Make Crockpot Chicken, Potatoes and Green Beans Recipe
Step 1: Arrange Everything in the Crockpot
Start by placing the chicken breasts right in the middle of your slow cooker. Lay trimmed green beans on one side and pile the diced red potatoes on the other, creating classic “sections” so each ingredient cooks just right. Mounding the potatoes a little higher helps avoid any mushy results!
Step 2: Whisk Up That Zippy Lemon Dressing
In a medium bowl, whisk together the fresh lemon juice, olive oil, oregano, salt, pepper, onion powder, and minced garlic until everything’s vibrantly combined. You’ll instantly smell that bright citrus and herby blend—this is what makes the dish shine!
Step 3: Pour and Cook (Hands Off!)
Pour the dressing evenly over the chicken, green beans, and potatoes—don’t worry if it pools at the bottom; it’ll seep into every layer while cooking. Cover your crockpot, then let it work its magic: set to HIGH for about 4 hours or LOW for 7 hours. Resist the urge to peek, as keeping the lid on ensures tender, juicy results.
Pro Tips for Making Crockpot Chicken, Potatoes and Green Beans Recipe
- Fresh Lemon Power: Always use freshly squeezed lemon juice—bottled versions make the dish taste off or even bitter.
- Ideal Potato Size: Dice your potatoes into bite-sized, even pieces so they cook through perfectly without getting mushy.
- Layering Matters: Keep each section separate when adding to the crockpot; this lets every ingredient cook at its own pace for the best texture.
- Leave the Lid Alone: Avoid peeking! Each time the lid comes off, precious heat and moisture escape and can dry out your chicken or make potatoes gluey.
How to Serve Crockpot Chicken, Potatoes and Green Beans Recipe
Garnishes
Sprinkle a little chopped fresh parsley or oregano over the finished dish for a burst of color and herby aroma. A final grating of fresh lemon zest is also gorgeous and really brings out the citrus notes—don’t be shy!
Side Dishes
This Crockpot Chicken, Potatoes and Green Beans Recipe is a meal-in-one, but it pairs beautifully with a basket of warmed crusty bread or fluffy dinner rolls to mop up that lemony dressing. For a little extra green, toss together a simple garden salad or serve with a trio of roasted cherry tomatoes.
Creative Ways to Present
For family-style, set the crockpot insert right on the table for everyone to help themselves. Want to get fancy? Plate the chicken over a bed of potatoes with green beans fanned along one side, spooning a bit of extra dressing on top, or serve in rustic bowls for a cozy, hearty feel. Add a wedge of fresh lemon for each plate for a pop of brightness!
Make Ahead and Storage
Storing Leftovers
Let everything cool, then transfer your leftovers into airtight containers and refrigerate for up to three days. The chicken stays moist, and the potatoes and green beans soak up even more of that lemony flavor overnight.
Freezing
While the chicken and green beans freeze fairly well, potatoes tend to turn grainy and unpleasant after thawing. I recommend enjoying this meal fresh or from the fridge rather than freezing for best texture and taste.
Reheating
Gently reheat leftovers in the microwave (covered with a damp paper towel) or warm them in a covered skillet over medium-low heat with a drizzle of water or broth to keep things moist. Stir occasionally and enjoy!
FAQs
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Can I use chicken thighs instead of chicken breasts?
Absolutely! Boneless, skinless chicken thighs hold up beautifully in the slow cooker and add even more juiciness and flavor to this Crockpot Chicken, Potatoes and Green Beans Recipe. Just use an equal weight and check for doneness at the end of the cook time.
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What if I don’t have fresh green beans?
No worries—frozen green beans work in a pinch. Add them during the last two hours of cooking so they don’t get overly soft. Canned green beans can also be used, but stir them in only for the last 30 minutes since they’re already fully cooked.
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Is it okay to substitute bottled lemon juice?
Bottled lemon juice isn’t recommended here. It can taste bitter and change the flavor of the Crockpot Chicken, Potatoes and Green Beans Recipe. Fresh-squeezed lemon is a game changer and really makes the whole dish sing.
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Can I prepare this recipe in advance?
Yes! You can prep everything the night before: layer the chicken, potatoes, and green beans in your crock and keep it covered in the fridge, and make the lemon dressing separately. In the morning, just pour the dressing over and start the slow cooker. Dinner practically makes itself!
Final Thoughts
I can’t wait for you to try this Crockpot Chicken, Potatoes and Green Beans Recipe—it’s warm, effortless, and full of zesty homemade flavor. Share it with your favorite people, savor all those comforting bites, and let your slow cooker do its delicious work!
Print
Crockpot Chicken, Potatoes and Green Beans Recipe
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten Free
Description
This Crockpot Chicken, Potatoes, and Green Beans recipe is a convenient and delicious meal that cooks together in a slow cooker with a homemade dressing for added flavor.
Ingredients
Chicken, Potatoes, and Green Beans:
- 2 lbs. Boneless Skinless Chicken Breasts
- 1/2 lb. fresh green beans, trimmed (about 2.5 cups)
- 1 1/4 lb. diced red potatoes, about 4 cups
Homemade Dressing:
- 1/3 cup FRESH lemon juice (NOT BOTTLED), (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
- Place Ingredients: Start by placing the chicken in the middle of the slow cooker. Add green beans on one side and mound potatoes on the other side.
- Prepare Dressing: In a bowl, whisk together lemon juice, olive oil, oregano, salt, pepper, onion powder, and garlic.
- Coat Ingredients: Pour the dressing over the chicken, green beans, and potatoes.
- Cook: Cover and cook on HIGH for 4 hours or LOW for 7 hours without opening the lid.
Notes
- Why Fresh Lemon Juice: Fresh lemon juice is recommended as bottled juice can make the dish bitter.
- Storage: Refrigerate leftovers in airtight containers for up to three days. Potatoes do not freeze well.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 350 kcal
- Sugar: 3g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg
