Crockpot Chicken, Potatoes, and Green Beans

Looking for a one-pot wonder to make dinner a breeze? This Crockpot Chicken, Potatoes, and Green Beans recipe is savory, comforting, and practically cooks itself—perfect for those crazy-busy days!

Oh, my friends, let me tell you—this Crockpot Chicken, Potatoes, and Green Beans recipe is a game-changer. You know those days when everyone’s screaming “Mom! What’s for dinner?” and you’re side-eyeing the fridge like, How much longer until bedtime? (Just me?!) This recipe is here to save the day! It’s everything you need in one pot: juicy, seasoned chicken, tender potatoes, and perfectly cooked green beans. It’s hearty, flavorful, and so simple—because we all need a break sometimes, right?

I love this recipe because it’s versatile and uses up my pantry staples. You just toss everything in your slow cooker, let it work its magic, and come home to a warm, delicious meal that feels like you actually tried. Bonus: the whole family loves it. Even my picky eater gobbles it up, which is saying something because the only chicken he seems to like is in finger form!

Why You’ll Love This Recipe:

Effortless: The slow cooker does all the heavy lifting.
One-pot meal: Protein, veggies, and carbs—done and done!
Budget-friendly: Simple, affordable ingredients you probably already have on hand.
Customizable: Swap veggies, adjust seasoning, or make it your own!

Ingredient List for Crockpot Chicken, Potatoes, and Green Beans:

Chicken breasts: Lean and tender, they’re the protein star of the dish.
Baby potatoes: These buttery little bites are the perfect side and soak up all the flavor.
Fresh green beans: For a crisp, veggie-packed element that balances the dish.
Onion soup mix: This pantry hero brings bold, savory flavor to everything it touches.
Butter: Adds richness and helps everything cook to perfection.
Minced garlic: Because garlic is life, and it takes this dish to the next level.

How to Make Crockpot Chicken, Potatoes, and Green Beans:

Prep the veggies: Wash the green beans and trim the ends, then halve the baby potatoes.
Layer in the Crockpot: Arrange the baby potatoes on the bottom of the Crockpot, then lay the chicken breasts on top.
Add the green beans: Place the green beans around the chicken for even cooking.
Season and butter it up: Sprinkle the dry onion soup mix evenly over everything, then dot with the butter. Add minced garlic for that extra punch of flavor.
Cook low and slow: Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and fully cooked.
Serve: Plate it up and enjoy the easiest, tastiest dinner of your week!

Tips and Substitutions While Making Crockpot Chicken, Potatoes, and Green Beans:

Switch up the veggies: Carrots or broccoli are great substitutes if you don’t have green beans.
Go for thighs: Chicken thighs work just as well and are extra juicy!
Make it low-carb: Skip the potatoes and add cauliflower or zucchini instead.
Use fresh herbs: Sprinkle chopped parsley or thyme over the dish after cooking for a fresh finish.
Add a squeeze of lemon: Brighten up the dish just before serving.

Can I Make This Ahead of Time?

Assemble ahead: Prep everything the night before and refrigerate the Crockpot insert. Pop it in the base and cook the next day!
Chop ahead: Pre-wash and chop the green beans and potatoes for even faster assembly.

Storing Leftovers, Freezing, Reheating, and Serving Suggestions:

Storing Leftovers:

Store leftovers in an airtight container in the fridge for up to 4 days.

Freezing:

Freeze in individual portions for up to 3 months. Let thaw in the fridge overnight before reheating.

Reheating:

Warm leftovers in the microwave or in a skillet with a splash of broth or butter.

Serving Suggestions:

Pair with a side salad, crusty bread, or even some rice to stretch the meal a little further.