Slow Cooker Chicken Thighs, Green Beans, and Potatoes Recipe

Name: Slow Cooker Chicken Thighs, Green Beans, and Potatoes
Prep time: 20 min
Cook time: 240 min
Total time: 260 min
Yield: 8
Ingredients: 1 pound small red potatoes, cut into 1-inch pieces; 2 pounds fresh, whole, young green beans, trimmed; 2 teaspoons salt, or to taste; 1 teaspoon freshly ground black pepper, or to taste; 1/2 teaspoon red pepper flakes, optional; 6 slices bacon; 1 onion, diced; 2 Tablespoons minced garlic; 2 cups chicken broth or stock; 2 pounds skinless, boneless chicken thighs; 1/2 teaspoon paprika; 1/2 onion, sliced

Cook Time: 240 minutes

This delicious one-pot dish combines tender chicken thighs, smoky bacon, and fresh green beans, all cooked together in a slow cooker. Perfect for a busy day, this recipe brings out the best in simple ingredients with minimal effort.

Ingredients

1 pound small red potatoes, cut into 1-inch pieces
2 pounds fresh, whole, young green beans, trimmed
2 teaspoons salt, or to taste
1 teaspoon freshly ground black pepper, or to taste
1/2 teaspoon red pepper flakes (optional)
6 slices bacon
1 onion, diced
2 tablespoons minced garlic
2 cups chicken broth or stock
2 pounds skinless, boneless chicken thighs
1/2 teaspoon paprika
1/2 onion, sliced

Directions

Step 1: Set a 5-quart slow cooker to the High setting. Place the cut red potatoes in the bottom of the slow cooker, spreading them out evenly. Then, add the fresh green beans on top of the potatoes.

Step 2: Season the vegetables with salt, pepper, and red pepper flakes (if using). Set aside.

Step 3: In a large skillet, cook the bacon over medium-high heat, turning occasionally until it is evenly browned, about 10 minutes. Once done, drain the bacon slices on paper towels and crumble them into pieces. Set the bacon aside.

Step 4: In the same skillet, add the diced onion and cook for 3-5 minutes, until it softens. Add the minced garlic and cook for an additional 30 seconds. Remove the skillet from the heat and distribute the onion and garlic mixture over the green beans in the slow cooker.

Step 5: Pour the chicken broth or stock over the entire mixture in the slow cooker, ensuring everything is evenly covered.

Step 6: On a large piece of foil (about 12x24 inches), place the chicken thighs in the center. Season each thigh lightly with salt, pepper, and paprika. Top the chicken with the sliced onion.

Step 7: Fold the foil over the chicken and onions to create a sealed packet. The packet should be the same size as the inside of the slow cooker.

Step 8: Place the chicken packet on top of the green beans and vegetables in the slow cooker. Cover the cooker and cook on High for about 4 hours, or on Low for about 6 hours. The vegetables should be tender, and the chicken should reach an internal temperature of 165F (74C). An instant-read thermometer inserted near the center of the chicken should read this temperature.

Step 9: Once done, carefully remove the foil packet with the chicken from the slow cooker. To serve, place the chicken, vegetables, and green beans on a platter. Sprinkle the reserved crumbled bacon on top before serving.

Cook's Note

This recipe was developed using a 5-quart slow cooker. If you're using a smaller or larger slow cooker, be sure to adjust the quantities accordingly. Always check the chicken's internal temperature to ensure it is fully cooked.

Nutrition Facts (Per Serving)

Calories: 333
Total Fat: 12g (16% Daily Value)
Saturated Fat: 4g (19% Daily Value)
Cholesterol: 148mg (49% Daily Value)
Sodium: 1115mg (48% Daily Value)
Total Carbohydrates: 23g (8% Daily Value)
Dietary Fiber: 5g (18% Daily Value)
Total Sugars: 6g
Protein: 35g (69% Daily Value)
Vitamin C: 20mg (22% Daily Value)
Calcium: 79mg (6% Daily Value)
Iron: 3mg (14% Daily Value)
Potassium: 880mg (19% Daily Value)

The Story Behind Slow Cooker Chicken Thighs, Green Beans, and Potatoes

The dish of slow cooker chicken thighs with green beans and potatoes reflects a quintessentially American approach to comfort food. Slow cooking as a method gained popularity in the United States in the mid-20th century, with the introduction of the electric slow cooker, or Crock-Pot, in the 1970s. This cooking style allowed busy households to prepare hearty, nutritious meals with minimal hands-on time. Chicken thighs, prized for their tenderness and rich flavor, became a staple protein for these recipes, paired with simple vegetables such as potatoes and green beans to provide both sustenance and color.

Regional Variations and Characteristics

Although this recipe is widely enjoyed across the United States, its variations often reflect regional tastes. In the Southern states, for example, smoked paprika or cayenne pepper might be added for a slightly spicy kick, while in the Midwest, emphasis is placed on thicker, heartier potato varieties. Coastal regions may include more fresh herbs or a splash of lemon for brightness. Despite these subtle differences, the essence of slow-cooked chicken with vegetables remains consistent: tender meat, flavorful vegetables, and a rich, comforting broth.

How It Differs from Similar Dishes

Compared to oven-baked or skillet-prepared chicken and vegetable dishes, the slow cooker version offers a distinct advantage in texture and flavor infusion. Cooking chicken in a sealed foil packet atop vegetables allows the juices to circulate evenly, keeping the meat exceptionally moist while the vegetables absorb the savory broth. Unlike stir-fries or roasted sheet-pan meals, the slow cooker method produces a one-pot experience where flavors meld gradually over hours, creating a depth that is difficult to achieve with faster cooking techniques.

Typical Serving Occasions

This dish is versatile in its presentation. Families often serve it as a weeknight dinner, where the slow cooker handles the bulk of the work while household members go about their day. It is also popular for casual gatherings, potlucks, or Sunday dinners, where its simplicity and crowd-pleasing flavors make it an ideal centerpiece. Typically, the meal is plated directly from the slow cooker or arranged on a serving platter, garnished with bacon crumbles for added texture and flavor.

Interesting Facts

Despite its simplicity, this dish carries some intriguing culinary insights. For example, placing chicken on top of vegetables in a slow cooker is a deliberate technique to prevent overcooking, as vegetables generally require longer cooking times than poultry. The use of red potatoes, which retain their shape better than russets, ensures a pleasing visual and textural balance. Additionally, green beans, often considered a humble side, contribute subtle sweetness and vibrant color that enhances the overall appeal. Over time, this dish has become emblematic of the slow cookers role in modern home cooking, emphasizing convenience without sacrificing flavor.

FAQ about Slow Cooker Chicken Thighs, Green Beans, and Potatoes Recipe

Yes, the leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. If you want to keep it longer, you can freeze the leftovers for up to 3 months.

Yes, you can use frozen chicken thighs. However, they may need extra time to cook. Make sure the internal temperature reaches 165°F (74°C) to ensure they are fully cooked.

If you're using a smaller slow cooker, adjust the ingredient quantities accordingly. You may need to reduce the amount of vegetables or chicken. Ensure the ingredients fit comfortably in your slow cooker, and monitor the cooking time, as it might vary.

Yes, you can substitute the green beans with other vegetables like carrots, peas, or broccoli. Keep in mind that cooking times may vary depending on the vegetable used.

To reheat leftovers, you can use the microwave or reheat in a skillet over low heat, adding a little broth or water to prevent the chicken from drying out. If reheating in the slow cooker, do so on low for 1-2 hours.

Yes, you can use bone-in chicken thighs. However, they may require a bit more cooking time. Make sure to check the internal temperature to ensure they reach 165°F (74°C).

Yes, you can cook the recipe on low for 6 hours instead of high for 4 hours. The cooking time will vary slightly, but ensure that the chicken reaches the proper internal temperature.

To make this recipe vegetarian, you can replace the chicken with plant-based protein such as tofu, tempeh, or a vegetable-based protein. You may also want to add more vegetables like mushrooms or zucchini for added flavor and texture.

Yes, you can prep the ingredients the night before and store them in the fridge. The next day, simply assemble everything in the slow cooker and set it to cook.

Yes, you can use other types of potatoes like Yukon Gold or russet potatoes, but small red potatoes are ideal for this recipe due to their texture and size. If using larger potatoes, cut them into smaller chunks for even cooking.

Comments

ProWok6708

10/06/2025 01:52:54 PM

If you have a 5 quart slow cooker, you need to try this. It was my night to cook and decided to give this a try. Made as directed. The thighs were juicy and tender and tasted great along with the green beans and potatoes. My wife loved it, and said we need to have this again. Thanks OP for making me a dinnertime hero.

Michelle Mitchell

04/25/2024 09:31:28 PM

Definitely making this again.

audio version

Cook Time: 60 minutes