There’s nothing quite like gathering around the table for a warm, comforting meal that basically cooks itself—and that’s exactly what you get with this Crockpot Chicken, Potatoes and Green Beans Recipe. Tender chicken breasts, vibrant green beans, and hearty red potatoes cook together in a zesty homemade lemon-oregano dressing for a nourishing dinner that feels both wholesome and effortless.
Why You’ll Love This Recipe
- Hands-Off Magic: Just layer, drizzle, and let your slow cooker work its magic—no stirring or babysitting required.
- One-Pot Wonder: Everything cooks together for minimal cleanup, which means less time doing dishes and more time enjoying your evening.
- Bright, Fresh Flavors: The homemade lemon-oregano dressing infuses the chicken, potatoes and green beans with sunny, zesty goodness in every bite.
- Easily Customizable: Switch up veggies or seasonings to match what you have on hand or your family’s favorite flavors—this recipe always delivers.
Ingredients You’ll Need
What I love most about the Crockpot Chicken, Potatoes and Green Beans Recipe is just how simple the ingredient list is—each item plays an essential role in bringing out the best flavor, color, and satisfying texture. Here’s what you’ll need and why it matters:
- Boneless Skinless Chicken Breasts (2 lbs.): The heart of the dish! Choose fresh, plump chicken breasts for tender, juicy results.
- Fresh Green Beans (1/2 lb., trimmed): These add a pop of color and crisp, garden-fresh flavor—don’t skip the trimming for a more pleasant bite.
- Red Potatoes (1 1/4 lbs., diced): Red potatoes hold their shape beautifully and turn creamy as they simmer, adding earthy substance to the meal.
- Fresh Lemon Juice (1/3 cup): Trust me—fresh squeezed makes all the difference! Bottled lemon juice just won’t give you the same fresh, tangy brightness.
- Olive Oil (1/4 cup): For a rich, silky dressing that soaks into every bite. Use a good-quality extra virgin olive oil if possible.
- Dried Oregano (1 tsp.): This classic herb infuses everything with a Mediterranean flair.
- Salt (1 tsp.) & Pepper (1/4 tsp.): Never underestimate this classic pairing! They season every component just right.
- Onion Powder (1/4 tsp.): Adds aromatic warmth without chopping onions—gotta love that.
- Garlic Cloves, minced (2): A hit of real garlic gives the dressing wonderful depth and aroma.
Variations
This Crockpot Chicken, Potatoes and Green Beans Recipe is delicious as written, but it’s also a great blank canvas. Don’t hesitate to tailor it—swap veggies, switch the sauce, or boost flavor to suit any craving or dietary need.
- Change Up the Veggies: Try broccoli florets, asparagus, baby carrots, or even sweet corn if you’re out of green beans—most sturdy veggies work beautifully here.
- Use Italian Dressing: Replace the homemade dressing with your favorite bottled Italian dressing for easy weeknights; Newman’s Own makes a great option.
- Good Seasons Twist: Mix a packet of Good Seasons Italian dressing mix into a stick of melted butter and pour over everything for a totally different, buttery-herby kick.
- Make It Dairy-Free or Gluten-Free: This dish is naturally dairy- and gluten-free as written—just check your store-bought seasonings and dressings if making substitutions.
How to Make Crockpot Chicken, Potatoes and Green Beans Recipe
Step 1: Layer Ingredients in the Crockpot
Start by arranging your chicken breasts in the center of your slow cooker. Nestle the trimmed green beans along one side and the diced red potatoes on the other. I like to mound the potatoes a little higher so they cook evenly—no mixing needed!
Step 2: Whisk Up the Lemon-Oregano Dressing
In a medium bowl, vigorously whisk together the fresh lemon juice, olive oil, dried oregano, salt, pepper, onion powder, and minced garlic. You want a silky, aromatic mixture—take a second to inhale; it’s already delicious!
Step 3: Drizzle and Cook
Pour the dressing over the chicken, potatoes, and green beans, doing your best to cover everything evenly. Pop on the lid and set your slow cooker—4 hours on high for a quicker meal, or up to 7 hours on low for ultra-tender results. No peeking! Keeping the heat in is key for perfect doneness.
Step 4: Serve and Enjoy
Once cooked, check that the chicken is cooked through and the potatoes are fork-tender. Serve each portion with a bit of everything—and don’t forget to spoon some of those lovely juices over the top!
Pro Tips for Making Crockpot Chicken, Potatoes and Green Beans Recipe
- Use Only Fresh Lemon Juice: The fresh citrus is essential—bottled just tastes flat or bitter and can ruin your entire meal.
- Keep the Lid Closed: Resist peeking! Every time you lift the lid, you release heat and lengthen the cooking process.
- Uniform Potato Size: Dice your red potatoes into similar-sized pieces to ensure they cook evenly and become perfectly tender.
- Layering Tricks: Place chicken in the middle, potatoes on one side, and green beans on the other for even cooking and easy serving at the end.
How to Serve Crockpot Chicken, Potatoes and Green Beans Recipe
Garnishes
I love to shower this Crockpot Chicken, Potatoes and Green Beans Recipe with a handful of chopped fresh parsley or a grating of lemon zest right before serving. These simple touches add a burst of color and underscore the fresh, zesty flavors already in the dish. If you’re feeling fancy, a sprinkle of crumbled feta adds a Mediterranean twist!
Side Dishes
This dish is a meal in itself, but you can round it out with some warm crusty bread to soak up the bright, herby juices, or a simple mixed greens salad for a little extra crunch and color. A dollop of tzatziki or hummus on the side is also wonderful if you want a Mediterranean-inspired spread.
Creative Ways to Present
For an extra-special touch, serve each component family-style—pile up the potatoes, green beans, and chicken on a big platter, drizzle with all the juices, and let everyone help themselves. Or, plate everything in individual bowls with a wedge of lemon on the side and a sprig of rosemary for restaurant-worthy flair. Kids especially love the “build your own” aspect of this presentation!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, just let the meal cool to room temperature and pack it into airtight containers. Store it in the fridge for up to three days—the flavors meld and taste even better the next day!
Freezing
As tempting as it might be to freeze portions for a rainy day, I don’t recommend freezing this Crockpot Chicken, Potatoes and Green Beans Recipe. The potatoes tend to develop a grainy texture after freezing and reheating—enjoy it fresh or from the fridge for the best experience.
Reheating
To reheat, simply place leftovers in a microwave-safe dish, cover, and heat gently until warmed through, stirring halfway for even heating. For the best results, you can also reheat in a covered skillet over low heat with a splash of broth or water to keep things moist and prevent the chicken from drying out.
FAQs
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Can I use chicken thighs instead of chicken breasts?
Yes! Boneless, skinless chicken thighs will be just as tasty and even a bit juicier. The cook time will be the same—just be sure they reach an internal temperature of 165°F before serving.
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What can I substitute for red potatoes?
Yukon gold or baby potatoes are great alternatives—they hold their shape and soak up flavor beautifully. Avoid russet potatoes, which can break down and get mushy in the slow cooker.
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Is it really that important to use fresh lemon juice?
Absolutely! Bottled lemon juice can taste bitter or “off” in this recipe, so fresh-squeezed is a must for that bright, zesty flavor that makes this Crockpot Chicken, Potatoes and Green Beans Recipe shine.
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Can I double the recipe for a crowd?
You can—but only if you have a large slow cooker (at least 6 quarts). Make sure ingredients are arranged in even layers so everything cooks through, and add a little extra time if needed.
Final Thoughts
If you’re searching for a cozy, fuss-free dinner that the whole family will love, the Crockpot Chicken, Potatoes and Green Beans Recipe is truly a must-try. With just a little prep and your trusty slow cooker, you’ll have a nourishing meal with incredible flavors—perfect for busy weeknights or a relaxing Sunday supper. Give it a whirl and let it become your new go-to comfort food!
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 delicious and easy meal that cooks all together in one pot. The homemade dressing adds fantastic flavor to the tender chicken, fresh green beans, and hearty red potatoes.
Ingredients
- 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
- 1/3 cup fresh lemon juice (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
Chicken:
Green Beans:
Potatoes:
Homemade Dressing:
Instructions
- Step 1: Place the chicken in the middle of the slow cooker.
- Step 2: In a bowl, whisk together lemon juice, olive oil, oregano, salt, pepper, onion powder, and garlic.
- Step 3: Cover and cook on HIGH for 4 hours or LOW for 7 hours without opening the lid.
Add green beans on one side and mound the potatoes high on the other side.
Pour the mixture over the chicken, green beans, and potatoes.
Notes
- Why can’t I use bottled lemon juice?
Bottled lemon juice can taste bitter and affect the flavor of the dish. Fresh lemon juice is recommended for best results.
- How to Store:
Refrigerate in airtight containers for up to three days. Not recommended for freezing.
- Variations:
Try different vegetables or use Italian dressing as a shortcut.
Nutrition
- Serving Size: 1 serving
- Calories: 506 kcal
- Sugar: 4g
- Sodium: 771mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 52g
- Cholesterol: 145mg
