Crockpot Chicken Potatoes Green Beans: Easy One-Pot Recipe

Crockpot chicken potatoes green beans – the ultimate set-it-and-forget-it meal that will revolutionize your weeknights! Imagine coming home after a long day to the aroma of tender chicken, perfectly cooked potatoes, and crisp-tender green beans, all simmered to perfection in a flavorful broth. No slaving over a hot stove, no endless pots and pans to wash – just pure, delicious comfort food ready to be devoured.

This humble dish, a variation on classic one-pot meals, speaks to the heart of home cooking. While its exact origins are difficult to pinpoint, the concept of combining protein, starch, and vegetables in a single vessel has been a culinary staple across cultures for centuries. Think of hearty stews and braises passed down through generations, each adapted to local ingredients and tastes. This crockpot chicken potatoes green beans recipe is a modern, convenient take on that timeless tradition.

What makes this dish so universally loved? It’s the perfect trifecta of taste, texture, and ease. The chicken becomes incredibly moist and flavorful as it slow cooks, absorbing the savory broth. The potatoes offer a comforting, creamy texture, while the green beans provide a delightful snap. And, of course, the sheer convenience of a crockpot meal is undeniable. Simply toss everything in, set the timer, and walk away. It’s a lifesaver for busy families and anyone who appreciates a delicious, home-cooked meal without the fuss.

this Recipe

Ingredients:

• 2 lbs boneless, skinless chicken breasts
• 1.5 lbs Yukon Gold potatoes, peeled and cubed
• 1 lb fresh green beans, trimmed
• 1 large yellow onion, chopped
• 2 cloves garlic, minced
• 1 (10.75 oz) can condensed cream of mushroom soup
• 1 (10.75 oz) can condensed cream of chicken soup
• 1 cup chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• Optional: 1/4 cup chopped fresh parsley, for garnish

Preparing the Ingredients:

Okay, let’s get started! First things first, we need to prep all our veggies and chicken. This will make the whole cooking process much smoother. Trust me, a little prep goes a long way!

1. Chicken Prep: Take your chicken breasts and give them a good rinse under cold water. Pat them dry with paper towels. This helps them brown a little better (even though we’re using a crockpot!). If your chicken breasts are particularly thick, you can cut them in half horizontally to ensure they cook evenly. This also helps them absorb more of that delicious flavor from the soup and herbs.
2. Potato Prep: Now for the potatoes! I prefer Yukon Gold because they get nice and creamy in the crockpot, but Russet potatoes will work too. Peel them thoroughly and then cut them into roughly 1-inch cubes. You want them to be a manageable size so they cook through without turning to mush. If you’re using Russets, you might want to soak them in cold water for about 30 minutes after cutting to remove some of the excess starch. This will help prevent them from sticking together in the crockpot.
3. Green Bean Prep: Next up, the green beans. Wash them well and trim off the ends. You can snap them in half if you prefer shorter pieces, but I usually leave them whole.
4. Onion and Garlic Prep: Chop the onion into a medium dice. You don’t want it too fine, as it will cook down quite a bit. Mince the garlic. If you don’t have a garlic press, you can finely chop it with a knife. Just be careful not to burn it when you sauté it later.

Sautéing the Aromatics (Optional but Recommended):

This step is optional, but I highly recommend it! Sautéing the onion and garlic before adding them to the crockpot really enhances the flavor of the dish. It brings out their sweetness and adds a depth of flavor that you just can’t get otherwise.

1. Heat the Oil: Heat the olive oil in a large skillet over medium heat. You want the oil to be shimmering but not smoking.
2. Sauté the Onion: Add the chopped onion to the skillet and cook until it’s softened and translucent, about 5-7 minutes. Stir it occasionally to prevent it from burning.
3. Add the Garlic: Add the minced garlic to the skillet and cook for another minute, until fragrant. Be careful not to burn the garlic, as it will turn bitter.
4. Remove from Heat: Remove the skillet from the heat and set it aside.

Layering in the Crockpot:

Now comes the fun part – layering everything in the crockpot! The order in which you layer the ingredients is important. We want the potatoes on the bottom so they have the longest cooking time, and the chicken in the middle so it stays nice and moist.

1. Potatoes First: Place the cubed potatoes in the bottom of the crockpot. Spread them out in an even layer.
2. Onion and Garlic Next: If you sautéed the onion and garlic, pour them over the potatoes. If not, just sprinkle the chopped onion and minced garlic over the potatoes.
3. Chicken Time: Place the chicken breasts on top of the potatoes and onion/garlic mixture. Try to arrange them so they’re not overlapping too much.
4. Green Beans On Top: Scatter the green beans over the chicken.

Adding the Soup and Seasonings:

This is where the magic happens! The cream of mushroom and cream of chicken soups create a creamy, flavorful sauce that coats everything in the crockpot. The herbs and spices add another layer of flavor that will make your taste buds sing.

1. Combine the Soups: In a medium bowl, whisk together the condensed cream of mushroom soup and the condensed cream of chicken soup.
2. Add the Chicken Broth: Gradually whisk in the chicken broth until the mixture is smooth and creamy.
3. Season with Herbs and Spices: Stir in the dried thyme, dried rosemary, salt, and pepper.
4. Pour Over the Ingredients: Pour the soup mixture evenly over the chicken and vegetables in the crockpot. Make sure everything is coated.

Cooking Process:

Now it’s time to let the crockpot do its thing! This is the best part – you can just set it and forget it (almost!).

1. Cook on Low: Cover the crockpot and cook on low for 6-8 hours, or until the chicken is cooked through and the potatoes are tender. The exact cooking time will depend on your crockpot, so check the chicken and potatoes for doneness after 6 hours.
2. Cook on High (Optional): If you’re short on time, you can cook it on high for 3-4 hours. However, I find that cooking it on low results in a more tender and flavorful dish.
3. Check for Doneness: To check if the chicken is cooked through, insert a meat thermometer into the thickest part of the breast. It should register 165°F (74°C). The potatoes should be easily pierced with a fork.

Shredding the Chicken (Optional):

This step is optional, but I often like to shred the chicken before serving. It makes it easier to eat and helps the sauce coat everything more evenly.

1. Remove the Chicken: Carefully remove the chicken breasts from the crockpot and place them on a cutting board.
2. Shred the Chicken: Use two forks to shred the chicken into bite-sized pieces.
3. Return to Crockpot: Return the shredded chicken to the crockpot and stir it into the sauce.

Serving and Garnishing:

Almost there! Now it’s time to serve up this delicious and comforting meal.

1. Serve Hot: Serve the crockpot chicken, potatoes, and green beans hot.
2. Garnish (Optional): Garnish with chopped fresh parsley, if desired. This adds a pop of color and freshness to the dish.
3. Serving Suggestions: This dish is great on its own, but you can also serve it with a side of crusty bread for soaking up the delicious sauce. A simple side salad would also be a nice addition.

Tips and Variations:

Here are a few tips and variations to help you customize this recipe to your liking:

• Add More Vegetables: Feel free to add other vegetables to the crockpot, such as carrots, celery, or mushrooms. Just make sure to adjust the cooking time accordingly.
• Use Different Soup: If you don’t like cream of mushroom or cream of chicken soup, you can use cream of celery soup or cream of potato soup instead.
• Spice it Up: Add a pinch of red pepper flakes to the soup mixture for a little bit of heat.
• Add Bacon: Cooked and crumbled bacon would be a delicious addition to this dish. Sprinkle it over the top before serving.
• Make it Healthier: Use low-sodium soup and chicken broth to reduce the sodium content of the dish. You can also use olive oil spray instead of olive oil to reduce the fat content.
• Thickening the Sauce: If you find that the sauce is too thin, you can thicken it by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir the mixture into the crockpot during the last 30 minutes of cooking.
• Using Frozen Green Beans: If you don’t have fresh green beans, you can use frozen green beans. Add them to the crockpot during the last hour of cooking.

Storage Instructions:

Leftovers can be stored in

Conclusion:

So, there you have it! This Crockpot Chicken, Potatoes, and Green Beans recipe is truly a game-changer for busy weeknights or lazy weekends. I know I’ve said it before, but the sheer simplicity of tossing everything into the crockpot and letting it work its magic is just unbeatable. The chicken comes out incredibly tender and flavorful, infused with the savory goodness of the potatoes and the fresh, slightly sweet taste of the green beans. It’s a complete, satisfying meal that requires minimal effort, and honestly, who doesn’t love that?

But the real reason this recipe is a must-try goes beyond just convenience. It’s the taste! The slow cooking process allows all the flavors to meld together beautifully, creating a depth of flavor that you just can’t achieve with faster cooking methods. The chicken absorbs the herbs and spices, the potatoes become creamy and melt-in-your-mouth tender, and the green beans retain a slight bite while soaking up all the delicious juices. It’s a symphony of flavors and textures that will have your family asking for seconds (and maybe even thirds!).

Serving Suggestions and Variations

While this recipe is fantastic as is, there’s always room for a little personalization! For a creamier dish, consider adding a can of cream of mushroom soup or a dollop of sour cream during the last hour of cooking. If you’re a fan of spice, a pinch of red pepper flakes or a dash of hot sauce will add a nice kick. You could also experiment with different herbs and spices – rosemary, thyme, or garlic powder would all be delicious additions. And for a heartier meal, feel free to add other vegetables like carrots, onions, or celery.

As for serving suggestions, this Crockpot Chicken, Potatoes, and Green Beans is perfect on its own, but it also pairs well with a side salad or some crusty bread for soaking up all those flavorful juices. You could even shred the chicken and use it to make tacos or wraps. The possibilities are endless!

I truly believe this recipe will become a staple in your household, just as it has in mine. It’s a comforting, delicious, and incredibly easy way to get a healthy and satisfying meal on the table. So, what are you waiting for? Gather your ingredients, dust off your crockpot, and give this recipe a try! I promise you won’t be disappointed.

And most importantly, I’d love to hear about your experience! Did you make any variations? What did your family think? Share your photos and comments below – I’m always eager to see how you make this recipe your own. Happy cooking!

I’m confident that this Crockpot Chicken, Potatoes, and Green Beans will become a family favorite. Enjoy!