This simple crockpot chicken with potatoes and green beans is deceptively flavorful—the chicken turns out tender and juicy every time. I’ve been making this recipe for years and it’s in my slow cooker at least a couple times a month. It’s one of those toss-and-forget dinners: assemble the ingredients in the morning, set the crockpot, and come home to a complete, comforting meal. I often serve it with canned biscuits for a quick, family-friendly dinner. If you prefer oven cooking, try the sheet pan version instead.
How to Make It
Prepare your crockpot by spraying it with cooking spray or lining it with a slow cooker liner. Lay 2.5 lbs of boneless, skinless chicken breasts or thighs in the bottom of the pot.
Sprinkle one packet of onion soup mix evenly over the chicken to season it well.
Add one sliced yellow onion on top of the seasoned chicken for sweetness and depth.
Layer 2.5 lbs of chopped potatoes over the chicken and onions. Yukon Golds are ideal for their buttery texture, but any potato will work.
Top the potatoes with 1 lb of fresh, washed green beans. If you use canned green beans, add them during the last hour of cooking to prevent them from becoming mushy.
Sprinkle the second packet of onion soup mix over the vegetables for consistent flavor throughout the dish.
Drizzle 1/2 stick of melted unsalted butter over everything to enrich the sauce and help the potatoes brown slightly as they cook.
Cover and cook on low for 6–8 hours or on high for 4–6 hours, until the chicken is cooked through and the potatoes are tender.
Serve this meal with warm canned biscuits, garlic bread, or a crisp side salad for a satisfying dinner the whole family will enjoy.
Crockpot Chicken, Potatoes and Green Beans
Pin Recipe
Ingredients
- 2.5 lbs Boneless skinless chicken breasts or thighs
- 2 packets Onion soup mix
- 1 Yellow onion, sliced
- 2.5 lbs Potatoes (Yukon Gold preferred), chopped
- 1 lb Fresh green beans
- 1/2 stick Unsalted butter, melted
Instructions
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Place the chicken and sliced onion in the crockpot.
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Season the chicken with one packet of onion soup mix and mix gently to coat.
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Add the potatoes and green beans on top, then sprinkle the remaining packet of soup mix over the vegetables.
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Drizzle the melted butter over everything for richness.
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Cover and cook on low for 6–8 hours or on high for 4–6 hours, until chicken is cooked through and potatoes are tender.
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