Slow Cooker Chicken and Potatoes
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Dinner doesn’t get easier or more satisfying than this Slow Cooker Chicken and Potatoes! Juicy chicken breasts, tender baby potatoes, and crisp green beans come together with the irresistible flavor of buttery garlic and ranch seasoning. This recipe is a lifesaver on busy days when you still crave a hearty, home cooked meal, just toss everything in the slow cooker and let it do the work.
Before You Start
- Choose the right potatoes: Baby potatoes work best because they cook evenly and hold their shape. If you have larger potatoes, cut them into similar-sized pieces.
- Trim the green beans: Make sure to trim the ends of the green beans for a clean presentation and better texture.
- Use fresh garlic: Freshly minced garlic gives the dish a stronger, more flavorful kick compared to jarred garlic.
- Don’t overcrowd the slow cooker: Arrange the ingredients in a single layer so everything cooks evenly.
- Adjust the salt: Ranch seasoning already contains salt, so taste and adjust sparingly before adding extra.
Ingredients You’ll Need
- Baby Potatoes: You can use Yukon Golds instead if that’s what you have—just cut them into chunks.
- Fresh Green Beans: If green beans aren’t your thing, swap them with broccoli or asparagus.
- Boneless Skinless Chicken Breasts: You can use chicken thighs if you prefer something juicier.
- Ranch Seasoning: Packs all the herby, savory goodness into one little packet. You can use a homemade mix if you prefer.
Start by arranging the baby potatoes and green beans at the bottom of your slow cooker. Next, spread out the green beans over the potatoes. Lay the chicken breasts right on top of the veggies. If you’re using thighs instead, that’s totally fine, just try to keep the pieces in a single layer so they cook evenly.
Now, grab a small bowl and mix your melted butter with the minced garlic and ranch seasoning. You really want to stir it well so every bite gets that herby, garlicky goodness. Pour this magic over the chicken and veggies, making sure you drizzle it evenly. If some butter pools up, use a spoon to spread it around.
Sprinkle a pinch of salt and pepper over everything. Be careful here, though—the ranch seasoning already has some salt, so go light at first. Cover your slow cooker and decide your cooking method. Low and slow for 4–5 hours is my go-to, but if you’re short on time, 2–3 hours on high works too. Just keep an eye on the chicken—it’s done when it’s no longer pink in the middle and the potatoes are fork-tender.
How To Serve
This dish is a hearty meal on its own, but I love pairing it with something extra to round out the flavors. Here are some ideas to serve alongside:
Easy Coleslaw
Air Fryer Corn On The Cob
Easy Garlic Bread
Lemon Orzo with Asparagus
Frequently Asked Questions
Can I use bone-in chicken instead of boneless chicken breasts?
Absolutely! Bone-in chicken breasts or thighs work just as well, but you may need to add an extra 30 minutes to the cooking time to ensure they cook through properly.
Can I use frozen chicken?
Yes, but make sure to thaw the chicken first. Slow cookers don’t bring frozen chicken up to a safe temperature quickly enough, so thaw it in the fridge overnight before using.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until everything is warmed through.
Can I freeze the leftovers?
Yes, you can freeze this dish. Let it cool completely, then transfer to freezer-safe containers. Freeze for up to 3 months. When you’re ready to eat, thaw in the fridge overnight and reheat in the oven at 350°F until heated through.
How do I know when the chicken is done?
Check if the chicken is no longer pink in the center and has an internal temperature of 165°F (74°C) using a meat thermometer. This ensures it’s fully cooked and safe to eat.
Slow Cooker I Use
Crock-Pot 6 Quart Cook & Carry Programmable Slow Cooker with Digital Timer, Stainless Steel
More Delicious Slow Cooker Recipes
- Slow Cooker Steak and Potatoes
- Crockpot Cabbage Rolls
- Slow Cooker Beef Madras
- Crockpot Steak And Gravy
- Crockpot Chicken And Rice
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Slow Cooker Chicken and Potatoes
Video
Ingredients
- 1½ pounds baby potatoes (halved)
- 1 pound fresh green beans (trimmed)
- 4 boneless skinless chicken breasts
- 4 tablespoons butter (melted)
- 4 cloves garlic (minced)
- 1 ounce ranch seasoning mix (or homemade equivalent)
- salt and pepper (to taste)
- fresh parsley (chopped, for garnish)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Arrange potatoes and green beans on the bottom of your slow cooker. Place the chicken breasts on top of the vegetables.
- In a small bowl, mix the melted butter, minced garlic, and ranch seasoning until well combined. Pour the butter mixture over the chicken and vegetables, ensuring everything is coated. Season with salt and pepper to taste.
- Cover and cook on low for 4-5 hours, or 2-3 hours on high, or until the chicken is cooked through and the potatoes are tender.
- Garnish with chopped parsley if desired before serving.
Equipment
Notes
- Sear the chicken in a hot skillet before adding it to the slow cooker if you want deeper flavor and a golden crust.
- Use fresh herbs like thyme or rosemary for an extra pop of freshness if you have them on hand.
- For crispy green beans, toss them in during the last hour of cooking instead of adding them at the start.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
