Ingredients:

  • 2 lb boneless, skinless chicken breast, trimmed
  • 1.5 lb baby potatoes, halved or quartered
  • 1 lb fresh green beans, trimmed
  • 2 Tbsp olive oil (or melted butter)
  • 1/2 cup chicken broth (low sodium preferred)
  • 3 cloves garlic, minced
  • 1 Tbsp Italian seasoning
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 1 tsp salt (plus more to taste)
  • 1/2 tsp black pepper
  • 1 Tbsp fresh lemon juice (optional, for finishing)
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. In a medium bowl, whisk together the olive oil (or melted butter), chicken broth, minced garlic, Italian seasoning, smoked paprika, thyme, salt, and pepper. This creates the flavor bath for the chicken.
  2. Add your trimmed chicken pieces to the seasoning mixture and toss until they are completely coated. Set aside.
  3. Place the halved or quartered potatoes directly into the bottom of your slow cooker. This mandatory layer ensures the potatoes cook fully.
  4. Carefully pour the seasoned chicken and all the remaining liquid mixture over the potatoes.
  5. Secure the lid. Cook on LOW for 7–8 hours or on HIGH for 3.5–4 hours. Do not lift the lid during this phase to maintain temperature and moisture.
  6. When you have about 45–60 minutes left in your cook time (check that the potatoes are fork-tender), stir in the trimmed fresh green beans. Continue cooking until they are crisp-tender and vibrant green.
  7. Continue cooking until the time is up and the chicken shreds easily. Turn the slow cooker off. Stir in the optional but essential fresh lemon juice to brighten the flavors.
  8. Garnish heavily with fresh parsley for color and freshness before serving immediately.