Dinner

Chicken, Potatoes, and Green Beans Slow Cooker Recipe

ByHugo Harnd January 27, 2026January 27, 2026

Introduction

This Chicken Potatoes and Green Beans recipe is a simple, wholesome meal perfect for busy weeknights. Using a slow cooker, the chicken stays tender while the potatoes and green beans absorb bright, savory lemon flavors. It’s an effortless dish that delivers great taste with minimal prep.

The image shows a close-up of a white plate with cooked food arranged in layers. At the top, there are several long green beans with a shiny, lightly seasoned surface. Below the green beans is a golden-brown roasted chicken breast, cut into thick slices revealing tender, white meat inside, sprinkled with black pepper and garlic bits. To the right of the chicken, there are chunky potato pieces with a light golden color and some black pepper seasoning. The texture of the chicken is slightly moist and flaky, and the potatoes have a smooth cooked surface. The plate sits on a white marbled surface with a glimpse of a textured cloth napkin in the corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 pounds boneless skinless chicken breasts (trimmed)
1/2 pound fresh green beans (trimmed)
1 pound red skin potatoes (cubed)
1/3 cup lemon juice
1/4 cup olive oil
1 teaspoon Montreal chicken seasoning
1 teaspoon lemon pepper
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon onion powder
2 cloves minced garlic (or 1 teaspoon minced garlic)
3 tablespoons salted butter (optional)

Instructions

Step 1: In a medium bowl, whisk together the lemon juice, olive oil, Montreal chicken seasoning, lemon pepper, salt, black pepper, onion powder, and minced garlic until well combined.
Step 2: Place the cubed potatoes on one side of the slow cooker.
Step 3: Add the trimmed green beans to the opposite side of the slow cooker.
Step 4: Drizzle the melted salted butter evenly over the potatoes and green beans for extra richness. If you prefer, use unsalted butter and add a pinch of salt.
Step 5: Arrange the chicken breasts in the center of the slow cooker between the vegetables.
Step 6: Pour the lemon juice mixture evenly over the chicken, potatoes, and green beans.
Step 7: Cover and cook on HIGH for 3 to 4 hours or on LOW for 4 to 6 hours. Avoid opening the lid during cooking to keep the heat and moisture consistent.

Tips & Variations

For extra flavor, add fresh herbs like thyme or rosemary before cooking.
Use baby potatoes instead of cubed red skin potatoes for a quicker cooking time and a slightly different texture.
Swap green beans for asparagus or broccoli for a different vegetable option.
Add a splash of chicken broth if you prefer a moister dish with a little extra sauce.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop until warmed through. For best texture, avoid overcooking during reheating.

How to Serve

A close-up image of a plate with four main sections: at the top, long green beans with a shiny, cooked texture and sprinkled with crushed black pepper, in the middle left, several thick slices of cooked turkey breast showing a golden brown exterior and juicy white inside with some pepper and spice on top, on the middle right and bottom right, large chunks of cooked potatoes with pale yellow flesh and lightly seasoned with black pepper, and at the bottom left, shredded turkey meat with visible fibers and seasoning. The plate is black, placed on a white marbled surface, and a woman's hand holds a gold fork in the bottom left corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen green beans instead of fresh?

Yes, you can use frozen green beans. Add them to the slow cooker along with the potatoes. Keep in mind frozen beans may release extra moisture and might cook slightly faster.

Is it necessary to use a slow cooker for this recipe?

The slow cooker helps keep the chicken tender and melds flavors nicely, but you can also bake this dish in the oven at 375°F (190°C) for about 45 minutes, covered tightly with foil. Check for doneness and adjust cooking times as needed.