I created a one-pot Healthy Slow Cooker meal of seasoned chicken, potatoes and green beans with a bright homemade marinade and a simple secret that deepens the flavor.
I love meals that feel elevated without the work. This one pot dinner has a homemade dressing/marinade and will be your new favorite healthy dinner.
I usually throw boneless skinless chicken thighs in with baby potatoes and let the slow cooker quietly do its thing. The smell that comes out is wrong in the best way, like somehow roasted but easier, and every time I lift the lid people lean in.
If you want a dependable weeknight win that still surprises, try this Healthy Slow Cooker idea.
Ingredients
- Chicken thighs: rich in protein and iron, juicy and fills you up
- Baby potatoes: great source of carbs and fibre, make meal comforting and starchy
- Green beans: low calorie, high fibre and vitamins, they add crisp fresh texture
- Extra virgin olive oil: heart healthy fats, brings richness and smooth mouthfeel
- Lemon juice: bright acidic pop, cuts fattiness, gives lively sour note
- Honey: adds subtle sweetness, balances savory, small amount of natural sugars
- Garlic: pungent, provides savory depth, may boost immune system a bit
- Dijon mustard: tangy, umami notes, helps emulsify marinade for better coating
Ingredient Quantities
- about 2 lb boneless skinless chicken thighs, trimmed
- 1 1/2 lb baby potatoes, halved (or small Yukon Golds)
- 12 oz fresh green beans, trimmed
- 1 small yellow onion, thinly sliced
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice (about 1 lemon)
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 3 cloves garlic, minced
- 1/2 cup low sodium chicken broth
- 1 tbsp low sodium soy sauce
- 1 tsp dried Italian seasoning
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp kosher salt, or to taste
- 1/2 tsp freshly ground black pepper
- 2 tbsp chopped fresh parsley, optional
How to Make this
1. Trim chicken and halve the baby potatoes; trim the green beans and thinly slice the onion so everything cooks evenly, dont skip that.
2. In a bowl whisk together 3 tbsp olive oil, 2 tbsp lemon juice, 1 tbsp Dijon, 1 tbsp honey, 3 minced garlic cloves, 1/2 cup low sodium chicken broth, 1 tbsp low sodium soy sauce, 1 tsp Italian seasoning, 1 tsp paprika, 1 tsp onion powder, 1 tsp kosher salt and 1/2 tsp black pepper until well combined.
3. Toss the chicken thighs in about half of the dressing so theyre well coated; let them sit while you prep the slow cooker base, 10 minutes is fine.
4. Place the halved potatoes and the sliced onion in the bottom of the slow cooker; pour a little of the remaining dressing over the potatoes so they wont be bland.
5. Arrange the coated chicken thighs over the potatoes, then pour the rest of the dressing and any leftover juices over the chicken.
6. Cook on low about 4 to 5 hours or on high about 2 to 3 hours, until the chicken reaches 165 F in the thickest part and the potatoes are tender.
7. Add the trimmed green beans in the last 30 to 45 minutes of cooking so they stay bright and slightly crisp, not mushy.
8. Optional: if you want extra flavor brown the chicken 1 to 2 minutes per side in a hot skillet before adding to the slow cooker, it adds a nice crust but its not required.
9. Taste and adjust salt if needed, sprinkle 2 tbsp chopped fresh parsley over everything and serve right away, spooning the pan juices over the chicken and potatoes.
Equipment Needed
1. Slow cooker (4 to 6 quart) — sorry, dont use long cook times without one.
2. Large mixing bowl for the dressing and tossing the chicken.
3. Whisk or fork to blend the dressing.
4. Chef’s knife and cutting board to trim chicken, halve potatoes and slice the onion.
5. Measuring cups and spoons for the oil, lemon, broth and spices.
6. Tongs or a large slotted spoon to arrange and lift the chicken and potatoes.
7. Large skillet for optional quick searing before the slow cooker.
8. Instant read thermometer to make sure the chicken hits 165 F.
FAQ
Slow Cooker Seasoned Chicken, Green Beans And Potatoes Recipe Substitutions and Variations
- Boneless skinless chicken thighs: boneless chicken breasts (watch cook time, breasts dry out faster), bone-in chicken thighs for deeper flavor, or turkey cutlets cooked till tender.
- Baby potatoes: small red or Yukon Golds, fingerling potatoes, or sweet potatoes cut to similar size (sweet will soften faster and add sweetness).
- Fresh green beans: asparagus (trimmed), sugar snap peas, or frozen green beans (add a bit later since they release water).
- Dijon mustard: whole grain or stoneground mustard, yellow mustard in a pinch, or 1 tsp dry mustard mixed with a little water.
Pro Tips
1) Brown the chicken first if you can. Pat the thighs really dry, salt them a little, then sear 1 to 2 minutes per side in a screaming hot pan. It only takes a couple minutes and gives a crust and flavor the slow cooker cant create, just dont overcrowd the skillet or steaming will ruin the crust.
2) Make the potatoes uniform so they finish at the same time. If some are bigger, quarter them or give them a 3 to 4 minute zap in the microwave to jump-start their cooking. That way you wont end up with mushy beans and underdone potatoes.
3) Hold back some of the dressing and use it smartly. Reserve a few tablespoons to baste halfway through or to simmer down on the stovetop after cooking into a quick glaze with a tiny cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water). It concentrates the flavors and gives a nicer sauce to spoon over everything.
4) Add the green beans late and finish with bright acid. Toss the beans with a squeeze of lemon and a pinch of salt right before you add them so they stay vibrant, then let the whole dish rest 5 to 10 minutes after cooking so the juices settle. Checking the chicken with a thermometer helps avoid overcooking, its worth it.
Slow Cooker Seasoned Chicken, Green Beans And Potatoes Recipe
I created a one-pot Healthy Slow Cooker meal of seasoned chicken, potatoes and green beans with a bright homemade marinade and a simple secret that deepens the flavor.
6
servings
506
kcal
Equipment: 1. Slow cooker (4 to 6 quart) — sorry, dont use long cook times without one.
2. Large mixing bowl for the dressing and tossing the chicken.
3. Whisk or fork to blend the dressing.
4. Chef’s knife and cutting board to trim chicken, halve potatoes and slice the onion.
5. Measuring cups and spoons for the oil, lemon, broth and spices.
6. Tongs or a large slotted spoon to arrange and lift the chicken and potatoes.
7. Large skillet for optional quick searing before the slow cooker.
8. Instant read thermometer to make sure the chicken hits 165 F.
Ingredients
-
about 2 lb boneless skinless chicken thighs, trimmed
-
1 1/2 lb baby potatoes, halved (or small Yukon Golds)
-
12 oz fresh green beans, trimmed
-
1 small yellow onion, thinly sliced
-
3 tbsp extra virgin olive oil
-
2 tbsp fresh lemon juice (about 1 lemon)
-
1 tbsp Dijon mustard
-
1 tbsp honey
-
3 cloves garlic, minced
-
1/2 cup low sodium chicken broth
-
1 tbsp low sodium soy sauce
-
1 tsp dried Italian seasoning
-
1 tsp paprika
-
1 tsp onion powder
-
1 tsp kosher salt, or to taste
-
1/2 tsp freshly ground black pepper
-
2 tbsp chopped fresh parsley, optional
Directions
- Trim chicken and halve the baby potatoes; trim the green beans and thinly slice the onion so everything cooks evenly, dont skip that.
- In a bowl whisk together 3 tbsp olive oil, 2 tbsp lemon juice, 1 tbsp Dijon, 1 tbsp honey, 3 minced garlic cloves, 1/2 cup low sodium chicken broth, 1 tbsp low sodium soy sauce, 1 tsp Italian seasoning, 1 tsp paprika, 1 tsp onion powder, 1 tsp kosher salt and 1/2 tsp black pepper until well combined.
- Toss the chicken thighs in about half of the dressing so theyre well coated; let them sit while you prep the slow cooker base, 10 minutes is fine.
- Place the halved potatoes and the sliced onion in the bottom of the slow cooker; pour a little of the remaining dressing over the potatoes so they wont be bland.
- Arrange the coated chicken thighs over the potatoes, then pour the rest of the dressing and any leftover juices over the chicken.
- Cook on low about 4 to 5 hours or on high about 2 to 3 hours, until the chicken reaches 165 F in the thickest part and the potatoes are tender.
- Add the trimmed green beans in the last 30 to 45 minutes of cooking so they stay bright and slightly crisp, not mushy.
- Optional: if you want extra flavor brown the chicken 1 to 2 minutes per side in a hot skillet before adding to the slow cooker, it adds a nice crust but its not required.
- Taste and adjust salt if needed, sprinkle 2 tbsp chopped fresh parsley over everything and serve right away, spooning the pan juices over the chicken and potatoes.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 368g
- Total number of serves: 6
- Calories: 506kcal
- Fat: 26.3g
- Saturated Fat: 6.3g
- Trans Fat: 0.03g
- Polyunsaturated: 1.3g
- Monounsaturated: 13.3g
- Cholesterol: 133mg
- Sodium: 561mg
- Potassium: 940mg
- Carbohydrates: 27.2g
- Fiber: 4.7g
- Sugar: 5.7g
- Protein: 32.2g
- Vitamin A: 400IU
- Vitamin C: 34mg
- Calcium: 55mg
- Iron: 3mg