Name: Slow Cooker Chicken, Potatoes, and Green Beans Recipe
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Cuisine: American
Ingredients: 1.5 pounds boneless skinless chicken breasts, trimmed; ½ pound fresh green beans, trimmed; 1 pound red skin potatoes, cubed; ⅓ cup lemon juice; ¼ cup olive oil; 1 teaspoon Montreal chicken seasoning; 1 teaspoon lemon pepper; 1 teaspoon salt; ½ teaspoon black pepper; ¼ teaspoon onion powder; 2 cloves garlic, minced (or 1 teaspoon minced garlic); 3 Tablespoons salted butter, melted

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I absolutely love sharing this Slow Cooker Chicken, Potatoes, and Green Beans Recipe with you because it’s one of those incredibly satisfying, all-in-one meals that feels homemade but requires almost no fuss. I toss tender chicken breasts, juicy red skin potatoes, and crisp green beans into the slow cooker with a flavorful lemony marinade, then let it do all the work. The result is a hearty, wholesome dinner that’s bursting with bright citrus notes and comforting textures — perfect for busy evenings when you want a nourishing meal without standing over the stove.

Why You’ll Love This Slow Cooker Chicken, Potatoes, and Green Beans Recipe

What really stands out to me about this recipe is its perfect balance of flavors and textures. The lemon juice adds a fresh zing that brightens every bite, while the Montreal chicken seasoning and lemon pepper build layers of savory, aromatic goodness. The potatoes absorb all those lovely juices, making them silky soft yet flavorful, and the green beans add a satisfying snap to contrast the tender chicken. It’s like a little symphony of tastes that’s at once cozy and refreshing.

Beyond flavor, what makes this dish truly special is how effortless it is to prepare. I just throw everything in the slow cooker—no need to brown or prep extensively—and let it cook while I go about my day. It’s a dream for weeknight dinners, family gatherings, or even a low-key dinner party where you want to impress without stress. This recipe stands out because it’s so straightforward but delivers restaurant-quality results that everyone will rave about.

Ingredients You’ll Need

A white oval slow cooker filled with three distinct layers side by side: on the left, chopped small red potatoes with specks of seasoning; in the middle, three raw pink chicken pieces sprinkled with minced garlic and spices; on the right, fresh green beans evenly stacked and lightly seasoned. The slow cooker sits on a wooden surface with a bit of a white marbled texture visible around the edges. photo taken with an iphone --ar 4:5 --v 7

The ingredients for this Slow Cooker Chicken, Potatoes, and Green Beans Recipe are wonderfully simple yet essential to creating the perfect harmony of flavors and textures. Each component—from the fresh green beans to the zesty lemon juice—comes together to create a dish that’s vibrant, healthy, and satisfying.

Pro Tip ✨

Check out the full list of ingredients and measurements in the recipe card below.

Boneless skinless chicken breasts: These provide tender, juicy protein that cooks beautifully in the slow cooker without drying out.
Fresh green beans: They add a delightful crunch and vibrant color that lightens the dish perfectly.
Red skin potatoes: Cubed for quick cooking, these soak up all the seasoning and lemony juices for a buttery texture.
Lemon juice: The star of the marinade, it brightens the whole dish with a fresh, tangy lift.
Olive oil: Adds richness and helps marry the flavors smoothly.
Montreal chicken seasoning: A robust blend that amps up the savory notes with herbs and spices.
Lemon pepper: Complements the lemon juice by adding citrusy spice and a peppery kick.
Salt and black pepper: Basic but essential seasonings to bring out each ingredient’s best.
Onion powder: Adds subtle depth without overpowering the fresh flavors.
Minced garlic: For a fragrant, savory punch that enhances every bite.
Salted butter (optional): Melting over the veggies before cooking adds indulgent richness and silky texture.

Directions

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 fully combined. This marinade is what brings all the layers of flavor to life, so mixing it well is key.

Step 2: Place the cubed red skin potatoes on one side of your slow cooker. These form a hearty base that will soak up all the delicious juices as it cooks.

Step 3: On the opposite side, add the trimmed fresh green beans. Their freshness and texture will be a lovely contrast to the tender potatoes and chicken.

Step 4: Optionally, drizzle melted salted butter over the potatoes and green beans for added richness. I love how this step transforms the veggies into buttery delights that feel extra special.

Step 5: Layer the boneless skinless chicken breasts right in the center between the potatoes and green beans. This placement helps the chicken cook in contact with the flavorful vegetables and keeps everything moist.

Step 6: Pour your lemony marinade evenly over the chicken, potatoes, and green beans, making sure each component is well coated. This ensures every bite will be bursting with vibrant, tangy flavor.

Step 7: Cover your slow cooker 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 trapped and flavors intense. I recommend checking the chicken’s internal temperature near the end to ensure it has reached 165° for safe, juicy perfection.

Servings and Timing

This Slow Cooker Chicken, Potatoes, and Green Beans Recipe makes about 4 hearty servings, perfectly portioned for a family dinner or meal prepping for a few days. Prep time is delightfully short—just 15 minutes to chop, whisk, and arrange everything in the slow cooker. Cook time varies depending on your slow cooker’s heat setting: generally 3 to 4 hours on HIGH or 4 to 6 hours on LOW works best. Altogether, you’re looking at roughly 4 hours and 15 minutes from start to finish, with no additional resting or cooling time needed before serving.

How to Serve This Slow Cooker Chicken, Potatoes, and Green Beans Recipe

A white plate shows a meal with three main parts: golden brown cooked chicken thighs on the right, shiny green beans placed in the middle on top of the chicken, and small yellow potatoes cut in half on the left side of the plate. The chicken has a slightly crispy and glazed texture with visible black pepper and sauce. A silver fork is on the right side of the plate resting on the edge. The plate is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

I love serving this meal fresh and warm straight from the slow cooker—it’s comforting and satisfying at its best that way. For an easy weeknight dinner, I simply plate portions of chicken nestled alongside the potatoes and green beans, then spoon a little of the cooking juices over the top for extra moisture and flavor. A sprinkle of fresh chopped parsley or thyme adds a pop of color and herbs that brighten up the presentation beautifully.

If you want to elevate this dish for guests, I recommend adding a crisp, light salad with lemon vinaigrette or a side of crusty bread to soak up all those lovely juices. For drinks, a chilled glass of Sauvignon Blanc or a sparkling water with lemon complements the citrusy notes perfectly. This meal is also ideal for casual family dinners or even holiday gatherings when you need something easy yet elegant.

When plating, portion out the chicken breasts alongside a balanced scoop of potatoes and green beans. Serving while everything is hot or warm brings out the best textures and flavors, but leftovers are delicious gently reheated as well. I always encourage a relaxed, colorful plate that invites everyone to dig in and savor every bite.

Variations

I find this Slow Cooker Chicken, Potatoes, and Green Beans Recipe incredibly adaptable to your tastes and dietary needs. For example, you can swap chicken breasts for thighs if you prefer darker meat that stays extra juicy and flavorful. If you’re looking for gluten-free or dairy-free options, simply skip the optional butter or use a plant-based alternative without sacrificing richness.

Want to mix up the flavors? Try adding fresh herbs like rosemary or thyme to the marinade for a woodsy twist, or swap lemon juice for orange juice to bring a mellow sweetness. You can also experiment with different vegetables such as baby carrots or snap peas to change up the color and texture without extra work.

If slow cooking isn’t your thing, I’ve even prepared a similar version in the oven by roasting everything together on a baking sheet, though the slow cooker truly infuses deeper flavor and tenderness over time. Trust me, once you try it in the slow cooker, you’ll appreciate how hands-off and delicious this meal becomes.

Storage and Reheating

Storing Leftovers

When I have leftovers, I store them in airtight containers in the refrigerator, which keeps the flavors fresh for up to 3 to 4 days. Glass or BPA-free plastic containers with secure lids work best to avoid any spills or odors. I always let the dish cool to room temperature before sealing and refrigerating to preserve the best texture.

Freezing

This recipe freezes well too! To freeze, I portion the leftovers into freezer-safe containers or heavy-duty resealable bags, pressing out as much air as possible before sealing. Frozen, the dish maintains great quality for up to 2 months. When you’re ready to enjoy it again, thaw overnight in the refrigerator before reheating to keep the textures intact.

Reheating

For reheating, I prefer warming the leftovers gently on the stovetop over low heat or in the microwave with short bursts to avoid drying out the chicken. Adding a splash of water or broth during reheating helps restore the juicy consistency. Avoid reheating for too long at high heat to keep the potatoes tender and green beans crisp.

FAQs

Can I use frozen green beans instead of fresh?

Absolutely! Frozen green beans work fine in this recipe, but I recommend adding them about halfway through the cooking time so they don’t get overly mushy. Fresh green beans will have a brighter color and firmer texture, but frozen is a convenient alternative.

Is it necessary to use boneless skinless chicken breasts?

You can use other cuts like thighs or drumsticks if you prefer. Just remember that thighs may require a little longer cooking time to become tender. The breasts are great for quick cooking and a leaner meal.

How can I tell when the chicken is fully cooked?

The best way is to use a meat thermometer and ensure the internal temperature reaches 165°F (74°C). The meat should also be white all the way through with no pink remaining.

Can I prepare this recipe the night before and cook the next day?

Yes! Marinating the chicken and mixing everything in the slow cooker insert the night before can actually deepen the flavors. Just cover and refrigerate overnight. In the morning, start the slow cooker as usual.

What sides pair well with this Slow Cooker Chicken, Potatoes, and Green Beans Recipe?

I like serving it with a fresh green salad, steamed rice, or some warm crusty bread. Light sides that complement without overpowering work best so the chicken and veggies remain the star of the meal.

Conclusion

If you’re craving a fuss-free, comforting dinner that feels both fresh and filling, I wholeheartedly encourage you to try this Slow Cooker Chicken, Potatoes, and Green Beans Recipe. It’s a wonderful way to enjoy wholesome ingredients with minimal effort, and the bright lemony flavors will delight your taste buds. I’m confident this will become one of your go-to slow cooker favorites — just like it is for me!