Chicken Drumsticks with Mashed Potatoes and Green Beans

In the basin of a slow cooker, whisk together the chicken gravy mix and water until smooth.

Place the chicken drumsticks into the gravy mixture in a single layer.

Season the chicken generously with garlic powder, onion powder, ranch seasoning, Cajun seasoning, paprika, and dried parsley flakes.

Top the seasoned chicken with cubed butter.

Cover the slow cooker and cook on high for 3-4 hours or on low for 6-8 hours, until the chicken is cooked through and tender.

While the chicken cooks, prepare the sides. Peel and chop the potatoes into large, even-sized chunks.

Place the potatoes in a large pot, cover with water, and add 2 tablespoons of chicken bouillon powder. Bring to a boil and cook until fork-tender, about 15-20 minutes.

While the potatoes boil, chop the bacon into small pieces.

In a large skillet over medium-high heat, cook the bacon until crispy. Do not drain the grease.

Add the minced garlic to the skillet and cook for 1 minute until fragrant.

Add the frozen green beans to the skillet with the bacon. Season with additional garlic powder, ranch seasoning, and paprika. Add butter and cook, stirring occasionally, until the green beans are heated through and tender.

Once the potatoes are cooked, drain them and return them to a large mixing bowl.

Add the milk and the remaining 1 tablespoon of chicken bouillon powder to the potatoes. Use a hand mixer to mash until smooth and creamy.

Towards the end of the cooking time, bake the dinner rolls according to package directions.

Serve the cooked chicken drumsticks with the mashed potatoes and green beans. Spoon the gravy from the slow cooker over the chicken and potatoes. Serve with warm dinner rolls.