Chicken Drumsticks with Mashed Potatoes and Green Beans
Slow-cooked chicken drumsticks in seasoned gravy paired with creamy mashed potatoes and bacon-fried green beans delivers hearty, satisfying comfort food in one complete meal.
⚡Slow Cooker
-0:00
Slow-cooked chicken drumsticks in seasoned gravy paired with creamy mashed potatoes and bacon-fried green beans delivers hearty, satisfying comfort food in one complete meal.
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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.
Store cooked drumsticks and gravy in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop over medium heat, adding water if needed to loosen the sauce.
Chicken drumsticks typically slow-cook in gravy for 45–60 minutes until tender and fully cooked, with internal temperature reaching 165°F at the thickest part.
Yes, cook the drumsticks and gravy completely, cool, refrigerate in an airtight container for up to 3 days, and reheat gently on the stovetop with a splash of water to restore sauce consistency.
Keep drumsticks submerged or mostly covered in gravy during cooking, avoid overcooking past 165°F internal temperature, and let them rest briefly before serving.
Yes, use 2–3 tablespoons of cornstarch mixed with 1.5 cups chicken broth and pan drippings instead of gravy mix for a fresher flavor.
Double or triple all ingredient amounts proportionally; increase slow-cooking time by 15–20 minutes for larger batches to ensure even cooking.
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