This slow cooker chicken with potatoes and green beans is a hands-off one-pot meal that cooks tender chicken breasts with diced red potatoes and fresh green beans in an onion soup broth. It's a low-calorie, minimal-prep option perfect for busy weeknights or meal prep.
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Spray the inside of your slow cooker with cooking spray.
Place the chicken breasts in the bottom of the slow cooker.
Season the chicken generously with salt, black pepper, garlic powder, onion powder, and creole seasoning.
Add the diced baby red potatoes over the chicken.
Add the fresh green beans.
Sprinkle the packet of onion soup mix evenly over the potatoes and green beans.
Dot the top with small pieces of butter.
Cover and cook on high for 4 hours.
Once cooked, stir gently to combine and serve.
Cool completely and store in airtight containers for up to 4 days in the refrigerator. Reheat gently on stovetop over low heat with a splash of broth, or microwave in 2-minute intervals, stirring between rounds.
slow cooker (4–5 quart minimum)
Yes. Thighs stay moister and add more flavor, though they may need slightly longer cooking time for optimal tenderness.
Typically 4–6 hours on low or 2–3 hours on high. Check chicken for doneness (165°F internal temp) before serving.
Assemble ingredients in slow cooker insert the night before and refrigerate; add 15–20 minutes to cook time. Or cool and store leftovers in airtight containers for up to 4 days.
Most onion soup mix packets contain gluten. Use a certified gluten-free onion soup mix or substitute with homemade onion seasoning blend for a gluten-free version.
Yes, but use a larger slow cooker (6–7 quart). Increase all ingredients proportionally and add 30–45 minutes to low-cook time.
