If you’re craving a no-fuss, cozy dinner that tastes like it took hours but really doesn’t, you’re going to love this Easy Chicken Thighs with Potatoes and Green Beans Recipe. It’s one of those dishes I keep coming back to because it delivers juicy, flavorful chicken alongside tender potatoes and crisp green beans—all in one pot with minimal effort. Trust me, once you try this, it’ll be on your regular rotation, perfect for busy weeknights or relaxed weekends alike.
Why You’ll Love This Recipe
- One-Pot Wonder: You cook everything in your slow cooker with almost zero cleanup.
- Juicy Chicken Every Time: Browning the thighs first locks in flavor and moisture perfectly.
- Balanced Flavors: The combination of herbs and tomato sauce brings warmth without overpowering the veggies.
- Kid-Friendly & Comforting: My family goes crazy for this, and I bet yours will too!
Ingredients You’ll Need
This recipe is straightforward with pantry staples and fresh ingredients that complement each other beautifully. You’ll notice the Yukon gold potatoes are my go-to for slow cooking; they hold their shape and taste buttery even without extra butter!
- Bone-in chicken thighs: They stay juicy and flavorful, plus the bone adds richness to the dish.
- Cooking oil: Neutral oils like vegetable or canola work best for browning without burning.
- Yukon gold potatoes: Creamy and sturdy, these hold up well in slow cookers without turning to mush.
- Green beans: Adds a nice fresh crunch and vibrant color that balances the plate.
- Garlic cloves: Fresh minced garlic gives the dish a lovely aromatic boost.
- Tomato sauce (not paste): Keeps things saucy but light—just enough to carry the spices and tenderize the veggies.
- Salt: Essential for bringing out all the flavors.
- Pepper: Just a touch for a subtle kick.
- Dried thyme: Adds an earthy herbal note that complements the chicken beautifully.
- Dried rosemary: Gives a fragrant pine-like aroma that rounds out the seasoning.
Variations
I love to tweak this recipe depending on what I have in the kitchen. The beauty of this “Easy Chicken Thighs with Potatoes and Green Beans Recipe” is how flexible it is—feel free to get creative and make it your own.
- Switch the veggies: I’ve swapped green beans for asparagus or baby carrots with great results—just adjust cooking times slightly.
- Spice it up: Adding a pinch of smoked paprika or chili flakes gives a smoky heat that my husband loves.
- Herb swaps: Sometimes I use fresh rosemary and thyme from my garden instead of dried for an even brighter flavor.
- For a lighter version: I occasionally use skinless chicken thighs and less oil, which still turns out tender and tasty.
How to Make Easy Chicken Thighs with Potatoes and Green Beans Recipe
Step 1: Brown the Chicken to Lock In Juices
This is the trick that changed everything for me. Heat up your pan on medium-high and swirl in the cooking oil to coat the bottom. When it’s hot (but not smoking), add your bone-in chicken thighs skin side down. You only need to brown each side—about 5 minutes per side—since they’ll finish cooking in the slow cooker. Browning adds that gorgeous golden color and deep flavor you don’t get otherwise, so don’t skip this step!
Step 2: Prep the Veggies and Layer in the Slow Cooker
While the chicken’s crisping up, dice your Yukon gold potatoes into bite-sized pieces—uniform pieces are key here so they cook evenly. Toss your diced potatoes and snipped green beans into the bottom of your slow cooker and give them a quick stir to mix.
Step 3: Combine Ingredients and Season
Carefully nestle your browned chicken thighs on top of the veggie bed. Sprinkle the minced garlic evenly over everything, then drizzle your tomato sauce across the top. Now, sprinkle in salt, pepper, thyme, and rosemary. I like to grab a spatula and gently smear the sauce around, mixing the seasoning so every bite has a little burst of flavor.
Step 4: Set and Forget on High for 4.5 Hours
Cover your slow cooker and set it on HIGH. Resist the urge to peek! Opening the lid lets heat escape, and the potatoes might not soften properly. After about 4.5 hours, your chicken will be tender and fall-off-the-bone delicious, while potatoes and green beans will be perfectly cooked.
Step 5: Serve and Enjoy
Scoop a helping onto your plate, making sure to get a bit of each component. I love spooning some of that sauce over the top—it’s simple but oh-so comforting. Grab a fork and dig in!
Pro Tips for Making Easy Chicken Thighs with Potatoes and Green Beans Recipe
- Don’t Skip Browning: I used to rush this step, but browning the chicken transforms your dish from ordinary to incredible—think caramelized skin and juicy meat.
- Even Potato Cuts: Cutting potatoes uniformly ensures they cook through evenly and don’t leave you with mushy bits or hard centers.
- Minimal Lid Lifting: Every time you open the slow cooker lid, cooking times reset a bit—keep it sealed for tender potatoes and perfect chicken.
- Use Bone-In Thighs: I learned the hard way that boneless thighs get dry fast—bone-in keeps moisture locked in for a better texture.
How to Serve Easy Chicken Thighs with Potatoes and Green Beans Recipe
Garnishes
I love to finish this dish with a sprinkle of fresh chopped parsley or a squeeze of lemon juice right before serving. It brightens up the flavors and adds a pretty pop of color that makes the whole meal look inviting.
Side Dishes
Although this recipe is a complete meal on its own, I sometimes like to serve it alongside a simple arugula salad with vinaigrette or some crusty bread to soak up the sauce. It adds a lovely fresh contrast and makes the dinner feel extra special.
Creative Ways to Present
For gatherings, I’ve arranged the chicken thighs neatly in a casserole dish surrounded by the potatoes and green beans, then garnished with rosemary sprigs and cherry tomatoes. It looks rustic and inviting, perfect for Sunday dinners or casual entertaining.
Make Ahead and Storage
Storing Leftovers
I usually transfer leftovers into airtight containers and keep them in the fridge for up to 3 days. The chicken remains flavorful, and the potatoes soak up a bit more sauce overnight, making leftovers even tastier!
Freezing
Freezing this dish works well, but I recommend freezing it without the green beans—they can get mushy thawed. Simply freeze chicken and potatoes in portion-sized containers, then add fresh green beans when reheating.
Reheating
I reheat leftovers gently in the oven at 350°F (175°C) covered with foil to keep moisture in. Adding a splash of water or broth helps keep the potatoes tender and prevents chicken from drying out.
FAQs
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Can I use boneless chicken thighs for this recipe?
Yes, you can, but boneless thighs tend to cook faster and can become dry if overcooked. If you choose boneless, reduce the cooking time slightly and keep an eye on the dish towards the end.
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What if I don’t have a slow cooker?
You can bake the assembled ingredients in a covered casserole dish at 375°F (190°C) for about 1 hour and 15 minutes or until the chicken is cooked through and potatoes are tender, checking occasionally to prevent drying.
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Can I use canned green beans instead of fresh?
Fresh green beans are preferable for texture and flavor, but if you only have canned, rinse them well and add them near the end of cooking to avoid over-softening.
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Is this recipe freezer-friendly?
Yes, though I recommend freezing without the green beans, as they don’t freeze well. Freeze leftovers in airtight containers and thaw overnight in the fridge before reheating.
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How can I make this recipe spicier?
Try adding chili flakes, cayenne pepper, or a dash of hot sauce to the seasoning mix before cooking. Adjust carefully to your heat preference!
Final Thoughts
This Easy Chicken Thighs with Potatoes and Green Beans Recipe has a special place in my kitchen because it’s the ultimate cozy, comforting meal that never fails to impress with minimal effort. Whether you’re a busy parent, new cook, or just want hearty food without hassle, give this recipe a try—I promise you’ll be hooked like my family is. It’s that perfect combination of simple ingredients and hands-off cooking that makes dinner time feel easy and delicious. Now, go ahead and make it tonight!
Print
Easy Chicken Thighs with Potatoes and Green Beans Recipe
- Prep Time: 25 minutes
- Cook Time: 4 hours 30 minutes
- Total Time: 4 hours 55 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Description
This Complete Chicken Dinner Recipe features tender bone-in chicken thighs cooked slow and low with diced Yukon gold potatoes and fresh green beans. The dish is infused with garlic, tomato sauce, and aromatic herbs like thyme and rosemary, making for a hearty and wholesome one-pot meal perfect for a satisfying family dinner.
Ingredients
Chicken
- 2 ½ lbs bone-in chicken thighs
- 2 Tbsp. cooking oil
- 2 garlic cloves, minced
Vegetables
- 1 ½ lbs. Yukon gold potatoes, diced
- 1 lb. green beans, ends snipped
Seasoning & Sauce
- 8 oz. can tomato sauce (not paste)
- 1 ½ tsp. salt
- ¼ tsp. pepper
- ½ tsp. dried thyme
- ½ tsp. dried rosemary
Instructions
- Brown the chicken: Heat a pan over medium-high heat, add the cooking oil and swirl to coat the bottom. Once hot, brown the chicken thighs on both sides until golden but not fully cooked through.
- Prepare vegetables: Place the diced Yukon gold potatoes and snipped green beans into the bottom of a slow cooker. Toss them gently to mix evenly.
- Add chicken and seasonings: Arrange the browned chicken thighs on top of the vegetables in the slow cooker. Add the minced garlic. Drizzle the tomato sauce over the ingredients, then sprinkle with salt, pepper, dried thyme, and dried rosemary. Use a spatula to smear and mix the sauce with seasonings for even flavor distribution.
- Slow cook the dish: Cover the slow cooker with its lid, and cook on HIGH for 4.5 hours. Avoid opening the lid during cooking to allow the potatoes to become tender and flavors to meld.
- Serve: Once done, serve the complete chicken dinner hot and enjoy your hearty, flavorful meal.
Notes
- Use bone-in chicken thighs for juicy, flavorful meat.
- Be careful not to open the slow cooker lid during cooking to ensure potatoes cook properly.
- Brown the chicken first for added depth of flavor.
- Adjust salt and herbs to taste if desired.
- This recipe is flexible to add other vegetables like carrots or mushrooms if preferred.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 110 mg
