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Crockpot Chicken Potatoes Beans

Comforting Crockpot Chicken Potatoes Beans for Cozy Nights

Enjoy this Crockpot Chicken Potatoes Beans, a simple, hearty dish perfect for cozy nights or family dinners.
Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Comfort Food
Calories: 350

Ingredients
  

For the Chicken
  • 2 lbs Chicken Breasts Use thighs for richer flavor or rotisserie chicken for convenience.
For the Vegetables
  • 1 lbs Small Red Potatoes Substitute with Yukon Gold for buttery taste.
  • 1 large Yellow Onion Shallots can be used for a milder flavor.
  • 3 cloves Garlic Fresh garlic is ideal.
  • 1 can Green Beans Canned; fresh can be used but adjust cooking time.
For the Beans
  • 1 can Kidney Beans Any canned beans can work.
  • 1 can Cannellini Beans Great northern beans make a good substitute.
For the Broth
  • 1 can Diced Tomatoes Fire-roasted varieties add more flavor.
  • 4 cups Chicken Broth Vegetable broth can be used for a vegetarian alternative.
  • 2 tablespoons Olive Oil Can replace with butter or another vegetable oil.
For the Seasoning
  • 1 tablespoon Dried Oregano
  • 1 tablespoon Dried Basil
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Red Pepper Flakes Optional, adjust to taste.
  • 1 teaspoon Salt Adjust to taste.
  • 1 teaspoon Pepper Adjust to taste.
For Garnish
  • 1 bunch Fresh Parsley Can substitute with cilantro.

Equipment

  • Crockpot
  • skillet
  • Cutting Board

Method
 

Step‑by‑Step Instructions
  1. Start by rinsing the chicken under cold water and pat it dry with paper towels. Quarter the small red potatoes and chop the yellow onion finely. Mince the garlic cloves, and drain and rinse the canned green beans, kidney beans, and cannellini beans to remove excess salt.
  2. For an enhanced flavor profile, heat 2 tablespoons of olive oil in a skillet over medium heat. Add the chopped onion and sauté for about 5 minutes, until softened and translucent. Stir in the minced garlic and cook for an additional 1-2 minutes.
  3. In your slow cooker, place the sautéed onions and garlic at the bottom. Next, add the quartered potatoes, followed by the drained beans and diced tomatoes.
  4. Sprinkle dried oregano, basil, thyme, salt, and pepper over the layered ingredients. Place the chicken breasts on top and pour enough chicken broth over everything to just submerge the chicken.
  5. Cover the crockpot with its lid and set your slow cooker on low for 6 to 8 hours or high for 3 to 4 hours.
  6. After cooking, carefully remove the chicken from the pot using tongs and place it on a cutting board. Shred the chicken using two forks until it’s in bite-sized pieces, then return it to the crockpot.
  7. Gently stir all the ingredients in the crockpot to combine, adjusting seasoning with salt and pepper as needed.
  8. Ladle hot portions of the mixture into bowls, garnishing each with fresh parsley.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 30gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 75mgSodium: 700mgPotassium: 800mgFiber: 10gSugar: 3gVitamin A: 10IUVitamin C: 15mgCalcium: 6mgIron: 15mg

Notes

Sautéing the aromatics significantly enhances flavor. Make sure the chicken is submerged for moisture. Enjoy leftovers for an even tastier dish!

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