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Comforting Crockpot Chicken Potatoes Beans for Cozy Nights

This Crockpot Chicken Potatoes Beans is a comforting one-pot meal, perfect for busy nights and family gatherings.
Print Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Main Dish
  • 2 lbs Boneless, Skinless Chicken Breasts Can substitute with turkey or smoked sausage.
  • 1.5 lbs Small Red Potatoes Yukon Gold or white potatoes work as well.
  • 1 medium Yellow Onion Shallots can be used for a milder flavor.
  • 4 cloves Garlic Alternatively, use 2 teaspoon garlic powder.
For the Beans
  • 1 can Green Beans Canned or fresh.
  • 1 can Kidney Beans Black beans can be used as a substitute.
  • 1 can Cannellini Beans Chickpeas can be used instead.
For Cooking Sauce
  • 1 can Diced Tomatoes Use fresh tomatoes if preferred (about 2 cups).
  • 2 cups Chicken Broth Vegetable broth can be used as a substitute.
  • 2 tablespoon Olive Oil Butter or canola oil are suitable replacements.
For Seasoning
  • 1 tablespoon Dried Oregano
  • 1 tablespoon Dried Basil
  • 1 tablespoon Dried Thyme
  • ½ teaspoon Red Pepper Flakes Hot sauce can be used instead.
  • to taste Salt
  • to taste Pepper
For Garnish
  • ¼ cup Fresh Parsley Can swap with cilantro or omit.

Equipment

  • Crockpot

Method
 

Step-by-Step Instructions
  1. Begin by rinsing and patting dry the boneless, skinless chicken breasts. Quarter the small red potatoes, chop the yellow onion, and mince the garlic. Drain and rinse the canned beans.
  2. If desired, sauté the chopped onion in olive oil over medium heat for 5-7 minutes until translucent, then add garlic for another minute. Transfer to the crockpot.
  3. Add quartered potatoes to the bottom of the crockpot followed by the green beans and canned beans. Pour the undrained diced tomatoes on top.
  4. Sprinkle dried oregano, basil, thyme, red pepper flakes, salt, and pepper over the layers.
  5. Place the chicken breasts on top and pour the chicken broth over everything until nearly covered.
  6. Cover and cook on low for 6-8 hours or high for 3-4 hours until chicken is tender and potatoes are soft.
  7. Remove chicken and shred into bite-sized pieces. Mix it back into the crockpot.
  8. Stir well to combine everything together and taste for seasoning adjustments before serving.
  9. Garnish with fresh parsley before serving and enjoy with crusty bread or salad.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 30gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 800mgPotassium: 950mgFiber: 8gSugar: 4gVitamin A: 10IUVitamin C: 25mgCalcium: 6mgIron: 15mg

Notes

Sautéing aromatics enhances flavors. Check chicken after cooking; it should shred easily. Customize ingredients and adjust seasonings as desired.

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