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Crockpot Chicken Potatoes Beans

Easy Crockpot Chicken Potatoes Beans for Cozy Comfort Meals

Enjoy an easy recipe for Crockpot Chicken Potatoes Beans, a comforting one-pot meal perfect for busy weeknights.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Comfort Food
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken and Vegetables
  • 2 pounds Boneless, Skinless Chicken Breasts Thighs can be used for added flavor.
  • 1 pound Small Red Potatoes Yukon Gold or fingerlings can be substitutes.
  • 1 medium Yellow Onion Any onion variety can be used.
  • 3 cloves Garlic Fresh garlic is preferred.
  • 1 can Green Beans Fresh or frozen can be alternatives.
For the Beans and Broth
  • 1 can Kidney Beans Black beans can be swapped.
  • 1 can Cannellini Beans Navy beans make a good replacement.
  • 1 can Diced Tomatoes Fresh diced tomatoes can be used when in season.
  • 4 cups Chicken Broth Vegetable broth is a good swap.
For Enhancing Flavor
  • 1 tablespoon Olive Oil Can be skipped if not sautéing.
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dried Basil
  • 1 teaspoon Dried Thyme
  • ½ teaspoon Red Pepper Flakes Can adjust to taste.
  • to taste Salt Consider low-sodium version.
  • to taste Pepper
For Garnish
  • ¼ cup Fresh Parsley Cilantro can be used as an alternative.

Equipment

  • Crockpot

Method
 

Step‑by‑Step Instructions
  1. Start by rinsing and patting dry the boneless, skinless chicken breasts. Quarter the small red potatoes and chop the yellow onion finely, then mince the garlic.
  2. If enhancing flavor, heat a tablespoon of olive oil in a skillet over medium heat. Sauté the chopped onions until translucent and soft, then add minced garlic and cook until fragrant. Transfer mixture to the crockpot.
  3. In the crockpot, add the quartered potatoes in an even layer. Layer the drained beans and canned diced tomatoes on top.
  4. Sprinkle dried oregano, basil, thyme, red pepper flakes, salt, and pepper over the layers. Stir gently.
  5. Place the seasoned chicken breasts on top of the layered ingredients. Pour chicken broth over the chicken and ingredients.
  6. Cover the crockpot and set it to cook on low for 6-8 hours or on high for 3-4 hours until chicken is tender and easily shreds.
  7. Remove the chicken from the crockpot and shred it into bite-sized pieces. Return the shredded chicken back to the pot.
  8. Gently stir the mixture in the crockpot to combine all flavors.
  9. Taste your Crockpot Chicken Potatoes Beans and adjust the seasoning as needed before serving.
  10. Ladle into bowls and garnish with freshly chopped parsley. Serve with optional toppings like sour cream or cheese.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 30gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 200IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Notes

This recipe is great for meal prep and can be refrigerated or frozen for later use.

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