Description
This Crockpot Chicken, Potatoes, and Green Beans recipe is a simple, healthy, and satisfying one-pot meal. Featuring tender chicken breasts cooked alongside fresh green beans and diced red potatoes in a flavorful lemon-oregano sauce, it's perfect for busy weeknights or effortless meal prep.
Ingredients
Protein and Vegetables
- 2 lbs. Boneless Skinless Chicken Breasts
- 1/2 lb. fresh green beans, trimmed (about 2.5 cups)
- 1 1/4 lb. diced red potatoes (about 4 cups)
Sauce and Seasonings
- 1/3 cup FRESH lemon juice (NOT BOTTLED) ((1 large or 2 small lemons))
- 1/4 cup olive oil
- 1 tsp. dried oregano
- 1 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. onion powder
- 2 garlic cloves, minced
Instructions
- Arrange Ingredients: Place the chicken breasts in the middle of the slow cooker. Add the trimmed green beans to one side, and mound the diced red potatoes high on the other side.
- Make Sauce: In a medium bowl, whisk together fresh lemon juice, olive oil, dried oregano, salt, pepper, onion powder, and minced garlic cloves until well combined.
- Pour Sauce: Evenly pour the lemon-oregano mixture over the chicken, green beans, and potatoes in the slow cooker, ensuring all ingredients are coated.
- Cook: Cover the slow cooker with the lid and cook on HIGH for 4 hours or LOW for 7 hours. Do not open the lid during cooking to maintain heat and moisture.
- Important Note: Use only fresh lemon juice from fresh lemons; bottled lemon juice will not yield the desired flavor.
Notes
- Do not use bottled lemon juice; fresh lemon juice is essential for the best flavor.
- Resist opening the slow cooker lid during cooking to ensure proper temperature and cooking time.
- You can adjust seasoning to your taste, especially salt and pepper.
- If you prefer, substitute Yukon gold potatoes for red potatoes for a slightly different texture.
- This recipe is ideal for meal prepping as leftovers reheat well.
