Description
This Slow Cooker Chicken and Potatoes recipe is a comforting, hands-off meal perfect for busy days. Tender chicken breasts are cooked alongside baby potatoes and fresh green beans in a flavorful butter, garlic, and ranch seasoning sauce. The slow cooker melds the ingredients together for a deliciously easy dinner that’s ready when you are.
Ingredients
Scale
Vegetables
- 1 ½ pounds baby potatoes, halved
- 1 pound fresh green beans, trimmed
Protein
- 4 boneless, skinless chicken breasts
Sauce
- 4 tablespoons butter, melted
- 4 cloves garlic, minced
- 1 ounce ranch seasoning mix (or homemade equivalent)
- Salt and black pepper, to taste
Garnish
- Fresh parsley, chopped (optional)
Instructions
- Layer Ingredients: Arrange the halved baby potatoes and trimmed green beans evenly at the bottom of the slow cooker to create a bed of vegetables.
- Add Chicken: Place the boneless, skinless chicken breasts over the vegetables in a single layer.
- Prepare Sauce: In a small bowl, mix together the melted butter, minced garlic, and ranch seasoning until well combined.
- Pour Sauce and Season: Drizzle the butter and ranch mixture evenly over the chicken and vegetables. Season everything with salt and freshly ground black pepper to taste.
- Slow Cook: Cover the slow cooker and cook on LOW for 4-5 hours or on HIGH for 2-3 hours, until the chicken is cooked through and the potatoes are tender when pierced with a fork.
- Serve: Once done, garnish with chopped fresh parsley if desired and serve this hearty meal hot straight from the slow cooker.
Notes
- You can substitute baby potatoes with small Yukon Gold or red potatoes if preferred.
- For a creamier texture, add a splash of heavy cream to the sauce before cooking.
- Use fresh ranch seasoning or a low-sodium mix to control salt levels.
- If using frozen green beans, add them halfway through cooking to prevent overcooking.
- Ensure the chicken is cooked to an internal temperature of 165°F for safety.
