This one-pot Slow Cooker Seasoned Chicken, Potatoes and Green beans has a homemade dressing/marinade and will be your new favorite healthy dinner.
If you love this one-pot meal you need to see my Garlic Butter Chicken and Veggies, that recipe has the same easy one pot meal concept as this recipe.
I’ve seen oven versions of this recipe, but most include an Italian dressing seasoning packet.
Instead of using a seasoning packet to flavor the sauce in this dish, I make a simple mixture of olive oil, lemon juice, garlic, and dried seasonings.
How to make a one pot chicken dinner:
- Boneless skinless chicken breasts – Can use chicken thighs or tenders.
- Fresh green beans – Frozen works well too.
- Red Potatoes – Cut into quarters or about 1/2 inch pieces.
- Homemade Italian dressing – Super quick to make, see my recipe below.
For the homemade dressing:
- Fresh lemon juice
- Olive oil
- Oregano
- Salt and pepper
- Onion powder
- Minced garlic
Can I use lemon juice out of a squeeze bottle?
- No. This recipe isn’t the time or place to use squeeze bottle lemon juice; the recipe will taste off if you use it.
- Lemons are cheap, be sure to grab them at the store.
Can I use a different vegetable than green beans?
Yes! If you aren’t a green bean fan, then try one of these substitutes.
- Broccoli
- Asparagus
- Canned or fresh corn
- Baby carrots or sliced carrots
- Extra potatoes
Can I use the Italian dressing mix instead of making the homemade dressing?
- Yes! You can forgo all the dressing ingredients and drizzle a half cup of butter over the seasoned chicken, potatoes and green beans then sprinkle an Italian dressing mix over.
- Follow the same cooking directions below.
- You can find the Italian dressing mix on the salad dressing aisle next to the ranch dressing packets.
More complete meal slow cooker recipes:
- Slow Cooker Full Chicken Dinner
- Slow Cooker Ranch Chicken and Potatoes
- Slow Cooker Garlic Butter Chicken and Veggies
- Slow Cooker Fiesta Chicken with Rice
- Slow Cooker Chicken Enchilada Casserole
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Slow Cooker Seasoned Chicken, Potatoes and Green Beans
A healthy one pot slow cooker recipe. A homemade marinade pour over chicken, red potatoes and fresh green beans.
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Servings: 4
Calories: 506kcal
Equipment Needed:
- Slow Cooker – 4 quart or larger
Ingredients:
- 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
Homemade dressing ingredients:
- 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:
- Start by placing the chicken the middle of the slow cooker. Next, add the green beans on one side. Then for the potatoes, you will need to mound them high off to the other side.
- In a medium-sized bowl, whisk together the lemon juice, olive oil, oregano, salt, pepper, onion powder, and garlic cloves.
- Pour this mixture evenly over the chicken, green beans and potatoes.
- Cover and cook on HIGH for 4 hours or LOW for 7 hours, without opening the lid during the cooking time.
- Note- Do NOT use lemon juice out of squeeze bottle, the recipe will not turn out correct.
How to Video:
Recipe Notes:
Can I use Italian dressing dry mix?
- Yes! You can forgo all the dressing ingredients and drizzle a half cup of butter over the seasoned chicken, potatoes and green beans then sprinkle an Italian dressing mix over.
- Follow the same cooking directions below.
- You can find the Italian dressing mix on the salad dressing aisle next to the ranch dressing packets.
- Broccoli
- Asparagus
- Canned or fresh corn
- Baby carrots or sliced carrots
- Extra potatoes
- Bottled lemon juice in recipes can taste bitter.
- This recipe has been tested with fresh lemon juice. Many reviews who have used bottled instead have not liked the meal for the flavor of the bottled lemon juice isn’t right for this recipe.
Nutrition:
Calories: 506kcal | Carbohydrates: 30g | Protein: 52g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 145mg | Sodium: 771mg | Potassium: 1640mg | Fiber: 5g | Sugar: 4g | Vitamin A: 480IU | Vitamin C: 30.2mg | Calcium: 69mg | Iron: 3mg
Made this recipe?I want to see your photos! Tag me on Instagram @themagicalslowcooker
Does the cooking time of 4 hours work on frozen chicken thighs as well?
I’m unsure. I apologize. I only use thawed meats.
Love it. Only 4 hours on low in cross crockpot.
Wonder if possible to have mashed potatoes in this recipe?
New family favorite. I just swapped the teaspoon of oregano for a blend of oregano, basil, thyme and rosemary. Everybody loved it.
How long to cook this if i use asparagus and chicken. I left the potatoes out, not enough room.
Probably 5 hours on low.
Made this for the first time with carrots instead of green beans. Cooked four hours on high and came out perfect. Chicken was tender as were potatoes and carrots. Used a lemon pepper flavor packet with olive oil, red wine vinegar and dome melted butter. If I can make this, anyone can snd it was tasty
Can u use frozen vegetables or have to be fresh
Frozen green beans will be fine. Potatoes would be mushy I think.
I love these all-in-one recipes. Sure, the homemade dressing made from scratch with quality, natural products is the best of the best. Bottled lemon juice is terrible, I used it when I was living Turkey because the natural ones were terrible, small and dry. Leaving Turkey I have never used it again. God! it’s all artificial Agrrrr! . I would add herbs of Provence to the dressing, I love them, it is a mixture of oregano, sage, thyme, etc etc, that, herbs of Provence. Thank you precious for sharing. and of course I have subscribed. take care of yourself a lot and Greetings from Guadalajara Spain
I liked this recipe but my husband felt like the chicken didn’t absorb the flavor enough. He thought adding some broth might help. I kept the chicken breast about the size of your video. Do you have a recommendation of how much chicken broth to use without turning into a soup?
This recipe doesn’t call for broth. You make a sauce with olive oil, lemon juice, and seasonings.
Your reply to Liz V is not answering her question. She plans to make it again and her husband wants chicken broth added. The question asked us “how much chicken broth to use?”
Liz V., I thought the same as your husband so I added in 1/2 cup of chicken broth. Turned out as a thin sauce but that’s what I wanted. Cut back on the salt if adding any broth, though. This is a great dump-n-go recipe and it tasted great.