It has been too long since I’ve made a healthy slow cooker meal, I made Seasoned Chicken, Potatoes and Green Beans this last weekend. I have 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 made a simple mixture of olive oil, lemon juice, garlic and dried seasonings.
Holy smokes my life has gotten busy! I have 7 book signings scheduled, note that I am still working full-time (loving every minute). I’m glad I found some time to get a recipe out for you all before my busiest week, I have 3 book signings this week, and a TV appearance! Everyone keeps asking me if I am nervous about my first book signing. I haven’t even had time to worry about my nerves for the first book signing, with the upcoming TV appearance looming. I have never been on TV, and it will be LIVE! You bet I will be practicing my recipe I will be making over and over before then. We may never eat Pork Carnitas again after this week is over.
Here is my YouTube video on the making of this dish. You can follow me on YouTube here.
- 1.5- 2lbs Boneless Skinless Chicken Breasts
- ½ lb. fresh green beans, trimmed (about 2.5 cups)
- 1.25 lb. diced red potatoes (about 4 cups)
- ⅓ cup FRESH lemon juice
- ¼ cup olive oil
- 1 tsp. dried oregano
- 1 tsp. salt
- ¼ tsp. pepper
- ¼ tsp. onion powder
- 2 garlic cloves, minced
- Start by placing the chicken in a 6-quart slow cooker, in the center. 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, without opening the lid during the cooking time.
- Note- Do NOT use lemon juice out of squeeze bottle and expect this to taste good! 🙂
I used my Oval 6-quart Slow Cooker for this recipe.
You May also like: Slow Cooker Pumpkin Spoon Cake
Maureen Lambe-Hodder says
April 11, 2015 at 8:34 amwhy can’t I print it?
Sarah Olson says
April 11, 2015 at 8:45 amDarn it! That function was fixed a few days ago. I will look into what the problem is. If you can copy and paste it into a document, then print, that would work. I apologize.
Traci says
April 13, 2015 at 7:40 amI haven’t been able to print them either. Please let me know when fixed.
Thanks
Sarah Olson says
April 13, 2015 at 7:53 amI have been emailing the recipe card people about this! I hope they can fix it asap! I’m so sorry! 🙂
tiana says
April 16, 2015 at 12:45 pmi couldn’t print from card but i selected the text & printed. i was fine
Benjamin says
April 13, 2015 at 11:11 amJust suggest to people to take a screenshot on their phone or tablets. Then they can either email out print from there.
Sarah Olson says
April 13, 2015 at 1:00 pmGreat idea! Thanks for the help!
Terri Berger Metz says
November 1, 2016 at 12:36 pmI am upset that I can’t print this – I can’t even do copy and paste. I had to write the recipe down because I am making it tonight I hope this can be changed. I don’t like subscribing to pages – then I have a mail box full of things and I can’t keep up with my mail.
Sarah Olson says
November 1, 2016 at 1:03 pmthere is a print button on every recipe card on my site 🙂
Debra says
April 12, 2015 at 12:09 amSounds fab and my family will love it!
Barbara Hall says
April 12, 2015 at 3:58 pmwould sweet potatoes work instead of the red potatoes
Sarah Olson says
April 12, 2015 at 4:21 pmI don’t see why not! Sounds delicious. 🙂
Edna Childs says
May 25, 2019 at 7:38 ami must be behind. I want the slow cooker honey
orange chicken. I get ingredients but no way to
to prepare it or how long. could that be reprinted?
Mary Jane says
April 13, 2015 at 5:18 amI think I would rather do boneless ctr cut pork chops & try it with the sweet potatoes, like the lady above suggested…… Do you think there would be any difference in the time??
Sandie says
April 13, 2015 at 5:34 amSounds great and will definitely make. Living in RV and traveling crock pot meals are the best ever. Always looking for new recipes. thanks for posting
Sarah Grace Brooks says
April 13, 2015 at 6:23 amIf I don’t put the green beans in do I need to add more liquid??
Sarah Olson says
April 13, 2015 at 6:38 amNo, there will be plenty of liquid. 🙂
Kristi says
November 21, 2016 at 8:09 amCan it be cooked for 8 hrs if on low setting?
Sarah Olson says
November 21, 2016 at 1:22 pmSome people on the comment thread have done it with success. I have not tried, sorry.
Dawn M says
August 8, 2017 at 7:21 amCould I replace green beans with asparagus or will it get too mushy?
Sarah Olson says
August 8, 2017 at 9:10 amI would add the asparagus the last 2 hours. It will get dark colored, if love love asparagus this shouldn’t deter you.
Terry says
April 13, 2015 at 6:24 amI can’t print it:(
Pat Cody says
April 13, 2015 at 6:49 amCan I cook this on low for a longer period of time and still have it come out OK? I work all day so 4 hours just doesn’t work for me but this sounds soooo good.
Sarah Olson says
April 13, 2015 at 7:54 amHi Pat. I don’t think it would turn out well with a longer cooking time. This is a Sunday recipe for me. 🙂
RUTH BYRD says
April 15, 2015 at 8:39 pmI MADE IT THE OTHER NIGHT. I PUT ONE CAN OF GREEN BEANS AND CUBED 3 POTATOES AND PUT THE CHICIKEN IN THE MIDDLE. THEN I SPRINKLED THE DRY ITALIAN SEASONING OVER IT AND THEN MELT ABOUT 3/4 STICK OF BUTTER AND POUR ON IT. I COOKED MINE IN THE OVEN AND IT WAS REALLY GOOD.
Marianne says
June 29, 2015 at 2:39 pmAs much as I love the idea of using the crock pot to avoid heating up the kitchen on a hot day, I think my family would like it better with some more color to the chicken. How long did you bake it in the oven for & at what temp? Thanks!
MARISSA HERNANDEZ says
May 4, 2016 at 4:00 pmHi, I saw your comment and wanted to let you know I seared my chicken first for some color and more flavor 🙂 also I used butter not olive oil
Vicky smith says
August 30, 2015 at 4:33 pmDear RUTH BYRD, what degree for the oven and how long please! Thanks in advance
Rhiannon says
January 9, 2018 at 4:55 pmI’ve been making this for years with the chicken breast, canned green beans, diced potatoes and dry ranch packet with one stick of melted butter. I bake it at 375 degrees for 35-40 min. I cube my chicken breast first.
Sarah Olson says
January 9, 2018 at 4:56 pmgreat tips, thanks!
Lara says
December 15, 2015 at 8:16 pm4 hours on high? Not to long or high for breasts? Do they dry out?
gabriella says
May 15, 2015 at 9:05 amActually pat, you can, put it on low for 8 hours, I’ve been getting pretty fluent in crock pots, when needing to adjust times/temperatures, just think, the fast you want it cooked, the higher the temp, the slower, the cook time, the lower the temp, I’ve learned with other recipes, that call to be cooked on high for two hours, to put them on low for four hours, just as an eight hour dish recipe on low can be done sooner if you cook for four hours on high, the only time this hasnt worked is when adjusting meat temp from original recipe, use thawed if that’s what recipe calls for, but my suggestion is to try and cook this one for 8 hours on low, or invest in a digital crock pot that shuts off and only keeps warm after timer is done.
Natalie says
January 29, 2016 at 3:12 pmYou can cook it on low heat for 7-8 hours
Sarah Olson says
January 30, 2016 at 11:24 amA few people have commented that it works fine on low for 7-8 hours, I have not tried it that way yet.
Renee's Kitchen Adventures says
April 13, 2015 at 7:45 amLove the simplicity of this recipe Sarah!
Rachael says
April 13, 2015 at 7:58 amso simple and looks so yummy! I can’t wait to make this one! I’m adding in to my meal plan right now!
Marilyn says
April 13, 2015 at 8:04 amI made this using fresh lemon slices in.the of the pot then the juice of one lemon. I used lemon pepper in place of other spices….family loved it…specially the green beans which I used frozen because thats all I had on hand. I also added 2 leg quarters in place of all breast.,my bohs dont like white meat
.
Sarah Olson says
April 13, 2015 at 8:09 amThat sounds great Marilyn!
Net says
April 20, 2017 at 9:57 amMarilyn I’m doing it your way, that sounds so good.
Grandma Kc says
April 13, 2015 at 10:41 amI am so excited for you that you have so much good stuff going on! Hope it is a great week and thanks for the recipe!
Lila says
April 13, 2015 at 11:10 amcan I use garlic powder instead of cloves and how much would you suggest?
Sarah Olson says
April 13, 2015 at 1:01 pmI would start with a 1/4 tsp. taste it, then add 1/4 tsp. more if you think it needs more seasoning.
The Foodie Affair says
April 13, 2015 at 7:07 pmMmmm, this looks great and love that you can cook the whole meal in the slow cooker!
evie says
April 13, 2015 at 7:59 pmHow about using zesty Italian dressing?
Sarah Olson says
April 13, 2015 at 8:19 pmI have made an Italian Chicken recipe, with chicken, carrots, diced potatoes, Italian dressing (about a half bottle) and a sprinkle of parmesan cheese. Very similar to this recipe, and very good!
Sharon B. says
April 13, 2015 at 8:18 pmI thought you had to put potatoes on the bottom of the slow cooker and then meat on top so the meat doesn’t get overdone on the bottom. Wouldn’t this recipe come out better if the potatoes were under the chicken? Just found your blog and am excited to try some of the recipes. I would really like to try this recipe because the cooking liquid sounds really yummy!
Sarah Olson says
April 13, 2015 at 9:26 pmThe chicken cooks very even this way. The texture is similar to a poached chicken. 🙂
Annie says
July 12, 2016 at 4:33 amThe flavors were so delicious!!! but the chicken was so dry inside that it was hard to swallow without water immediately to wash it down:( I followed everything exactly…. Do you know what I could do next time to avoid this?
Marion Myers says
April 13, 2015 at 8:34 pmSuch an exciting time! I hope the book signings and the TV gig go well! I know you’ll do great 🙂 I love how simple and healthy this recipe is! Another winner!!
Sheena @ Hot Eats and Cool Reads says
April 14, 2015 at 6:39 pmThis recipe looks like a keeper! I love that you added the potatoes and green beans!
kristen Jensen says
April 16, 2015 at 4:10 pmDo you happen to know the nutrItional info for this recipe?
Wanda Brayton Shewan says
April 18, 2015 at 5:25 pmI can not print this and it looks so good
Tommie Sue Montgomery says
April 19, 2015 at 1:16 pmPrinting problem? Highlight the recipe, then press Ctrl/p. Be careful that nothing else on the page in highlighted. The recipe will print as it appears on the page.
Danielle Borgers Golubinski says
April 19, 2015 at 6:08 pmJust copy and paste it into a Word doc and then print it. The recipe looks easy and yummy and healthy! thanks!
Jennifer Reykjalin says
April 20, 2015 at 6:01 amQuick question… my chicken turned out kind of dry and wondering if it was that I used kosher salt by accident???
Sarah Olson says
April 20, 2015 at 6:31 amThat would probably be fine, did you use thawed chicken or frozen?
Jennifer Reykjalin says
April 20, 2015 at 6:52 pmI used fresh from the meat counter… not sure what happened
Lee says
June 28, 2015 at 9:28 amWe made this when having another couple over for dinner, and had the same exact issue with the chicken being too dry. The seasoning was delicious, though.
Elle says
July 14, 2015 at 7:32 pmHas anyone tried this with boneless skinless thighs? I don’t care for slow cooked boneless skinless breasts. Someone mentioned lack of color…I *always* brown my meats before putting in the slow cooker.It is an extra step and an extra pot, but it makes a big difference in appearance (and taste, IMO).
Sarah Olson says
July 14, 2015 at 7:47 pmHave you seen this recipe of mine Elle? It has thighs only, and they are browned in the oven after cooking slow cooker. Perfectly tender and browned. 🙂 https://www.themagicalslowcooker.com/2014/09/29/lemon-pepper-chicken-thighs/
Elle says
July 14, 2015 at 7:36 pmHas anyone tried it with boneless skinless thighs?
Elle says
July 14, 2015 at 7:39 pmIf I leave out the beans, would you just mound the potatoes on either side? I would be rather serve the beans separately.
Sarah Olson says
July 14, 2015 at 7:46 pmYep, I think I would do the potatoes on one side or both sides. I should work just fine. 🙂
Sharon says
April 20, 2015 at 11:03 amI would like to try a whole (cut up) chicken with this recipe, would the cooking time be the same?
Sarah Olson says
April 20, 2015 at 6:47 pmI would cook for one more hour.
Erycka says
April 20, 2015 at 4:50 pmCan I add more chicken breast?
Sarah Olson says
April 20, 2015 at 6:47 pmI think that would be fine! 🙂
Alison says
February 10, 2017 at 5:52 amHi, can someone plz get back to me! I’m cooking this just now, iv got 4 boneless & skinless chicken breasts in the slow cooker, im just going to add the of my potatoes & that. But iv ran out of olive oil, iv got others oils, is there anything I can use in place of the olive oil, as it’s holding me back… Thanks for the recipe, it looks delious, but I’m not sure about the lemon juice, as I don’t think my hubby will like it, I was going to use chicken stock inplace of the olive oil, & use less lemon juice…. What do u think, can u help me plz, as I would really appreciate it!! xx
Anonymous says
February 10, 2019 at 12:33 pmThis is a couple years too late for your need but i’ve made this a couple times & I use Annie’s lemon & chive dressing – because I had it and it was easy , it turns out really great.
kristin says
April 20, 2015 at 9:27 pmwould you recommend fresh or frozen chicken ?
Lisa B says
April 21, 2015 at 9:39 amThis sounds so good! I broke my arm and haven’t been able to do much cooking – I think I could handle this! Thx so much! Will definitely check out your other recipes. 🙂
MistaBluesman says
April 22, 2015 at 4:21 amI just might do that tonight for my Jennifer 🙂
MistaBluesman says
April 22, 2015 at 10:06 amI had to copy it, paste it in my front page program, then print it 🙂
sonia Howard says
April 23, 2015 at 11:15 pmThIs sounds so yummy! I’m wondering though, could I just put the potatoes on both sides and cook the green beans separately? I like my green beans cooked a specific way, and I’m afraid they would be too mushy for me if I put them in the crock pot that long!
Also, do you happen to know how many servings this is, so I can figure out my calories, fat, etc for the recipe?
Sarah Olson says
April 24, 2015 at 5:56 amYes, that would work fine! 🙂 It is 4 servings. 🙂
Barb says
April 25, 2015 at 4:04 pmNot as much flavor as I had hoped for. The chicken fell apart, wonderful, and the beans and potatoes were fine, but for us it lacked something. Sorry
Barb says
August 21, 2015 at 9:41 pmYou might try the Italian dressing or sage for more flovor.
Angelynn says
August 23, 2015 at 8:05 amBarb you had to miss something! just saying…
tiffany mengor says
April 26, 2015 at 7:32 ami was wondering is this meal can be prepared ahead of time and frozen and just taken out and cooked whenever you want to use it? Im trying to find easy recipes to make because we are moving this weekend and can not really find it in our budget to buy take out every day. Thanks so much for the awesome recipes!
Sarah Olson says
April 26, 2015 at 7:44 amHi Tiffany! I’ve only froze a few crock pot meals before, but I know for sure that potatoes don’t do well.
marium says
April 27, 2015 at 4:43 pmwould this recipe turn out if i substituted asparagus for green beans?
Sarah Olson says
April 27, 2015 at 5:29 pmI’ve made crock pot recipes with broccoli and asparagus. They don’t look great after they are cooked in the crock pot, even worse than the green beans. But I think it would taste fine!
Angelynn says
May 16, 2015 at 10:17 amOmg this was the best slow cooker chicken my husband and i have ever had! The only thing i added was onions and made extra seasoning,the flavor on this recipe is awesome!! also smelled soooo good,i cooked mine on low for 8 hours it turned out perfect. This is a keeper a10**********
Sarah Olson says
May 16, 2015 at 4:36 pmYay! Thank you for letting us know that it worked for 8 hours on low, I never know how a recipe turn out with longer cooking. Thanks!
casey says
May 21, 2015 at 8:29 amThat’s how I always do it too
Sienna says
June 2, 2015 at 1:25 amIf I want to make a bigger batch, say double the recipe, would I leave this in the crockpot for maybe 6 hours?
Sarah Olson says
June 2, 2015 at 5:33 amI can’t remember if I answered this. But I think that would work. 🙂
Meg says
February 5, 2016 at 8:28 amDid you double the recipe? I am thinking of doing that, so I’m wondering how it turned out. Thanks!
Sarah Olson says
February 5, 2016 at 8:35 amI did not, that is just one rack. I have done two racks of ribs in the crock pot before, I still cut each rack into fourths. Turned out great.
Rachel says
June 2, 2015 at 9:49 pmCould I cook it on low for like 6-8 hours instead?
Sarah Olson says
June 3, 2015 at 5:28 amSomeone else cooked the original recipe for 8 hours on low and said it turned out fine. I personally haven’t tried that yet.
Angelynn says
June 3, 2015 at 9:37 amHi Rachel,i had mine on low for 8 hours and it turned out PERFECT!
April Alsobrook says
June 16, 2015 at 7:09 pmummm what size slowcooker? That’s the one thing that bugs me about online recipes… almost no one bothers to mention the size of the slowcooker. I have three different sizes myself. Obviously the 2.5 qt won’t do, but should I use my 4qt or 6qt?
Sarah Olson says
June 16, 2015 at 7:54 pmI usually add the size, but missed it for this recipe. I used a 6-quart oval.
Marianne says
June 24, 2015 at 11:40 amI just saw this recipe & have to try it…NOW! I already have everything except the fresh green beans. Do you think canned would work? Would you still add them in the beginning? Thanks!
Sarah Olson says
June 24, 2015 at 12:37 pmI would add canned beans during the last hour. 🙂
Marianne says
June 24, 2015 at 1:04 pmThanks! That’s what I thought too.
Stephanie says
June 24, 2015 at 2:17 pmI don’t have any lemons or lemon juice, can I just leave it out or use something else?
Sarah Olson says
June 24, 2015 at 5:30 pmHmm, I just saw this. I don’t know how that would turn out. The lemon definitely gives this dish flavor.
Annaleis says
January 18, 2017 at 6:29 pmI followed your recipe to the t and really was so excited to eat it after it had been cooking all day. I used the fresh lemons for the juice and it completely overpowered the chicken, and the potatoes soaked up every last bit of lemon, which ruined them in my opinion. My husband even mentioned all he could taste was the lemon. Everything turned out perfectly moisture wise, no dry chicken or potatoes or beans. Just disappointed I couldn’t taste any other ingredients because the lemon overpowered this dish 🙁
Krista says
February 12, 2018 at 9:10 amCan you please explain why we shouldn’t use bottled lemon juice? What would you recommend in lieu of fresh lemon juice? Thank you!!
Sarah Olson says
February 12, 2018 at 12:01 pmBottled lemon juiced tastes different, and is not what I used in this recipe. A few people used it and did not like. I would buy real lemons, I can’t think of a substitute. I apologize!
Mandy says
June 26, 2015 at 9:31 amI work 8-5, would the recipe work if i cooked it on low? If so how ling would it be for?
Thank you!
Sarah Olson says
June 26, 2015 at 10:45 amI believe 2 people did this for 8 hours on low and had sucess.
Angelynn says
June 26, 2015 at 1:07 pmHi Mandy,i had made this twice and cooked it on low for 8 hours both times and it turned out perfect!! The only thing i did different was doubled up on the seasoning and added onions. Hope this helps…
Solveig says
June 26, 2015 at 12:49 pmI made this last night for dinner and it was delicious!!!! I did not expect the sauce mix to give it as much flavor as it did. So simple yet so tastey. Deffinitly going on the meal rotation!!!
michella says
July 5, 2015 at 6:39 pmFresh Chicken or frozen?
Sarah Olson says
July 5, 2015 at 6:44 pmFresh 🙂
Caren Anne says
July 16, 2015 at 8:22 amIf you do want to use frozen chicken though, you can do it. I used frozen chicken and let it cook on low for 9 hrs while I was at work 🙂
Melissa says
July 6, 2015 at 3:45 amIs it going to be good still if it cooks for about 9 hours on low?
Sarah Olson says
July 6, 2015 at 7:18 amI haven’t tried that yet, sorry I’m no help! 🙂
Caren Anne says
July 16, 2015 at 8:21 amMelissa, you can cook it on low for 9 hours and it’ll be just fine. That’s what I did yesterday while I was at work 🙂
Tiffany says
July 15, 2015 at 7:20 amWould affect anything by using a 5 quart crock pot instead of a 6 quart?
Sarah Olson says
July 15, 2015 at 8:59 amI think it should do fine! 🙂
Caren Anne says
July 16, 2015 at 8:19 amI made this yesterday and it was delicious!! I added a few more seasonings and some broccoli to it as well, set it all on low, and let it cook while I was at work for 9+ hours. The chicken just falls right apart and everything had great flavor! Will absolutely make again! Thanks!
DD says
January 28, 2016 at 11:37 amCan I do on high for how long can I use frozen greenbeans
Sarah Olson says
January 28, 2016 at 11:59 amI think High for 4 hours with frozen green beans would do fine! 🙂
Megan says
August 2, 2015 at 10:12 amI love making this recipe! It’s so good! I also found that adding vegetable broth keeps the chicken extremely moist!
Thanks for sharing this!
Michele says
August 6, 2015 at 5:24 pmI madE this recipe today. The only thing I found wrong with it was the green beans were way over done. Next time, I think I’ll make the beans separately. The chicken was tasty and moist.
Desiree says
August 11, 2015 at 12:14 amWould it be okay to use tenderloins or filleted chicken breast? And would it be cooked any differently?
Sarah Olson says
August 11, 2015 at 5:55 amI think tenderloins would work great! They may come out a little more tender than the breasts, but the cooking time would be the same, so the potatoes would still get tender.
Theresa Ellrott says
August 24, 2015 at 4:49 pmThis is very good. It has a homey flavor that reminds me of something mom would make. Not over the top spicy (almost not spicy enough), but the good old fashioned seasonings that taste better with every bite! Thanks.
Morgan says
September 1, 2015 at 5:44 amDo you think using coconut oil instead of olive oil would ruin the taste?
Sarah Olson says
September 1, 2015 at 7:25 amIf you are used to the flavor of coconut oil, it would probably be ok, besides the lemon and the garlic have a strong flavor in this dish.
Anne-Marie says
September 7, 2015 at 3:07 pmSo great to find a recipe that doesn’t use those awful packets of seasoning – THANK YOU! Making this today. 🙂
Nickey says
October 8, 2015 at 9:06 amI’m going to try this recipe and I think the chicken will be more tender if it’s marinated first. I’ll keep you posted on the outcome.
Sarah Olson says
October 8, 2015 at 9:43 amThat is a awesome idea. Yes let us know how it does!
Priscilla Campos says
October 13, 2015 at 8:11 amCan this also work with leg quarters?????
Sarah Olson says
October 13, 2015 at 8:35 amYes I think they would do fine. Just don’t open the lid while it cooks so the chicken gets done properly.
Anonymous says
October 26, 2015 at 7:19 pmEvery time I put root veggies in the slow cooker they stay hard (ex carrots, potatoes) and when I add onions or celery for that length of cooking time they make the recipe fail.
Sarah Olson says
October 27, 2015 at 5:21 amAre you opening the lid at all? Every time the lid is opened there is a chance that things won’t get tender in time.
sheila says
November 13, 2015 at 8:17 amIf I cut the recipe in half to accomodate for 2 do I cut the cooking time in half as well?
Sarah Olson says
November 13, 2015 at 10:48 amI think probably 2.5-3 on high. You want the potatoes to get tender, they take longer than you would think. 🙂
M says
November 19, 2015 at 3:56 pmInteresting recipe! I just cooked mine in the oven at 425 degrees for 40 minutes. I parboiled my potatoes before putting everything in the oven to make sure they cooked all the way through. I didn’t have any onion powder or onions so I left that out. Very tasty, but I think I need to add onion or sub out the oregano for Italian seasoning next time since there still seemed to be a missing flavor that would take it over the top.
Sarah Olson says
November 19, 2015 at 4:30 pmThe onion powder adds a lot of flavor, but it is a great recipe to add what you like in it and make it your own for sure!
Toni says
November 30, 2015 at 1:39 amI tried this recipe and it’s so delicious and simple!
Jill says
December 2, 2015 at 11:15 amThis recipe was NOT for me! The finished product tasted so flavorless, and I followed directions exactly. I like my green beans actually green and the chicken just cooked in this watery liquid, which made it crumbly and not at all moist, which is weird. If you usually like your food tasting fresh and packed with flavor, I’d look elsewhere. No, I mean no offense, I just want to be honest about my experience.
Megan says
December 2, 2015 at 12:28 pmI had the same intial reaction so I tried one more time and added about 2 cups of chicken broth and added a little more of the spices and it turned out great! Now it’s a house favorite.
Cooking time also had to be adjust for me to not get that dry, flavorless taste.
Angelynn says
December 10, 2015 at 7:41 pmWow!! wonder where you went wrong?
beth mcdaniel (@bethmcdaniel526) says
December 7, 2015 at 11:01 amCould I cook on low? How long? 6 or 8 hours?
Sarah Olson says
December 7, 2015 at 12:07 pmSome people have commented that that does work good, I personally haven’t tried that yet.
ashleigh t says
December 9, 2015 at 1:17 pmWhat is the calorie intake on this
Sarah Olson says
December 9, 2015 at 1:46 pmSorry Asleigh, I don’t have that info. You’ll have to enter it in on a calorie counter website.
AHM says
December 13, 2015 at 6:22 amIf I used broccoli instead of green beans should I add it later so it won’t over cook?
Sarah Olson says
December 13, 2015 at 6:47 amThat probably would be best, but it still will take about 2 hours to cook.
Kimberly says
December 27, 2015 at 3:05 pmCan I do this on low for 8 hours?
Jo says
December 29, 2015 at 10:04 amMade this yesterday…very easy and so delicious! I’m going to try sweet potatoes next time as another reviewer suggested…Thank you for sharing Sarah!
Emmie says
December 29, 2015 at 11:06 amTrying it now but I made it worth the 100% lemon juice from the bottle I didn’t read the last sentence until after blending the mix up so I’m crossing my fingers! Looks and smells great so far!
Sarah Olson says
December 29, 2015 at 4:00 pmIt may be ok! I’m crossing my fingers too 🙂
hidinghero says
December 25, 2016 at 11:39 pmDid it work???
Rachael says
January 5, 2016 at 11:46 amI cooked this in my 5 quart slow cooker for 5 hours on low and it turned out great! I didn’t have any onion powder so I just used some regular chopped onion. The lemon juice really makes this recipe! I will be trying another one of your recipes soon!
Lauren says
January 6, 2016 at 6:57 pmI am currently on the 21 day fix and also trying to please my man for dinner. This was a win and so great, fresh, healthy, and I wouldn’t change a thing. Not being able to print wasn’t an issue, easily recalled on my pinterest for easy access. I look forward to exploring more of your recipes, thank you so much! I did do 7 hours on low, but I have an oval, smaller than 6 quart.
Sandra says
January 9, 2016 at 4:05 pmI forgot a lemon… Any suggestions for a sub?
Sarah Olson says
January 9, 2016 at 5:02 pmHmm, maybe some sort of vinegar. When I created the sauce I kept testing it before I cooked it. If the sauce tastes good before you put it on the chicken, it should be good!
Jennifer says
January 10, 2016 at 4:46 pmCan I use canned green beans instead? Thats all I have at the momnent.
Sarah Olson says
January 10, 2016 at 5:48 pmI think it would be fine. I often cook canned green beans for long periods of time in the slow cooker. They don’t change much after cooking.
solemardesigns says
January 17, 2016 at 4:59 pmI can’t see the recipe any more. all i see when i try to search this post is all of the comments ;(
Sarah Olson says
January 17, 2016 at 5:11 pmI’m working on fixing things right now. My old theme stop working today and I have been working diligently to get things back to normal. May take a week to do that. I apologize. Do you need me to send you the recipe?
Brandy says
January 18, 2016 at 8:17 pmMade this tonight exactly like the recipe said. The crockpot was full of juice and it smelled soo good. The fresh green beans and potatoes had a great flavor but the chicken was so dry we could barely eat it. Everyone else had great reviews about the chicken but I didn’t do anything different…. suggestions? Im thinking maybe cooking it longer at a lower temp next time? I would really like to try this again because the flavors were great!
Sarah Olson says
January 19, 2016 at 5:40 amDid you use frozen or fresh chicken? I’m trying to figure out what could of happened. 🙂
Karen says
January 22, 2016 at 6:28 pmFollowed this recipe to a T, and it was a hit! Easy and delicious. Thank you. Will make it again in the very near future.
Sarah Olson says
January 23, 2016 at 3:19 pmThanks for coming back and letting us know how you liked it! 🙂
Diane says
January 23, 2016 at 3:04 pmI made this today and I just finished eating a portion. Wow, it was wonderful, flavor was excellent! Thank you for the recipe I would definitely recommend this for a Sunday late lunch or dinner.
Sarah Olson says
January 23, 2016 at 3:19 pmI’m so glad you liked it! 🙂
Liz Holland says
January 28, 2016 at 2:56 pmHow would I have to revise this recpie if I wanted to double it?
Sarah Olson says
January 28, 2016 at 2:59 pmI would cook it a bit longer 🙂
Arlett says
January 28, 2016 at 5:10 pmI made this the other day and I loved it! So good
Candice says
January 28, 2016 at 5:17 pmHow long should I cook it on high if I used frozen chicken
Sarah Olson says
January 28, 2016 at 5:34 pmI think 5 hours should do it, an hour to allow the chicken to thaw. 🙂
Abi C. says
January 30, 2016 at 10:30 amIs there anything I can replace the lemon with?? Like butter or something? Lemon makes me sick =p
Sarah Olson says
January 30, 2016 at 11:23 amMaybe some red wine vinegar? Taste the sauce before adding it to the crock, it should taste good before cooking it.
juliav7 says
January 31, 2016 at 10:26 pmHi – can I adjust this to the instant pot? Anyone done this before?
Briana says
February 1, 2016 at 8:52 amIf i wanted to cut this recipe in half, would I still put it in for the same amount of time? Also, could I still use the same amount of the lemon juice, spices, etc, even after cutting the amount of green beans, chicken, and potatoes in half? Or would the amount of liquid effect the way it cooks? Thanks in advance! Can’t wait to try!!
Sarah Olson says
February 1, 2016 at 11:10 amIt may be kind of soupy with half the chicken, green beans and potatoes.
Mollie says
February 1, 2016 at 4:17 pmTried this tonight. the green beans were great as were the potatoes. The chicken was very dry and bland. A little siracha helped but I think I’ll either do Italian dressing or double the mixture.
Cheryl says
February 3, 2016 at 2:42 pmI just bought a new pressure cooker XL which is supposed to cut time down. How long would this cook in this new cooker….I’m assuming not 4 hours…?
Morgan says
February 7, 2016 at 5:22 pmThis was delicious! Chicken was a bit dry, may try thighs instead next time but that didn’t matter much to me the green beans and potatoes were heavenly
Lexie says
February 15, 2016 at 9:13 amI have a 4qt crock pot would this still fit?
Sarah Olson says
February 15, 2016 at 9:18 amI think it should. If it is round, things may be mixed up a bit, but still would work fine. 🙂
Angela says
February 16, 2016 at 10:07 amDo you think it would come out okay if I added carrots? If so would the cooking time stay the same?
Sarah Olson says
February 16, 2016 at 10:21 amYes I think carrots would cook up just fine for the same amount of time! 🙂
Angela says
February 16, 2016 at 12:02 pmI can’t wait for dinner to try it! I read some comments about the chicken being dry, so I seared each side for a couple of minutes to try and lock in the juices. I also put a little more lemon juice and olive oil since I added the carrots to it. Hopefully I didn’t change it to much.
MJ says
February 27, 2016 at 5:22 amCan this be made in a 3-quart crockpot? Can the chicken sit on top of the veggies?
grace says
March 6, 2016 at 5:01 amWe are renovating our kitchen and I really wanted to make a home cooked meal for my husband after he got home from a business trip. This was perfect! I loved the flavor and the chicken was tasty, not dry like I was afraid it would be. The potatoes are really the best part of this dish in my opinion. And the best part if that you can easily make it without a kitchen!
Cassie says
March 15, 2016 at 6:23 pmInstead of having green beans in this can I do asparagus instead as an alternative?
Ang says
April 1, 2016 at 5:01 amI made this recipe last night. I added fresh chopped onions and more salt,pepper, and garlic. Plus I doubled the marinade. The flavoring of the food came out really good. The only problem I had was I only had thin boneless chicken breasts so they came out a little dry. Next time I will use regular chicken breasts and see if it still comes out dry, then I will adjust the cook time on my crockpot. Thank you for sharing the recipe
Erica says
April 10, 2016 at 10:22 amI’m going to make my first crockpot meal and I would like it to be this one. Does anyone know how long I have to cook and on high or low the chicken if it is frozen?
lindsey says
April 18, 2016 at 6:54 pmI just wanted to say I was skeptical at first, I’ve been guilty of using the seasoning packets but for just a little extra time to prep, this was wonderful. My picky 7 year old loved it. My chicken was little on the thicker side so it wasn’t dry at all. Super good, will definitely make it again! Thanks!
Aimee says
April 19, 2016 at 4:09 amYummy meal–I followed the recipe exactly but used my Instant Pot (9 minutes on Poultry setting). This will be a new regular meal for us.
Meredith says
April 28, 2016 at 8:31 amTried this recipe for the first time last night and the family loved it, including my picky 8 year old. We are going to double the chicken and green beans for the next go round so we have left overs!
Lil says
May 25, 2016 at 2:43 amI’ve made this recipe twice now and the flavour of the beans and potatoes was fantastic but both times the chicken has been incredibly dry. The first time I cooked on low for 8 hours and figured that might be the reason the chicken dried out, but tonight I followed it to the letter and the chicken came out even worse. Such a shame because we love the flavour but don’t think I can risk cooking such dry chicken again.
Erin Allen says
June 7, 2017 at 9:45 amI think adding some chicken broth would fix the problem!
Irene says
May 25, 2016 at 6:32 pmThis is great! I made it this evening. I followed the recipe except for adding a sliced lemon and more oregano, but otherwise to the letter. Done in four hours, and the chicken breasts were juicy and tender. Next time I’ll use fewer potatoes, but that’s a personal preference. This one’s a keeper!
Christina says
May 30, 2016 at 11:48 amHello. This sounds delicious! Insread of 2 garlic cloves, would garlic powder work? If so, how much?
Sarah Olson says
May 30, 2016 at 12:33 pmI haven’t tried garlic powder yet, but if I was going to I would start with a 1/4 tsp, and taste it, then add more if needed.
Beth T. says
June 7, 2016 at 11:55 amI found this recipie and was excited to try it so before reading the instructions fully I whipped it together to have tonight. Then I got to the note at the bottom about using lemon juice from a jar! Of course that’s all we had so I used it. Is it going to turn out awful? Or just not as good as with fresh lemon juice?
Beth T. says
June 7, 2016 at 4:09 pmOk so it didn’t come out horrible but it wasn’t great either. However the chicken cooked perfectly ! I’ll definitely try it again with fresh lemon juice next time !
Sarah Olson says
June 7, 2016 at 8:23 pmThat’s great to hear Beth!
Nicole Smith says
June 8, 2016 at 2:08 amHi, I was just wondering if fresh diced onions would be an okay substitute for onion powder?
Sayda says
July 7, 2016 at 8:48 amIf I am using a 3.5 quart sized crockpot to cook this meal, how long do you think I should cook this?
Sarah Olson says
July 7, 2016 at 9:48 amI personally would try 4 hours on high still, and maybe check it at 3.5 hours if I was home.
Kashmira says
August 2, 2016 at 5:58 pmCan I sub asparagus instead of green beans? It’s what I have on hand? And about how many chicken breast is it?
Sarah Olson says
August 2, 2016 at 6:48 pmIt’s about 3 chicken breasts. If you do asparagus it should do fine but the color of the asparagus cooked in the slow cooker is not pretty.
Kristi says
August 16, 2016 at 6:29 amMade this for dinner last night, started it at 3:30 pm with 3 frozen chicken breasts and peeled, cubed russet potatoes (that’s what we had and they were sprouting so needed to be cooked). Substituted thyme for oregano because that’s what I had, used kosher salt, I only had two fresh lemons left so a bit less the 1/3 c juice. After tasting the marinade made as instructed, I added Cajun seasoning and Lawrys all purpose seasoning to taste and drizzled more olive oil (to help with the slight decrease in fresh lemon juice). Set my crockpot to High. Since I used frozen chicken breasts, I anticipated at least 5 hours and had a possible back up plan for dinner (i.e., leftovers). We left to run errands for back to school stuff got home around 8, the house smelled great, I used my meat thermometer in the chicken and it was Ready I did cook the frozen green beans (again what I had on hand) separately and my family loved every bite!! Great recipe with a few of my accommodating adjustments, thank you for sharing!!
Sarah Olson says
August 16, 2016 at 10:53 amI love your version. The Cajun seasoning is a great idea!
Roxy says
August 17, 2016 at 6:04 pmIf i set it for 5 hrs would that ruin it? I have to go to work in between
Sarah Olson says
August 17, 2016 at 8:04 pmI actually think 5 hours on low would work fine!
Victoria Adkins says
August 30, 2016 at 6:12 amHi, planning on cooking this today but Tesco have had a fridge meltdown and had no chicken. Can I substitute chicken for pork chops? Thanks
Sarah Olson says
August 31, 2016 at 9:45 pmI don’t see why not Victoria!
Kristen says
September 10, 2016 at 10:09 amI’ve tried this 3 times and the chicken always ends up dry. Can I cook this on low? I’ve tried adding more liquid and also not cooking for as long. Not sure what to do.
Sarah Olson says
September 10, 2016 at 10:43 amBreast sometimes can end up dry. You could try boneless skinless thighs maybe?
Tasha says
September 27, 2016 at 7:24 amI made this last night… it was pretty good, but the green beans and potatoes weren’t as tender as I would have liked. Flavor was good, and chicken came out great. I didn’t want it to get too dry so I took the chicken out and let the veggies stay in the cooker, but that was after we had already eaten dinner, so I haven’t even tried them to see if they got any softer. That’s the only issue I had with this recipe…. but it was good and healthy so it was still a winner, and the kids didn’t seem to mind the crunchy green beans.
Sarah Olson says
September 27, 2016 at 12:07 pmHi Tasha! Did you leave the lid on the entire time? That is the only thing I can think of that would be the problem, even if it is opened once it can effect the tenderness of the veggies.
Becky says
October 1, 2016 at 6:12 amI don’t have some ingredients so was wondering if fresh carrots would work and onion soup mix with olive oil or beef broth because that’s all I have. What do you think?
Anna says
October 12, 2016 at 4:05 pmHow many calories is this? Do you know?
Mags says
October 15, 2016 at 11:17 amI don’t have a 6 qt but I do have a 3-4qt. Would that also work?
Sarah Olson says
October 15, 2016 at 11:56 amHi Mags, if you can get it to fit, it should work fine. Leave the lid on the entire time.
Debbie from Florida says
December 29, 2016 at 7:17 amI made this yummy dish yesterday. My husband and I enjoyed every bite. I followed the directions exactly, and it turned out perfect.Thank you, Sarah. We’re looking forward to trying more of your delicious recipes! Happy New Year!
Sarah Olson says
December 29, 2016 at 7:34 amThat is so great to hear!
Amy Arnold says
January 7, 2017 at 4:44 pmYou must cook the beans n potato’s for longer than 4 hours in order for the veggies to be soft… otherwise they are hard and crunchy.
Sarah Olson says
January 7, 2017 at 6:42 pmIt may take longer if you cut the potatoes too large or open the lid at all. In my video I cooked for only 4 hours and they were tender.
Michele says
January 16, 2017 at 3:25 pmUsed the lemon juice from the little squeeze lemon and it DID taste good.
Sarah Olson says
January 16, 2017 at 4:46 pmThat’s great!
Tabitha @ Tabitha Talks Food says
January 18, 2017 at 4:20 pmI made this today and it tasted great! I’m not normally a big fan of potatoes but I thought they soaked up the lemon dressing/sauce so nicely and I couldn’t get enough! Thank you for sharing.
Sarah Olson says
January 18, 2017 at 4:21 pmthat’s awesome Tabitha. Yes I love the potatoes in this meal!
Paro says
January 23, 2017 at 10:25 pmcan I double the lemon mixture and can I use thighs
Sarah Olson says
January 24, 2017 at 6:32 amYes and yes!
Joy says
February 13, 2017 at 5:41 pmMy family will love this and I love that the whole meal is in there! No making something to go with it. Yay!
Rebecca says
February 26, 2017 at 6:27 amI Only have the lemon juice in a bottle, why won’t this taste as good? Have you made it that way before?
Sarah Olson says
February 26, 2017 at 7:10 amLemon juice out of bottle has a harsh bitter taste, adding a 1/4 cup of it to this recipe will leave a funny taste to the sauce.
Alex says
March 7, 2017 at 6:38 pmI really wanted to like this recipe but found the lemon overpowering and the chicken very dry. Pretty disappointed but maybe just my tastebuds. Followed the recipe exactly and didn’t like it at all. Sorry!! Won’t make again
Sarah Olson says
March 8, 2017 at 6:26 amThank you for your honest opinion!
Alex says
March 10, 2017 at 12:37 pmSo update, I think it was just the potatoes I wasn’t a fan of and I found a use for the chicken – I shredded it and used on salads for my lunches. The dressing from the salad helped with the dryness a lot and it made for very yummy lunches! So it wasn’t a total waste – just tossed the potatoes. I hate wasting food so I’m glad I found a use for the chicken! 🙂
Kristen says
March 25, 2017 at 4:42 pmHow long should I cook it if I only have 1lb of chicken? I can’t find cook times anywhere on google.
Sarah Olson says
March 26, 2017 at 2:17 pmsame time would be fine. The potatoes need that long
Barbara Evans says
April 28, 2017 at 6:46 pmI cut the recipe in half and substituted asparagus in a 1.5qt. slow-cooker. I found 4 hours was too long. The chicken was tough and the asparagus mushy .
Sarah Olson says
April 29, 2017 at 6:39 amThanks for letting us know how it turned out for you with your changes.
Kirsten says
May 9, 2017 at 7:17 amSilly question, can I prep this for the freezer? I am trying to stock my father-in-law’s freezer, and my husband and I love this recipe. Thanks!
Sarah Olson says
May 9, 2017 at 7:52 amPotatoes don’t do well for freezer meals 🙁
Davon J. says
May 12, 2017 at 10:07 amCan the crockpot time be set on low for 6 hours or will that cause problems?
Sarah Olson says
May 12, 2017 at 2:03 pmI think that amount of time would work good!
Kory says
July 27, 2017 at 4:14 pmThanks for the recipe. Question: why would you not suggest using fresh lemon juice in the beginning of the recipe and not as a “oh by the way”? Other than that, a great recipe.
Sarah Olson says
July 27, 2017 at 6:23 pmIt does say fresh in bold letters. People who use squeeze bottle lemon juice have been disregarding that.
April says
August 18, 2017 at 6:35 amHi! I love this recipe…I’ve made it twice. However, both times the chicken has been dry…its fall apart tender but still dry. The first time we cooked it for the 4 hours on high but we were not home from work so the crockpot clicked over to ‘warm.’ We thought it was cooked too long. However, we made it again last night and we ate it immediately after the 4 hours and it was still dry…tender but dry! Any tips? It’s very tasty!
Diane Thomas says
September 16, 2017 at 1:41 pmLove this recipe – easy to make – delicious. I’ve made it for friends recovering from surgery, illness, etc. and they love it. My husband and I have this dish quite often.
Susan says
October 18, 2017 at 6:01 pmWould this work in a 6 qt. round crock pot?
Sarah Olson says
October 18, 2017 at 8:02 pmYes! I think so.
Joy says
December 27, 2017 at 12:53 pmI love this recipe and it quickly became a family favorite! I’ve played around with the cooking times a bit because I tend to use thin cut chicken breasts and the chicken comes out a bit dry when I cook it on high for 4 hours. So far I have found that 5-6 hours on low works best for me. Thanks for the great and healthy recipe!
Lauren says
January 25, 2018 at 7:38 pmI made this yesterday and the chicken turned out very dry… any suggestions? Would try again.
Kate says
February 1, 2018 at 4:47 pmMade this for dinner tonight and it was so easy and delicious! Followed the recipe exactly and everything turned out perfectly! We will definitely make it again.
Sarah Olson says
February 1, 2018 at 4:49 pmThat’s wonderful Kate!
Lauren says
February 8, 2018 at 12:45 pmI remade this today. Added 3/4 a can of low sodium chicken stock and made the potatoes separate. Also, cooked on high for 3 hours instead of 4. It turned out much better and was moist. Not sure if my crockpot runs high, but last time chicken was extremely dry.
Sarah Olson says
February 8, 2018 at 8:27 pmThank you for the tips.
Jenna says
February 25, 2018 at 1:55 pmI made this tonight, it’s so good! Thank you for sharing
Lea says
April 4, 2018 at 4:03 pmI love this recipe. It’s one of the first meals I made for me and my husband right after we got married (it’s also the very first meal I made in a slow-cooker). I make it a few times each year and it’s sitting in my slow-cooker right now too, another 3 hours to go until dinner! This is one of my favorites.
Becky says
May 17, 2018 at 5:13 pmThis is delicious!!! I will definitely keep this recipe in my dinner rotation. I followed the instructions exactly …….. soooo good. Can’t wait to make it again.
Casey says
June 3, 2018 at 11:02 amI make this on a pretty regular basis! I have ditched the olive oil, and instead I use 1 large lemon, 1 large orange, and red wine to produce the liquid, and I use boneless skinless chicken thighs instead of chicken breasts. I liked the original but these minor changes have made it an absolute favorite for me 🙂
Eoin O Neill says
June 29, 2018 at 2:40 amI made this, the lemon was so overpowering, I thought it was horrible. I used a real lemon and not the lemon juse in a bottle.
Brittany says
September 8, 2018 at 7:06 amCan you cook this in a round crock pot? I dont have an oval.
Sarah Olson says
September 8, 2018 at 8:41 amYes! would work fine.
Sherry Fuller says
September 25, 2018 at 5:56 pmI cooked this in my slow cooker – not a crockpot. It was really dry and slightly burned on the bottom after four hours. Next time I will only cook it three hours and will use some butter too. I think that as well as a little chicken broth would give it a more robust and richer flavor.
Anonymous says
October 28, 2018 at 7:41 pmI pinned this recipe a few days ago & made it today. Gotta tell you, wow. I seasoned the chicken with S& P & Kickn’Chicken seasoning made by Weber & seared it first. Cubed 3 red potatoes & used fresh green beans. Due to time constraints, I drizzled some Annie’s Lemon & Chive dressing on it & 4 hours on high. It was fabulous, not dry at all, husband loved it. Thank you!
Anonymous says
December 10, 2018 at 6:54 pmAnyone use an instant pot?
Anonymous says
January 6, 2019 at 4:33 pmUsed broccoli, spinach and sweet potatoes instead of potatoes and beans.
Sarah Olson says
January 6, 2019 at 7:07 pmsounds really good!
Sarah Olson says
January 8, 2019 at 4:01 pmI love the alterations!
Moriah says
January 20, 2019 at 6:49 amCan anyone suggest an alternative to the olive oil? that much adds over 450 calories to the dish! While I know that olive oil is relatively healthy, it’s still an oil and i’d rather spend my calories on the actual chicken or veggies.
Carly says
January 26, 2019 at 9:35 amWould I be able to change the green beans to broccoli? If so, would I add them in just like the green beans or wait till it’s almost done?
Anonymous says
February 12, 2019 at 2:44 pmCan asparagus be used instead of green beans and if so should it be added later so it doesn’t overcook?
Sarah Olson says
February 12, 2019 at 9:01 pmI’d probably add at the half way point. But I do have to tell you it will not be a vibrant green after cooking. Still tastes good though.
Angela says
April 16, 2019 at 11:57 amLove this recipe, I use chicken thighs instead of breasts as I find they always stay much more moist when slow cooking and subbed apple cider vinegar for the lemon juice.