Crockpot Chicken, Potatoes, and Green beans
720 CommentsUpdated Jan 18, 2026
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This one-pot Crockpot Chicken, Potatoes, and Green Beans features a homemade lemon garlic dressing poured over the top for a flavorful, healthy dinner you’ll want to make again and again.
This classic chicken, potatoes, and green beans recipe is made completely from scratch! The ingredients are arranged in the crockpot and topped with a homemade lemon garlic Italian dressing—no seasoning packets or butter here, just olive oil and simple pantry spices for a fresh and healthy slow cooker dinner.
Crockpot Chicken Dinner Video
Key Ingredients
This recipe for chicken dinner in the crockpot is made from scratch. Here is what you need. For full ingredient amounts, see the recipe card below the images.
- 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, you just need: Fresh lemon juice, olive oil, oregano, salt, pepper, onion powder, and minced garlic.
How to Make Chicken, Potatoes and Green Beans
Step One: Make the homemade dressing by mixing the olive oil, lemon juice and seasonings.
Step Two: Add the chicken to the center of the slow cooker, add the cut green beans on one side, then the cut potatoes on the other side.
Step Three: Pour over the homemade dressing over the chicken, potatoes and green beans.
Variations
This recipe has been tested many times as is. If you want to make some changes, here are great ideas.
- Use a different vegetable than green beans. You can use: Broccoli, asparagus, canned or fresh corn, baby carrots, or use extra potatoes!
- Use Italian dressing instead of the homemade (such as Newman’s own.
- Or use a stick of melted butter and sprinkle a packet of Good Seasons Italian dressing mix over. You can find the Italian dressing mix on the salad dressing aisle next to the ranch dressing packets.
Featured Comment
“Added to our regular menu rotation. So easy and so delicious!”
– Trudy
Crockpot Chicken, Potatoes and Green Beans Recipe
How to Video
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.
Sarah’s Notes
- Use a different vegetable than green beans. You can use: Broccoli, asparagus, canned or fresh corn, baby carrots, or use extra potatoes!
- Use Italian dressing instead of the homemade (such as Newman’s own.
- Or use a stick of melted butter and sprinkle a packet of Good Seasons Italian dressing mix over. You can find the Italian dressing mix on the salad dressing aisle next to the ranch dressing packets.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Can I make this in the Oven?
Yes, you can make this in the oven, try this oven version, but most oven versions include an Italian dressing seasoning packet.
More complete meal slow cooker recipes:
Enjoy the all-in-one ease of a Slow Cooker Full Chicken Dinner, or dig into the creamy, savory flavors of Slow Cooker Ranch Chicken and Potatoes.
Let buttery herbs shine with Garlic Butter Chicken and Veggies, or spice things up with a cheesy, saucy Crockpot Chicken Enchilada Casserole.
Serve a down-home favorite like Meatloaf and Baked Potatoes, or make it meaty and hearty with Steak, Potatoes, and Corn cooked low and slow.
Great recipe! I make this often and it always comes out good. I usually use boneless skinless thighs instead of breasts because they don’t dry out like breasts do. Fresh lemon juice really does make it better. I think I’ll make it tomorrow. Only 4 hours on high and dinner is done.
Soooo I was super excited to try this but I accidentally put lime juice instead!
I think it will be fine!
This is one of my all-time favorite slow cooker recipes. I follow the recipe exactly. Though sometimes I make extra dressing. I like to shred up my chicken a bit so it soaks up more of the juice. That way it’s less dry and more flavorful. It doesn’t look as pretty when you shred it, but it tastes amazing! Also, I went sooo long with using fresh green beans. Once I tried frozen, I won’t go back. Not enough of a difference to justify the extra time. I put this in during my lunch hour so it has to be fast!
When you use frozen green beans do you put them in right away or halfway through the cooking time? I don’t like mushy green beans
I would add halfway through if you don’t like mushy green beans.
This was very easy to make and simply delicious. I did lightly brown the chicken on top only for presentation and added little pieces of garlic butter on the chicken, beans and potatoes. Note- I added extra fresh lemon juice and it was a little overpowering for me. Next time, I’ll follow the measurements exactly, as I will be making this again.
Very VERY bland. Made it again and literally tripled the amount of spices and added several more. Made it taste fairly decent.
Just curious, has anyone made this with frozen green beans? I’ve got a big bag and would like to use them if possible.
Those would work great!
Can you use onion soup mix in this .?
Yes, you’ll want to leave out the salt in the recipe though.
Can I use frozen chicken?
I have not tested with frozen, I apologize.
Yes to frozen. I cooked low 8 hours.
My thoughts exactly! Who needs a juicer? Slice in half, squeeze cut-side up (to avoid seeds dropping in the dish). Boom! Done!
I’ve made this recipe many times, switching up the spice combinations sometimes for a different vibe, and it’s always good. But I wanted to say, I use lemon juice from a little squeeze bottle every single time and it always comes out delicious. I don’t have the time or patience to juice lemons myself, not to mention I don’t have a juicer, and I’m sure plenty of others are in the same boat. I hope they don’t get turned off by the insistence that you HAVE to make your own lemon juice for this, because you absolutely do not. I mean, it’s one thing if you said you prefer to use freshly squeezed juice, but it’s another thing to declare that any other way is going to make it taste bad, especially because it doesn’t.
So you don’t have time to cut a lemon and squeeze it over the contents of the crock pot? That’s ridiculous.
I agree with her….takes 2 minutes…
Trying this recipe for the first time… No lemon all spices… hopefully it comes out delicious!
Why on earth would you think you need a juicer? I’ve been cooking for 42 years and have never owned one. Cut lemon in half. Squeeze lemon. Ta da lemon juice!