Crockpot Chicken, Potatoes, and Green beans
722 CommentsUpdated Apr 24, 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.
Could I cook on low? How long? 6 or 8 hours?
Some people have commented that that does work good, I personally haven’t tried that yet.
This 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.
I 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.
Wow!! wonder where you went wrong?
I tried this recipe and it’s so delicious and simple!
Interesting 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.
The 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!
If I cut the recipe in half to accomodate for 2 do I cut the cooking time in half as well?
I think probably 2.5-3 on high. You want the potatoes to get tender, they take longer than you would think. 🙂
Every 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.
Are you opening the lid at all? Every time the lid is opened there is a chance that things won’t get tender in time.
Can this also work with leg quarters?????
Yes I think they would do fine. Just don’t open the lid while it cooks so the chicken gets done properly.
I’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.
That is a awesome idea. Yes let us know how it does!
So great to find a recipe that doesn’t use those awful packets of seasoning – THANK YOU! Making this today. 🙂
Do you think using coconut oil instead of olive oil would ruin the taste?
If 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.