Description
Keep your kitchen cool and your guests satisfied with this effortless, one-pot summer meal. Succulent chicken thighs, tender gold potatoes, and crisp green beans are slow-cooked to perfection in a savory herb broth. This nutrient-dense dish is designed to feed a crowd, allowing you to spend more time socializing outdoors and less time monitoring the oven during the hot summer months.
Ingredients
5 pounds boneless, skinless chicken thighs
3 pounds gold potatoes, cut into 2-inch chunks
2 pounds fresh green beans, trimmed
2 cups low-sodium chicken broth
2 tablespoons garlic powder
1 tablespoon dried oregano
Instructions
Wash and pat dry the chicken thighs.
Chop the potatoes into uniform 2-inch chunks.
Trim the ends off the green beans.
Place the potato chunks in the bottom of the slow cooker.
Arrange the chicken thighs in an even layer over the potatoes.
Pour the chicken broth over the chicken.
Evenly sprinkle the garlic powder and dried oregano over the chicken.
Cover and cook on low heat for 6 hours.
Add the fresh green beans to the slow cooker for the final hour of cooking to maintain a slight crunch.
Notes
Use gold potatoes as they hold their shape throughout the long cook time. Ensure chicken is boneless and skinless to reduce excess fat in the sauce. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 360
- Category: Trending
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 410
- Sugar: 2g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 110mg
