Crockpot Chicken and Potatoes
This crockpot chicken potatoes and green beans is an easy, home-cooked dinner that comes together in one pot with almost no effort!
Ingredients
- 4 chicken breasts , boneless and skinless
- 3 teaspoons minced garlic , divided
- 1 teaspoon seasoned salt , divided
- 1-2 Tablespoons onion soup mix , divided
- 1 cup fresh green beans , rinsed and trimmed
- 1 pound baby new potatoes , cut in half
- 1 teaspoon Italian seasoning
- 6 Tablespoons butter , melted
For topping (optional): Fresh parlsey and parmesan
Instructions
- Place chicken in crockpot: Add 4 boneless, skinless chicken breasts in an even layer to the bottom of a crock pot.
- Add seasonings: Sprinkle 2 teaspoon minced garlic, 1/2 teaspoon seasoned salt, and 1 Tablespoon t of the onion soup packet on top of the chicken.
- Add vegetables on top: Add 1 cup green beans to one half of the crockpot on top of the chicken, and 1 pound baby potatoes to the other half.
- Add remaining seasonings and butter: Sprinkle 2 teaspoons minced garlic, 1/2 teaspoon seasoned salt, 1/2 Tablespoon onion soup packet and 1 teaspoon Italian seasoning on top on top of the vegetables. Drizzle the 6 Tablespoons melted butter over the top.
- Cook: Place the lid on top of the crockpot and cook on low for 5-6 hours, or until tender. Season with salt and pepper to taste. Top with fresh parlsey and parmesan if desired.
Notes
Storage: Store leftovers in a covered container up to 4 days in the refrigerator.
Veggies: You could swap the green beans for carrots (or add in a cup of carrots as well).
Nutrition
Calories: 518kcal, Carbohydrates: 25g, Protein: 51g, Fat: 23g, Saturated Fat: 12g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 190mg, Sodium: 1289mg, Potassium: 1413mg, Fiber: 4g, Sugar: 2g, Vitamin A: 785IU, Vitamin C: 29mg, Calcium: 50mg, Iron: 2mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
