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Lemon Herb Chicken Thighs with Baby Potatoes and Green Beans
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Course Main Course
Cuisine Mediterranean
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl
  • Knife

Ingredients
  

  • 6 boneless, skinless chicken thighs
  • 1 pound baby potatoes
  • 1 pound fresh green beans, trimmed
  • 2 lemons, juiced and zested
  • 4 garlic cloves, minced
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon chopped fresh rosemary
  • 1/2 cup chicken broth
  • 2 tablespoons olive oil
  • Salt and black pepper to taste

Instructions
 

  • Place the baby potatoes in an even layer at the bottom of the slow cooker.
  • Arrange the chicken thighs on top of the potatoes.
  • In a small bowl, stir together the lemon juice, lemon zest, minced garlic, thyme, rosemary, chicken broth, olive oil, salt, and pepper.
  • Pour the lemon herb mixture evenly over the chicken and potatoes.
  • Cover and cook on low for 6 hours.
  • Add the trimmed green beans to the slow cooker, stir gently to coat them in the liquid, and cook for 1 more hour on low.

Notes

Add the green beans only in the final hour so they keep some texture instead of turning mushy. Fresh herbs give the brightest flavor here, but you can swap in dried thyme and rosemary if needed, using half the amount. Leftovers reheat well in a skillet with a splash of broth to loosen the sauce.
Course: Main Course
Cuisine: Mediterranean
Equipment: Slow Cooker, Mixing Bowl, Knife