Slow Cooker Garlic Rosemary Chicken with Green Beans
Equipment
- Slow Cooker
- Knife
- Cutting Board
Ingredients
- 4 boneless skinless chicken breasts
- 12 ounces fresh green beans, trimmed
- 4 garlic cloves, minced
- 2 teaspoons dried rosemary
- 1 cup low-sodium chicken broth
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Place the chicken breasts in the bottom of the slow cooker in a single layer.
- Drizzle the olive oil over the chicken, then sprinkle the minced garlic, dried rosemary, salt, and black pepper evenly across the top.
- Pour the chicken broth around the edges of the chicken so it pools at the bottom.
- Add the trimmed green beans on top of the chicken.
- Cover and cook on low for 6 hours or on high for 3 to 4 hours until the chicken reaches 165°F and the green beans are tender.
- Remove the chicken and green beans from the slow cooker and serve together with some of the cooking juices.
Notes
Check the green beans near the end of cooking time since they soften quickly once they reach the right texture. If you prefer firmer beans, add them during the last 2 hours on low. Leftovers store well in the fridge for up to 3 days and reheat gently on the stovetop with a splash of broth to keep the chicken moist.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board