This Slow Cooker Rosemary Chicken is a hearty, family-friendly meal made with tender chicken, potatoes, carrots, and green beans. Everything cooks together in one pot, making it a practical option for busy days and easy meal prep.
A QUICK NOTE
Adding the chicken broth creates a more stew-like meal that is best served in bowls. For a drier, plate-style version, you can omit the broth and add a light cream sauce when serving. Cut the potatoes in halves for a firmer texture or quarters for softer potatoes.
COOK TIME
4–6 hours on low
INGREDIENTS
2 pounds thin-sliced chicken breasts
2 cups low-sodium chicken broth, optional for a stew-like consistency
½ pound thick baby carrots, or whole carrots, peeled and cut into pieces
1 pound fresh green beans
1½ pounds red potatoes
1 teaspoon kosher salt
1 teaspoon crushed dried rosemary
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon ground black pepper
½ teaspoon paprika
2 tablespoons olive oil
DIRECTIONS
1. Trim any excess fat from the chicken and cut it into bite-size pieces. Add the chicken to the slow cooker.
2. Wash and trim the green beans, then cut them in half. Wash the potatoes and cut them in halves for a firmer texture or quarters for softer potatoes. Add the green beans, potatoes, and carrots to the slow cooker.
3. Pour in the chicken broth, if using. Add the salt, rosemary, garlic powder, onion powder, black pepper, paprika, and olive oil. Toss until everything is evenly coated.
4. Cover and cook on low for 4–6 hours, until the chicken reaches 165°F and the vegetables are tender.
5. Stir, spoon into bowls or onto plates, and serve warm.
