Ingredients
Scale
- 1.5 lbs Bone-in, skinless chicken thighs (often the cheapest cut)
- 3 Large potatoes, cubed
- 2 Cups frozen green beans
- 1 Packet onion soup mix
- 1/2 Cup chicken broth or water
- Salt and pepper to taste
Instructions
- Wash the potatoes thoroughly and cut them into one-inch cubes. You do not need to peel them; the skins add extra fiber and save you time. Place the cubed potatoes and the frozen green beans into the bottom of your crockpot. This creates a bed for the chicken to sit on, ensuring the vegetables soak up all the savory drippings.
- Place the chicken thighs directly on top of the vegetables. Sprinkle the entire packet of onion soup mix evenly over the chicken and vegetables. This single packet provides all the salt, herbs, and onion flavor you need, keeping your grocery list short. Pour the chicken broth or water around the sides of the crockpot so you don’t wash the seasoning off the meat.
- Secure the lid on your crockpot. Set the heat to “Low” and cook for 6 to 7 hours. If you are in a hurry, you can set it to “High” for 3 to 4 hours. The chicken is finished when it reaches an internal temperature of 165°F and pulls away easily from the bone with a fork.
- Once the cooking time is complete, you can serve the chicken thighs whole or shred the meat directly in the pot. Stir the potatoes and green beans gently to coat them in the cooking juices. Ladle the chicken and vegetables into bowls, ensuring everyone gets a generous portion of the flavorful broth.
- Cook Time: 6 hours 10 minutes