Ingredients
Scale
- 2 ½ lbs bone-in chicken thighs
- 2 Tbsp. cooking oil
- 1 ½ lbs. Yukon gold potatoes, diced
- 1 lb. green beans, ends snipped
- 2 garlic cloves, minced
- 8 oz. can tomato sauce
- 1 ½ tsp. salt
- ¼ tsp. pepper
- ½ tsp. dried thyme
- ½ tsp. dried rosemary
Instructions
- Heat a pan on medium-high heat and add the cooking oil, swirling to coat the pan.
- Once hot, brown the chicken on both sides without cooking it through.
- Place the diced potatoes and green beans in the slow cooker and toss to combine.
- Nestle the chicken thighs on top of the vegetables and add the minced garlic.
- Pour the tomato sauce over the chicken and sprinkle with salt, pepper, thyme, and rosemary, mixing the sauce to incorporate the seasoning.
- Cover the slow cooker and cook on HIGH for 4.5 hours without lifting the lid to ensure tender potatoes.
- Serve and enjoy your meal!
Notes
You can use boneless chicken thighs if preferred, but bone-in is recommended for added flavor.
Feel free to add other vegetables like carrots or bell peppers for variety.
For a thicker sauce, consider adding tomato paste according to preference.
- Prep Time: 25 minutes
- Cook Time: 4 hours 30 minutes
- Category: Entrees
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 3g
- Sodium: 1100mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 100mg