slow cooker chicken thighs, green beans, and potatoes

Chicken

Slow Cooker Chicken Thighs, Green Beans, and Potatoes

This method for slow cooker chicken thighs, green beans, and potatoes will keep the chicken juicy and well-seasoned in the slow cooker. Since meat cooks more quickly than vegetables, wrap seasoned chicken thighs in foil and place on top of the vegetables.

Ingredients

1 pound small red potatoes, cut into 1-inch pieces
2 pounds fresh, whole, young green beans, trimmed
2 teaspoons salt, or to taste
1 teaspoon freshly ground black pepper, or to taste
1/2 teaspoon red pepper flakes (optional)
6 slices bacon
1 onion, diced
2 tablespoons minced garlic
2 cups chicken broth or stock
2 pounds skinless, boneless chicken thighs
1/2 teaspoon paprika
1/2 onion, sliced

Directions

Set a 5-quart slow cooker to cook on the High setting. (See note.)
Place red potato pieces in the bottom of the slow cooker. Place green beans on top of potatoes. Add salt, pepper, and red pepper flakes.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Remove bacon, crumble, and reserve.
To the same skillet, add diced onion and cook until just softened, 3 to 5 minutes. Add garlic, cook for 30 seconds, and remove the skillet from heat. Distribute skillet contents over green beans. Pour chicken broth or stock over all.
On a sheet of foil, about 12x24 inches, place chicken thighs on half of the sheet. Lightly season each thigh with salt and pepper, and sprinkle with paprika. Place a layer of onion slices over chicken thighs and enclose seasoned chicken and onions in the foil. Fold and pinch the edges of the foil to make a sealed packet, about the same size as the inside of the slow cooker.
Place chicken packet on top of green beans, cover, and slow cook until vegetables are tender, and chicken is no longer pink at the center and juices run clear, about 4 hours on High, or 6 hours on Low. An instant-read thermometer, inserted near the center should read 165 degrees F (74 degrees C).
To serve, place on a serving platter and sprinkle reserved cooked bacon crumbles on top.