Ingredients
Scale
- 4 pieces bone-in chicken thighs
- 2 tablespoons cooking oil for browning
- 1.5 lbs Yukon gold potatoes, diced
- 1 lb green beans, ends snipped
- 2 cloves garlic, minced
- 1 can (8 oz) tomato sauce
- 1.5 teaspoons salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
Instructions
- Heat a skillet over medium-high heat. Add oil and brown chicken thighs on both sides, do not cook through. Set aside.
- Add diced potatoes and green beans to the bottom of the slow cooker and toss to combine.
- Place browned chicken thighs on top of vegetables. Sprinkle minced garlic over everything.
- Drizzle tomato sauce evenly over chicken and vegetables. Sprinkle with salt, pepper, thyme, and rosemary.
- Gently mix sauce and seasonings to coat ingredients.
- Cover and cook on HIGH for 4.5 hours. Do not lift the lid while cooking.
- Serve hot with crusty bread or a fresh salad if desired.
Notes
- Use boneless chicken thighs for quicker cooking.
- Swap green beans with carrots or zucchini for variety.
- This dish freezes well after cooking.
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes
- Category: Main
- Method: Slow Cooker
- Cuisine: American