Crockpot Chicken Green Beans And Potatoes With Onion Soup Mix
This chicken recipe with green beans and potatoes is incredibly delicious and a favorite among not just me, but my entire family. The best part? It’s made in a slow cooker, which means it’s both effortless and time-efficient. All you need is one slow cooker to whip up this simple dish. What sets this recipe apart is the use of onion soup mix—it’s the secret ingredient that takes the flavor to the next level. The onion soup mix truly elevates the taste of the chicken, green beans, and potatoes, making this dish absolutely irresistible.
Ingredients
For the Chicken and Vegetables:
- 4 chicken thighs chicken legs, or chicken breasts (bone-in or boneless)
- 1 packet Lipton Onion Soup Mix 1.9 oz
- 1 lb baby potatoes halved or quartered
- 1/2 lb green beans or carrots trimmed
- 1/4 cup olive oil or melted butter
- 1/4 cup chicken broth or water
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika optional
- Salt and black pepper to taste
Optional Garnish:
- Fresh parsley chopped
Instructions
Preheat the Oven
- Preheat your oven to 375°F (190°C).
Prepare the Chicken
- Pat the chicken dry with a paper towel. Season with salt, pepper, and garlic powder.
Prepare the Vegetables
- In a large bowl, toss the potatoes and green beans (or carrots) with 1 tablespoon olive oil and a pinch of salt and pepper.
Make the Sauce
- In a small bowl, mix the Lipton Onion Soup Mix with olive oil (or melted butter), chicken broth, and smoked paprika. Stir until well combined.
Assemble the Dish
- Grease a 9x13-inch baking dish. Arrange the potatoes and vegetables in the dish.
- Place the chicken thighs, chicken legs, or chicken breasts on top of the vegetables.
Add the Sauce
- Pour the Lipton Onion Soup Mix sauce evenly over the chicken and vegetables, ensuring everything is well coated.
Bake
- Cover the baking dish with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 20–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender.
Optional Broil
- For crispy, golden-brown chicken, broil on high for 2–3 minutes after baking.
Serve
- Garnish with chopped parsley and serve hot.
Notes
- Use Chicken Thighs for More Flavor: If you prefer juicier meat, opt for chicken thighs instead of breasts. They stay moist and flavorful during slow cooking.
- Cut Potatoes Evenly: To ensure even cooking, cut the potatoes into uniform sizes. Baby potatoes are ideal because they hold their shape well.
- Prevent Soggy Green Beans: If you prefer your green beans crisp-tender, add them to the crockpot during the last hour of cooking instead of at the beginning.
- Make it Creamy: For a creamy twist, stir in 1/4 cup of sour cream or heavy cream into the dish just before serving.
- Homemade Onion Soup Mix: If you don’t have a packet on hand, mix 1/4 cup dried onion flakes, 1 tbsp beef bouillon powder, 1/2 tsp onion powder, 1/2 tsp garlic powder, and 1/4 tsp pepper.
- Meal Prep-Friendly: This dish reheats beautifully. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stovetop.
- Add a Crunch: Sprinkle the finished dish with crispy fried onions or toasted breadcrumbs for added texture.