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Crock Pot Chicken


1 lb. Boneless Skinless Chicken Breasts

4 cups of  fresh green beans trimmed

4 potatoes diced

1/3 cup FRESH lemon juice (1 large or 2 small lemons)

1/4 cup olive oil

1 tsp. dried oregano

1 tsp. salt

1/4 tsp. pepper

1/4 tsp. onion powder

2 garlic cloves minced 


  1. Start by placing the chicken in the middle of the slow cooker. Next, add the green beans to one side. Then for the potatoes, you will need to mound them high off to the other side.
  2. In a medium-sized bowl, whisk together the lemon juice, olive oil, oregano, salt, pepper, onion powder, and garlic cloves.
  3. Pour this mixture evenly over the chicken, green beans, and potatoes.
  4. Cover and cook on HIGH for 4 hours or LOW for 7 hours, without opening the lid during the cooking time.


This is such a low maintenance recipe and you can have a lot of free-range with it. If you don’t like flavor mixture then you can change it to something completely different. You can flavor is to be more BBQ or Cajun. You can change the vegetables being used to whatever your little heart desires. To make it keto-friendly you can take out the potatoes completely and use other vegetables. Some tips, if you put frozen chicken in cook on high for 6 hours. If your chicken is thawed and isn’t shredding apart easily after the 4 hours on high, leave it in the crockpot on high for another hour or until the chicken is shredding apart. Also, to get the most juice out of your lemons, roll them on a countertop and microwave them for 3o seconds. If they aren’t hot after 30 seconds, do another 30 seconds. I wouldn’t do more than a minute because I don’t know if it is possible for a lemon to explode in the microwave. After it’s microwaved, cut in half and the juices can easily be squeezed out! If you think you’re not good at cooking, this is a good recipe for you because you just throw things in the crockpot and leave it alone for a couple of hours, so a SUPER easy recipe for those who can cut up potatoes and ingredients in a crockpot.

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