Chicken and Green Beans — Slow Cooker

Chicken and Green Beans — Slow Cooker. Just 4 ingredients, a few minutes of prep, and your slow cooker does all the rest. Simple, cozy, and totally delicious!

Four ingredients. Ten minutes of work. A dinner so good and cozy, your whole family will clean their bowls.

Some nights you open the fridge and just have no idea what to cook. That’s exactly when this recipe saves the day. You grab some chicken, a couple of cans from the pantry, and that’s pretty much it. Layer it all into the slow cooker, put the lid on, and just walk away. No stirring, no watching, no stress. When dinner time rolls around, the chicken is so soft it slides right off the bone, the green beans are tender, and there’s this really tasty broth at the bottom that tastes like it cooked all day long — because it did! It’s simple, it’s filling, it’s easy on your wallet, and honestly, it’s the kind of meal that just makes you feel good inside.

Chicken and Green Beans — Slow Cooker

Servings: 4

Ingredients

• 2 pounds bone-in, skinless chicken thighs (about 4–6 pieces)
• 2 pieces cans cut green beans (14.5 oz each), drained
• 1 pieces can condensed cream of mushroom soup (10.5 oz)
• 1 teaspoons kosher salt, plus more to taste

Chicken and Green Beans Making Steps

1. Layer the chicken: Put the 2 pounds bone-in, skinless chicken thighs (about 4–6 pieces) into the bottom of your slow cooker in one flat layer. If any pieces are really big, just tuck them in so they all fit nicely.
2. Add salt: Sprinkle the 1 teaspoons kosher salt, plus more to taste right over the top of the chicken. This little bit of seasoning helps make everything taste really good as it cooks.
3. Spread the soup: Scoop the 1 pieces can condensed cream of mushroom soup (10.5 oz) out of the can and spread it over the chicken. Don’t add any water — the chicken will make its own liquid as it cooks, so you don’t need any extra.
4. Add green beans: Pour the drained 2 pieces cans cut green beans (14.5 oz each), drained right on top. Spread them out the best you can. It’s totally fine if some fall down around the sides of the chicken.
5. Cook it on low heat and let it cook slowly with the lid on. Cook on LOW for 6 hours, or if you’re in a hurry, cook on HIGH for 3 to 4 hours. You’ll know it’s ready when the chicken is really soft and falls right off the bone.
6. Taste and serve: Give the broth a little taste. Add a tiny bit more salt if you think it needs it. Scoop the chicken and green beans into bowls and spoon that warm, savory broth right over the top. Enjoy!

Notes

Helpful tips:

Bone-in chicken thighs work best here because they stay juicy and add great flavor to the broth.
Don’t lift the lid while it cooks — keeping the steam inside helps everything cook evenly.
No cream of mushroom soup? Cream of chicken soup works great too.
This is a very budget-friendly meal that feeds the whole family without costing much.
Serve it with rice, mashed potatoes, or some crusty bread to soak up the broth.