Creamy, juicy, and comfort-food approved — this Slow Cooker Full Chicken Dinner is the kind of meal that makes weeknights feel like a hug. With tender, browned chicken thighs nestled on a bed of Yukon gold potatoes and crisp green beans, all simmered in a simple tomato sauce and fragrant herbs, this dish delivers big flavor with very little hands-on time. Fun fact: slow cookers were originally marketed as “bean cookers” in the 1970s, and they quickly became a staple for busy home cooks who wanted a hot, home-cooked meal waiting at the end of the day. If you like fuss-free dinners that still impress, you’ll love this recipe.
If you’d like a similar full-meal idea, check this slow-cooker version I reference often for inspiration: Slow Cooker Full Chicken Dinner. This recipe is perfect for families, meal-preppers, and anyone who wants a low-effort, high-reward dinner. Read on — I can’t wait for you to try it!
What is Slow Cooker Full Chicken Dinner?
What’s in a name? Why “Full Chicken Dinner”? Is it a tiny chicken that fits a whole dinner on its back? Probably not, but it sure sounds comforting. In short, this is a one-pot slow-cooker meal built around bone-in chicken thighs cooked with potatoes, green beans, garlic, and tomato sauce so you get protein, starch, and veg all at once. Ever heard the saying “the way to a man’s heart is through his stomach.”? That old chestnut fits perfectly here — this meal wins hearts and appetites. I like to joke that it’s called “full” because it fills both your slow cooker and your dinner table with goodness. Give it a try and see for yourself.
Why You’ll Love This
This recipe is irresistible for three big reasons. First, the chicken stays wonderfully juicy thanks to the slow, gentle cooking and the initial browning step that locks in flavor. Second, making this at home is cost-effective — bone-in thighs and seasonal Yukon gold potatoes are budget-friendly and stretch to feed a family. Third, the simple herb blend of thyme and rosemary with garlic and tomato sauce creates layers of savory, comforting flavor that feel far more sophisticated than the effort required. If you enjoy lighter, quicker slow-cooker meals, consider pairing this with a simpler version like my 4-ingredient slow-cooker chicken for busy nights: 4-Ingredient Slow Cooker Chicken with Stuffing. Now grab your slow cooker — this one is worth making tonight.
How to Make: Quick Overview
This recipe is easy, delicious, and supremely satisfying. Preparation is straightforward: brown the chicken to build flavor, layer vegetables in the slow cooker, and let the appliance do the work. The result is tender chicken with a rich-scented tomato-herb sauce and creamy potatoes that soak up juices. Standout elements include the slightly caramelized exterior from browning and the cozy aroma of thyme and rosemary. Prep time is about 20 minutes. Cooking time is 4.5 hours on HIGH, so it’s perfect for a lunchtime start and a late-afternoon meal.
Ingredients
4 bone-in chicken thighs, patted dry
2 tablespoons cooking oil (vegetable or olive oil)
1.5 lbs Yukon gold potatoes, diced into 1-inch pieces
1 lb green beans, ends snipped and cleaned
2 cloves garlic, minced
1 (8 oz) can tomato sauce
1.5 teaspoons salt
0.25 teaspoon black pepper
0.5 teaspoon dried thyme
0.5 teaspoon dried rosemary
Directions
- Heat a skillet over medium-high heat and add the cooking oil. When the oil is hot and shimmering, carefully add the chicken thighs skin-side down. Brown the chicken for about 3 to 4 minutes per side until the skin is golden. Do not cook through — you just want color and flavor. Transfer the browned thighs to a plate and set aside.
- Add the diced Yukon gold potatoes and the trimmed green beans to the bottom of the slow cooker. Toss them gently so they form an even layer. This layer will steam and soften under the chicken.
- Place the browned chicken thighs on top of the vegetables, arranging them skin-side up if possible. Sprinkle the minced garlic evenly over the chicken and vegetables to distribute the savory aroma.
- Open the can of tomato sauce and drizzle it over the chicken and vegetables in an even layer. Next, sprinkle the measured salt, black pepper, dried thyme, and dried rosemary over everything. These dried herbs will release their flavor as the dish cooks.
- Use a spatula to gently mix the sauce and seasonings around the edges — you don’t want to disturb the chicken too much, but a gentle stir helps coat the potatoes and beans so they absorb flavor.
- Cover the slow cooker and cook on HIGH for 4.5 hours. Important: do not lift the lid while cooking, as heat loss can extend the cooking time and affect texture. After the cook time, check that the chicken reaches an internal temperature of 165°F (74°C) and that potatoes are tender when pierced with a fork.
- Serve hot straight from the slow cooker with crusty bread to soak up the sauce or a fresh salad for crisp contrast. Enjoy!
What to Serve With
Pair this meal with a crusty baguette or dinner rolls to mop up the savory tomato juices. A simple mixed green salad with lemon vinaigrette adds brightness and cuts through richness. For a creamier side, a bowl of buttery mashed root vegetables or a light coleslaw works well. If you want a drink pairing, a chilled glass of light-bodied red wine or sparkling water with lemon complements the herbs and tomato flavors.
Top Tips for Perfecting
Use bone-in, skin-on thighs for the best flavor and texture; they stay juicy and develop great browning. If you’re short on time, cook on LOW for 7 to 8 hours instead — the result will be equally tender. Swap rosemary for oregano for a slightly earthier profile, or add a pinch of smoked paprika for warmth. To avoid soggy green beans, trim them and layer them under the chicken so they steam rather than overcook. Always brown the chicken first — it adds depth of flavor you can’t get from slow cooking alone.
Storing and Reheating Tips
Refrigeration: Cool leftovers to room temperature, then store in an airtight container in the fridge for up to 3 days. Freezing: Place cooled portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheating: Reheat gently in a 350°F oven covered with foil for 15–20 minutes, or rewarm in a skillet over medium-low heat until heated through. Microwaving works in a pinch; cover and heat in 1-minute intervals to retain moisture.
FAQs
Can I use chicken breasts instead of thighs?
Yes, you can, but keep in mind breasts may dry out faster in a slow cooker. If using boneless skinless breasts, reduce cook time and consider cooking on LOW to retain moisture.
Do I need to brown the chicken first?
Browning is recommended because it adds a deeper flavor and more appealing color, but if you’re very pressed for time you can skip it. The dish will still be tasty.
Can I add other vegetables?
Absolutely. Carrots, onions, or mushrooms are great additions. Just be mindful of size and cook time — root vegetables may need more time to become tender.
Is it safe to cook on HIGH for 4.5 hours?
Yes. The recipe is designed for 4.5 hours on HIGH. If you prefer, you can cook on LOW for 7–8 hours. Avoid opening the lid during cooking.
How can I thicken the sauce?
If you’d like a thicker sauce, remove the chicken and vegetables and simmer the liquid on the stovetop for a few minutes to reduce, or stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water and cook until thickened.
Conclusion
This Slow Cooker Full Chicken Dinner is a dependable, flavorful one-pot meal that’s easy enough for weeknights but comforting enough for guests. It’s a great example of how simple techniques — browning and slow cooking — transform inexpensive ingredients into a satisfying feast. If you want another take on a full slow-cooked chicken dinner, see this helpful recipe for ideas: Complete Chicken Dinner in the Crockpot – The Magical Slow Cooker. Give it a try, serve it to family or friends, and enjoy the cozy praise that follows.
Slow Cooker Full Chicken Dinner
Equipment
- Slow Cooker
- Skillet
Ingredients
Main Ingredients
- 4 pieces bone-in chicken thighs patted dry
- 2 tablespoons cooking oil vegetable or olive oil
- 1.5 lbs Yukon gold potatoes diced into 1-inch pieces
- 1 lb green beans ends snipped and cleaned
- 2 cloves garlic minced
- 1 can tomato sauce 8 oz
- 1.5 teaspoons salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon dried thyme
- 0.5 teaspoon dried rosemary
Instructions
- Heat a skillet over medium-high heat and add the cooking oil. When the oil is hot and shimmering, carefully add the chicken thighs skin-side down. Brown the chicken for about 3 to 4 minutes per side until the skin is golden. Do not cook through — you just want color and flavor. Transfer the browned thighs to a plate and set aside.
- Add the diced Yukon gold potatoes and the trimmed green beans to the bottom of the slow cooker. Toss them gently so they form an even layer.
- Place the browned chicken thighs on top of the vegetables, arranging them skin-side up if possible. Sprinkle the minced garlic evenly over the chicken and vegetables.
- Open the can of tomato sauce and drizzle it over the chicken and vegetables. Sprinkle the measured salt, black pepper, dried thyme, and dried rosemary over everything.
- Use a spatula to gently mix the sauce and seasonings around the edges without disturbing the chicken too much.
- Cover the slow cooker and cook on HIGH for 4.5 hours. Do not lift the lid while cooking. After the cook time, check that the chicken reaches an internal temperature of 165°F (74°C) and that potatoes are tender.
- Serve hot straight from the slow cooker with crusty bread or a fresh salad.