Ranch-seasoned chicken, onions, baby potatoes, and green beans topped with bacon combine for a comforting, down-home one-pot meal. This Slow Cooker Country Chicken and Veggies has the rustic feel of a Dutch oven camp dinner and is a close relative of a classic hobo dinner.
This recipe is easy and forgiving — whole baby potatoes mean no chopping, and fresh green beans can be swapped for two cans of drained green beans added during the last hour of cooking. The dish is hearty, family-friendly, and simple enough for weeknights while still feeling special enough for a weekend meal.
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Step-by-Step Photos for How to Make Slow Cooker Country Chicken and Veggies
Frequently Asked Questions about Slow Cooker Country Chicken and Veggies
Frequently Asked Questions about Slow Cooker Country Chicken and VeggiesCan I substitute bottled lemon juice for freshly squeezed?
Yes. Use 1 teaspoon of bottled lemon juice over the chicken. If you don’t have lemon juice, 1 teaspoon of lemon pepper is an acceptable substitute; if you use lemon pepper, omit the 1/4 teaspoon of ground black pepper in the recipe.
Can I use boneless skinless chicken thighs instead of breasts?
Absolutely. Boneless skinless chicken thighs work well and will yield slightly juicier, more tender results. Use whichever cut you prefer.
Can I use canned green beans instead of fresh?
Yes — substitute two cans of drained green beans, but add them in during the last hour of cooking to prevent them from becoming mushy. Avoid adding canned beans at the start.
What about regular-sized potatoes — can I cook them whole?
What about regular-sized potatoes — can I cook them whole?For regular-sized potatoes, cut them into about 2-inch cubes. Cooking full-size potatoes whole is not recommended because they will take much longer to cook through evenly.
Can I leave the green beans out?
Yes. If you don’t like green beans, swap them for carrots or another vegetable you prefer. The meal will still be delicious.
Can I use packaged bacon bits instead of raw bacon?
You can use real bacon bits as a shortcut. The flavor and texture will differ from using raw chopped bacon, but the dish will still be tasty.
Chef’s Tools:
Chef’s Tools:- Slow cooker
- Slow cooker liners (optional for easy cleanup)
- Chef’s knife
- Cutting board
- Ranch seasoning
- Measuring spoons
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- 2 lbs chicken breast, cut into 2-inch cubes
- Juice of half a lemon
- 1 tsp garlic salt
- 1/4 tsp ground black pepper
- 1 large onion, sliced into rings
- 1 Ranch seasoning packet or 3 tbsp
- 2–3 lbs baby potatoes
- 1 lb fresh green beans
- 1/4 cup butter, sliced
- 1 cup raw diced bacon pieces (about 6–8 oz bacon, chopped)
- Place the chicken cubes in the slow cooker and squeeze the juice of half a lemon over them.
- Sprinkle garlic salt and ground black pepper over the chicken.
- Add the sliced onions and baby potatoes. Sprinkle half of the Ranch seasoning over the onions and potatoes.
- Layer the green beans over the potatoes, add the butter slices on top, and sprinkle the remaining Ranch seasoning over the green beans.
- Scatter the raw bacon pieces on top.
- Cover and cook 6–8 hours on low or 4 hours on high.
- Serve warm and enjoy.
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