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Ingredients
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1 pound small red potatoes, cut into 1-inch pieces
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2 pounds fresh, whole, young green beans, trimmed
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2 teaspoons salt, or to taste
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1 teaspoon freshly ground black pepper, or to taste
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1/2 teaspoon red pepper flakes (optional)
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6 slices bacon
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1 onion, diced
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2 tablespoons minced garlic
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2 cups chicken broth or stock
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2 pounds skinless, boneless chicken thighs
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1/2 teaspoon paprika
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1/2 onion, sliced
Directions
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Set a 5-quart slow cooker to cook on the High setting. (See note.)
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Place red potato pieces in the bottom of the slow cooker. Place green beans on top of potatoes. Add salt, pepper, and red pepper flakes.
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Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Remove bacon, crumble, and reserve.
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To the same skillet, add diced onion and cook until just softened, 3 to 5 minutes. Add garlic, cook for 30 seconds, and remove the skillet from heat. Distribute skillet contents over green beans. Pour chicken broth or stock over all.
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On a sheet of foil, about 12x24 inches, place chicken thighs on half of the sheet. Lightly season each thigh with salt and pepper, and sprinkle with paprika. Place a layer of onion slices over chicken thighs and enclose seasoned chicken and onions in the foil. Fold and pinch the edges of the foil to make a sealed packet, about the same size as the inside of the slow cooker.
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Place chicken packet on top of green beans, cover, and slow cook until vegetables are tender, and chicken is no longer pink at the center and juices run clear, about 4 hours on High, or 6 hours on Low. An instant-read thermometer, inserted near the center should read 165 degrees F (74 degrees C).
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To serve, place on a serving platter and sprinkle reserved cooked bacon crumbles on top.
Cook’s Note
This recipe was developed using a 5-quart slow cooker. Please adjust quantities for a smaller cooker.
Nutrition Facts (per serving)
| 333 | Calories |
| 12g | Fat |
| 23g | Carbs |
| 35g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 333 | |
| % Daily Value * | |
| Total Fat 12g | 16% |
| Saturated Fat 4g | 19% |
| Cholesterol 148mg | 49% |
| Sodium 1115mg | 48% |
| Total Carbohydrate 23g | 8% |
| Dietary Fiber 5g | 18% |
| Total Sugars 6g | |
| Protein 35g | 69% |
| Vitamin C 20mg | 22% |
| Calcium 79mg | 6% |
| Iron 3mg | 14% |
| Potassium 880mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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