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Go Ask Mom

Recipe: Slow cooker Greek-style green beans and chicken thighs

Posted May 19, 2016

Slow cooker Greek-style green beans and chicken thighs

Here's a dish that I'll be making many times.

This simple and filling slow cooker meal is perfect for those days when you don't want to be hanging out around the oven or stove. I found the recipe on and switched it up based on my family's tastes and what we had in the cupboard.

I prepped the green beans, garlic, onion and lemon juice in the morning, so, when it was time to make dinner, I just had to throw everything in the pot.

Here's how it's done:

Slow Cooker Greek-Style Green Beans and Chicken Thighs
Adapted from

1 pound, fresh green beans, trimmed
1 14 ounce can of diced tomatoes (or two tomatoes, diced)
1 onion, diced
5 cloves garlic, minced (The original recipe calls for two).
4 tsp. dried dill (or ¼ cup fresh chopped dill)
juice of one lemon
1 cup chicken broth (or vegetable broth or water) (I used veggie broth).
5 bone-in, skin-on chicken thighs (original recipe calls for four)
Salt and pepper, to taste
2 tablespoons olive oil

Put the green beans, tomatoes, onion, garlic, dill, lemon juice, broth and salt and pepper in your slow cooker and mix together. Lay the chicken thighs on top of the veggies. Sprinkle the olive oil on top of the chicken thighs. Add more salt and pepper.

The original recipe recommends cooking on low for 8 hours or high for 4 hours. I cooked it on high for just under three hours and it was delicious. The chicken was still very moist.

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