Ingredients:
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2–3 chicken breasts (boneless, skinless)
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3 cups fresh or canned green beans (drained if canned)
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1 medium onion (sliced) – optional
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2 cloves garlic (minced)
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1 cup chicken broth (or water + bouillon cube)
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2 tbsp olive oil or butter
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1 tsp paprika
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½ tsp black pepper
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½ tsp salt (adjust to taste)
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½ tsp onion powder
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½ tsp garlic powder
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½ tsp crushed red pepper flakes (optional for heat)
Instructions:
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Prep the chicken – Place chicken breasts in the crockpot (or pot if cooking on stove).
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Add beans & seasonings – Add green beans, onion, garlic, and spices over the chicken.
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Add liquid – Pour chicken broth over everything. Drizzle with olive oil or add butter.
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Cook
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Crockpot: Cook on low 6–7 hours or high 3–4 hours until chicken is tender.
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Stovetop: Simmer covered for about 40–50 minutes until chicken is fully cooked.
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Shred chicken – Once done, shred chicken with two forks and stir back into the beans.
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Serve – Serve hot, seasoned with extra black pepper if desired.
Q&A Section
Q: Can I use frozen green beans?
A: Yes! Just add them straight in—no need to thaw. They’ll cook perfectly.
Q: Can I make this with thighs instead of breasts?
A: Absolutely! Chicken thighs (boneless or bone-in) will give more flavor and tenderness.
Q: What can I serve this with?
A: Great with rice, mashed potatoes, quinoa, or even crusty bread.
Q: Can I make it spicy?
A: Add cayenne pepper, chili flakes, or a splash of hot sauce.
Q: How do I store leftovers?
A: Keep in an airtight container in the fridge for up to 3 days, or freeze up to 2 months.