Slow Cooker Chicken Thighs, Green Beans, and Potatoes

Ingredients

• 1 pound red potatoes , cut into 1-inch pieces
• 2 pounds green beans
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 0.5 teaspoons red pepper flakes , optional
• 6 slices bacon
• 1 onion , diced
• 2 tablespoons minced garlic
• 2 cups chicken broth
• 2 pounds skinless , boneless chicken thighs
• 0.5 teaspoons paprika
• 1/2 onion , sliced

Instructions

1. 1

   Set a 5-quart slow cooker to cook on the High setting. (See note.)

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   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).

7. 7

   To serve, place on a serving platter and sprinkle reserved cooked bacon crumbles on top.