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Playing Erin Chase's Slow Cooker Rosemary Chicken with Red Potatoes and Green Beans

Erin Chase—aka the "$5 Dinner Mom"—shares an easy, budget-friendly slow cooker meal that's also the perfect way to use up the rosemary from your garden or patio planter.

For another tasty dinner that's cheap and cheerful, check out her Slow Cooker Soft Chicken Tacos.


  • 3 sprigs rosemary
  • 1 pound bone-in chicken thighs
  • 6 small red potatoes, quartered
  • 1 small yellow onion, diced
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon garlic powder
  • Salt and pepper
  • 1 pound green beans, stems removed


Serves: 4


Using a sharp knife, crush the leaves of the rosemary sprig to release its aromatic oils as it cooks. Place the rosemary sprigs around the edges of the bottom of a 5-quart or larger slow cooker.
Arrange the chicken thighs in the bottom of the slow cooker. Spread the potatoes over the top of the chicken and add the diced onion. Drizzle the olive oil over the top of the chicken and potatoes, and season with the garlic powder, salt and pepper.
Set the slow cooker on low and cook for 8 hours. When there is 1 hour remaining in the cooking cycle, place the green beans on top of the chicken and potatoes to steam. Complete the cooking cycle.
Serve Slow Cooker Rosemary Chicken with Red Potatoes and Green Beans.