Slow Cooker Green Bean & Chicken Thighs
Ingredients (serves 4):
4–6 raw chicken thighs (bone-in or boneless, skin-on or off)
1 (14–15 oz) can of green beans, drained
1 can (10.5 oz) cream of mushroom soup (or cream of chicken soup)
1 packet of onion soup mix (or 1 tsp garlic powder + 1 tsp onion powder for DIY)
Salt & pepper to taste (optional)
Instructions:
Place the raw chicken thighs in the bottom of the slow cooker.
Dump the drained canned green beans over the chicken.
Pour the cream of mushroom soup on top.
Sprinkle the onion soup mix evenly over everything.
Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is cooked through and tender.
Taste and adjust salt & pepper before serving.
Optional tweaks:
Add a few chopped potatoes or carrots for a one-pot meal.
Sprinkle shredded cheddar cheese on top in the last 15 minutes for extra comfort.
