Green Bean Chicken + Rice

I found this recipe a few years ago (check the original recipe out here) and my family absolutely loved it! I've shared it with many friends and it has become a great go-to meal for me! It only uses one pot, which means less dishes, and takes very little work! Although it's very, very simple, It's a seriously addicting meal.

Green Bean Chicken + Rice

• 2 Tablespoons coconut oil
• 1 1/2 pounds chicken, diced (I use boneless skinless thighs or breasts) 
• 3 stalks celery, sliced
• 1 large sweet onion, chopped
• 2-3 teaspoons dried dillweed
• 1 pound green beans, trimmed and cut (I've used fresh & frozen!) 
• 2 cups basamati rice (cooking time is for white rice, brown rice will take longer)
• 2 1/2 cups chicken stock (preferably homemade) 
• 1 Tablespoon dijon mustard
• 1 teaspoon salt

1. In a large stockpot or dutch oven, heat coconut oil to medium-high. Add chicken & cook until browned, then remove and place into a bowl.

2. Reduce heat to medium, add another Tablespoon of oil (if necessary) to pan, and then add chopped onion, sliced celery, salt & dillweed, cooking for a few minutes until the onion starts to become translucent. 

3. Stir in rice & cook for a minute more, then add chicken back in.

4. Add dijon mustard into your chicken stock & whisk to combine, then add to chicken & rice mix, bringing it all to a boil.

5. Once mix is boiling, *place green beans on top (do not stir them in!). Cover with a lid and reduce heat to medium low, letting simmer and cook for 20 minutes. 

6. When 20 minutes is done, turn stove off and let set for 10 minutes more. 

7. Stir everything together,  salt & pepper to taste, serve & enjoy!

*I like adding the green beans in early on because I like mine done all the way. If you want your green beans al dente, cook the rice mix for 10 minutes before adding the green beans.

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Crock Pot Roasted Chicken

I guess I've been using my crock pot a lot this past week since I just posted back to back recipes involving my 3rd favorite kitchen appliance. If you're wondering what my 1st and 2nd favorites are, that would be the dishwasher (of course!) and my kitchen aid mixer (in pistachio.) The only reason the dishwasher beats the kitchen aid mixer is because of function over fashion. Anywho, the crock pot is an absolute lifesaver. If you don't have one, you don't know what you're missing.

I have people tell me all the time they never make whole chickens because it's intimidating. Making a whole chicken is not only delicious, but it's easy as pie! Actually, MUCH easier than pie. It's also very affordable and practical since you can use the chicken broth for soups or in any recipe that calls for it. I make a whole chicken once a week and it's a family favorite! Tonight we ate it shredded in tacos. Yum.

Crock Pot Roasted Chicken

• 1 whole chicken (make sure to remove the bag of "extras" from the inside cavity)
• 8 cups of filtered water
• 2 carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 1 bay leaf 
• 1 teaspoon salt

First thing you'll want to do is remove the bag of innards from the inside cavity of the chicken. Save them for later if you enjoy chicken liver, or toss them out if you can't even imagine eating it. That's ok. Give your chicken a quick rinse and then place it into the crock pot.  Add your veggies, bay leaf, salt and water. Put the crock pot on low for 8 hours.

That's it! Told you it was simple. Once the chicken is finished, remove it from the crock pot and use it however you like! Remember to strain the chicken stock from your pot (toss the veggies & bay leaf) and put it in the refrigerator for using later.



Fancy Food Thoughts contains some contextual affiliate links which advertisers have agreed to pay a commission if a purchase is made from that click-through. Everything I recommend are products I use & love!