Slow cooker greek chicken and beans

1 lb. fresh green beans trimmed (or frozen)
2 large fresh tomatoes diced (or one 15 oz. can)
1 onion diced
2 cloves garlic minced
1/4 cup fresh chopped dill
juice of one lemon
1 cup chicken stock/broth or vegetable broth or water
4 bone-in, skin-on chicken thighs
kosher salt to taste
black pepper to taste
2 tablespoons extra-virgin olive oil

Instructions

Mix together the green beans (1 lb.), tomatoes, onion, garlic, dill (1/4 cup), lemon juice, chicken broth (1 cup), and plenty of salt and pepper in the bottom of your slow cooker.
Lay the chicken thighs skin-side-up on top of the green bean mixture.
Drizzle the tops of the chicken thighs with the olive oil (2 tablespoons) and season with more salt and pepper.
Cook on low for 8 hours or high for 4 hours.
Optional: broil chicken thighs for a few minutes on high to crisp up the skin before serving.