Pour over the chicken and stir until chicken is coated.
Cook on low for 4-5 hours (though there’s lots of liquid so it can cook for longer).
Prep/trim the beans.
In the last hour of cooking, before eating, place the green beans on top of the chicken, put the lid back in place and let steam.
Hack: the sauce stays very thin. If you prefer something thicker, mix together 1 tablespoon arrowroot powder to 3 tablespoons water and whisk into the sauce with the chicken before placing the beans on top.
Serve over rice.
Note: the nutrition calculations are coming up as a TOTAL amount instead of separated per serving. And since I doubt you'll be eating four chicken breasts and four cups of rice... ;)