Description
A cozy, filling meal that you can toss in the slow cooker and forget about, packed with the comforting flavors of garlic and herbs.
Ingredients
Main Ingredients
- 1.5-2 pounds Chicken breasts or thighs
- 1 pound Baby potatoes or chopped Yukon gold potatoes (Halved if large)
- 3 medium Carrots, sliced thick (Avoid small pieces to prevent mushiness)
- 1 Onion (optional) (Adds nice flavor)
- 4 cloves Garlic, minced (Fresh is best, but jar garlic works)
- 1/4 cup Chicken broth (For moisture, don’t drown)
- 2 tablespoons Butter or olive oil (Use olive oil for a lighter option)
- 1 tablespoon Italian seasoning or a mix of dried herbs (parsley, thyme, rosemary)
- to taste Salt and black pepper
- 1 tablespoon Lemon juice (optional) (Add for brightness before serving)
Instructions
Preparation
- Prep the veggies: Halve baby potatoes if they are large and slice carrots thick. If using onion, cut it into wedges.
- Layer smart: Place the potatoes and carrots at the bottom of the crockpot first for even cooking.
- Add chicken: Nestle chicken breasts on top of the veggies. Season with salt, pepper, and herbs.
- Pour in chicken broth: Just enough to keep things moist, not drown the ingredients.
- Cook: Set to low for 4-5 hours or high for 2-3 hours until chicken reaches 165°F in the thickest part.
- Finish: Spoon the buttery garlic herb juices over everything and add lemon juice before serving, if desired.
Notes
Leftovers reheat well. Storage tips: Fridge for up to 4 days, freezer for up to 3 months. For meal prep, cut veggies and mix sauce ingredients in advance.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: dinner, Main Course
- Cuisine: American, Comfort Food