Description
An easy one-pot meal featuring tender chicken and perfectly cooked potatoes in a savory herb sauce, all made effortlessly in your slow cooker.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 2 lbs)
- 1.5 lbs baby potatoes, halved (or Yukon gold potatoes, cubed)
- 1 onion, sliced
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 2 tbsp olive oil
- 1 tbsp Italian seasoning
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp onion powder
- 1/4 cup fresh parsley, chopped (for garnish)
- 1 lemon, sliced (optional)
Instructions
- Place potatoes and onions in the bottom of a 6-quart slow cooker.
- In a small bowl, mix olive oil, Italian seasoning, paprika, salt, pepper, and onion powder.
- Rub spice mixture evenly over chicken breasts and place on top of potatoes.
- Pour chicken broth around the edges (not over chicken to keep coating intact).
- Add lemon slices if using.
- Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until chicken reaches 165°F internally.
- Optional: For crispier chicken, transfer to baking sheet and broil for 2-3 minutes.
- Garnish with fresh parsley before serving.
Notes
- For extra flavor, brown chicken in skillet before slow cooking.
- Add carrots or green beans during last hour of cooking.
- Make gravy with juices: Mix 1 tbsp cornstarch with 2 tbsp water, stir into juices, and cook on HIGH for 15 minutes.
- Leftovers keep refrigerated for 3-4 days.
- For creamier version, add 1/2 cup heavy cream during last 30 minutes.
- Prep Time: 15 minutes
- Cook Time: 4-7 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast + 1 cup potatoes
- Calories: 380
- Sugar: 3g
- Sodium: 720mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 100mg